• Home
  • About Us
    • Overview
    • Process
    • Our Beans & Sugar
    • Press
    • Donations
    • Jobs
    • Contact Us
  • Visit Us
    • Factory + Cafe
    • Tours & Classes
    • Upcoming Events
    • Private Events
    • Chocolate Trips
  • Retailers
  • Buy Online
    • Online Store
    • Cart
    • Checkout
    • FAQs
THE DANDELION BOOK
We wrote a book!  Order your copy.
Subscribe

Archive | event

Our Week in NYC

December 2, 2017 by Jennifer Roy

We’re almost at the end of our nine-day pop up in New York City, and…WOW. We are just so humbled.

Day in and day out, our tiny little corner café in Chelsea has been flooded with such warmth and enthusiasm, and we can barely keep the s’mores in stock! Chef Lisa and her team have doubled down in their little commissary kitchen, rolling out impossible numbers of cookies and tarts and brownies and more. We’ve made more hot chocolate this week than we thought we ever could, and we’ve been teaching chocolate making classes to the best and most welcoming crowds.

We have a few more classes and book events before we hit the road back to California on December 3rd, so come see us before then! The full list of events is here.

Thank you New York. We really do love you.

(And we hope we’ll be back!)

Follow us on Instagram for more pics.

Thank you Gennaro Pecchia for the photos!

3 Comments • READ MORE ABOUT: cafe event friends locations people store

12 Nights of Chocolate 2017

November 13, 2017 by Jennifer Roy

12 Nights of Chocolate is an annual fundraising event where we invite the best chefs in the city (and beyond) to take over our space and create an experience, and there’s only one rule: use our chocolate, and run with it.

This is our fifth year and we couldn’t be more excited to announce the amazing line-up of chefs – 15 Michelin stars – not that we’re counting!  Every evening is so unique, creative and different from the next: State Bird Provisions will be cooking from their just-released book; the ultimate ice-cream social with Salt & Straw, Revival and Smitten; Manresa Bread, Neighbor Bakehouse and Jane The Bakery are teaming up for “Bakery Night”; Toothache Magazine celebrate their forthcoming issue with Nick Muncy, Shawn Gawle, Kim Alter (Nightbird), Val Cantu (Californios), Rupert & Carrie Blease (Lord Stanley) – an all-star line-up.

The dates are December 4th through 15th and most evenings will take place in a beautiful loft space on the second floor of our upcoming chocolate factory on 16th and Alabama, and others at our Valencia cafe. As in years past, all proceeds will go to the SF-Marin Food Bank, for whom last year’s event raised over 65,000 meals.

A donation bin will be located inside our cafe for the duration of the event. Stop by to drop off cans and non-perishable food anytime during the holiday series.

For tickets and more information, click here.

 

1 Comment • READ MORE ABOUT: event people press

Come to our book launch party!

November 6, 2017 by Molly Gore

We still have tickets left for our book launch party on November 14th at The Archery! Our book hits shelves that day, and we’re really excited to share it with you and celebrate. We’ll have cocoa nib-infused beer from Almanac Beer, Co., smoked brisket from Central Kitchen and bites from The Cheese School, cocktails from Workhorse Rye, and of course, a decadent spread of cakes and more from our own Lisa Vega and her team. We’ll be signing books, too. Hope to see you there!

And for those of you in Southern California, we’ll be throwing a second launch party at Hedley & Bennett in Vernon on November 16th, from 6:30-9pm. The event is free and open to the public, and you can RSVP here. On November 17th, you can also catch us signing books from 10:00am to 11:30am at Thyme Café and Market. We look forward to seeing you and sharing our chocolate!

5 Comments • READ MORE ABOUT: event friends

Dynamic Duos: The Inside Scoop on Pairings

May 25, 2017 by Jessica Robin

Here at Dandelion Chocolate, we LOVE food.  The chocolate-y items, of course, but it doesn’t stop there. Talking about flavor and taste is an everyday occurrence around here. It’s also a big part of  our jobs. As the Event Manager, one of the things that I get to do is organize and enjoy all of our pairing events, which means tasting a lot of delicious things, with a lot of nice people.

I often think of pairings in the following way: individually, chocolate and another food item may each taste amazing, but when you pair them together, they could taste like pond water, soap, or an unidentified yuck. That’s what I consider a bad pairing. No offense to pond water. But, if you taste two yummy things alone and when they’re combined, they create a whole new taste sensation that calls to mind something that neither product was able to reveal on it’s own, that’s a great pairing. And sometimes a great pairing is also an opportunity to get to know your fellow tasters a little bit better.

