I've been busy as always the past month, but in particular, now I'm selling chocolate bon bons.
This is my first collection of flavors and I'll grow it over time. But for now I have a traditional muscovado ganache filling, green cardamom and jasmine, rosemary salted caramel, Moroccan olive and saffron, ancho, matcha green tea and sambuca with foraged mint.
For Easter I did some eggs which were fun.
And just last week we had our professional bike race in town so I whipped up a chocolate sculpture.
Now things will settle down a bit and I'll get a few cookbook reviews posted (PIE 11 and The Art of the Cake).
Swiss Alps Bakery – Albuquerque, New Mexico
4 days ago