Treats in Type

Small Things Really Do Add UP!

2011-03-04T11:49:00.000-08:00

Our Kiva donation total is now at $300.00 in loans! Wow...thanks to all our customers!

Well now, look at that!

2011-01-18T13:42:00.000-08:00

Newlyweds Audrey and Jordon's wedding was featured on the blog Wedding Obsession. Our delightul truffle boxes were photographed at the place setting for their guests to enjoy! There wedding looks absolutely beautiful...check it out for inspiration

Wedding Obsession

Buy One, Get One FREE!!!! NOW 'TIL DECEMBER 3RD

2010-11-26T19:13:00.001-08:00

Our New Website is Live!!!

2010-11-24T14:39:00.001-08:00

Looking for some sweet holiday gifts and stocking stuffers? Check out our new website...

www.evechocolatier.com

NEW! Caramel Stuffed Fig Acorns

2010-09-29T13:31:00.000-07:00

The autumn leaves are just starting to change in Ontario and the Canadian Thanksgiving weekend is fast approaching. Our new Caramel Stuffed Fig Acorns are available in our chocolate boutiques. Our new website will be launching any day now and will also be available online at www.evechocolatier.com

Treat Her to Truffles!

2010-05-03T10:32:00.000-07:00

My New Spring Window

2010-04-13T14:02:00.001-07:00

I love lemons! For all their tartness they sure are cheery and put a smile on my face.

The Year's First Harvest

2010-03-16T11:16:00.000-07:00

When you draw from your mind a symbol of Canada that is endemic across the globe, the first image that comes to mind is that of the maple leaf. In the cool month of March, that honoured leaf has long since shivered to the ground and yet it is the bare maples that mark the year’s first harvest. For local farmer, Don Giffin, a family tradition is rehearsed every March as the sap starts to run from the silver maple trees of Sinclair Woods.

Don welcomed me to his farm and generously described to me the process that his maple operation begins every year and conducts for about the five weeks or so that the maple harvest runs. For twenty-five years, Don has been creating award-winning maple syrup from our regions maple trees. He began humbly tapping roadside maples. As his interest grew he began to tap more and more trees and eventually was rewarded the sole rights to tapping within Sinclair Woods.

But the history of maple syrup in our region is as old as the trees that produce the sweet nectar. Native Americans were the first to discover “sinzibukwud”, Algonquin for maple syrup, which literally means “drawn from wood”. Recognized for its energy and nutrition, Native Americans would use their tomahawks to chop an angled incision into the trees. Then they would insert reeds or concave pieces of bark to run the sap into birch buckets. As a form of reverse osmosis and to reduce boil time, the natives would simply leave the sap in the buckets overnight and freeze the water content, collecting the rich sugary substance from beneath.

With the arrival of the first European settlers and fur traders came the introduction of iron and copper kettles. The Native Americans taught French colonists the practice of tapping and collecting the maple sap and during the seventeenth and eighteenth centuries, syrup was a major source of pure sugar.

Along the picturesque trails within Sinclair Woods, the past greets the present as Don inserts plastic “health” taps into the trees. Called health taps because they allow the tree to heal in three months as opposed to two years, these taps are used only once and then discarded to prevent a bitter tasting sap known as “buddy syrup”.

With the early-spring’s endeavors underway, Don’s crew are busy collecting and producing this year’s crop at a hurried pace. The modern evaporator has replaced the iron cauldrons and plastic pails have taken the place of classic tin. But, what still remains is a farmer that simply values a small patch of ground.

Visit Griffin Maple Syrup Products at 18862 Communication Rd. S., Blenheim. Don and Jean run a working farm so contacting them beforehand is advised. Don and Jean have released a cookbook in conjunction with the Ontario Maple Syrup Producers Association. Contact 519-676-3448 for more information.

The Wind of Change is Blowing

2010-02-26T04:30:00.000-08:00

I am so excited! In conjunction with The Chatham Daily Post, as their new food columnist, I will be adding new content to the Treats In Type blog. Treats In Type will take you on a food journey through the many regions of Ontario, including Chatham-Kent. The blog will be full of recipes from Ontario chefs, wonderful photos, information regarding local markets, profiles on artisan producers and gastronomic adventures through charming villages and farms were our province's culinary traditions have grown. I hope you will continue to read the exciting new blog, and better yet, share it with your friends and family.

Cheers!

Pauline

Brrr...it's cold out there!

2010-02-25T07:40:00.001-08:00

Save $1 on Chocolate Tea

(In-Store Only!)

Arts and Culture in Chatham-Kent

2010-02-24T10:37:00.000-08:00

Thanks to Jen Merritt for the feature on Arts & Culture Chatham Kent! Check it out...

http://artsandculture.ckdp.ca/the-art-of-chocolate/

A Place for Everything and Everything in its Place

2010-02-24T08:27:00.001-08:00

Enjoy a break after a weekend of spring cleaning. Indulge in a box of truffles and sit back and enjoy all your efforts. My one and only tip for organizing...touch once! If it doesn't have place, either make one or get rid of it. Simplicity in life is true abundance!

Links:

Martha Stewart

Pottery Barn

DIY Guides

Chirp! Chirp!

2010-02-23T06:40:00.001-08:00

Host a chick themed party! Either for a birthday, Easter or shower our hand-decorated chocolate chicks are a cute parting gift or sweet table treat.

Links:

Martha Stewart

Better Homes and Garden

Country Living

A Rockin' Baby Shower

2010-02-22T12:05:00.001-08:00

Host a lovely rockin' good time at a Baby Shower Brunch!

Cool greens and rich browns are a nice perk in the dull days of February. Caramelized Onion Tart, Carrot Coconut Cake and Apple Martinis are a nice transitional menu for the upcoming spring season. Our charming Rocking Horse Crisps are the perfect parting gift.

Links:

Martha Stewart

Country Living

Paper Culture

A moment, on a day, in a year... I'll never forget.

2010-02-12T05:32:00.001-08:00

Valentine's Day has a special place in my heart. Not just because it is about hearts and flowers and of course chocolate but because it was the day I fell in love with the art of chocolate making. Don't get me wrong, I've been a chocoholic since the day I was born but until Valentine's Day in the year 2000 I had never thought much about how chocolate is grown, produced or crafted into the delightful sweets that I enjoyed.