 One of the things that I love most about these types of events is hearing what other people taste when we pair different things together. Barbecue potato chips? Margarita pizza? A rocky stream bed? Birthday cake? Chocolate croissants? Orange blossom water? What?! I mean yum! It is exciting when a particular pairing really invokes a specific emotional response for someone, like memories from childhood or travel. Usually these taste sensations are really, really specific and include time, place and people. Like the milk left over from that cereal with colored marshmallows. Or a bowl of summer berries with not-too-sweet homemade whipped cream. Or that time that you burned the chocolate chip cookies just a little bit, but ate them all anyways. It is amazing that so many nuances can often be discovered with such simple ingredients, like sugar and cocoa beans.

For me, it’s a treat to really get to savor a pairing combination. To spend the meditative time, projecting my laser-focused attention on the textures of a floral tea, or the peachy melon sweetness of an unpasteurized sake. To just think about the notes that I taste. That’s it. The slightly malty, slightly bitter quality of melting dark chocolate. The breezy berry notes and pinging acidity of an African coffee.The toothsome hamminess of a great gouda. It also helps that there are no wrong answers or very many rules. Everyone tastes differently and will prefer one pairing over the other. Sometimes, I even play Devil’s Advocate and try to match the two most outlandish items together — just for fun!

Hosting, planning, and participating in these chocolate pairing events has made me change my mind about what my favorite and not-so favorite Dandelion chocolate bars are – welcome back to #1, Madagascar! I the love the challenge of trying to find a good match for a strong Pu’er tea, or a bold blue cheese. If you think that you know all the nuances of your favorite Dandelion Chocolate bar, that there is nothing new left to discover, I invite you to pair it with a great quality cheese, sake, coffee or tea. See where it takes you. Hopefully to a newfound sense of excitement and curiosity about food and flavor.

Check our website here for the listing of our upcoming pairing classes in May and June.

2 Comments • READ MORE ABOUT: class event industry

Twelve Nights to Remember

December 22, 2016 by Roman Licea

The Bay Area is home to  beautiful produce, and our best chefs know it well.  To this day, a dessert option at our chapel of cookery, Chez Panisse, is a fruit bowl. The archetype for desserts, the fruit bowl, has made its way into the mass-produced mainstream, and out of season, drowned in corn syrup. But chefs and cooks will stand by Alice Waters’ fruit bowl like sentinels because it’s everything those syrupy bowls aren’t: fresh, local, delicious. It’s our best produce, standing on its own, at the right time of year.

Chef Judy Rogers keeps the focus on the bounty of our Bay in the introduction to her classic, “The Zuni Cafe Cookbook,” where she states, “Méfie-toi du cinéma dans la cuisine.” What she means is: beware of chefs who use unnecessary ingredients, including those that are out of season, and over fussed with in the kitchen in hopes of creating a great show because even at our most accomplished, as cooks and chefs, we can’t surpass the quality of our basic ingredients by using technique.

At our fourth annual 12 Nights of Chocolate, some of the most talented chefs in the Bay Area take their skills into our kitchen and design a night with no rules except two: use our chocolate, and don’t hold back. This year, I felt Judy’s words in my bones when I saw what came out of our kitchen. Sometimes simple and always incredible food, showcasing what nature has to bring us this season, and how it can make chocolate sing. 

Concluding our fourth annual  “12 Nights of Chocolate,” we were taken to some of the most accomplished and exclusive cooking styles in the Bay Area. There was Chef Matthew Siciliano from the brand new SingleThread Farms—an inn, farm, and restaurant in Healdsburg. Near our Valencia location is the Michelin two-starred Lazy Bear, where Chef Edward Martinez creates delicate and artful desserts. And then there’s Ramon Perez, a chef that has dedicated his career to chocolate work and produces beautifully executed truffles and bars in Sacramento, who returned for another year of his tasty creations.  

As a member of the pastry team, I was lucky enough to attend most of the twelve nights either as a guest, a server, in the back polishing glassware, or even helping plate with the city’s greatest chefs.  The most difficult part of an all-dessert tasting menu is the sugar overload, and the guilt from a lifetime of knowing desserts for dinner isn’t the decision of an adult… but these three chefs appeased any objections we might’ve had from our mothers with flavors and textures that were seasonal, playful, and a healthy balance of technique and simplicity.

