Virbrant!
SNOWBALL’S CHANCE – house-made blood orange syrup with our own nib-to-bar anise-infused Guatemalan Finca San Juan dark chocolate
Beguiling. And a lot of puns.
CURRANTLY BLUE – cluster of currants and candied ginger in tart Creos 72% Dark Milk chocolate
Sweet, but Nuanced.
TURKISH TIMES – cluster of toasted pistachios and apricots in Tikal 43% milk chocolate
Our shall we say, “flourless?”
Two different GLUTEN FREE Zen Brownies this week. Our new Toasted Pistachio White Chocolate Zen Blondies, along with the Toasted Almond Dark Chocolate. A few pineapple Biscotti, as well
Next croissants are February 18th & 19th. Call to reserve.
CROISSANTS headed for the oven. We’ll have them until we run out today
Making more croissants for Sunday…
Sold out pretty quickly today–the almond croissants were particularly beautiful! We’re making fresh croissants for tomorrow; they’ll be ready at 12:30.
A Gift Box for 2
A very pretty LARGE SHARING BOX. Two each blood orange nougat, mace caramel, rose Blossom caramel, Ginger Currant cluster, Tangerine Truffle, pistachio Apricot cluster, smoked paprika cremino, Walnut Sunflower cremino, and tasting Squares
Quarks tickle my fancy!
The new QUANTUM BAR. Crispy puffed quinoa in our “Tikal” Guatemalan milk chocolate with Finca San Juan cacao nibs, Ceylon cinnamon, and Ceylon tea