Heirloom chocolate bars. HCP no. 11 pure criollo from Belize. We get notes of chiles, toasted sesame, and allspice.#coquicacao #beantobonbon … Read More

(Just ’cause we haven’t been vocal doesn’t mean we’re not busy.) I’m experimenting with ground chocolate incorporated early in a … Read More

Rachel’s painting THE DEAD: spicy caramel skulls. One is heirloom chile caramel in cinnamon-infused housemade white chocolate, while the other … Read More

We’re making small-farm wheat with New Hampshire maple and milk chocolate. Ready at 1pm on Friday.

Waxing poetic today. I offer up a bit of verse.

EVERY MORNING begins the same way. Arrange flowers for the tables. Feed The Beast (our bread and croissant starter. On … Read More