A sweet, salty and savory barre utilizing the hybrid cultivar Honeynut squash developed in the 1980’s by a Cornel university Professor and a chef. This is a silky smooth, almost custard like squash with an intense orange color and distinct squash aroma. Combined with our house made hazelnut praline and Big Sur Sea Salted Caramel it is a MUST TRY. Did you ever think you’d want to eat a squash candy bar?

This labor intensive creation involves wild harvesting local bay nuts and bay leaves from the coastal laurel tree. We then take the nuts and roast them, crack them and nixtimal them to remove the astringency. We then Dry them and transform them into a beautiful clove kissed praline. We then layer with a dark ganache infused with them leaves of the same tree and fold in locally farmed dried pears. A truly coastal California chocolate experience.

We start this confection by producing rye flour wafers in house from the incredible Tehachapi Grain Project Rye Flour. Then layer with our brown butter milk choclate ganache and a large center of wild foraged candy cap mushroom nouget. A crunchy, creamy, rich aromatic creation best enjoyed solo while sitting in a puddle of ones own tears of joy.