Past is Passed
-
Special Hours Dec 26.
We’re OPEN TODAY and packaging barks to recover from last week. Check out our chocolate espresso whiskey swizzle sticks in…
-
CLOSED DEC 25th
For a much-needed rest. Best to you and yours. Zen and the art of towel folding. Many, many hats. #chocolateshop…
-
Dessert Night Pt 2: Chocolate Cake
Rachel and Donna fought over this one. Pistachio gianduja, smooth ganache, candied pomelo, and fresh Bartlett Farm cream drizzled with…
-
Every Saturday is Dessert Night: Chocolate Pot de Creme
RICH SAYS “This is ridiculously good. I ate most of the one in the photo.” Malty chocolate pot de creme…
-
Dessert Night Every Saturday
NO DESSERT NIGHT tonight due to Small Business Saturday. Desserts will continue next Saturday as usual. #chocolatier #dessertnight #smallbusinesssaturday
ALL CATEGORIES
- 20 Years of Bonbons (2,218)
- A Day in the Life (703)
- Baking (4)
- Chocolate Bars (320)
- Classes & Events (171)
- Cookbook Project (2)
- Edible Art (193)
- Heirloom Cacao Preservation (23)
- In the Press (12)
- Making Chocolate (32)
- Past is Passed (801)
- Remembering the Cafe (797)
- Research (9)
- Tea and Chocolate (5)
Richard Tango-Lowy
Scientist, Artist, Poet, Master Chocolatier