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Posts Tagged ‘Mast Brothers’

A Representative Selection from our Holiday Gift Guide

Do you have a food lover, budding chef, charcuterie aficionado or chocolate fiend in your life? Short on gift ideas? Not to worry – we’ve got you covered! Our staffers thought long and hard to come up with their top picks for what they would give to food-loving friends, family members and loved ones – here are the results: (more…)

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Julia

Julia is affectionately known in the shop as “Little Red” because of her lovely red hair. She has worked at Formaggio Kitchen Cambridge for 5 years and wears many hats – from cheesemonger, to classroom instructor, to buyer of chocolate, jam, honey, spices and tea.

Julia’s interest in food began early, as a young girl growing up on a small farm in eastern Oregon. It was on the farm that she learned about food in its most basic forms – between picking blackberries and making jam with her mom and sister, fishing for trout in the backyard, caring for their 30 bantam hens, or tending her own small vegetable garden next to her mother’s much larger one. In the evenings, her parents would cook everything from braised elk, to grilled whole salmon, to freshly baked bread. (more…)

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Mast Brothers SignSince opening in Brooklyn a few years ago, Mast Brothers Chocolate has been making a big name for itself. Founding brothers, Rick and Michael Mast, create flavorful bean-to-bar chocolate with imagination and enthusiasm at every step. They import some of the finest single origin cacao from around the world. Recently, they realized a long-held dream of importing some of their beans by sailboat, direct from the Dominican Republic to New York. (more…)

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Mast Brothers chocolate barsThough we may think of Europe as the epicenter of fine chocolate, America is arguably home to the world’s most exciting community of up-and-coming chocolate makers.

What you see in America that you don’t necessarily see elsewhere is a growing crop of “bean-to-bar” chocolate producers – artisans who are working directly with raw cocoa beans, often sourced directly from farmers. In their small labs in places as unlikely as Utah and Missouri, these producers are seeing the cocoa through from its raw form to its natural end — beautiful bars of chocolate that showcase as much of the flavor and character of the original bean as possible.

It sounds like a relatively straightforward process, but it’s actually unusual. A lot of chocolatiers buy pre-made chocolate from larger companies, melt it down and make their own bars or confections. This is not to say their products are necessarily bad or inferior, but just as we support small-craft cheese and wine at Formaggio Kitchen, we also like to support small-craft chocolate as much as possible. (more…)

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