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

Next bread: Friday, March 1

February 22, 2019 by Richard Tango-Lowy

BREAD'S READY. Hacienda Rio Dulce dark chocolate with walnuts in whole wheat and rye. Our own starter.#chocolatier #bread #guatemala #walnuts @dantachocolate #artisanbread

I’m making it light and yeasty. Not sure what will be in it yet!

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2020 Lonely Planet's Global Chocolate Tour
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Top 10 Chocolatiers in North America
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Edible Art

  • Packaged for Travel
    May 15, 2021
    Edible Chocolate Sculpture packaged for travel to Florida. Time for Rich and Rachel to start thinking of a new project. #chocolatier #chocolateasart #edibleart Is life in a box better than no life at all? Tom Stoppard, Rosencrantz & […]
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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  • Home
  • Classes
  • Heirloom Cacao
  • Chocolate Art
    • Past Works: Bars
    • Past Works: Bonbons
  • About
    • About us
    • Research
    • Rare & Heirloom Cacao