It begin in Guelph, Ontario. I had moved to the charming city for a job as a copywriter. It was a nice job and I really enjoyed the people I worked with. I had no thoughts of leaving or changing careers...I was happy (although my apartment was less than desirable). I was dating a man from Toronto (this is the part of the story my husband prefers to skip over) and on Valentine's Day he brought me a small box of chocolates. Growing up in a small town in rural Ontario, the chocolates I had bought or been given in the past were your typical wax-like drugstore variety. Never had I tried a truffle made with real cream and butter or top-quality couverture for that matter. So, on that Valentine's Day when I opened that small box of Teuscher Chocolates I was surprised. My first curiosity was a little card inside the box that described how the chocolates were flown in fresh weekly from Switzerland and had to be consumed within 14 days. My interests piqued, I tried one...a champagne gem in chocolate. It was incredibly delicious...it was divine! That was it, that was the moment. The next day, I started looking online and in the local bookstore for anything on chocolate or chocolate-making. To this very day, I remember the exact moment when my path changed course. Ever since that day, my life has been consumed by the craft and traditions of chocolate-making. My greatest satisfaction is when customers tell me "I never knew chocolate could be this good!"...trust me, I know exactly what you mean.

...and the Oscar goes to!

2010-02-09T14:01:00.000-08:00

Producers of the movie Precious have been awarded congratulatory chocolate oscars in recognition of their Oscar nomination. We were delighted to produce these little chocolate jewels for two gems of the film industry. In order to create these oscar-like chocolates we had to create our own mold out of food-grade silicon putty and then set a cast in white chocolate and hand gild the statues with edible gold glitter. It was a fun day in the kitchen creating something in celebration of the silver screen!

True Love Blooms in Chocolate!

2010-02-08T17:21:00.001-08:00

Historic Downtown Chatham Open House!

2009-11-25T04:01:00.001-08:00

Come join in the holiday festivities on Saturday, November 28th for Historic Downtown Chatham's Holiday Open House. Watch our chocolatiers create a Grand Gingerbread House and sample many chocolatey delights! In-store discounts and a special "secret santa" gift with $40 purchase.

Eve Chocolatier

14 King Street West

Downtown Chatham (below the Retro Suites)

519-351-0555

CK Etsy Team Holiday Trunk Sale!

2009-11-25T04:00:00.001-08:00

CK Etsy Team Holiday Trunk Sale hosted by Eve Chocolatier! Come browse and shop handmade gifts by talented local artisans on November 26th from 7-10pm.

Holiday Stocking Stuffers!

2009-11-16T05:14:00.001-08:00

New Shop in Uptown Waterloo!

2009-11-16T05:11:00.000-08:00

Check out our new shop in Uptown Waterloo at The Waterloo Town Square Shops

New Store Renovations

2009-10-05T13:12:00.000-07:00

The renovations have begun at our new shop in Uptown Waterloo! My husband and I got stuck in with the painting this weekend and made some good progress. We hope you can join us for our Grand Opening in November!

Halloween Truffle Favours

2009-09-28T07:07:00.000-07:00

Delight your "Creatures of the Night" with decadent truffle favours that are eerie and elegant!

Mori ex Cacao ~ Death By Chocolate - 75% Bittersweet Truffle

Trick or Truffle - 54% Spiced Vanilla Truffle

Eeek! Halloween is Upon Us!

2009-09-21T08:34:00.000-07:00

Jana and Larin - September 12, 2009

2009-09-14T16:24:00.000-07:00

First, I have to say... I have the best sister in the world!!!! Friday night she stayed with me until 2am to bake and decorate Jana and Larin's wedding cake. Their wedding was absolutely beautiful and we were really proud of the cake that we were able to make for the happy couple.

Celebrate the Harvest!

2009-09-14T16:23:00.001-07:00

ICE CREAM SALE! END OF SEASON

2009-08-31T15:42:00.000-07:00

Chocolate Boutique Opening - The Shops at the Waterloo Town Square

2009-08-24T10:42:00.000-07:00

It's official! Another Eve Chocolatier Boutique will be located at The Shops in Uptown Waterloo. I'm so excited and also a bit nervous. The grand opening will be in November...hope to see you there!

Here's a link to view the shops...

The Shops in Waterloo Town Square

Chocolate, Alfresco

2009-08-17T17:48:00.000-07:00

Although chocolate is considered the Food of the Gods, you may find yourself calling on a higher power to keep your sweets solid during your outdoor wedding if you're not prepared with a few basic chocolate tips. Generally, chocolate is quite stable in most conditions but extremely hot temperatures and more importantly strong sun rays can spell disaster. To keep your chocolates from having a meltdown make sure to keep them in a shaded area and more preferably in packaging that is not clear. Other ways to keep your treats in tact are to carefully consider the types you offer. Chocolates that are candy coated or dusted in cocoa powder are ideal in warm temperatures and are more resilient in the sun. But if you are more of a chocolate purist and would like to present a solid molded item or bar, opt for the darkest chocolate available. The light the colour, the softer the chocolate and the more likely it is to run as the mercury rises.

You've heard presentation is everything and in the chocolate plus heat equation it equals relief. Storing your chocolates in the freezer until the reception will keep them cool while the afternoon sun is at full strength. Because some confections can lose quality after being frozen, be sure to try this beforehand. You can also present your chocolate favours as a sweet send-off that is put out later in the evening when the sun has set and the temperature becomes cooler. If your venue doesn't offer refrigeration, keep them in a cooler with frozen gel packs.

Planning an outdoor wedding can pose a few additional challenges but don't allow the heat to melt your dreams of the sweet offerings chocolate creates. So powerful is the world's favourite treat that a few chocolatey fingers won't keep people from sneaking some extras!

Eve Chocolatier Boutique

2009-07-02T12:05:00.000-07:00

The Fairbairn Wedding

2009-06-22T11:25:00.001-07:00

The Dog Days of Summer

2009-06-18T04:54:00.000-07:00

Another beautifully sunny Sunday afternoon at our home in the Chatham-Kent countryside. Steve was busying himself with his gardens while I was enjoying a good read. The dogs, as usual were on hand for comic relief and a good "snuzzle".

Hercules! Hercules!

2009-06-17T06:56:00.000-07:00

Hercules! Hercules! ...my cherished red bike Hercules will be getting a fresh paint job and a basket for some upcoming summer adventures. I have yet to determine the paint colour...check back to see Hercules' new mini-makeover!

An Ode to Chatham-Kent Farming Traditions....

2009-06-12T14:04:00.000-07:00

As chocolate artisans, we create our truffles by hand and know the "labour of love" that uncompromising quality requires. Our new Country Market Truffle Collection features Chatham-Kent growers, producers and country cooks that work from the heart to create delicious and fresh ingredients that are an expression of the land itself and of the people who live here. This collection illuminates and applauds these hard-working individuals who take pride in their craft and have an eagerness to pass on our region's traditions to the next generation.

