Chicken Sandwiches and Concrete Beignets

Through the depths of winter and some pretty gnarly ice and snow!

Neither Snow, Nor Sleet, Nor -30 Fahrenheit

Neither Snow, Nor Sleet, Nor -30 Fahrenheit

Our morning walks to the shop have been treacherous-

Land of snow and ice

Land of snow and ice

Slumbering greens waiting for Ethereal spring

Slumbering greens waiting for Ethereal spring

While the land’s been frozen and the concrete comes down we’ve been dreaming-


No, not that! Of delicious breads-

New Ethereal secret recipe gluten free sandwich buns

New Ethereal secret recipe gluten free sandwich buns

And bites-


And pickled things-


And chicken sandwiches-


All waiting to make their debut, as we test and tweak. Until then, there's lots of digging

All waiting to make their debut as we test and tweak. Until then, there’s lot’s of digging-


And bricking-


And sparking-


We’re making new art for the walls-


And plans for your feet-

Swing Dancing

We are going to have swing dance nights at our new event space! If you are interested, join this group for updates and more information!


And a space in which to meet-

New Event Space

We are booking our new event space! Weddings, birthdays, just-becauses! Contact us today for more info!


We’re ready for our frame-up!


We’ll see you soon!

Sara, Mary & Michael

Kari Firak
Spring Truffles

Our Spring Truffles have taken over and each one has its own personality. Sweet Tea Julep is like a southern belle- sweet & sassy in one. And with Raspberry, Rose and Pistachio, the Queen of Hearts lives up to the name by being unforgiving(ly tasty). Well, you'll just have to order some so they can march themselves into your hearts...

Bunny Bark

Bunny bark! Our newest Easter treat. Made of our signature 66% dark chocolate combined with organic vegan gummy bunnies that are a delicious mix of strawberry, cherry and raspberry, and made with organic sweeteners and organic fruit juice.

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New! Cacao Juice

We are now carrying cacao juice from Repurposed Pod! Made from the sweet fruit in the pod, it doesn't taste like chocolate, but it's perfectly sweet and naturally refreshing! Come in and try some today, straight up or in our new cacao juice mimosa made with champagne, cacao juice, and elderflower liqueur!

You're Turning Violet, Violet Mocha

A little while ago we asked everyone what their favorite thing to get in the cafe was. A few comments particularly caught our eye, like from Tim King, who suggested we create a drink inspired by our You're Turning Violet, Violet Truffle. We thought, yes!! Why didn't we think of that?? So, say hello to the You're Turning Violet, Violet Mocha. We love it and know you will too!

CafeKari Firak
Irish Cream Whiskey Coffee Chocolate Bar

Together with Death Wish, we created an Irish Cream Barrel Brand Whiskey Coffee Chocolate Bar. Our signature dark chocolate bars, made with Death Wish coffee, are topped with cocoa nibs soaked in whiskey and crushed Irish Cream coffee. Each bar is 64% cacao. 🍀 We have some in the shop, or you can order them online directly from Death Wish. Click here to read more about our collaboration!

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Ethereal Travels- Accra, Ghana

Michael is traveling through Ghana, searching for high quality, sustainable beans grown by great people! Read through below to see the start of his sourcing adventure!

We woke up to a beautiful view in Accra with a rising sun and the close heat that let us know it would be a warm day. This is the dry season but they said the rains are coming earlier every year now as the climate changes. It’s high 90 with a chance of rain every day.


Accra is a quick moving capital full of ongoing construction and embassy areas.  But we weren’t staying for long! The day’s destination was Suhum, about an hour drive away from Accra, with our new friends a ABOCFA.


We met with Stephen, the GM of ABOCFA, and the board elected from the set farmers to run the COOP.


ABOCFA is made up of about 700 member farmers and was organized about 10 years ago around a principal of being the FIRST IN AFRICA organization to be certified both organic and fair-trade in cocoa.


In addition, they regularly monitor to assure no slave and child labor is being used. There should be a distinction made about child labor—if it’s a family farm and the children work as part of their family chores, and not denied access to school in order to work, it’s fine. I grew up working on a farm. As long as the right clothing and equipment is used and the tasks are appropriate for the child’s size and abilities, there’s no problem.


Frankly, this is one of the reasons that I was hesitant to buy cacao from West Africa—assuring labor conditions for children. Through working with ABOCFA, we can understand their philosophy and how they are working with farmers to promote only practices that are good for these communities and the earth.


To start our inaugural meeting, we shared coconuts cut that morning, light sweet water and soft coconut flesh. Later, we had bananas that tasted like cloves and cardamom. 


I brought some of our Ecuador bars, which the farmers enjoyed! They usually don’t like dark chocolate because they usually only have high sugar chocolate, when they were able to have it. As a former British colony, most people speak English, more or less, in addition to a variety of local languages (Twi is most common around Suhum). We still need an interpretation often, but everyone is very friendly and patient with us.


After talking about price and quantities that would be possible to export (more on export details later!), we had to head to see the Chief of the hamlets included in ABOCFA in order to ask for permission to visit farms. I’ll cover that in the next update!