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Good day my friends. I’m so glad you’ve come back. This last week I’ve been experimenting with making some Korean rice wine that is slightly sweet. Some is warmed up with some ginger and cinnamon. Please partake if it suits you.
Believe it or not, we are all but done. The remaining st...
It’s that time of year again. The holiday schedule is up to date. Holiday Schedule 2025
A number of you have been asking, unsurprisingly, about any Black Friday sale coming up.
We are taking a break from it this year for a number of re...
It is good to see you again my friends. As always, there are seats in abundance, warm drinks by the fire and I have tales to tell. I also brought along a couple types of fresh baked bread and cheese I made. Please enjoy.
I know I’ve already given you quite a bit to think about but I hope I’ve not overwhelmed. I guess that is just kind of the nature of ...
Before todays Act opens I want to let everyone know there are still openings in our three upcoming Chocolate Making classes. Chocolate Making 101, href="https://shop.chocolatealchemy.com/collections/miscellaneous/products/chocolate-temperin...
Before I get into resolving some complexity about chocolate making I have an announcement to make.
We are offering 3 chocolate making classes in the early part of December. By the nature of being short, very basic 100 level classes, the first two classes, are more geared toward those roughly in the Pacific Northwest. I don’t right see them being worth ...