Mary and Gary Celebrate 50 years!

2009-06-04T06:41:00.000-07:00

My sister and I made a special cake for some very special people. Mary and Gary truly are the "salt of the earth" and this May they celebrated their 50th anniversary. This wedding cake was designed around the dress that Mary wore on her wedding day, a tea length dress with purple and pink roses. We were asked to make this cake by Mary and Gary's children who really wanted something special because the couple didn't have a cake on their wedding day. Cheers to the happy couple!

Swept Away by the Windy City

2009-06-03T05:29:00.000-07:00

...Yes, yes it is. My first question about Chicago was answered on my arrival, it is indeed windy... But what else? I've heard plenty about the ex-mobsters, the hotdogs and deep-dish pizza but what lies beneath the usual tourist badges that this city wears. Being as I engaged in almost tourist exclusive entertainment, I went surfing the net to find interesting things you could do on your trip to Chicago.
1. Maxwell Street Market - Continuing its long tradition of offering Chicago immigrants and locals a space to sell odds and ends, the colorful flea market hosts 518 vendors every Sunday, year-round. In addition to household goods, clothing, CDs, jewelry, power tools and produce, there are several Mexican food stands offering authentic fare like enchiladas, tacos, tamales, plantains and horchata. Live blues is played at the market weekly (weather permitting).
2. City Gallery - City Gallery in the Historic Water Tower, 806 N. Michigan, presents exhibitions of Chicago-themed photographs by Chicago photographers. Chicago's most cherished landmark for over a century, the Historic Water Tower was transformed into the city's official photography gallery in 1999. Yet another example of a successful public/private partnership, City Gallery was created through the leadership of Chicago's most famous photographer Victor Skrebneski, who also helped design and restore the recently dedicated Water Tower Park which surrounds the Historic Water Tower. Marshall Field's Project Imagine also sponsored the renovation of Water Tower Park.
3. Chicago Greeter Program - Get the inside scoop on a Chicago neighborhood with a local expert. The Chicago Greeter Program offers free walking tours of the city hosted by resident volunteers. From the Ukrainian Village to Lincoln Square, the Greeter Program is a great way to learn the ins-and-outs of this dynamic city.
4. Movies in the Parks - Creating avenues for Chicago families to enjoy summer in the city, the Chicago Park District announces Movies in the Parks where more than 170 current and classic movies will be shown in neighborhood parks throughout the city, from June through September. There is no better place to be this summer than your neighborhood park. Grab a picnic basket and a blanket and enjoy the show. You bring the snacks, we'll bring the stars. All movies are free and begin at dusk.
5. Free Street Theatre - The Free Street Theatre group puts on productions in various inner-city communities throughout Chicago. Shows range from political satire to performance puppetry and admission is by donation.

Creepy Crawly Candy

2009-06-01T12:27:00.001-07:00

Some souevenirs I brought back from my week in Chicago at the All Candy Expo. Yes, these are candy covered bugs. A gift (..and double dog dare) for my husband's work colleagues...these pictures make my skin crawl!

Ice Cream En Route!

2009-05-12T04:13:00.001-07:00

Our gourmet line of ice cream produced by the famous Toronto artisan maker Greg's Ice Cream is en route to Eve Chocolatier. The cooler with be stocked and ready for Retrofest next weekend in historic Downtown Chatham. Ice Cream flavours include:
Coffee Toffee (my personal favourite)
Roasted Marshmallow
Sweet Cream
Chocolate
Chocolate Mint-O
Mango
Maple Cream
Pistachio
Lemon Meringue
PB Cups and Chocolate

As a special offer to our blog readers we have posted a coupon for $1 off any ice cream cone. (Valid until June 1st. One coupon per customer.)

Sweet Dreams and Renovation Nightmares

2009-03-29T10:00:00.001-07:00

I am currently in the middle of a home renovation. What had started as a simple paint and redecoration scheme for our bedroom has developed into a complete redo of our upstairs electrical. How it all started was my husband and I were ripping off an old border on the wall, when somehow he decided to remove the wall scones. Well, then it all begins to unravel. He starts examining the wires and then pulls the cord from the wall, pulling a channel through the entire plaster. Now he's in full DIY mode and has crawled up into the attic and is examining the electrical for our entire upstairs. Prognosis: "Honey, we've got to redo all of this electrical...it's all hack-and-slash and we might as well do it all at once." It might be an appropriate time to mention that while he was up in the attic, he's determined that it was quite damp on the roof and the simple shingle patch job we had projected to complete in the summer must now be a complete new roof! My husband is a brilliant man and has personally developed many trade skills while renovating our home but one skill he has never been able to grasp is the "switchback". The idea is that in order to climb a steep hill you move from side to side and only tackle one small bit of the mountain as you switchback slowly progressing upward. I understand his logic "Why paint and decorate when we are only going to eventually have to rip it apart later." The logic that he doesn't understand is momentum and motivation, when you rip everything apart and then try to put it all back together it becomes daunting and it can zap your momentum to keep the project going. Too many times I've pulled everything out of a room to completely reorganize it to only step away and feel the weight of a huge lurking job left upstairs to complete. Never do I seem more engrossed in the television than when some large job I've started is half finished. Anyway, while he's busy reading the Electrical Codes Manual, I've been perusing the Country Living website for some bedroom inspiration. I've posted some inspiration photos here. When the bedroom is finally complete, I'll share some photos (don't hold your breath though...it may take a while).

Pauline

Country Living

The Chicks are Hatching!

2009-03-27T07:18:00.000-07:00

Our little chocolate chicks are hatching in time for Easter! Filled with coconut lemongrass ganache and nestled in a fine dark chocolate nest. Print off the coupon to save 10%. This is a Treats in Type blog exclusive coupon!

Yum! Sweet Deal

2009-03-24T14:50:00.000-07:00

BUY ONE, GET ONE 1/2 PRICE on our entire collection of kettle cooked brittle. Choose from our delectable varieties: Sunflower, Sesame, Mixed Nut, Cashew and Trail Mix. Our brittle is also available in No Sugar Added Peanut and Mixed Nut. This offer ends on March 31st and is available in-store only. Visit us in historic downtown Chatham at 14 King Street West.

Blue Bird Cake

2009-03-23T05:50:00.001-07:00

Milk and dark chocolate bird silhouettes on a blue buttercream icing cake. The picture shows the icing more green but it was actually closer to the colour of the blue bird.

