Tomorrow's Valentine's menu features this dark chocolate ganache on a rye/spelt/flax crust that Walter Grohs, baker extraordinaire, developed recently. That's preserved rhubarb and Hawaiian black salt on top.
Tomorrow's Valentine's menu features this dark chocolate ganache on a rye/spelt/flax crust that Walter Grohs, baker extraordinaire, developed recently. That's preserved rhubarb and Hawaiian black salt on top.