The batch for July 20th is 65% small-farm wheat and rye flours with blueberries and cacao nibs. Our own starter, … Read More

The October class is already booking. And we should be fine on Chocolate Espresso Ice Cream through the weekend. And … Read More

Dark Rich Smooth (all your basic ice cream adjectives, then) Chocolate from El Salvador (the farmers are well-paid) Cinnamon from … Read More

Churned CHOCOLATE ESPRESSO ICE CREAM today–it needs to harden overnight and will be ready tomorrow. Chef Donna’s baking blueberry biscotti … Read More

This week’s GOOD BREAD is bourbon-soaked figs & Ecuador dark chocolate in a wheat-rye blend. Our own starter, of course. … Read More