THANK YOU FOR 19 YEARS! THE SHOP IS CLOSED, BUT THE WORK GOES ON...

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A Day in the Life | Classes & Events | Past is Passed

A moment of tea.

June 29, 2017 by Richard Tango-Lowy

I use a traditional Chinese gaiwan to steep the leaves four to five times during the day. Going for a Spring first-flush Darjeeling black tea from Camillia Sinensis in Montreal. Full, round, and comforting.

Next we have to clean molds from the bars I just finished, then prepare for this evening’s Down & Dirty Chocolate class.

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What’s Next?

The Shop is Closed

Bars and bonbons are finished, the cafe is no more--
We've wrapped up production and closed up the store.

Watch this Site for our Continuing Adventures...

Richard Tango-Lowy
Concepcion, Alajuela province, Atenas, Costa Rica


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