What's At The Market

We offer small batch confections that reflect the seasons and flavors of the market. These small batches won't last long so please do stop by to see what is new.

Let's play with it. #playwithyourfood
Confections & Chocolate
Rochers of almonds, coffee and 70% dark chocolate.Almonds are lightly caramelized and roasted dark. These are stirred into 70% chocolate, cocoa butter, a bit of sea salt, and freshly ground coffee.

Tasting thoughts: These are terrific as a snack or to pair with beverages, wines, cocktails or cheeses and desserts. 

crunchy + savory + sweet + roasty + rich

Sources: Winters Fruit Tree, Conexion Chocolates and Forteleza del Valle coop, Noe Valley Coffee Co.
A classic French caramel, soft and rich, fills a shell of 72% bittersweet chocolate.

To create this caramel, cream and salted butter from Sonoma county are blended with burnt sugar and finished with Maldon sea salt. A bittersweet chocolate, crafted from Direct-Trade Ecuadorian cocoa, offers a balance to sweetness and lingers on the palate.

Tasting thoughts: butter + caramel, classic elegance

Sources: Clover Dairy Sonoma County, Felchlin direct-trade chocolates
We offer a range of handmade bars in various styles. 

Our gorgeous Ecuadorian chocolate, made in Quito, is the highlight of our bar flavors.
Pâte de Fruit is a classic French confection for preserving seasonal fruit. 

It allows great creativity and play of seasonal flavors. Let these confections linger on your palate. The flavors will open for you. (Pronounce it a bit like 'pot de fruw-we')
Market Specials
Pâte de Fruit of fresh market figs and raspberries, dipped in 65% chocolate, garnished with raspberry powder and dried market fig.

Pâte de Fruit is a classic French confection for preserving seasonal fruit. It allows great creativity and play of seasonal flavors. Let these confections linger on your palate. The flavors will open for you. (Pronounce it a bit like 'pot de fruw-we')
Seasonal Specials
Rochers blended with Mexican chilies and cinnamon for depth and warmth. Lightly caramelized almonds and a bit sea salt. These are bound up with cocoa butter and a nutty, light, 70% chocolate from central Ecuador. The garnish is dried Calendula petals for a bit of magic. 

Tasting thoughts: These are terrific as a snack or to pair with beverages, wines, cocktails or cheeses and desserts.
Inspiration Bar, Pan de Muerto
What is that, you rightly ask? A bar that may not be all chocolate but is all inspired. The flavors of the bar are inspired by this traditional celebration bread of Mexico, Pan de Muerto. 


The base is a vegan blend of California almonds and high grade - not deodorized - cocoa butter, with a bit of cinnamon and vegan cane sugar. It feels like a warm hug, or Horchata, either way it works. 

Swirled into this is a bit of 81% chocolate for a play of sweet and bitter on the palate. With all that is candied anise seed and candied orange peel. These flavors reflect how the traditional bread might be garnished.
Reflecting the Mexican tradition of lively and colorful candy skulls, I have cast these in chocolate and painted them with cocoa butter. 

The shell is a smooth 65% dark. The filling is organic peanut butter and 49% dark-milk chocolate, spiked with cinnamon and ginger.