The Rose Cake

2009-03-23T05:44:00.000-07:00

This cake was made for my husband's work colleague, Dana. Her mother turned 70...Happy Birthday Marg! Chocolate roses with copper dust and pink buttercream icing. Very Victoriana!

Farmer - A Career Mooove

2009-03-19T04:24:00.000-07:00

Although farmers have been polled to be one of the most trusted people by Canadians, they are not often considered to be cool, edgy or hip but the French National Farm Organization is trying to change that. They have launched a new ad campaign to increase awareness amongst urban dwellers of the opportunities in farming. Check out the ad campaign here.

Yum! Truffles on Sale!

2009-03-17T09:10:00.001-07:00

This week only! Our entire collection of truffles are Buy One, Get One FREE! This offer is available in-store only so come over and say hello to us at our retail store at 14 King Street West in historic downtown Chatham!

Fairy Cake

2009-03-14T09:19:00.000-07:00

Shop regular and good friend Mark requested a special cake for his daughter Rylenne's birthday. He wanted Tinkerbell with skates and a light saber...all her favourite things. Here is our best effort! Happy Birthday Rylenne!

Pauline

The Bee Cake

2009-03-13T17:41:00.001-07:00

We designed this cake for our most esteemed scrapbooking shop owner. Kim V. owns the beautiful shop Paper Pickle in our historic downtown. This cake is for her daughter Julia's 3rd birthday. Happy Birthday!

The Oven is my New Best Friend!

2009-03-13T07:32:00.000-07:00

Well, the cake orders are rolling in. I've become quite close to my oven over the last few days. It is sort of an odd relationship, but it works. I understand that she can go off by a few degrees every now and again and that if I don't regularly clean out those burners she'll be smokin' mad. Am I going crazy, quite possibly. For now though this new bond is producing beautiful edible art. I've got many order to complete today, stay tuned for pictures!

Springtime Merriment! - Top 3 "Fresh Air" Favourites

2009-03-13T06:51:00.000-07:00

Easter is one of my favourite times of the year. The land is thawing, giving way to tulips, daffodils and fresh green grass. Most of us have been cooped up inside for many months and are clawing at the door to get out and experience the warmth of spring. Here is a list of some of my favourite things to do in Southern Ontario in the first weeks of spring.
1. Maple Syrup Farm - A trip to the sugar bush to taste some fresh maple syrup always means spring to me. On Saturday and Sunday, some maple farms have a brunch...delicious. Plan a great day out at one of the many maple syrup farms in Ontario. Check out the Ontario Travel Website for a farm nearest you.
2. Drift Wood Collecting - In Southern Ontario, we are surrounded by lakes. My mother and I like to step out onto the beaches in early spring to collect driftwood pieces. They make great ornaments for your garden or as planters.
3. Easter Egg Hunt - Plan an Easter egg hunt for your friends and family. My sister lives beside a wooded area and is planning her spring hunt in the woods. It makes a great adventure for all ages.

*My niece, Miss Mouse, is enjoying her cereal. It is such a cute picture, so I added it to this post. She's ready for some outdoor adventure with her new best friend, Bunny!

Weddings, Weddings, Weddings!

2009-03-12T05:57:00.000-07:00

We are fast approaching traditional wedding season. These days, we pretty much have wedding orders going out every week (we've even had Christmas weddings!). These cute little bride and grooms are the newest addition to our wedding items. They are made with white chocolate and rice crisps and are hand-decorated to look like the happy couple!

Cakes Galore!

2009-03-06T11:48:00.000-08:00

It's been craaazzyy cake week. We introduced our Small Celebrations Cakes at Eve Chocolatier and the response has been great. Today, I'm posting the Monarch Cake. It's decorated with light pink buttercream icing and chocolate butterflies! It's getting really, really hard to make all these beautiful cakes and not get to eat any! Have a great day everyone...it's a beautifully warm day here in little ol' Chatham.

Pauline

Daisy Cake

2009-03-05T10:14:00.000-08:00

A man from Tokyo came into our little boutique the other day and ordered a daisy cake for his wife's birthday. His wife is originally from Chatham, Ontario, Canada but now lives with her husband in Japan. When they come to visit they pick up treats to bring home with them. He let me know that their family and friends in Tokyo love our creations and that even a food critic was delighted by our treats! It's great to hear these lovely comments and makes early morning baking very worth while!

All the Best!

Pauline

Personalized Easter Eggs!

2009-03-04T02:38:00.000-08:00

The springtime merriment is upon us...fresh air, first blooms and lively coloured Easter eggs! End your hunt early and delight your loved ones with personalized Easter Eggs at no additional cost before March 28th. Our cheerful selection of spring chocolates including Almond Cracked Eggs, Bunny Buddies, Hand-Decorated Egg Crisps, Classic Chocolate Hare and many more charming treats are now available in our downtown Chatham boutique at 14 King Street West. Visit us Monday-Friday from 10am-6pm and Saturday 10am-5pm or on our website at www.evechocolatier.com

Miss Mouse's Frosty Cake

2009-02-27T05:29:00.000-08:00

My sister and I made this cute cake on the request of Miss Mouse. When asked what cake she wanted for her 2nd birthday she said "Frosty!"....so here is our Frosty Cake!

Cake broom hand-crafted by Cole (mucho appreciation!)

Easter Cake

2009-02-26T12:28:00.001-08:00

We are now offering Celebration Cakes at Eve Chocolatier!

Country Living Excursion

2009-02-24T06:26:00.000-08:00

Yesterday, while sifting through my collection of decorating magazines, I picked up this month's issue of Country Living and whilst basking in all the beautifully photographed articles I spotted the advertisement about their upcoming Women Entrepreneur event. They are celebrating women who "bank on their bliss" (love it!) and featuring leading women entrepreneurs in creative industries. So, my mom and I will be packing our trunks and hitting the road. Our little town in Canada is about 5-6 hours from the bright lights of Chicago which means it's a proper road trip. Anything that is over 3 hours away, requires crossing borders or boarding ferries is thus a proper road trip and in my books requires all the accompaniments of said road trip. 1) picnic snacks that can be nibbled in the car or made into a picnic lunch if a location is spotted 2) custom created road-trip music designed with scenery and destination in mind. 3) pocket camera...something you can take a great picture with but can hold with one hand out of a window. 4) good, old-fashioned road maps...no GPS! Preferably one that can only by spread out on a car hood the size of a 1950's Cadillac. 5) A good friend!

Hope you can make it to this event to share and meet with other women who "bank on their bliss" (still love it!). Hope to see you there!

