For nearly 150 years America’s oldest continuously family run chocolate company has been making artisan chocolate for home bakers, pastry chefs, and confectioners alike. They have been evolving and redefining themselves for the past century and a half and now Amy Guittard, whose great great grandfather founded the company, has written the Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company.
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“Roasted back home at Berk’s shop, the beans have a habit of enveloping downtown Redlands with a warm smell like brownies fresh from the oven. It’s only then that the chocolate maker with the Indiana Jones streak can mix and shape the ancient treat into bars, carefully wrapping each one by hand.”
Find Parliament bars at Cheese Cave or Parliament Chocolate
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This summer, declare Ham Independence with La Quercia Cured Meats. Too long have Americans toiled under the hoof of foreign ham powers! No longer dependent on other nations for artisan cured ham, America is finally ready to assume its rightful place.
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“Heather Paxson, an anthropology professor at Massachusetts Institute of Technology, uncovered a similar sentiment when she explored the world of modern American artisan cheesemakers for her book “The Life of Cheese.” Both scholarly and accessible, the book profiles people who make cheese and delves into the science, art, politics, and culture, as it were, of these artisan products.”
Read the full article on The Boston Globe
Read about Heather Paxson’s book, The Life Of Cheese
Cheese Cave is excited about Dandelion’s small batch Chocolate bars. Currently, in their small factory in the Dogpatch area of San Francisco, they roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, they try to bring out the individual flavors and nuances of each bean.