from Lisa Vega, Dandelion Chocolate Executive Pastry Chef and co-author of Making Chocolate: From Bean to Bar to S’more RECOMMENDED CHOCOLATE PROFILE: earthy, savory, funky We developed this cake—our version of classic red velvet—to complement the...
Chocolate Almond Figs with Chocolate Labne Crémeux & Port Wine Sauce from Chef Rose Johnson of Private Chefs of the SF Bay Chef Andrea Lawson Gray is a longtime friend of ours in the SF Bay Area food world; she even participated in our very first 12...
After four long years of construction, permit mayhem, and more setbacks than Annie would care to recall, our new home on 16th Street between Alabama and Harrison in SF will open its doors to the public on April 19th. Inside you’ll find our largest chocolate factory to...
I used to live and work in Kamiyama-cho on the island of Shikoku in Japan. I watched rice grow from every window of my tiny apartment. I taught English in four elementary schools and two middle schools, and in addition to leading an adult English conversation group...
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