Next Croissants are May 18th
An Almond Croissant is a beautiful thing. Filled with cashew gianduja and topped with almond frangipane.
Croissant Day
It’s CROISSANT DAY. For the shop I made Chai Croissants and Thai Caramel Yuzu Kougnettes, with or without walnuts. They’ll be available […]
Green Alder Pepper, Pistachio
Púca • Green alder pepper in Ghana finished in Itenez and a whole pistachio Púca, wil o’ wisp There’s always something new […]
Wild Bolivia, 2 Ways
HEIRLOOM TRUFFLE II – Heirloom-designated Wild Bolivia “Itenez” and “Tranquilidad”; the first as the ganache center and the second as the enrobed […]
Itenez with Cassia
HEIRLOOM TRUFFLE I – Heirloom-designated Wild Bolivia “Itenez” dark chocolate ganache enrobed in Ecuador 70% and dusted with cassia and cocoa. A […]
Black & Thai Tea
INTROSPECTING – Formosa Red #18 black tea ganache over Thai Tea cloud caramel, cast in Mexico white chocolate 35%. You gotta look […]
Roger That Bar
Roger, you are clear to take to the air, spread your wings, stretch a bit (bodies and boundaries) No has-beans here. Make […]
Learning Curve Bar
Cw² + 35% = -G x 4B Mexico 35% white chocolate with dried cranberries and powdered guava leaves. #chocolatier #beantobonbon #whitechocolate @epicesdecru […]
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