THANK YOU FOR 19 YEARS! THE SHOP IS CLOSED, BUT THE WORK GOES ON...

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A Day in the Life | At Our Cafe

Bread.

January 18, 2019 by Richard Tango-Lowy

Been a few weeks since we’ve baked bread and we’ve missed it! This week is 40% small-farm whole wheat with Guatemalan white chocolate, Uzbek black cumin seeds, and whole almonds. Ready at 1pm and available through the weekend (until we run out).

Previous PostElevate Chocolate Industry Event in San Francisco
Next PostBread. Next bake is Friday Jan 25th

Stay Tuned

More about Heirloom chocolate and cacao!
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The rumored Dancing Lion Chocolate Cookbook!
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The Book and Podcast
2020 Lonely Planet's Global Chocolate Tour
The World's Best Experiences for Chocolate Lovers
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Top 10 Chocolatiers in North America
Dessert Professional Magazine
What’s Next?

The Shop is Closed

Bars and bonbons are finished, the cafe is no more--
We've wrapped up production and closed up the store.

Watch this Site for our Continuing Adventures...

Richard Tango-Lowy
Concepcion, Alajuela province, Atenas, Costa Rica


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