I'm so bummed the coffee and cheese tasting was canceled this weekend. So I'm inviting everyone down for free samples and free press pots of Paradise coffee. Sit and have a free french press pot of their coffee or we'll be pouring some for folks to try (and sample with cheese if you like).
Adam and Aaron from Paradise have a fantastic product and are really passionate about what they do. Come and check out one of our finest local coffee roasters.
Friday, February 27, 2009
Thursday, February 26, 2009
Thursday is My Wednesday
So I've calmed myself a little bit after my cheese abuse rant from earlier this week. I can control what I do, not what others do. Right? Right!
Let's talk about couscous. Do you like couscous? I do. It's good with just about everything. As a cold salad? Yup. Underneath a grilled lamb chop? Heck, yes. Alongside a vegetable ragout? Of course. If you're like me you realize that the tiny couscous is so totally 2002. Year 2009 will be the year of the larger "israeli" style couscous.
Enter moulin mahjoub hand rolled couscous from Tunisia. This is couscous like you've never had before. Trust me. Great nutty flavor and perfectly tender texture. You're getting the theme here? I try and sell you on "fancier" versions of stuff you already eat. Busted. Fine. But it's better too, I promise.
Premium ice cream! Big taste difference. Who's going to argue with me there? Premium vodka? Oh, yeah that one's a total mystery. Premium micro brewed beer! Everyone's riding that band wagon. Is premium couscous that outrageous?
And it's soft-ripened cheese Thursday as well. Lots of awesome stuff to sell and some great deals to be had. Ever wonder about those Cowgirl Creamery cheeses? Well, let's just say this might be your snowy weekend to try one.
Let's talk about couscous. Do you like couscous? I do. It's good with just about everything. As a cold salad? Yup. Underneath a grilled lamb chop? Heck, yes. Alongside a vegetable ragout? Of course. If you're like me you realize that the tiny couscous is so totally 2002. Year 2009 will be the year of the larger "israeli" style couscous.
Enter moulin mahjoub hand rolled couscous from Tunisia. This is couscous like you've never had before. Trust me. Great nutty flavor and perfectly tender texture. You're getting the theme here? I try and sell you on "fancier" versions of stuff you already eat. Busted. Fine. But it's better too, I promise.
Premium ice cream! Big taste difference. Who's going to argue with me there? Premium vodka? Oh, yeah that one's a total mystery. Premium micro brewed beer! Everyone's riding that band wagon. Is premium couscous that outrageous?
And it's soft-ripened cheese Thursday as well. Lots of awesome stuff to sell and some great deals to be had. Ever wonder about those Cowgirl Creamery cheeses? Well, let's just say this might be your snowy weekend to try one.
Wednesday, February 25, 2009
Brooklyn Represent!
Okay, most of you know that I moved here from Brooklyn about a year ago. You might even know that I grew up in Massachusetts but that my true heritage is from Brooklyn.
So check out this article in today's NY Times about Brooklyn food artisans. It include the Mast Brothers Chocolate which we carry (and are the only ones in the area to sell).
So check out this article in today's NY Times about Brooklyn food artisans. It include the Mast Brothers Chocolate which we carry (and are the only ones in the area to sell).
Tuesday, February 24, 2009
Cheese Abuse III: Revenge of the Washed Rind
Okay, I am belaboring this point. But I am starting to lose my mind a little bit. In fact I've gotten to the point where I am wondering about my choice of profession.
I was at yet another high end grocery store yesterday and witnessed some of the most terrifying cheese abuse to date. Again, I'm not out to slander anyone or malign anyone's good name. In fact this store has one of the best assortment of cheeses I've seen in these twin cities. But the condition of some of the cheese I saw yesterday was unforgivable.
I am sensing you are not as outraged as I am. Okay, let me pose a hypothetical to you. Imagine you're out shopping for a steak. A really nice steak--one of those dry aged dealies. We're talking something that sells for well over $20 a pound. You're buying this steak as a special treat because usually you eat Hamburger Helper or some other suchnot. In fact, you've never purchased a dry-aged steak before. Do you:
A) Go to the grocery store and pick whichever pre-wrapped steak is happening to be waiting for you in the meat section. It looks a little grayish but the date on the label says it's still good. It costs $30 a pound so you figure it has to be good.
B) Go to the grocery store and ask someone behind the meat counter to make a reccomendation for what you should get. They seem hesitant and they point you towards the grayish piece of meat in the meat cooler.
