We’ve had a great run this summer with our guest pastry chefs. From Kika’s s’mores to Jenn’s amazing cheesecake bars and the Babes’ pies, it’s been so much fun hosting such talented chefs. As the summer begins to wind down,...
We’ve been on a roll, Michael and I, teaming up to combine our respective loves of bourbon and chocolate. Upstairs in Hi Lo’s loft, a quick turn ’round the block from Dandelion’s factory, we recently hosted our fourth event, tasting...
Or rather Cocoatown came to us! Our two new melangers are up and running and we have retired our first melanger–fondly known as Granny–to only be used in case one breaks. This brings us up to a total of five working melangers! Here’s our buff team...
Two months ago I returned from a trip to Belize. Cynthia and I spent a week staying at Cotton Tree Lodge and working with Maya Mountain Cacao in order to learn more about their approach to buying, fermenting, drying, and shipping cacao. While there are some consistent...
We have the most amazing neighbors on Valencia Street. One of them, Sarah Dvorak, opened Mission Cheese in 2011 and became our very first wholesale customer in June of that year. She served our bars in a chocolate flight along with dried fruits and nuts. The Mission...
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