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Still here.

It's January 3rd. 2am. I cannot sleep. I am hoping to get my CO this Friday. We'll see. After missing the entire holiday season I've lost hope. But on the plus side the place is looking great! Photos below. Some fantastic glass art, A curated plant collection to bring some life to the space is shaping up. The espresso machine is heated and ready to go, most of the production tools are tested and ready to produce. I have a hot chocolate every day just to make sure we're on point. Most of our staff is lined up, and after being decimated by the holidays, our bonbon selection is coming back on-line. Some amazing new flavors ready for spring and valentines...

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wow

This might just be the most frustrating experience I've ever had at my short career as a hospitality creator. I am reminded of the phrase that "it'll take 8 months to complete the first 95% and 8 months to complete the final 5%." Or maybe I just made that up. Regardless, it's the way I feel.  My apologies have to go out to everyone who believed me when I said I would be open for the holidays. That didn't work out so well. Today is November 30th and I am still at least 30 days shy of opening to the public.  That said, the place looks great! The floor by local artist Gabriella Mejia is fantastic, the wall sconces are really...

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Birthday

July 15 - One of my favorite people in the whole world is Crystal. She is my right hand in chocolate making and an all around awesome human. Her birthday was today. Last week she severed her Achilles on a ten day river trip, while dancing. I cannot think of a better reason to lay claim to why I would not be able to walk for months. She rocks a sequined dress too BTW.  On less recent news, the chocolate manufacturing facility is coming along more quickly now! Framing is done and some drywall is going up.  Aug 28 - Well I let that last one go too long before posting , didn't I? I'll try to keep that to...

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Zorzal!

This is a long blog. It covers my trip to the Dominican Republic and has loads of photos. You've been warned! One of my more important origins I am able to purchase beans from is the Zorzal Plantation in the Dominican republic. This 1200 acre farm/preserve was purchased a few years ago by a few intrepid organizations that allowed it to become a bird sanctuary, primarily for the Bicknells Thrush, a migratory bird endangered by habitat loss. This area allows it a place to thrive. It is a restored jungle that was for a very long time dedicated to cattle. The proprietor of the preserve is Chuck Kerchner, he was our host and tour guide for the week. We started at...

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It's Bee time!

The past few days have been hectic. Friday I drove to Denver to attend the Colorado Chocolate Festival. But on the way down I had to drop chocolate off to my friends at Knapp Harvest in Eagle, the cutest store with tons of bee-centric things for your home. Then to Edwards to pick up a kegerator for future chocolate sodas to keep you cool all summer, then to Denver Restaurant Equipment to look for bargains on coffee machines, coolers and all the other things I need in order to build out a desert restaurant. Then to the Chocolate Festival! Doors opened at 4pm, I was only a few minutes behind that. Right inside the front door was one of my...

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