C) You go to a butcher shop.
Okay, call me old timey, but I love the idea of specialty shopping (oh, I run a specialty cheese shop!) where one store is good at one, maybe two things. That same day I saw scary cheese I was at my coffee place for coffee, bread place (aka bakery) for bread, tea place for tea. Incredible.
People! I'm mad as hell and I'm not gonna take it anymore. The particular piece of cheese I am referring to is one that I sell here. It is a wash rind cheese from Vermont that is rich, creamy, and delicious. A subtle cheese filled with earthy nuance and flavor. This particular store was selling the cheese for $38.99 a pound (we actually sold it for less). Who is going to buy that sad, sad chunk of cheese. If, by some miracle, it does find a home, no one is going to love that cheese. No one.
C'mon Minneapolis! C'mon Saint Paul! It's time to step up. I know it's a recession. I don't have to sell you cheese for $39 a pound and you don't have to buy it. But if you do go by cheese, isn't it time you demand some love? Fight cheese abuse. Demand your cheese cut-to-order.
I was at yet another high end grocery store yesterday and witnessed some of the most terrifying cheese abuse to date. Again, I'm not out to slander anyone or malign anyone's good name. In fact this store has one of the best assortment of cheeses I've seen in these twin cities. But the condition of some of the cheese I saw yesterday was unforgivable.
I am sensing you are not as outraged as I am. Okay, let me pose a hypothetical to you. Imagine you're out shopping for a steak. A really nice steak--one of those dry aged dealies. We're talking something that sells for well over $20 a pound. You're buying this steak as a special treat because usually you eat Hamburger Helper or some other suchnot. In fact, you've never purchased a dry-aged steak before. Do you:
A) Go to the grocery store and pick whichever pre-wrapped steak is happening to be waiting for you in the meat section. It looks a little grayish but the date on the label says it's still good. It costs $30 a pound so you figure it has to be good.
B) Go to the grocery store and ask someone behind the meat counter to make a reccomendation for what you should get. They seem hesitant and they point you towards the grayish piece of meat in the meat cooler.
C) You go to a butcher shop.
Okay, call me old timey, but I love the idea of specialty shopping (oh, I run a specialty cheese shop!) where one store is good at one, maybe two things. That same day I saw scary cheese I was at my coffee place for coffee, bread place (aka bakery) for bread, tea place for tea. Incredible.
People! I'm mad as hell and I'm not gonna take it anymore. The particular piece of cheese I am referring to is one that I sell here. It is a wash rind cheese from Vermont that is rich, creamy, and delicious. A subtle cheese filled with earthy nuance and flavor. This particular store was selling the cheese for $38.99 a pound (we actually sold it for less). Who is going to buy that sad, sad chunk of cheese. If, by some miracle, it does find a home, no one is going to love that cheese. No one.
C'mon Minneapolis! C'mon Saint Paul! It's time to step up. I know it's a recession. I don't have to sell you cheese for $39 a pound and you don't have to buy it. But if you do go by cheese, isn't it time you demand some love? Fight cheese abuse. Demand your cheese cut-to-order.
Thursday, February 19, 2009
Thursday is my Wednesday
Oh dear, it's actually been a week since I blogged. Bad, blogger, bad.
A lot of action in the cheese shop. 3 deliveries of a bunch of product.
From California: Cowgirl Creamery Mt Tam and Pierce Point will be back in stock. Also the ever elusive Fra'mani Salametto.
From Iowa: NEW PRODUCT Heirloom Pig (?!) Prosciutto from La Quercia. If you don't know about La Quercia yet, you should. We stocked their guanciale for a while and I've been meaning to add their ham to our offerings for some time. Check out how beautiful it is (and yes I ate that slice milliseconds after taking the picture--it's rich and delicious)
What else? More Massipou from France. This has been the sleeper hit of the winter. If you haven't checked out this incredible sheep's milk cheese yet, then you had better. Massipou is the one cheese that "the man who doesn't like any cheese" actually liked. I kid you not. Come down and I'll tell you the full story.
Oh, and Montenebro from Spain. Another big, big hit. We sell the whole ash covered log in a few hours after we open it so come quick. Seriously.
More Roquefort. Here's the deal: still no compromise on the import tariff. So you keep coming and buying it and we'll have it as long as we can. It's normally $19 for half of a pound. If you buy a half pound or more it will be yours for $16 a half pound. That's $6 off a pound on one of the best cheeses we sell. Buy it, eat it everyday, enjoy it while you can.
