Let’s start with this: I’m not a chocolate tempering master or god. It would be great to be one, because that would make my amazing job go a lot smoother. If you have ever tempered chocolate, then you know that it’s tricky business. At Dandelion, we’ve learn a lot as...
Four years ago, our Executive Pastry Chef, Lisa Vega, joined Dandelion. She’s pretty much the best, and here’s what she has to say about the past four years working here. (We love you Lisa! Happy Anniversary, and thanks for all the treats.) As I celebrate...
Last month, our longtime barista and former chocolate maker, Brandon, spent five weeks in Tokyo as part of our exchange program with Dandelion Chocolate Japan. Brandon, of course, also happens to be a talented photographer. Here’s a peek into his time...
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