Normann Copenhagen
Pop-up retail food museum
Bean to Bar Chocolate
Exploring the creations of one chocolatier in Toronto
A Trip to Boleslawiec
Discovering the Home of Polish Pottery
A Vow to Visit Farmers' Markets
Our Un-List List of The World's Best Farmers' Markets
Exmouth Market
Favourite Stops around London's Exmouth Market
Bruer
A Santa Cruz Mountain Start-Up Makes Cold Brew a Snap
Philosophical Food Crumbs
A Philosophy Book on Kierkegaard and Food

Recent Issue

Soma Chocolate Maker Toronto Countlan Issue 03

SOMA CHOCOLATEMAKER

Issue 03 Written By: Kathryn Sussman Experiential artisanal candy appears to be a growing in popularity the world over.  A

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Fine and Raw Chocolate Bean to Bar

Brooklyn’s New Chocolate Makers

Issue 04 Written By: Emily Cohen The craft chocolate movement in New York has found its new center in Brooklyn.

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Lee McCoy Chocolatiers

The Taster: Lee McCoy and Chocolatiers

Issue 04 THE TASTER Lee McCoy, the effusive chocolate ‘analyst,’ writer, International Chocolate Award reviewer and founder of chocolate website

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Pam Ecole Chocolat

The Educator: Ecole Chocolat

THE EDUCATOR Pam Williams started her first chocolate business in 1981.  Captivated by making her own chocolates, she has made

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Countlan Magazine Issue 04 Chocolate Naive Bean to Bar

Bean To Bar: Lithuania Chocolate Naive

Issue 04 45km north of Vilnius, in a small town called Giedraiciai (Brightville) is the home base for Chocolate Naive,

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Bean to Bar: At the Source Marou Chocolate

Issue 04 When Samuel Maruta and Vincent Mourou started MAROU chocolate two years ago, it was on a hunch that

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Bean to Bar: Budapest Rozsavolgyi Chocolate

Issue 04 Husband and wife team, Zsolt Szabad and Katalin Csiszar, launched Rozsavolgyi chocolate in Budapest in 2004. At the

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Bean to Bar (West Side) Dandelion Chocolate

Issue 04 Overwhelmed by the response and encouragement for their experimental chocolate creations from family, friends and farmers’ market customers,

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