Okay? Okay!
A lot of action in the cheese shop. 3 deliveries of a bunch of product.
From California: Cowgirl Creamery Mt Tam and Pierce Point will be back in stock. Also the ever elusive Fra'mani Salametto.
From Iowa: NEW PRODUCT Heirloom Pig (?!) Prosciutto from La Quercia. If you don't know about La Quercia yet, you should. We stocked their guanciale for a while and I've been meaning to add their ham to our offerings for some time. Check out how beautiful it is (and yes I ate that slice milliseconds after taking the picture--it's rich and delicious)What else? More Massipou from France. This has been the sleeper hit of the winter. If you haven't checked out this incredible sheep's milk cheese yet, then you had better. Massipou is the one cheese that "the man who doesn't like any cheese" actually liked. I kid you not. Come down and I'll tell you the full story.
Oh, and Montenebro from Spain. Another big, big hit. We sell the whole ash covered log in a few hours after we open it so come quick. Seriously.
More Roquefort. Here's the deal: still no compromise on the import tariff. So you keep coming and buying it and we'll have it as long as we can. It's normally $19 for half of a pound. If you buy a half pound or more it will be yours for $16 a half pound. That's $6 off a pound on one of the best cheeses we sell. Buy it, eat it everyday, enjoy it while you can.
Okay? Okay!
Thursday, February 12, 2009
Thursday is my Wednesday
There's quite a lot of activity in cheeseland today.
First--Thursday is officially soft cheese day. Every Thursday from now on there will be some sort of spectacular deal on a softy in my case. Brie? Oui! Camembert? Oui! Taleggio? Si! Montenebro? Si! Domestic farmstead soft cheese? Heck yeah! It'll be different every week but rest assured it will be life changing. If you sign up for my Twitter then you can even be notified by text message. Otherwise the Twitter updates will post on the blog.
Imagine: You driving down the street and receiving the following text: "Brilliat 25% off tonight only!". What do you do? Swerve, veer, run over small children? Yes, yes you do. That's the goal. To sell cheese and to run over small children.
Next--We have a couple of exciting new products in the shop as well as a couple of new cheeses.
First--Thursday is officially soft cheese day. Every Thursday from now on there will be some sort of spectacular deal on a softy in my case. Brie? Oui! Camembert? Oui! Taleggio? Si! Montenebro? Si! Domestic farmstead soft cheese? Heck yeah! It'll be different every week but rest assured it will be life changing. If you sign up for my Twitter then you can even be notified by text message. Otherwise the Twitter updates will post on the blog.
Imagine: You driving down the street and receiving the following text: "Brilliat 25% off tonight only!". What do you do? Swerve, veer, run over small children? Yes, yes you do. That's the goal. To sell cheese and to run over small children.
Next--We have a couple of exciting new products in the shop as well as a couple of new cheeses.
- Prunotto Tomato Basil Pasta Sauce--Uncooked, fresh tomato taste. So refreshing and a dose of summer in this cruelest month of winter
- Prosecco jelly--Hi there, delicious. Where have you been all my life? Your valentine might never speak to you again if you don't buy this for them.
- Cabot Clothbound Cheddar--Incredible cheddar aged at the Cellars at Jasper Hill. Giving the English a run for their money
- Old Chatham Camembert--A classic American Camembert that will not disappoint
- Hook's 7 year cheddar and 10 year cheddar--We've lowered the price on both of these incredibly popular cheeses. You keep buying we'll keep it low.
- Montenebro--Most of you didn't see this cheese because we sold it all in three hours. Need I say more?
- Sally Jackson Goat--The undisputed winner of the Sally Jackson olympics
Wednesday, February 11, 2009
New in the Shop--Limited Edition Pasta from Abruzzi
Okay, I know what you're thinking: It's a recession, why are you bothering me about fancy new pasta. Just let me explain myself and perhaps my story will be so beguiling that you'll have to flock to the shop to find out exactly what all the fuss is about.
Obviously the emphasis in the shop is on smaller, harder to find products. I don't need to sell the same spaghetti you can buy in the grocery store. Since we opened we've carried a fine Italian pasta called Marella. The deal with the pasta that we carry is that it is shaped by passing through a bronze dye which adds a wonderful texture to the pasta. Most commercial pasta is processed through a teflon dye. This is faster and cheaper but it makes for less delicious pasta.
