Savor Evening: Chocolate, From Cacao to Cup
Chocolate may be one of the world’s most loved—and most misunderstood—foods. Most of us have enjoyed chocolate.
Few of us have truly experienced it.
Join me on August 22nd from 4:00pm-7:30pm for an intimate evening as we explore the fascinating journey from cacao to chocolate.
Together we’ll discover the difference between ceremonial cacao, raw cacao, cocoa, and chocolate—exploring how each is made, what makes them different, and why quality matters.
We’ll uncover the remarkable history of chocolate, its surprising nutritional benefits, and how thoughtful sourcing and processing influence both flavor and nourishment.
Throughout the evening, we’ll taste exceptional chocolate, create beautiful chocolate treats together, and enjoy a thoughtfully prepared seasonal dinner inspired by the night’s theme.
This isn’t a cooking class. It’s a discovery experience designed to awaken curiosity, inspire conversation, and remind us that some of life’s sweetest moments happen when we slow down enough to savor them.
Your Evening Includes:
• An intimate gathering limited to 8 guests
• A thoughtfully prepared seasonal dinner
• Discover the differences between ceremonial cacao, raw cacao, cocoa, and chocolate
• Guided chocolate tasting
• Hands-on chocolate creations
• A warm cup of ceremonial drinking chocolate
• Recipes, inspiration, and practical tips to take home
We’ll close the evening with a warm cup of ceremonial drinking chocolate, inviting us to slow down, savor, and experience one of the world’s oldest foods in an entirely new way.
You’ll leave with a completely new appreciation for one of nature’s most remarkable foods.
Spots Limited to 8 People.
Want to Come with a Friend?
$15 off each when you reserve two spots with a friend — use code SAVORFRIEND.
Discounts applied at checkout.
Savor Evening: Everyday Elevated
Some of the most important ingredients in our kitchens are also the most misunderstood.
Butter. Salt. Honey.
Join me on September 26th from 4:00pm -7:30pm for an intimate evening around the table as we discover how three simple ingredients can completely change the way we cook, eat, and experience food.
Together we’ll explore the difference between mineral-rich sea salts and ordinary table salt, discover why quality butter deserves a place back on our table, compare raw and creamed honey, and separate food myths from timeless kitchen wisdom.
We’ll even make fresh butter together—a simple, satisfying reminder that some of the most extraordinary foods begin with just one quality ingredient and a little patience.
Throughout the evening, we’ll gather around the table to enjoy a thoughtfully prepared seasonal dinner that brings these ingredients to life in delicious and unexpected ways.
This isn’t a cooking class. It’s a discovery experience designed to awaken curiosity, inspire conversation, and help you see familiar ingredients in a completely new way.
Your Evening Includes:
• An intimate gathering limited to 8 guests
• A thoughtfully prepared seasonal dinner
• Guided tastings of premium butter, mineral-rich salts, and raw honey
• Hands-on butter making
• Practical tips for choosing and using better everyday ingredients
• Recipes, inspiration, and ideas to take home
Sometimes the biggest transformation doesn’t come from learning a new recipe. It comes from understanding the ingredients you’ve been using all along.
Where ordinary ingredients create extraordinary meals.
You’ll leave with a completely new appreciation for one of nature’s most remarkable foods.
Spots Limited to 8 People.
Join me for an intimate evening as we explore the fascinating journey from cacao to chocolate. Together we’ll discover the difference between ceremonial cacao, raw cacao, cocoa, and chocolate—exploring how each is made, what makes them different, and why quality matters.
We’ll uncover the remarkable history of chocolate, its surprising nutritional benefits, and how thoughtful sourcing and processing influence both flavor and nourishment.
Throughout the evening, we’ll taste exceptional chocolate, create beautiful chocolate treats together, and enjoy a thoughtfully prepared seasonal dinner inspired by the night’s theme.
This isn’t a cooking class.
It’s a discovery experience designed to awaken curiosity, inspire conversation, and remind us that some of life’s sweetest moments happen when we slow down enough to savor them.
Sourdough is Our Foundation
Not just for the bread, but for everything we bake.
From rustic loaves to buttery cookies, crisp crackers, wholesome granola, and soft, pillowy sandwich bread—each item is naturally leavened using our signature 24–48 hour fermentation process.
This slow and intentional method enhances flavor, unlocks nutrients, and makes our baked goods gentler on your digestive system.
Our flour plays a vital role in our process
WE PROUDLY SOURCE FLOUR THAT MEETS THE PRESTIGIOUS LABEL ROUGE STANDARD—FRANCE’S MARK OF AGRICULTURAL EXCELLENCE.
Known for its purity, low-gluten structure, and exceptional flavor, this French flour is the foundation of our baking-bringing lightness, digestibility, and depth of flavor to everything from cookies to tortillas.
But bakers know: sometimes a dough needs a little more backbone. In a few of our heartier recipes (like our sourdough loafs), we blend in a touch of high-protein organic bread flour to support structure and get that perfect rise.
No matter the flour mix, we remain uncompromising. Every ingredient we use- French or otherwise-must meet the same high standards of quality, performance and integrity.
Real Ingredients. Real Craft. Real Value.
If my prices seem a little higher than what you find at the grocery store or even local bakeries, here’s why:
Every item is made from organic, top-quality ingredients—sourced not for cost, but for purity, flavor, and integrity. I use premium French-milled Label Rouge flour, organic ingredients, and absolutely no fillers, preservatives, or shortcuts.
This is a one-woman bakery, handcrafted with care in small batches. There’s no industrial kitchen, no staff, and no mass production—just me, a mixer, and a deep commitment to reviving real food made the right way.
When you buy from The Little Bread Box, you’re not just paying for ingredients. You’re supporting craftsmanship, transparency, time-honored tradition, and a belief that food should be honest, nourishing, and worth every bite.
This little bakery isn’t just a business—it’s the sweet spot where every twist and turn of my life has landed me. From nutrition nerd to superfood chef, raw food purist to reformed restriction queen… it turns out, the biggest healing came when I loosened the rules and picked up a rolling pin.
I’ve spent the last 3 decades in the health and wellness world—coaching, cooking, cleansing, and obsessively learning how food can heal the body. I was the founder of a cleanse spa, yoga studio, and health food café in Portland. I got a master’s degree in nutrition, became an Eating Psychology Coach, and have guided thousands of clients to feel more alive and nourished.
But somewhere along the line, I lost the spark. Food became fuel. Meals were measured. Cooking turned clinical.
Joy? Gone.
Then came the bread…
Baking invited me back to the FUN of food. It reminded me that pleasure is a nutrient. That a warm loaf, shared or savored solo, can be just as healing as a green juice. That the smell of shortbread cooling on the rack can be medicine for the soul.
And so, The Little Bread Box was born—out of my Ohio home kitchen, a place where play and purpose finally meet. Everything I make is rooted in real ingredients, slow fermentation, and a deep respect for quality. I’m not trying to be the cheapest or the flashiest. I’m here to create food that feels good—body and soul.
When you visit The Little Bread Box, you’re not just picking up a loaf.
You’re tasting a journey. You’re saying YES to small-batch care, to joyful nourishment, to the magic of food done differently.
These days, my life is all about two things: baking beautiful things for my community and guiding women back to real nourishment through my wellness coaching. It’s taken me years of unraveling food beliefs, diets, and ‘shoulds’ to get here.
But now? I’m all in—with butter, joy, and the best damn flour I could find.