Pauline

Country Living Women Entrepreneurs Event

...and the winners are!

2009-02-22T16:21:00.001-08:00

The finished Chocolate Oscars....

Oscar Beginnings

2009-02-21T05:30:00.000-08:00

The beautiful Retro Suites hotel has asked me to create Chocolate "Oscars" for their A Night With Oscar party on Sunday night. I was unable to find an existing "Oscar" mold to use to make the trophies so I decided to create my own. I found a company in Ohio, with a charming chap who explained in great detail how to create a mold with his food-grade silicone putty. Here is the beginnings of my mold creation. As I am writing this, I am on attempt #3 with little success but I shall continue my trials and will create a golden chocolate trophy....at least that's the idea!

Escape Artist

2009-02-19T06:18:00.001-08:00

Yet another dreary winter day in the land of snow and ice. Don't get me wrong, I love all the seasons and all their differences but sometimes I wish you could speed them up a little. Well, if you are like me and you are looking for a mini-break and I mean a really, really mini-break. Check out some of these webcams from some of my favourite places. Comment on some of your favourite places and if there is a webcam..please, please share!

Florence

Paris

Favourite New Cookbook

2009-02-18T06:29:00.000-08:00

If you've ever lacked any desire to visit France, Anne Willan's The Country Cooking of France will surely cure you. This beautiful hardcover book is as much a cookbook as it is a culinary escape. The book is well organized into sections of various meats, soups, sauces, breads, vegetables, potatoes and desserts. Within each chapter there is an accolade section where they pay homage to different French culinary legends as well as a few pages dedicated to local traditions, customs, and other various aspects regarding different regions of France. It is worth its weight in truffles!

Phaedra's Butterfly Cake

2009-02-17T15:51:00.000-08:00

A little girl named Phaedra turned 3 on Valentine's Day. We made her a pink frosting cake with chocolate butterflies. Happy Birthday Phaedra!

History's Greatest Love Letters - Victor Hugo

2009-02-10T03:34:00.000-08:00

Victor Hugo was a French poet, playwright, novelist, and exponent of the Romantic movement in France. In 1822, he married his childhood sweetheart Adele Foucher.

To Adele Foucher (1821) from Victor Hugo

My dearest,

When to souls, which have sought each other for,

however long in the throng, have finally found each other

...a union, fiery and pure as they themselves are...

begins on earth and continues forever in heaven.

This union is love, true love,...

a religion, which deifies the loved one,

whose life comes from devotion and passion,

and for which the greatest sacrifices are the sweetest delights.

This is the love which you inspire in me...

Your soul is made to love with the purity and passion of angels;

but perhaps it can only love another angel, in which case I must tremble

with apprehension.

Yours forever,

Victor Hugo

Win a Trip to Paris!

2009-02-09T04:13:00.000-08:00

I thought I would pass this along to my readers. Nivea has a contest going on right now until February 17th where you can win a free trip to Paris. Who doesn't dream of strolling along the river Seine and sipping cafe au lait at Fouquet's. Here is the link to the Kiss-O-Mate contest site. Good luck!

Organizing Your Creative Space

2009-02-05T07:22:00.000-08:00

I am currently writing today's post, after a one month hiatus, from my small dark office space at my shop. As the fog lifts from the holiday season it usually reveals a clump of clutter that appears to be amassed by little deviant, pranking trolls that seemed to go unnoticed on my payroll. You see, they scamper around at night making little piles of junk in all the little corners of my little office space and then before you know it, I can barely enter unscathed by falling towers of tupperware dishes and large leaning pillars of trade journals. So, for anyone else out there who also has a disturbing infestation of these covert, trash-wielding trolls, I have put together an easy 3-step process to help conquer the clutter and also some inspiration photos to keep you motivated. I will post some before and after pictures of my office space, when I complete the after!

Step 1: Trolls hide in trash and piles of junk. So to completely eradicate them you must go through all your piles and neatly organize everything into easy to access storage. These little creepers love packed closets and drawers so make sure you eliminate any excess.

Step 2: Trolls are ugly and therefore love ugly spaces. Pick out a paint colour and get decorating. Make a beautiful space that you will love and trolls will hate.

Step 3: Trolls only work when you get lazy. So to keep these little devils in the bread lines, tackle one easy 15 minute project every night to stay on top of the clutter.

Pictures:

1. Wren's Nest Cottage

2. Pottery Barn

3. Heather Bailey Studio

4. The French Inspired Home (Sommer Design)

Happy New Year!

2009-01-02T13:50:00.000-08:00

Wow, I can't believe that we are now into 2009! As you can imagine, I was quite busy in the shop over the month of December and was unable to keep up on my posts. But, I'm back now and am bubbling with great ideas for this upcoming year. We are already working on Valentine's Day and churning out fresh new ideas for the upcoming Easter season. Stay tuned...

Mingle Bells! Cocktail Party and Open House

2008-12-01T04:02:00.000-08:00

A night of holiday merriment! This Friday, December 5th at 7:00pm, we are hosting our Holiday Open House. Browse our chocolate boutique, munch on exquisite hors d'oeuvres and sip holiday cocktails! Be captivated by the Ridge Players and Lutherin Church Choirs and be enchanted by the award-winning vocalist Jade Lester. This is free event and will be lots of fun!

Holiday Gift Card Sale!

2008-11-26T04:10:00.000-08:00

In the spirit of the holidays, Eve Chocolatier is offering $20 gift certificates for $10. They are available in our store in historic downtown Chatham at 14 King Street West.

The Home Journal

2008-11-22T14:10:00.000-08:00

Another inspirational picture to go into the home journal. I love the casual yet still very elegant look of this room.

Gingerbread House

2008-11-21T04:52:00.000-08:00

New this year at the boutique, we are making delicious Gingerbread Houses. I still smile when I see them in the store...they are so sweet (literally!)

The Cocktail Dress Dilemma

2008-11-14T03:26:00.000-08:00

I have known for quite some time that one of the most impossible things in the world to find is a great cocktail dress, especially when you need it. I always tell myself that I'm going to "keep my eye open" throughout the year and then that way I won't have to sift through decimated clothes racks looking for the 1/2 price dress that will change my life. Alas, another holiday season is approaching and I have yet to secure my "spanks not required", body altering dress that is perfect for every occasion. Well, the good news is, I'm pretty sure I'm going to look better than Bjork. Oh Bjork, you really know how to make a girl feel better!

Holiday "Images to Inspire"

2008-11-13T08:42:00.001-08:00

www.designmom.com
www.hgtv.com
www.potterybarn.com

My Little Wish Book!

