Mother of Pearl
OUT OF YOUR SHELL- vanilla cashew Toffee folded into Dominican Republic dark milk chocolate. I’m very happy with the mother-of-pearl finish. The […]
Going to extremes
TIL THEN, IN SILENCE – ultra-premium matcha tea (from my personal stash), Phil’s Grade A Dark small-batch maple syrup, and Guatemalan white […]
Croissant for the weekend.
I’m making Traditional, Chocolate, Almond, and Kouignettes. Ready at noon on Saturday and Sunday.
Next bread bake on Friday. Call to reserve yours.
Freshly baked GOOD BREAD. This week’s loaves are 50% small-farm wheat with Spanish anise seed and dark chocolate. Sous Chef Donna and […]
Never sitting down.
Chocolate’s a great gig if you have fortitude and passion and an aptitude for never sitting down. Today’s another day meaning it’s […]
Monsters in Manchester. Next Monsters next August!
MONSTER’s getting into the chocolate monster food again. 100 monsters are lurking in downtown Manchester today. Capture one and bring it to […]
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