Issue 04: Hot Off The Press!
It’s official. We published Issue 04 this morning after our breakfast of muesli and fruit.
In Issue 04, we explore how the chocolate pendulum has shifted from mass produced to bean-to-bar. We also talk to some wonderfully opinionated entrepreneurs and industry experts who reveal how to train your chocolate tasting palate and appreciate a bar like a fine wine or a craft beer.
On the topic of ingredients, we’re rooting for sea salt from some rather unexpected and remote locations and introduce you to a few of our favourite brands. When it comes to outdoor entertaining, no one does it better than the locals on the Amalfi Coast or the tranquil shores of Trancoso in Brazil. We talk about picturesque backdrops and table details with two highly experienced entertainers in each location.
Our design section considers the success of an independent retailer in Copenhagen, and marvels at a colourful chintz collection in Toronto. Although we are endlessly fascinated with the vessels that keep our food interesting, we expand our definition of design to include flowers. You’ll find a dreamy comparison of floral arrangements from florists across the globe.