2008-11-12T04:06:00.000-08:00

I know that Sears is famous for their Christmas Wish Book but amazon.ca has become my little trove of treasures. My Wish List on amazon.ca has accumulated quite the titles over the last year and its newest addition if French Cooking in 10 Minutes. This little gem was written in 1930 and it has an undeniable charm. The book is filled with humour and wit and the common sense approach to life that is really refreshing to read. He advises you to cook soufflé potatoes only for your closest friends: in all likelihood, "either you will spoil the potatoes or you will spend your evening apologising for neglecting your guests". The author Edouard de Pomiane writes in an almost extinct verbal way, the way your Grandmother would teach you. Here is a sample from his book La Cuisine en Dix Minutes ou l'Adaptation au Rhythme moderne

Snails.

Buy a dozen snails from a concientious tradesman, that is to say, a man who will use good butter for stuffing his snails. Arrange the twelve snails on a large fireproof dish. It is not as easy as it sounds. The opening of the shell must face upwards. Otherwise as soon as the butter melts it runs out of the shell and the snail becomes dry and tough. When you have arranged the shells properly, pour a little water into the dish. Put the dish on the fire for three or four minutes, just long enough to warm it. Then put it under the grill. In five to six minutes the butter has melted and the snails are hot. Eat them as long as they burn your fingers.

Christmas Cheer at Eve Chocolatier!

2008-11-11T12:25:00.000-08:00

The Sunday Quote

2008-11-09T11:56:00.001-08:00

The Sunday Quote

2008-11-02T12:26:00.000-08:00

"Courage is what it takes to stand up and speak; courage is also what it takes to sit down and listen" Sir Winston Churchill

I love Winston Churchill quotes!

Happy Halloween!

2008-10-31T07:09:00.000-07:00

This is my husband as gothic groom and me as gothic bride. We are going to make the costumes even creepier for a party tonight...then we will be Jack the Ripper and his last victim come back from the dead. Wishing everyone a safe and happy Halloween!

Home Journal

2008-10-30T05:28:00.000-07:00

A new picture to add to my home journal of ideas and inspiration. My home journal is a collection of "home" pictures that I love. Some of them have specific elements I like (which I note) others are just pictures that inspire home-keeping. They usually have a French feel while others have a nice rustic Canadiana feel. I've coined this my "Cosmopolitan Canadiana" look....a little fancy French, a little rustic woodsy. This picture is a nice rustic French country picture...makes me dream of Provence! This one's a keeper!

Taste and Learn - Young Professionals Evening of Chocolate

2008-10-29T08:11:00.000-07:00

Last night, as a part of our "Taste and Learn" series of chocolate classes and events, I hosted The Young Professionals Group of Chatham-Kent to an evening of chocolate tasting. We started with a chocolate tasting of various single origin and grand cru chocolates and then went on to pair a few truffles with various beers and fruit wines. We finished the evening with a nice glass of port with chocolate dipped figs and an assortment of cheeses and fruits. It was a great time with great people and lots of laughs! Here are the chocolates we tasted:

Cocoa Barry 75% Tanzanie
Michel Cluizel 67% Santo Domingo - Los Ancones
Michel Cluizel 66% Venezuela - Concepcion
Taza 80% Dominican Republic
Plantations 55% "Arriba" Equador

Chocolate Gingerbread Men

2008-10-28T03:08:00.000-07:00

Trim your trees this holiday season with edible ornaments. These sweet little gingies make a charming tree decoration as well as a nice treat on Christmas day. Follow the tempering instruction below and wrap in a clear cello bag tied with ribbon. Attach to your tree with florist wire. Enjoy!

(Note: Do not place them on your tree touching your Christmas lights, they will melt!)
Tempering Chocolate

Tempering Chocolate
1. Melt out all existing fat crystals
2. While agitating it, cool the chocolate to a temperature at which both stable and unstable crystals form rapidly.
3. Rewarm the chocolate to melt out unstable forms, leaving only crystals to seed the chocolate.
4. Maintain the chocolate at the proper temperature during use.

Directions
Finely chop your chocolate and put 1/2 in the bowl of a double boiler, with water in the base of your double boiler, melt chocolate over low heat until it is around 122 degrees F (feels warm but not HOT). Remove from heat and slowly start to add small amounts of the remaining finely chopped chocolate. Stirring vigorously, keep seeding in small amounts of chocolate until it reaches about 89 degrees F (does not feel warm or cold to the touch). To test if the chocolate is in temperature swizzle a spoon with some chocolate and set a timer for 3 minutes. If the chocolate is set within three minutes it is ready to use. If it is not set, you may need to seed a bit more chocolate to bring the temperature down and/or continue stirring to agitate the chocolate further.

To Make Chocolate Gingerbread Men

Using tempered chocolate, fill a plastic pastry bag 1/2 full and cut tip. Fill mold with chocolate about 3/4 full and tap gently to remove any air bubbles from the chocolate. Chill in refrigerator until chocolate pulls away from mold. Invert gently onto table with a small tap. Using another plastic pastry bag (cut a fine tip) decorate with tempered white chocolate.

Missing Tuscany

2008-10-27T04:36:00.000-07:00

It's been almost a month since I've returned from our 5th Anniversary trip to Italy. It was absolutely beautiful but Tuscany, by far, was my favourite place. Looking back, I wish we had concentrated our trip to just the Tuscan region but the first time you go someplace you feel as though you have to pack everything into one vacation. I remember reading once that you should travel as though you are coming back. Italy is a vacation not to rush, it is one that must be savoured. To experience Italy you need to understand what the Italians call dolce far niente..."the sweetness of doing nothing."

The Sunday Quote

2008-10-26T10:05:00.000-07:00

Autumn Favours

2008-10-25T06:48:00.000-07:00

A charming way to decorate favour boxes for the fall season. Two-piece favour boxes decorated with handmade paper, autumn leaves and organza ribbon. These ones were packed up ready to go. The customer was waiting so I could only snap a quick shot...but I think you get the idea.

Dining Room Makeover!

2008-10-24T04:14:00.000-07:00

In my haste to start painting and decorating by spartan dining room, I forgot to take some before pictures. But, I can assure you that the dining room was in desperate need of a facelift. The wall colour was an icy green with a cold white ceiling and my lack of any furniture made the room echo (not exactly fine dining). To spruce it up and give it some warmth, my budget-conscious reno began with a coat of straw-coloured paint (if anyone wants the name of the colour, I can look it up). I then found an old round table at a garage sale ($20!), a side-board at the local thrift store that I painted and slightly distressed ($40). I recovered some chairs that I found in our basement that were left by the previous owner (solid oak...and free!). The little chair in the corner was found at another thrift store and I stripped, stained and made a new seat cushion ($10). I then gathered some accessories at various antique shops, gift shops and flea markets (totally about $200.) So my total cost was only $300! (I added a little extra for supplies etc.). Not bad I think, not bad.