Of course that means the Marella pasta is a bit more expensive. We sell 500 gram (a little over a pound) bags for $7.99. I still think it's a great treat but understandable if folks don't want to spend $8.
But I care about you. I want you to try extraordinary pasta. So I worked with one of our suppliers and we put our heads together to try and find a great pasta at a workable price.
Enter Ma'Kaira Chitarra Spaghetti. The story behind this pasta is incredible. Here's a blurb from the importers website:
Several years ago, Giacomo Santoleri left his homeland of Rome and headed for the mountainous terrain of Abruzzi with the intention of producing the best beans, grains and pasta in Italy. Using organic farming techniques and producing only small quantities, there's no question this meticulous farmer has met his goal. Bucking the trend toward industrialized agriculture, Santoleri personally oversees every aspect of production, from seeding to packaging. And the result is an exceptional line of organic grains that has won the praise of chefs all over Italy.
Obviously the emphasis in the shop is on smaller, harder to find products. I don't need to sell the same spaghetti you can buy in the grocery store. Since we opened we've carried a fine Italian pasta called Marella. The deal with the pasta that we carry is that it is shaped by passing through a bronze dye which adds a wonderful texture to the pasta. Most commercial pasta is processed through a teflon dye. This is faster and cheaper but it makes for less delicious pasta.
Of course that means the Marella pasta is a bit more expensive. We sell 500 gram (a little over a pound) bags for $7.99. I still think it's a great treat but understandable if folks don't want to spend $8.
But I care about you. I want you to try extraordinary pasta. So I worked with one of our suppliers and we put our heads together to try and find a great pasta at a workable price.
Enter Ma'Kaira Chitarra Spaghetti. The story behind this pasta is incredible. Here's a blurb from the importers website:
Several years ago, Giacomo Santoleri left his homeland of Rome and headed for the mountainous terrain of Abruzzi with the intention of producing the best beans, grains and pasta in Italy. Using organic farming techniques and producing only small quantities, there's no question this meticulous farmer has met his goal. Bucking the trend toward industrialized agriculture, Santoleri personally oversees every aspect of production, from seeding to packaging. And the result is an exceptional line of organic grains that has won the praise of chefs all over Italy.
Named for the ancient Greek word for maccheroni, artisan Giacomo Santoleri's Makaira is the finest pasta any of us has ever tasted. This distinctive, square-cut, rough-textured pasta is slow-dried and bursting with flavor and nutrients.
Best part is that we've split up the boxes we receive it in and we sell them in 3/4 of a pound bundles for $5. So that's the best pasta we have ever tried, at a lower price, in a reasonable sized portion. Yup, pretty cool.
Only downside is that this small farm only produces so much grain and therefore a limited amount of pasta. So when we're out--that's it until the next year's harvest. Try it with some of the Prunotto tomato sauce we sell and I'll give you 25% off a wack of Parmesan cheese.
Best part is that we've split up the boxes we receive it in and we sell them in 3/4 of a pound bundles for $5. So that's the best pasta we have ever tried, at a lower price, in a reasonable sized portion. Yup, pretty cool.
Only downside is that this small farm only produces so much grain and therefore a limited amount of pasta. So when we're out--that's it until the next year's harvest. Try it with some of the Prunotto tomato sauce we sell and I'll give you 25% off a wack of Parmesan cheese.
Tuesday, February 10, 2009
Chocolate Will Save Your Life
I think that is what this article from the New York Times is saying. It was in this weekend's magazine section about the popularity of $8 chocolate bars. I've notice this myself. In the past few weeks I've been inundated with chocolate solicitations. I know, I've got hard problems, but it really does speak to the fact that a lot of folks are jumping into the premium chocolate market.
Perhaps the bigger point is that people gravitate to chocolate to make themselves feel better and that sometimes no price is too high to do that.
One point that I would like to emphasize about the prices of our chocolate products (and this holds true for most of our cheese as well): much of the chocolate we carry is made by hand in micro-batches. The price is such not to be "ultra-premium" but because of the time and the superior ingredients that go into making the product. I wish I could say that our chocolate makers were bathing in money, but it just isn't the case. They're mostly young entrepreneurs who believe passionately in their product.
And thank goodness, because apparently we would all stay depressed without them.
