Bread Every Friday
This week’s BREAD is house-made Mexican dark chocolate with Spanish Mahon cheese in whole wheat and rye.
Category: At Our Cafe
Notable happenings at our cafe
Nibby Catongo Scones
Made with our own bean-to-scone Brazilian Catongo 72% dark chocolate ganache. #chocolatier #pastry #scones #darkchocolate #beantobar @chocolatealchemy @finechocolateindustryassoc
Chocolate Service for 2
Served with a pitcher of Traditional Drinking Chocolate. #chocolatier #chocolate #elegant
Bread Every Friday
Shaping last week’s slack dough BABKA for the bread bake. This batch is blueberries, cherries, and pastry cream in a slightly sweet […]
Ice Cream Sandwich
Chocolatey Chocolate ICE CREAM SANDWICH with brownie bits–perfect for a hot day. This one’s mine.
Juneteenth. Music.
Musician & DJ D Heywood setting up for our Juneteenth Music Saturday. In honor of Juneteenth weekend, D will be providing a […]
Dark chocolate, walnuts, and blood orange
Our approach to BABKA. Dark chocolate, walnuts, and blood orange. This is a long proofed sponge with our own starter. We’re sold […]
Baking Lion Tarts and Danish for Saturday
Buttery Fresh Cherry & Ghana Dark Chocolate LION TARTS, fresh fruit and almond Danish. Ready when we open at 11am on Saturday. […]