Chef Martinez started the night with a delicate brown rice cracker punctuated with drops of burnt citrus gel and cocoa nib custard.  Adding to the texture of the cracker was puffed brown rice finished with petals of sunflower to add a gentle pop of color. In true Lazy Bear fashion, Chef Martinez and his cooks can be seen hunched over with laser focus, assembling each dish with surgical precision. The earthy, crisp, and tart bite was a successful beginning to the night. 

Our Madagascar chocolate is one of our most distinctive flavor profiles. It’s bold, with cherry and citrus notes, and a thick viscosity that keeps our tempering skills sharp.  Chef Ramon Perez took this chocolate and lightened its boldness into a mousse while still retaining the tasting notes that make it so special. Sitting atop a sable-like base, the mousse round had a strip of candied pink lemon to coax out the notes of our chocolate while showcasing a beautiful but unconventional citrus that can found along some of the great stalls at the Ferry Building’s farmer’s markets. Shrouding the dessert were shingles and shards of eucalyptus meringue, over a refreshing lemon granita. The fluff of mousse, sandy sable, chewy lemon peel, crunchy meringue, and cool granita was symphonic, and the dessert unraveled its bold nuances into one of the most thoughtful and memorable experiences our Madagascar chocolate has seen.

resized_20161212_193747

By this point in the night, I was already impressed, and in no way prepared for the ending by Chef Matt Siciliano. His final dish was a showstopper that deserved a backing track of strings on an episode of “Chef’s Table.”  

A bowl was presented with a green apple, and a simple crumble below that might look like a forgotten centerpiece on any of our kitchen islands, but on a closer look, I realized that this was our chocolate, tempered into an apple mold and dusted with green to look like a Gravenstein.  I struck down on the apple with my fork and it shattered open to reveal a dream.  Inside was Gravenstein apple butter, layered with a fine brunoise of Pink Pearl apple that offered a rosy color contrast. It was phenomenally impressive, the kind of thing that I could see a temperamental, perfectionist chef sweating and shouting over in the kitchen. But Chef Matt Siciliano is kind and soft-spoken, as sweet as the chestnut cream he coaxed inside that apple.resized_20161212_205356

resized_20161212_205455

It’s amazing to see how seasonal flavors can make our chocolate dance; apples, citrus, chestnut. It’s an experience of flavor I’ll never forget.  With all proceeds from the nights going to the SF – Marin food bank, I can’t wait for next year when new and recurring chefs take the seasons and our chocolate to create a memorable evening for a great cause.

 

2 Comments • READ MORE ABOUT: event friends industry

The 12 Nights of Chocolate are Here!

November 9, 2016 by Jennifer Roy

chefs_2016_jpeg_lr

We are thrilled to announce our fourth annual 12 Nights of Chocolate taking place December 1st through 12th. Each year, we invite chefs to take over our cafe and create a menu that follows two rules: use our chocolate, and don’t hold back. Over the years, we’ve hosted some of the best chefs in the country who have created menus ranging from quail and duck with mole, to the classic Mont Blanc dessert made by a three star Michelin chef. All proceeds go to the SF-Marin Food Bank, for whom last year’s event raised over 60,000 meals. This year, the evenings range from a seven-course tasting menu—both sweet and savory—to a family-style brunch after dark, with cocktails. More information and tickets here.

3 Comments • READ MORE ABOUT: event

12 Nights of Chocolate 2015

November 3, 2015 by Becky Wurwarg

12nightsheader

This December, we’re excited to bring you the third annual 12 Nights of Chocolate—our yearly sweet and savory celebration of all things chocolate. Each year, we team up with or lend our space to chefs and pastry luminaries who take our chocolate and run with it to create a series of small plates, pairings, or tastings. We provide no guidelines or restrictions (other than using our chocolate), and each group of chefs is given free reign to do as they please. All proceeds go to benefit the SF-Marin Food Bank, which distributes three meals for every dollar raised. Last year, we were able to raise enough for 45,000 meals, and we’re hoping to raise even more this year.

A donation bin will be located just inside our cafe for the duration of the series.  Stop by to drop off cans and non-perishable food anytime during this holiday series. More details on the food bank’s most needed items here.