Perhaps the bigger point is that people gravitate to chocolate to make themselves feel better and that sometimes no price is too high to do that.
One point that I would like to emphasize about the prices of our chocolate products (and this holds true for most of our cheese as well): much of the chocolate we carry is made by hand in micro-batches. The price is such not to be "ultra-premium" but because of the time and the superior ingredients that go into making the product. I wish I could say that our chocolate makers were bathing in money, but it just isn't the case. They're mostly young entrepreneurs who believe passionately in their product.
And thank goodness, because apparently we would all stay depressed without them.
Thursday, February 5, 2009
Thursday is my Wednesday
An unexpected gift showed up in my shop this morning: chocolate. Colin from Rogue Chocolatier showed up with his newest creation--a bar featuring cacao from Venezuela. From Rogue's website:
Oh, did I mention it's delicious? Quite unlike anything he has made before and certainly distinct amongst the single-origin chocolate bars we are carrying at the moment. Yes, it is worth a special trip down to the shop to buy one. I just thought I'd put that out there. And, yes, I have samples for you to try.
What else? Brand new batch of Paradise Coffee came in today. Come on and get it while it is freshly roasted. Here's the deal, oh blog readers/coffee drinkers. Come and buy some any time this weekend and I'll give you 15% off a pound. Fresh out of the roaster coffee at a lower price. That's just the kind of guy I am.
There's still some great looking sheep's milk cheese in the case as well as our new favorite Moonglo from Prairie Fruits Farm. We also just cracked into a wheel of Pleasant Ridge Reserve from Wisconsin and it made me sad that the case has been without that cheese for so long.
Oh, and for any of you who read this week's blog post about truffles on Valentine's Day: I think we might be truffleless this year. It is at my own peril, I understand, but I stand behind our wonderful, beautifully packaged chocolate bars. You just gotta trust me on this one.
This new bar is made with cacao from Rio Caribe. Rio Caribe is a select
grade fully fermented Trinitario cacao from the area of the Paria Peninsula
in Sucre State. The Paria Peninsula is in far eastern Venezuela and nearly
touches Trinidad.
grade fully fermented Trinitario cacao from the area of the Paria Peninsula
in Sucre State. The Paria Peninsula is in far eastern Venezuela and nearly
touches Trinidad.
Oh, did I mention it's delicious? Quite unlike anything he has made before and certainly distinct amongst the single-origin chocolate bars we are carrying at the moment. Yes, it is worth a special trip down to the shop to buy one. I just thought I'd put that out there. And, yes, I have samples for you to try.
What else? Brand new batch of Paradise Coffee came in today. Come on and get it while it is freshly roasted. Here's the deal, oh blog readers/coffee drinkers. Come and buy some any time this weekend and I'll give you 15% off a pound. Fresh out of the roaster coffee at a lower price. That's just the kind of guy I am.
There's still some great looking sheep's milk cheese in the case as well as our new favorite Moonglo from Prairie Fruits Farm. We also just cracked into a wheel of Pleasant Ridge Reserve from Wisconsin and it made me sad that the case has been without that cheese for so long.
Oh, and for any of you who read this week's blog post about truffles on Valentine's Day: I think we might be truffleless this year. It is at my own peril, I understand, but I stand behind our wonderful, beautifully packaged chocolate bars. You just gotta trust me on this one.
Wednesday, February 4, 2009
The contraband Ham challenge
A regular customer of ye olde cheese shoppe just returned from Spain with a little contraband ham in his luggage. He of course does not want his name to be revealed lest he be subjected to cavity searches every time he travels. For the interest of this blog post we shall refer to him by his regal name, His Hamness, or HH for short.
HH brought back two different varieties of jamón from Spain. The regular run of the mill serrano ham and then the coddled, acorn-fed jamón iberico. In interest of full disclosure, I agreed to slice his jamón for him in exchange for a few taster slice and exclusive rights to blog about the experience. Oh, I'm a savvy bargainer and don't you forget it!
Perhaps you remember the Pepsi challenge which was all the rage in the 80's. It involved blind tasting and dramatic reveals. Yeah, we didn't do that. Our method involved trying one and then the other and saying things like "Mmm, maybe a bit saltier, but still yummy." or "Hot damn I love pigs!"
