Candy Bar
LAYERS OF GEOLOGY – a layer of blueberry brown sugar silk road spice cloud caramel under blueberry marshmallow enrobed in Ecuador dark […]
Juneteenth: Music, Croissants, Chocolate
It’s CROISSANT DAY. And we’re celebrating JUNETEENTH. Follow the sounds of musician D Heywood to our front door, where he’ll be showing […]
Making Stuff.
Rich is PREPARING for tomorrow’s ALMOND CROISSANTS. Donna’s churning LIME OREGANO ICE CREAM. Rachel’s candying pistachios for BLUEBERRY PISTACHIO CANDY BARS. Shaman’s […]
Clarena’s Coffee
Trying out our new custom espresso blend from Clarena’s Coffee in New Hampshire’s Lakes Region. The blend is smooth and elegant with […]
Spiced Raspberry
USEFUL SPACE: a spiced raspberry oat milk ganache in dark chocolate #chocolatier #dairyfree #freshfruit Shimmering, twisting thoughts collide and sparks fly. Bright […]
Crossing the Lines
The newest addition to our bar collection. I’ve layered vibrant-but-nuanced Peru Piura 70% dark chocolate over Piura 45% milk with Himalayan coarse […]
Brown Sugar Cherry
8-BIT GAMES: brown sugar cherry cloud caramel in Peru Piura milk chocolate #chocolatier #videogames #pixelated Sounds of bright pixelated music bounces. Cheery […]
Formosa Red No.20 Black Tea
UNCLASSIFIED – @redblossomteacompany Formosa Red No.20 black tea and @agroflorestamx Mexico “Almendra Blanca” dark chocolate ganache. We made this as a demonstration […]