Bread.
Been a few weeks since we’ve baked bread and we’ve missed it! This week is 40% small-farm whole wheat with Guatemalan white […]
Category: A Day in the Life
A Chocolatier’s Blog, or A Series of semi-random events in an ongoing quest for happiness and chocolate.
Credence, loud while I clean the Shop this evening. Happy New Year, all–I’ll see you in 2019!
The Dancing Lion Chocolate team
This week’s bread
BREAD. Cacao & toasted coconut in wheat-rye. I'm eating this piece.
Working Chocolate…
Working with Forteza Puerto Rican 80% chocolate today. Dark and crisp with spice notes. Perfect for Cara Cara orange bonbons.#chocolatier #chocolate #chocolateasart […]
Nov 30 Bread
JAGUAR SAPOTE BREAD. Balance whole wheat and rye with a moist crumb and beautiful structure.Tastes good, too.#chocolatier #artisanbread #bread #sapoteseed #darkchocolate @dantachocolate […]
Prepping for bread
Flour, starter, salt, water. Flour is a blend of King Arthur bread flour with small farm whole wheat and rye. Starter is […]
Croissants for Small Business Saturday
Whew! Just need to get the almond croissants baking, the rest are ready to go. I have Chocolate Croissants and Kouignettes remaining […]