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The weekly loaves. This is the best gluten free sandwich bread. Everyone likes this bread. Even people who never like gluten free bread. I like to add savory or rosemary to the dough, and encrust it in sesame seeds and oats.


A Cord Clasp in it’s element. We love these useful little things.


Salted almond chocolate. The only issue with these chocolates, is that we just keep wanting more.


A couple one of a kind totes have been added to the shop, including this one made with WWII canvas



About the chocolate (’cause if you’re anything like me, you might be wanting to know more):
I referenced the minimalist baker’s recipe I mentioned last week, but ended up changing the ratios.
These chocolates have an edge of bitterness that trails behind the subtle sweet, which I love, and the complexity of the flavors of the cacao and cocoa butter really comes through.
The texture is a bit like a firm fudge and the salty crunch of almonds really takes it to the top.
gently melt 1/2 cup cocoa butter (3.5 oz by weight)
mix in 1 cup raw cacao powder (3.4 oz by weight)
add 3-4 Tbs maple syrup (or more to taste, if you like it sweeter)
add 1 tsp vanilla extract and combine everything well
Spread into a small pan (parchment lining makes removal much easier, but is not necessary if you don’t have any)
Spread 1/4 cup toasted, rough cut, salted almonds on top and then press them into the surface a bit
generously sprinkle with sea salt
Freeze for a half hour or so and then cut into pieces
Store in an air tight jar and try not to eat them all at once
For the almonds, I boiled raw almonds in generously salted water until they looked plump, drained the water off, spread them into a baking pan and toasted them at 270 degrees until crunchy.

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