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February 17, 2017February 17, 2017A Day in the Life, At Our Cafe

Preparing Croissants.

CROISSANTS this weekend. The dough is resting before I fold in the butter

February 16, 2017February 16, 2017What's In My Box

Out the airlock without a spacesuit.

SPACED! – Tango Madagascar 67% & toasted Walnut gianduja

February 16, 2017A Day in the Life, At Our Cafe, Past is Passed

CROISSANTS THIS WEEKEND. Reserve yours. Much to do replenishing the Shop after the busy holiday & Valentine’s season.

Preparing drinking chocolate, cutting brownies. Tempering I’x Jaguar chocolate to make bars. Unmolding my newest edible chocolate box. Photographing the newest bonbons. […]

February 14, 2017February 16, 2017What's In My Box

Boxes.

Last minute Bonbon sharing boxes. Staying just a bit ahead of the curve

February 13, 2017February 14, 2017At Our Cafe, Past is Passed

OPEN TODAY

The day before Valentine’s Day; of course we’re here making chocolate and bonbons and generally taking it pretty easy.

February 13, 2017February 13, 2017What's In My Box

From my secret stash of Tango 67% Madagascar.

TANGO! – Tango Madagascar dark chocolate & Husk Cherry ganache

February 13, 2017February 13, 2017What's In My Box

A Cluster of Blues & Golds.

ROYAL BLUE – Plump blueberries in Liona

February 13, 2017February 13, 2017What's In My Box

Vibrant.

ALICE – kaffir limes and 25 year old cinnamon bark in Liona Dominican Republic dark chocolate # kaffir

Preparing Croissants.

Out the airlock without a spacesuit.

CROISSANTS THIS WEEKEND. Reserve yours. Much to do replenishing the Shop after the busy holiday & Valentine’s season.

Boxes.

OPEN TODAY

From my secret stash of Tango 67% Madagascar.

A Cluster of Blues & Golds.

Vibrant.

The Shop is Closed

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