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.
Hear the full interview on WAMC.ORG
“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
Read the full article on LA Times
“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