Christmas....already?

2008-10-23T04:02:00.000-07:00

In the retail world, you are always experiencing the upcoming holiday well before you've even landed on that month in the calendar. Which suits me down to the ground because I lack in the patience department and can't wait to decorate the store and showcase all our new creations for the holiday. Throughout the next few months, I will be posting some ideas to get you started on some decadent homemade gifts for Christmas. Today's feature is Chocolate Almond Bark!

There's only two things you need to know about making Chocolate Almond Bark:
1. Use the best quality chocolate.
2. Learn to temper chocolate

Tempering Chocolate

Tempering Chocolate
1. Melt out all existing fat crystals
2. While agitating it, cool the chocolate to a temperature at which both stable and unstable crystals form rapidly.
3. Rewarm the chocolate to melt out unstable forms, leaving only crystals to seed the chocolate.
4. Maintain the chocolate at the proper temperature during use.

Directions
Finely chop your chocolate and put 1/2 in the bowl of a double boiler, with water in the base of your double boiler, melt chocolate over low heat until it is around 122 degrees F (feels warm but not HOT). Remove from heat and slowly start to add small amounts of the remaining finely chopped chocolate. Stirring vigorously, keep seeding in small amounts of chocolate until it reaches about 89 degrees F (does not feel warm or cold to the touch). To test if the chocolate is in temperature swizzle a spoon with some chocolate and set a timer for 3 minutes. If the chocolate is set within three minutes it is ready to use. If it is not set, you may need to seed a bit more chocolate to bring the temperature down and/or continue stirring to agitate the chocolate further.

Toasted Almond Bark

Preheat oven to 300 degrees F and toast almonds until aromatic and dark gold in colour. COOL COMPLETELY. Temper chocolate (see above directions). Pour out chocolate onto parchment paper filling only about 1/3 of paper (you may have to repeat on several pieces of parchment, depending on how much chocolate you have tempered). Spread out to 1/4 inch thickness and sprinkle with almonds. Using an offset spatula, press almonds into chocolate and spear chocolate over top to cover the almonds completely, allow to completely harden (about 1-2 hours) and break into pieces. Package in festive tins, boxes or bags!

All Hallows Eve

2008-10-22T04:21:00.000-07:00

Our Halloween display at the shop is a real accomplishment. My sister and I are quite proud of it because it was put together with whatever we could find downstairs in the store. Usually we have to get new items to put together a fresh display but this year we surprised ourselves with found junk. We used some table legs, an old cupboard door, chairs and two lamps. It's amazing what ordinary things you can uncover to transform into something really special. It was kind of like opening your cupboards, throwing stuff into a pot and digging into a delicious hot pot recipe!

Maple Caramel Apples

2008-10-16T12:14:00.000-07:00

This recipe comes from Gourmet Magazine. I used it instead of my usual Caramel Apple recipe and was happy with the result. The caramel is thin so it's not too sweet on the apple (which I like). If you want it thicker allow it to cool a little longer before dipping the apples. But, because of the maple syrup, you have to eat these right away. They crystalize really easily and can't be kept in the refrigerator. You can dip them in dark chocolate and nuts as I have but they are equally as good in the caramel alone. Enjoy!

Maple Caramel Apples

1 pound dark brown sugar
1 1/2 cups maple syrup
1/2 cup heavy cream
1 tablespoon unsalted butter
10 Granny Smith or other tart apples

In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 250 degrees F. Remove the pan from the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel cool for 5 minutes.

Push a wooden skewer or chopstick through the length of each apple and holding the apples by the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess drip off. Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve the apples immediately.

The Perfect Pear!

2008-10-09T03:51:00.000-07:00

New this fall, my sister and I have created these charming little pear crisps. A great favour for your autumn table!

Blackboard 101

2008-10-09T03:19:00.000-07:00

After

Before

Blackboards aren't just for the classroom, they are a great addition to a kitchen, office or kids room....or in this case, a retail shop. If you own a retail boutique, it's a charming (and cheap!) way to advertise a feature item. Find a nice size picture frame (I personally like a frame that has a lot of ornate details), take out the picture if it's still there and paint it the colour you've chosen. I recommend that you use the Aura paint by Benjamin Moore, it can go over anything but washes up with soap and water. It also dries in 1 hour and is low VOC which is safer for your family and the environment. Once you've painted your frame you can get started on the blackboard. Blackboard paint can be bought at just about any hardware store, it is an oil-based product so prepare yourself with gloves and turpentine for cleaning up. Have the hardware store (or yourself, if you're handy) cut a piece of pressboard to fit the shape of your frame. I'm not handy with a saw so we brought the actual picture to the hardware store to give them as a guide for the size of board we needed. Slip the painted blackboard in place and attach it with finishing nails of the back. Voila! a beautiful piece to hang in your boutique or you home!

I'm Back!

2008-09-30T08:55:00.000-07:00

Well, I was hoping to keep my posts updated during my travels through Italy...but no luck. I'm back now though with many things to share with you. I will post some new stuff tomorrow...today I'm opening up my huge pile of mail and shuffling through messages and tackling all the projects you leave on the back burner when you go away. See you soon!

My Newest Find...has found some style!

2008-09-04T11:40:00.000-07:00

In an earlier post, I published a picture of a shabby-not-yet-chic sideboard that I had scooped at a garage sale. Well, it's been buffed and polished and dressed to impress (I have more in common with a sideboard than I thought!) and now it is making it's grand appearance in our September window display. It's amazing what a bottle of polish and a little attention can reveal. (Wow, I often feel the same way about myself!)

The Leaves are Changing Colour...String up the Garland!

