Category: At Our Cafe

Next bread: May 10-11

is DARK CHOCOLATE and WALNUT GIANDUJA in 25% small-farm whole wheat. Our own starter, of course, made with very classy Manchester yeast. […]

WHY DO WE bake bread EVERY FRIDAY–sometimes even without chocolate–at a Manchester chocolate shop? Let me tell you. I love bread. A […]

Making my CHOCOLATE CROISSANTS the French way today. Listening to The Dead. We’ll have croissants Sunday as well.

This week’s bread is cranberry-infused bourbon with Ecuador cacao nibs. I made this one high in small-farm whole wheat flour, and it’s […]

IT WAS A MAGICAL NIGHT at Hogwarts aka Eterna Pop-up at Dancing Lion Chocolate. Chocolate frogs, golden snitches, and Chef Angelina conjured […]

Our own levain BREAD with Dark milk chocolate, Bali sea salt, Grains of Paradise, and Zatar.

Today’s BREAD is a moist whole wheat & rye with dark milk chocolate, sea salt, & Grains of Paradise. Ready at 1pm.

will be our own whole wheat and rye levain with Juniper and cranberries. And probably chocolate. Ready at 1PM.