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I've gotten them for myself and to cheer up a grieving friend and they always make life better. In January 2023, Wirecutter by the New York Times named our Large Gift Set, which they called "a chocolate lover's dream" and "a true crowd pleaser," to the publication's list of best gift baskets in the country. The gift set includes our Baby Grand, Caramel Box, Almond Toffee Treats, two jars of Seasonal Preserves, 72% Bittersweet Chocolate Bar, and a Rice & Sesame Chocolate Bar. Kathleen Thompson Hill’s writing has appeared in Culture cheese magazine, the Boston Globe, Chicago Tribune, Sunset magazine, and Edible Marin & Wine Country and many other publications. She is a Compagnon of the Guilde Internationale des Fromagers and is a member of Les Dames d’Escoffier’s San Francisco and Sonoma chapters.
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She is the author of five cookbooks and the nationally syndicated column and blog TasteFood. Her work has appeared in NPR, Eating Well, and Culture Cheese Magazine, among others. Lynda was selected as a 2018 fellow for the Symposium for Professional Wine Writers at Meadowood Napa, and she is the Chronicle Books award recipient to the Symposium for Professional Food Writers. Follow Lynda on instagram @tastefoodtravel or visit LyndaBalslev.com.
FRANCE
Her certifications include being an American Cheese Society Certified Cheese Professional and a ServSafe Food Protection Manager Certification. She now lives in NE Georgia with her husband of 41 years where she sells cheese at Sweet Combs of Honey, offers cheese classes, events, and special orders. She is also a cat rescuer and is currently caring for 10 cats, 4 of which live in the house. Felice Thorpe is a California native with strong roots in agriculture.
The 'top' places for hot chocolate in the US, according to Yelp - KRON4
The 'top' places for hot chocolate in the US, according to Yelp.
Posted: Sat, 17 Dec 2022 08:00:00 GMT [source]
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The Best Hot Chocolate in Every State — Eat This Not That - Eat This, Not That
The Best Hot Chocolate in Every State — Eat This Not That.
Posted: Mon, 07 Mar 2022 08:00:00 GMT [source]
Senior editor at Food&Wine Italia magazine, she also contributes as a freelancer to many other publications, both in Italy and abroad, mostly about pizza and extra virgin olive oil. She runs the online magazine pizzaontheroad.eu and is a contributor to Culinary Backstreets from Naples. Fija Callaghan spent several years as a chocolatier and bean-to-bar chocolate maker before becoming an author and freelance writer.
LA MAISON DU CHOCOLAT
In 2018, she was awarded First Place by the Association of Food Journalists. Anna also works as an American Sign Language interpreter and seeks out Deaf-owned restaurants wherever she travels. Jennifer Billock is an award-winning writer, bestselling author, and editor; co-host of the Macabre Traveler podcast; and editor of the Kitchen Witch Newsletter.
About Valerie Confections
Debbie Oakes is a lifestyle and travel writer who lives between London and Umbria. On the road she has found inspirational people, exotic food and lifelong friends and, in equal measure, poverty, injustice and pain. The road gives and the road takes away, but it never stops teaching. Her work has appeared in international publications including South China Morning Post, Bangkok Post, Prestige Magazine and Lifestyle + Travel Magazine. She is also a wedding celebrant weaving words of power to celebrate life, love food and everything in between.
Why Kakawa Chocolate House Makes 18 Different Delectable Chocolate Elixirs
She is a cookbook ghostwriter, budding recipe developer, avid food pornographer and the publisher of California Eating, a website and occasional small-batch print magazine. She loves cooking with Valrhona Chocolate, which always ensures a standout result, and would get married simply in order to register at La Maison du Chocolat for confections. Sheana Davis is a Sonoma-based cheesemaker, caterer, culinary educator and proprietor of The Epicurean Connection. Her award-winning cheeses including Delice de la Vallee and Creme de Fromage and seasonal creations are served at culinary events and Michelin-starred restaurants.
ABOUT THE AUTHOR
She’s the author of a food survival guide for French expats in the US, a regular contributor for Edible Delmarva magazine, and the founder of 37 Chocolates, a chocolate education company. Summer Rylander is a freelance food and travel writer based in Nuremberg, Germany. She is an avid home cook with a special fondness for Swedish cheeses and buffalo milk mozzarella, both of which she has written about for Culture. Her work has also appeared in Travel + Leisure, TheKitchn, and more. Shoshi Parks is a Bay Area-based freelance writer specializing in food, travel, and history.
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She's traveled to France, India, Italy, China, Israel, and beyond, visiting cheesemakers and dairies along the way. Sarah Fritsche is a San Francisco-based food writer and recipe developer. For over a decade she was a staff writer with The San Francisco Chronicle’s James Beard Award-winning Food team, where she reported on the Bay Area’s food scene and headed up The Chronicle’s test kitchen. Sarah earned her culinary degree from the California Culinary Academy, has worked in professional kitchens, and is a member of the International Association of Culinary Professionals. As a child, Sarah loved eating cheese so much that her mother nicknamed her, “Mouse.” Her cheese obsession continues, and she has been known to eat Bellwether Farms’ whole milk basket ricotta by the spoonful. Lynda Balslev is an award winning writer and cookbook author living in Northern California, who focuses on food, wine, and travel.
Her passion is discovering people and places that have gone unnoticed and bringing light to what makes them unique. Her focus is travel, food and beverage, active lifestyles, and wellness. She’s been published in publications, including Travel & Leisure, Fodor’s, Wine Enthusiast, Eater, Atlas Obscura, Hemispheres, Eating Well, the Houston Chronicle, and Texas Monthly. Rebecca is the author of the internationally acclaimed parenting book Teenagers 101 and has made guest appearances on TV and podcasts. Based in San Francisco, Tamara Palmer is a freelance writer, editor and professional DJ who regularly contributes to leading food, music and tech media companies.
She has written about chocolate for the Fine Chocolate Industry Association, Tasting Table, Epicurious and KQED’s Bay Area Bites. She is also editor-in-chief of sister publications The Cheese Professor and The Alcohol Professor. Andrew McFetridge is an NYC-based Certified Sommelier, Spanish and French Wine Scholar, and self-described wine nerd. Andrew graduated from The University of North Florida where he received a Bachelor's Degree in Journalism. Andrew is also an ambassador for DO Cava and has had his writing featured in SommJournal Magazine. Adam Levy is the “Chocolate Professor” and founder of the International Beverage Competitions Group and runs beer, wine and spirits competitions in New York, Berlin, Melbourne and Asia/Hong Kong.