 Wednesday, December 2nd at 7pm

A Partridge and a Pear…

Dominique Crenn (Atelier Crenn, Petit Crenn), Traci Des Jardins (Jardinière), Belinda Leong (b. patisserie) with Alan Murray (Jardinière)

To kick off our series, three stellar chefs bring their own unique approaches to a multi-course sweet and savory evening inspired by the Twelve Days of Christmas.

Wines paired by Master Sommelier Alan Murray.

Price:$95

Sold Out
Thursday, December 3rd at 7pm

Dimensions

Francis Ang  (Dirty Habit), Ramon Perez (Puur Chocolat), Matt Siciliano (Michael Mina) with Almanac Beer Co.

A team of three draw on their diverse expertise to explore the possibilities of chocolate across the spectrum from savory to sweet.

Beer pairing provided by Almanac Beer Co.

Price:$95

Sold Out
Friday, December 4th at 7pm

Movie Night: Willy Wonka and the Chocolate Factory

For one night only, the Dandelion Chocolate café will be set up as a small movie theater to screen Willy Wonka and the Chocolate Factory. There will be homemade caramel popcorn and hot chocolate, of course. Treats begin at 7pm, movie starts at 7:15pm.

Price: $20

Tickets Here

 

Saturday, December 5th All Day

Food Drive

For the duration of this event series, we’ll have donation bins set up inside of our café. We welcome nonperishables of all kinds to benefit families in need this holiday season, and if you donate today, receive a hot chocolate gift card.

 Sunday, December 6th at 7pm

Black Swans a-Swimming

Maya Erickson (Lazy Bear) and Richie Nakano, with Nicolas Torres (Lazy Bear) & Brandon Presbury (Sous Beurre Kitchen).

Maya and Richie team up to create a night of inventive, unexpected chocolate dishes, augmented by drink pairings by Brandon and Nicolas.

Price:$95

Sold Out
 Monday, December 7th  at 7pm

Old School is New School

Stephanie Prida (Manresa), Shawn Gawle (Quince), Nick Muney (Coi)

What happens when three Michelin-starred chefs get together to create a three-course dessert menu? What’s old becomes new again, and it’s nothing like you remember.

Pairing TBD

Price:$95

Sold Out
Tuesday, December 8th at 7pm

Holiday Ice Cream Bar

Anne Walker and Kris Hoogerhyde (Bi-Rite Creamery) with Bi-Rite wine

Our friends and neighbors at Bi-Rite Creamery create an evening of holiday sundaes, hot fudge, and cookies. Cava will be served courtesy of Bi-Rite.

Price:$50

Sold Out
Wednesday, December 9 th at 7pm

Nine Neighbors Dancing

Thomas McNaughton (Ne Timeas Restaurant Group), Lisa Vega (Dandelion Chocolate), and  The Bon Vivants (Trick Dog, Cafe du Nord, Aatxe)

For one night, three restaurants take over our café to bring you a selection of sweet and savory chocolate dishes designed by Lisa and Thomas, alongside three cocktails by the clever and notorious Bon Vivants.

Price:$95

Tickets Here
Thursday, December 10th at 7pm

A Chocolate Feast

Sean Ehland (Aster), Amy Brown (Marla Bakery), Omri Aflalo (Wayfare Tavern). Wines by Bartholomew Park Winery.

Three diverse approaches to dessert braided into a single night. Sean, Amy, and Omri make six courses for a single evening of sweet, surprising, desserts.

Wine courtesy of Bartholomew Park Winery

Price:$95

Tickets Here
Friday, December 11th at 7pm

Pipers Piping: Chocolate & Cocktails

Bill Corbett and Borys Saciuk (The Bon Vivants)

An inventive chef and an infamous mixologist team up to create a three-course dessert and cocktail menu, built around the specific flavor profiles of Dandelion’s single origin chocolate.

Price:$95

Tickets Here
 Saturday, December 12th at 7pm

An Evening with Art in the Age Craft Spirits & Dandelion Chocolate

Chris Cardillo  (Art in The Age)

Please join us on December 12th as Art in the Age takes over our mezzanine for an evening of spirits and sweets. Art in the Age will share their line of California-distilled USDA organic spirits, and Dandelion Chocolate will be sampling their handcrafted, single origin chocolate. There may even be a spiked hot chocolate or two, just in time for winter.