2008-09-04T10:18:00.000-07:00

The long haze of summer is finally coming to an end and the short spectacular burst of autumn is nearly here. Most attribute autumn to golden leaves, jackets and scarves, turkeys, dark skies and dewey mornings. Me, I think Christmas! Oh yes, the dirty word...Christmas. I just installed the countdown calendar on my computer and it is now officially 112 days until the day. In my "pre-eve" years, I didn't think of Christmas until about December 15th. Plenty of time to decorate, plenty of time for gifts, plenty of time to pretend to have plenty of time to get everything done. Well, I've learned my lesson. This will be the third consecutive Christmas that my holiday cards have been bought, written, stamped and then stored for a possible resurrection in the ritual routine of "This year, I'm going to (now fill in litany of Marthaesque traditions that only seem to happen in the glossy, well-lit lives of the magazine racks). I love what I do, I love my shop, I love my customers and I absolutely love the holidays...at 14 King Street West. The holidays around my house are quite a different thing. The shop is so busy, I mean "three hours of sleep" busy that it gets hard to get in the spirit of Christmas at home when you have been listening to 18 hours of non-stop Bing Crosby. Well, as the leaves turn outside, I'm turning over a new leaf in my life. The Christmas cheer is going to cascade down from all the holiday happenings at the shop to my life at home....but don't call me on this around December 15th.

Bon Voyage Christy!

2008-09-04T10:04:00.000-07:00

Christy, one of Eve Chocolatier's first employees is off to university this year and has said farewell to all of us here. She started at the shop when she was just 15 years old and four years later is off to start on her own in a new city. We are all proud of her and will miss her cheery voice and funny questions ("Can I hear the ringing in your ear?"....ha ha). Bon Voyage Christy!

Autumnal Bliss

2008-08-28T05:20:00.001-07:00

“But I remember more dearly autumn afternoons in bottoms that lay intensely silent under old great trees”
C.S. Lewis quotes

Back to School

2008-08-22T14:04:00.000-07:00

Sharpen the pencils, dust of the brushes and polish the lunch boxes...it's back to school! Now we know you're excited (even if they're not)...so, why not send them off with a special care package. At the shop, we've designed a cute little "back-to-school" treat bag but you could also pick out their favourite treats and create your own. For the little tykes...they can even colour their own lunch bags for their special first day treat! Have fun these last few weeks of summer...soon we'll be putting on our scarves and mitts.

The Desert Daisy - an astonishing gift from my sister!

2008-08-21T04:49:00.000-07:00

I just received an absolutely astonishing gift from my sister. The Desert Daisy, the only novel remaining from H.G. Wells written when he was a boy around the age of twelve. It is amazing that a boy of twelve wrote such a book, complete with an Editor's Preface and Notices of the Press (too cute!). Here is the Preface to the First Edition:

Dear Reader
You have in your hand "The Desert Daisy" a romance of the olden time. I am not at all vain but still I think that if this book is not read when Shakespeare is forgotten it will have been grievously ill treated. I, assisted by H.G. Wells of Bromley have illustrated this work as well as written it and although the contrast between my pictures and his is likely to throw his in the shade, still I hope that on the whole the reader will be pleased with them.

Newest Find!

2008-08-20T05:49:00.000-07:00

Actually, it's not that new. I bought it at a garage sale about 3 weeks ago and am now just getting around to do something with it. It is an older buffet with drawers (I took them out to clean...so they're not in the picture) but the piece is missing the cupboard doors on the side. I thought filling the space with a nice rustic basket on either side would be quite charming and add a little informality to an otherwise formal piece. Now, the big question...where to put it? This is the dilemma of every hoarder, looter and collector of all useless things.... Where do you put it? More specifically, where do you put it so your mate won't stumble upon it and go. "Ah, not another find". I'm thinking the front hallway will be the perfect place....he hardly walks through there...ah, perfecto!

Engagement Picnic Basket

2008-08-18T13:01:00.000-07:00

This weekend I was invited to dinner for my birthday (happy birthday me!) and to celebrate the engagement of our friends Matt and Meg. In a pinch I decided I would put together a little basket to bring as an engagement gift. Simply, I had a basket in my kitchen and I lined it with a vintage apron I had found at a flea market the weekend before. I wrapped up some different chutneys and jams that I had...I usually pick up these up at different specialty shops when I travel and keep them on hand for such occasions. I also added some baked goods and some fresh veggies in my garden...Oh, and two bottles of old-fashioned lemonade and a bag of kettle-cooked chips... (got those down the road at the general store). I attached a cute tag that said "Married life isn't always a picnic...but worth a few bees in your basket!) Voila! A lovely gift with found objects, garden veggies and general store goodies....not too bad I think, not too bad!

Eve Chocolatier - A Family Business!

2008-08-15T12:07:00.000-07:00

Well, Eve Chocolatier has become a family business. On August 11, the business welcomed Anita Griffith and Amanda Griffith to the staff. Both my mom and sister have always been a part of Eve Chocolatier but they are now officially here full-time. My mother retired from hospital finance after 24 years and my sister is back in the kitchen after her maternity leave with little Miss Mouse. Oh, it's a great party here. A mix between work and maybe Thanksgiving dinner....should be interesting! Anyway, next time you're in please say hi and welcome Anita and Amanda! Oh, and just 'cause they are family, I made sure to post the goofy pictures.

Lavender Scone Recipe

2008-08-07T05:45:00.000-07:00

Lavender Scones

Ingredients:

2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/3 c. sugar
6 tbsp. butter (frozen)
3/4 c. heavy cream (chilled)
2 eggs (beaten)
1/2 tsp. dried lavender buds (minced)

Direction:

Preheat oven to 375 degrees F. Combine all the dry ingredients and pulse in food processor for 4 pulses. Add butter and pulse for a few more pulses until pea sized pieces of butter are in the flour mixture. Empty into bowl and place in freezer to chill. Whisk together wet ingredients and set aside. Once flour mixture is chilled, make well in centre and add wet ingredients to well. Blend wet and dry ingredients until just combined. Add the minced lavender to the assembled dough and stir until just combined. Turn the mixture out onto lightly floured parchment paper. Roll out into a 1 inch thick round disk. Using a serrated knife, cut the round into 8 equal parts. Place the wedges on an ungreased baking dish about 1 inch apart. Bake the scones for 23-25 minutes or until golden brown. Remove from oven and place on cooling rack. Serve room temperature with a nice cup of tea!

Recommended Tea: Loose leaf Rooibos Provence Tea. Available in our retail store.

A Little Touch of Provence

2008-08-06T16:14:00.000-07:00

Mr. Joe Korpan just made his delivery today of some dried lavender from his lavender farm just outside of town. That's right folks, it's local...can you believe we have these beautiful lavender fields just outside of Chatham! The delicate smell is filling the store and its pretty bunches are giving me a smile (even though I'm having a very, very, very busy day) We have brought in the food-grade variety, so you can add it to your scones, cookies, tea...or your bath! I will post some different recipes tomorrow...working late to finish a wedding order...busy, busy, bee! I think this bride is going to have a beautiful weekend!