Closed today, but…
In the shop making mallorcas, croissants, and chocolate Christmas trees. About those croissants, they’re available from tomorrow through Christmas Eve by reservation […]
Category: Past is Passed
Old things. Not in mind, not forgotten.
Growing Cacao the Right Way
Friend Debby forwarded us this Washington Post article on shade-grown cacao. All cacao should be grown this way–it’s a shade-loving plant! The […]
Croissants Class Tonight
Let’s see. I printed the manuals, prepped the dough. Time to pound the butter. At 3 PM I’ll get mise the dough […]
The Royal Society of Chemistry mentions Dancing Lion Chocolate
British Science writer Dr. Nina Notman interviewed Richard Tango-Lowy for her article “Well-tempered chocolate” in the December 1st issue of the Royal […]
NHPR: Some Award-Winning N.H. Specialty Foods
Listen to Brady Carlson’s NHPR report on the 2015 Yankee Magazine Food Awards. Particularly the part about they Dancing Lion Chocolate!
Mallorca Day
Yeast, flour, sugar, water. It’s Mallorca-making day. I could call call it “Mallorca Monday” Which alliterates nicely, except that Today is Saturday, […]
Zen Brownies Class Tonight!
Baker Donna’s prepared, No chocolate has been spared, We hope to see you there, Zen Brownies class tonight! Still two spaces–join in […]
Felissimo! Dancing Lion Chocolate in Japan
Need bonbons for your loved one in Tokyo? The new Felissimo catalog is available online. Yes, Japanese Ladies are already purchasing their […]
You must be logged in to post a comment.