Price:$45

Sold Out
Sunday, December, 13th at 7pm

Chocolate Cheer: Sweet & Savory Snacks

Nicole Krasinski (State Bird Provisions),  Mikiko Yui  (State Bird Provisions) and Leah Rosenberg

Nicole, Mikiko, and artist/chef Leah Rosenberg are bringing the style of State Bird Provisions to our cafe for an unforgettable night of savory and sweet bites, matcha, a spirited shake, bubbles and more. And you won’t even have to stand in line.

Price: $95

Sold Out

Leave a comment • READ MORE ABOUT: event friends

Dandelion Chocolate is Building a Parklet

April 15, 2015 by Dana Crary
Parklet in front of Four Barrel Coffee (Photo by: San Francisco Planning Department)
Parklet in front of Four Barrel Coffee
(Photo by: San Francisco Planning Department)

We are very excited to announce that this spring, Dandelion Chocolate will be building a parklet on Valencia Street.  To support the construction, labor, and materials of the design we have launched a long awaited Kickstarter campaign earlier this week.

Design Projection of Upcoming Parklet
Design Projection of Upcoming Parklet

Parklets have been built all over the city of San Francisco to repurpose simple parking spaces into creative public space. Transforming the neighborhoods surrounding them aesthetically and functionally, parklets beautify streets while offering a safe place to strengthen community. Parklets “complete streets” by balancing out “the needs of people walking, riding bicycles, taking transit, or moving around in a private automobiles.” (SF Pavement-to-Parks)

Parklet In Front of Devil’s Teeth Bakery (Photo by: San Francisco Planning Department)
Parklet In Front of Devil’s Teeth Bakery
(Photo by: San Francisco Planning Department)

Each month, Dandelion Chocolate donates 1% of our chocolate to various San Francisco-based groups including local schools, fundraisers, and non-profit organizations.  We are very excited about this opportunity to contribute to the community and pilot a project that will enhance the street, provide a respite for pedestrians and serve Valencia Street by offering a unique space outdoors that is not an extension of our business.

The projected cost of this project is $30,000. Dandelion Chocolate will but doubling the impact of donations made during our 30-day campaign by matching funds dollar-for-dollar.  That means every dollar contributed by project backers puts two towards building the parklet! Also, every $100 backed will support 1 square-foot of the parklet.

Square-Foot-Graphic

We are offering fun and unique rewards for backers, including the opportunity to be a chocolate maker for a day or to eat all the dessert you can in one sitting. Our neighbors at Mission Cheese have generously donated cheese and beverage pairings as well.

Stay in the loop and take a look at our Kickstarter Page from April 13th to May 12th where you can watch our video, contribute to the campaign, earn some awesome rewards, and help us reach our goal.  Thank you for your support!

Leave a comment • READ MORE ABOUT: construction event Uncategorized

Dandelion Pre-Valentine’s Party is Almost Here!

February 9, 2015 by Becky Wurwarg

hot chocThis Thursday, join us for an after hours party in the chocolate factory to celebrate everything we love: the partners we collaborate with, treats, and sharing our chocolate and factory with you! One of our favorite things about making chocolate in San Francisco is all of the amazing people we get to work with and learn from—not to mention the delicious and beautiful things they make. Come welcome in a holiday all about appreciation with Dandelion and the makers and mongers we couldn’t live without. The party will feature raclette from Vagabond Cheese, bitters-focused beverages from Workhorse Rye (non-alcoholic), letterpressed cards from Shotwell Paper Mill, as well as pastries and hot chocolates from the Dandelion kitchen. Look out for nib-infused panna cotta with a passion fruit cream, mini dulce de leche bites, and mini s’mores! Dandelion staff will lead three tours throughout the evening of the chocolate factory and, as always, there will be tastes available of our single origin chocolate bars.

A bit about our friends:

Vagabond Cheese
Alex Ourieff, founder of Vagabond cheese will be here with his new raclette machine! He’ll be serving up warm cheese, complete with a chocolate-y twist for the occasion.

He’ll be around to chat about and sample his current selection of favorite cheeses, and answer any questions you may have. If you want to take some home some for the upcoming holiday, cheese will available for purchase with a selection of recommended chocolate pairings.

Rob Easter (right) doing what he does best.

Rob Easter (right) doing what he does best.

Workhorse Rye
Our own Maverick Watson will be shaking up some bitters-based beverages, with recipes created specifically for the celebration, on behalf of local organic whiskey and bitters maker Workhorse Rye. The drinks will highlight two Workhorse Rye bitters especially dear to us: the Salted Cacao bitters made with our Camino Verde, Ecuador beans, as well as Coffee Rye Bitters, a WHR & Four Barrel collaboration!