For the most part HH and I agreed that his run-of-the-salughterhouse serrano ham was at least equal to the one we sell in the shop. Which is pretty good considering his came in a vaccuum sealed pack and costs about one third of the price (darn import duties). As for the iberico, the results were a little clearer--my fancy ham was richer and more flavorful than his fancy ham. As adjusted for price, however, HH's iberico wins because it is far less expensive. Still, he had to risk US Customs and the humiliation of throwing out $50 worth of pork product, so that has to count for something.
I think the most important thing to remember is that just about every pork product known to man is delicious and that I love them all equally. Trotters? Yup. Cured jowl? Check. Belly? Oh my. Head? Delicious. So you see when the pig is concerned, everyone is a winner.
Tuesday, February 3, 2009
Totally Unrelated to Cheese (but awesome)
For those of you who think you can't cook:
http://www.reuters.com/article/scienceNews/idUSTRE50T12V20090130
http://www.reuters.com/article/scienceNews/idUSTRE50T12V20090130
Cheese Shop: Behind the Counter
Ever wonder about the exciting life of a cheese selling guy? Want to know all about the inner working of a small business? No? C'mon, not even a little? I suppose that there probably won't be any cheese reality shows on the TV schedule any time soon, but occasionally there are some tidbits I can share about how I run the shop (though, seriously, I can't tell you about the top secret cheese phone meeting I had this morning) without revealing too much. So this feature will be my rather lame attempt to include you, the blog reader(s?), into life here in the cheese shop.
Episode 1: In which Benjamin tries to decide whether or not to carry truffles for Valentine's Day
As many of you know there is a certain holiday coming up on February 14th. Without passing judgment, I'm here to say that we in the retail business need to be prepared to respond to this holiday. I'm sure that everyone knows holidays are a strategic time for businesses. We hear all about how many retailers don't even turn a profit until the day after Thanksgiving. Also we're all aware of the ebb and flow of seasonal items in the chain stores we frequent. Like clockwork, Halloween items appear in September and squishy yellow peeps arrive sometime before Easter. Witness:
Valentine's happens to be pretty big in the food land. Chocolate is a given. My shop here carries I think quite and exceptional selection of chocolate which I have boasted about on more than one occasion. One item that we only started stocking around Christmas time is chocolate truffles. They're wonderful truffles made by a local chocolatier in Wisconsin. We were quite excited about bringing these in for Christmas and New Year's. A smattering of folks had been asking and we figured no problemo.
So we sold some truffles, but not a whole lot. This product did not prove to be nearly as popular as we anticipated. In fact we sold way, way more of our chocolate bars than our truffles. Now that Valentine's is upon us I'm faced with the decision of trying again with truffles. Obsession is putting out some really beautiful truffles specifically for Valentine's day. Do we try again with the truffles or do we stick with the incredible assortment of bars we have?
See, you thought selling cheese was all sampling and coffee breaks. Never did you imagine that I would be entrusted with such monumental decisions. Send the word to Obama that I'm ready to help with the whole mideast thing if he needs it.
Episode 1: In which Benjamin tries to decide whether or not to carry truffles for Valentine's Day
As many of you know there is a certain holiday coming up on February 14th. Without passing judgment, I'm here to say that we in the retail business need to be prepared to respond to this holiday. I'm sure that everyone knows holidays are a strategic time for businesses. We hear all about how many retailers don't even turn a profit until the day after Thanksgiving. Also we're all aware of the ebb and flow of seasonal items in the chain stores we frequent. Like clockwork, Halloween items appear in September and squishy yellow peeps arrive sometime before Easter. Witness:
Valentine's happens to be pretty big in the food land. Chocolate is a given. My shop here carries I think quite and exceptional selection of chocolate which I have boasted about on more than one occasion. One item that we only started stocking around Christmas time is chocolate truffles. They're wonderful truffles made by a local chocolatier in Wisconsin. We were quite excited about bringing these in for Christmas and New Year's. A smattering of folks had been asking and we figured no problemo.
So we sold some truffles, but not a whole lot. This product did not prove to be nearly as popular as we anticipated. In fact we sold way, way more of our chocolate bars than our truffles. Now that Valentine's is upon us I'm faced with the decision of trying again with truffles. Obsession is putting out some really beautiful truffles specifically for Valentine's day. Do we try again with the truffles or do we stick with the incredible assortment of bars we have?
See, you thought selling cheese was all sampling and coffee breaks. Never did you imagine that I would be entrusted with such monumental decisions. Send the word to Obama that I'm ready to help with the whole mideast thing if he needs it.
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