Ingredients We Like

How We Do Chocolate

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Not all chocolate is created equal. This is why we use Chef Ben's carefully curated recipe to create the perfect balance of fluff, density, sweetness and rich chocolate quality. It warms our hearts to have had many non-chocolate-cake-loving-sweeties let us know that ours is the only bakery chocolate cake/cupcakes that they've ever loved.

We've tried and failed with many-a-recipes; but with great determination...possibly some frustration...we (by we, I mean Chef Ben) have fine tuned our recipe to be one that we love. Part of what makes our chocolate special is a few of the key ingredients; and the rest is the magic process Chef Ben has established to perfectly incorporate all of our ingredients.

For starters, we use fresh eggs, King Arthur flour, Cabot butter, and Bourbon Madagascar vanilla.  Two of the most important ingredients: Cocao Barry Cocoa Powder and Mango Tree Coffee. That's right; we have tried many many cocoa powders, and Cocao Barry just knows what they're doing. They should, they've been making chocolate products since 1842. Aside from that, we use fresh brewed Mango Tree Coffee (Cafe Roast) in our chocolate recipe. If you're not familiar with MTC, it's delicious. You can pick up 2oz sample bags at our store (we sell at our cost), or you can order right online through their website! Why do we add coffee? Because it enhances the flavor of the cocoa powder in a special way to fully develop that rich chocolaty goodness you all love so much. Why do we use MTC coffee? Because they send 100% of their proceeds to MANNA Worldwide, who feeds children around the world. So basically...by eating chocolate cake and cupcakes, you're feeding children around the world!

 
 

From this recipe we get our chocolate cakes as well as nine stock varieties of chocolate cupcakes. Also....from the Cacao Barry cocoa powder, we get our mildly sweet and perfectly rich chocolate buttercream. Let's talk about this for a moment! I've never liked chocolate buttercream. If you were around when we first opened...you didn't see a lot of it on our products. Now a-days, it's one of my top recommendations for cake filling, because Cacao Barry in the buttercream has changed my life. It's actually my very favorite.

Pair our chocolate buttercream with our chocolate cake or cupcakes....oh my. 

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House Cookies & How It's Done

If you have not yet tried our House Cookies....you should. I can write that, because it's Chef Ben's recipe and I can't actually take any credit for how delicious they are. That being said, you can complain to Chef Ben when you get to the bottom and realize you just ate  the whole box by yourself (that's what I do). 

We currently offer our House Cookies in six flavors, and have been known to rotate in some special flavors here and there. We call them House Cookies because we use the same 'house recipe' for our cookie dough when making all of the different flavors. Sound boring? NOPE! It's amazing what the different ingredients do to the flavor of the cookie when properly portioned and mixed.

  • Andes Mint

  • Callebaut Chocolate Bits

  • Callebaut Chocolate Bits with Cashews and Pink Himalayan Salt

  • Callebaut Chocolate Bits with Walnuts

  • Reeces AND Pieces

  • White Chocolate Pistachio with Orange Zest

The cookie dough is the foundation for our special cookies. We use Cabot butter, Madagascar Bourbon Vanilla, fresh eggs, a blend of sugars and Chef Ben's special flour combination in which he always uses King Arthur flour. Quality across the board for these medallions of goodness. And it doesn't stop there. Let's talk about what goes into these babies...Andes Mint is kind of self explanatory. We hand press bits of Andes Mint chocolates into our dough for the perfect balance of mint and sweet. We do something similar for our Reeces AND Pieces, but instead, we hand press crumbles of Reeces peanut butter cups as well as Reeces Pieces into the dough for a burst of peanut butter goodness. Our Callebaut cookies are special because it's not your average chocolate chip cookie. Oh no. For these, we press in bits of Callebaut Chocolate, which is expertly crafted in one of Belgium's oldest cocoa roasteries. We make these gems original, with walnuts, and also with cashews and pink Himalayan salt for that savory sweetness that is just oh so good. Our White Chocolate Pistachio also uses Callebaut chocolate, along with roasted pistachios and just the right amount of fresh orange zest to keep it interesting!