Shotwell Paper Mill
This is the 3rd year we’ll be celebrating Valentines Day with our friends from Shotwell Paper Mill! On paper, made locally one sheet at a time, Pam will help you hand letterpress cards and Valentines for your friends and loved ones.

And, the details:
Thursday February 12th
Start time: 9pm
End time: 10:30pm
tickets: $35 (available here)

Dandelion Chocolate
740 Valencia Street SF CA 94110

Leave a comment • READ MORE ABOUT: event

12 Nights Begin!

December 3, 2014 by Todd

Last night we had the first of our 12 Nights of Chocolate — a series of events we are running to raise money for the SF Marin Food Bank. Each dollar spent on these events goes on to fund 3 meals for the hungry, so it’s a great way to enjoy desserts from amazing guest chefs and help those in need!

Last night we had an amazing 4+ course dessert tasting from Ramon Perez of Puur Chocolat and Matt Sicilliano from Michael Mina, paired with amazing drinks by Rob Easter of Workhorse Rye. We were all blown away by the flavor creations they came up with:

We are also very excited about some more events we have coming up later this week that still have tickets available. This Thursday night, Alice Medrich will be hosting a dessert flight set in a small intimate setting where she will also talk about her new book and her adventures in chocolate. In case you don’t know about Alice, she is considered the “first lady of chocolate”:


Alice Medrich. Credit Deborah Jones.

Alice Medrich’s honors include two James Beard Foundation Awards for Cookbook of the Year and IACP’s 2011 Best Baking Book award for Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. She received her formal training at the prestigious Ecole Lenôtre in France and is widely credited with being the first to introduce Americans to the chocolate truffle and to cake sold by the slice. She shares her latest culinary breakthrough in her new book, Flavor Flours, which Artisan will publish on November 4, 2014. Medrich writes Food52’s Rogue Baking Tips column and teaches online baking courses at Craftsy.com. Follow her on Facebook and Twitter: @AliceMedrich.

This is a great opportunity to hear more from Alice in a small, intimate setting. Alice will also have copies of her new book available to purchase / for her to sign.

*******

Also not to be missed, our own Lisa Vega, formerly of Gary Danko, is pairing up with her former instructor, Stephen Durfee, and classmate, Sharon Wang, to put on a “Chocolate Wonderland” night with many dessert creations.

Stephen has won numerous awards, including:

Third Place, U.S. Finals, 2010 World Chocolate Masters Competition. Two Second Place Awards and Overall Fifth Place Award, U.S. Pastry Competition, 2009. Team Third Place, National Pastry Team Championship, 2007. One of the “10 Best Pastry Chefs,” Pastry Art & Design and Chocolatier, 1999. Pastry Chef of the Year, James Beard Foundation, 1998

Sharon Wang recently started the acclaimed Sugarbloom Bakery in LA. More about Sharon:

A native Angeleno (by way of Taiwan), chef/owner Sharon Wang grew up in Arcadia and attended UCLA. She started her career in interactive design, co-founding Media Revolution in Santa Monica. In 2003, after 10 years as a senior art director/creative manager, she followed her sweet tooth to the Culinary Institute of America in Napa Valley and while training in pastry there began working for chef Thomas Keller. Sharon quickly rose through the ranks of the Thomas Keller Restaurant Group in Napa Valley and then New York City, baking breads and pastries for The French Laundry, Per Se, Ad Hoc, and Bouchon Bistro and Bakery. She was promoted to head pastry chef of Bouchon in Yountville, and then, returning home to Los Angeles,Bouchon in Beverly Hills. After nine years with chef Keller, Sharon struck out on her own, first consulting for restaurants, including n/naka, and later opening Sugarbloom Bakery in 2012. Sharon’s classic French training and LA upbringing are reflected in Sugarbloom’s viennoiserie, desserts, and custom cakes.

You can find out about all of our events and tickets here: http://dande.li/12nights2014

1 Comment • READ MORE ABOUT: event friends
← Older posts
  • About Us
  • Process
  • Press
  • Donations
  • Contact Us
  • Visit Us
  • Tours & Classes
  • Upcoming Events
  • Chocolate Trips

Dandelion Chocolate © 2018. Privacy Policy