Pastry chefs are reaching for unexpected ingredients – from bitter honey to smokey cardamon – with sweet results. Sugar and spice and everything nice are so last season. + read full article
Archive for December, 2011
James Freeman says he’s always wanted to have some Blue Bottle products in a nice grocery store, but he always cringed at the thought of good beans withering away on shelves for too long. His solution: For the past year or so, he’s been working on a Blue Bottle iced coffee to sell … in bottles (!).
Over the last few years, there’s been a lot of clamoring from our customers who don’t live in the Bay Area or New York if there were a way to get our cold coffee in stores near them. We had to tell them that it wasn’t the case, but it got us wondering if were even possible to make a product which was delicious, didn’t use heat during any part of the steeping, bottling, and pasteurizing process, and have it taste just as delicious as in our shops. We might have cracked the code! We will be featuring a bottled New Orleans, and a bottled Kyoto (black) coffee starting December 26th for a limited time in our shops in the Ferry Building and at our roastery in Oakland. The drinks are steeped in cold water at St. George Spirits, and bottled and pasteurized near our roastery in Oakland. The ingredients are identical to the drinks in our shops. All of us at Blue Bottle are super excited about these drinks and think they are delicious. We hope you do too. If you have a chance to try them, please let us know what you think by answering a few questions here.
it will really help us out before we do the next bottling.
Blue Bottle Art Cakes: Caitlin Williams Freeman is the pastry chef for the San Francisco Museum of Modern Art’s Blue Bottle Coffee Bar. Her work involves making sweets inspired by the museum’s collection
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