the road | the food | a new direction
Bissinger’s chocolate arrived in St. Louis, from Europe, in the 1920s and they’re still going strong. They recently opened a new downtown facility in a former railroad depot. Watch the video for a look inside. Continue reading
When some people want to put down a chocolate in the strongest terms possible, they refer to it as “Halloween quality.” Whether you like Halloween candy or not (we do), you know what it means: mass-produced, waxy-textured or grainy, tooth-achingly sweet chocolate that appeals, mostly, to kids. But you know what? All Halloween chocolate ain’t Halloween quality! Here’s one example of a Halloween chocolate novelty that you’ll look forward to devouring the next day: Jacques O’Lanterns. Continue reading
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