Recipes
Why cookies are delicious
A Scientific Breakdown
Behind the Scenes
How a Chocolate Bark Comes Together, Start to Finish
From tempering the chocolate at exactly 88 degrees to the careful layering of toasted almonds, sea salt, and brown butter toffee.
Sourcing
Why I Use Belgian Chocolate (and Always Will)
There's a reason every European pastry chef I trained with swore by it. The texture, the snap, the depth of flavor.
New Flavors
Spring Menu: Strawberry, Lavender & Lemon
Three new flavors join the lineup this month, each inspired by spring produce from local Cape May farms.