Best of November

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It"s a new day

I can’t say that November has been a good month. Except that I am alive and well, and my family and friends are too, and what more is there to be thankful for? It is my most heartfelt wish for all of you who read this. I am also incredibly grateful that the many messages I received in which you expressed your concern and sent words of support. It has meant more to me than you can imagine.

One of the strangest things when such dramatic events happen, is that life does go on.

Even as we keep the victims and those who loved them in our thoughts, we continue to go out, to eat at restaurants, to play with our kids at the playground, to take the metro, to go to the movies, to have drinks with friends.

It is a leap of faith, that whole business of hoping that you won’t be in the wrong place at the wrong time, though you don’t deserve it more than anyone else living alongside you in the same city.

But surely it is the only possible response to terror: #jenaipaspeur#iamnotafraid.

And so, in the spirit of not letting the bad guys win, I give you some happy highlights from my November, and I wish a heart-warming day and a marvellous feast to those of you who celebrate Thanksgiving today.

Good eats

Best of November 2015

• I had a wonderful meal at Le Potager de Charlotte (Charlotte’s vegetable patch), a new vegan restaurant that opened on rue Condorcet in Paris’ 9th arrondissement. My eggplant with sunflower seed “bolognaise” was amazing, and it is wonderful to see a restaurant-style, vegan cuisine that’s delicate and sophisticated. Here’s the Snapchat story I made from the experience (more on that below!).

• I have been doing research for an article about the best croissants in Paris (such hardship) and Gontran Cherrier’s is high on my list.

• I had lunch at Le Tricycle, a micro-resto on rue de Paradis (10th arrondissement) that serves ital cuisine and makes excellent vegan hot dogs. Pictured above is the avocado dog and the vegetable mafé.

• I placed a group order with fellow chocoholics to lay my hands on organic Porcelain chocolate from Dutch bean-to-bar maker Original Beans, and with it I made an egg-free chocolate mousse leveraging the power of chickpea “juice”. You’ll hear more about this soon on Chocolate & Zucchini!

Follow me on Instagram for many more food shots and Paris recommendations throughout the month!

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Playing with Snapchat and Periscope

Having acquired a spiffy new smart phone, I excitedly joined Snapchat and Periscope, two video-sharing platforms. I use Snapchat to compose daily “stories” about my life in the kitchen and when I’m out and about in Paris. I use Periscope to broadcast slightly longer content: Q&A’s, unboxing sessions, kitchen show-and-tell’s, etc.

I am having a lot fun with these formats, and I invite you to follow me: I am @clotildenet on both Snapchat and Periscope.

New Toy Alert!


After coveting it for a while, I finally caved in and ordered the Inspiralizer, the spiral slicer created by Ali Mafucci of the Inspiralized blog. When I received it, I was so excited I decided to unbox and try it out live on Periscope! If you like what you see, you can purchase it here.

5 Cool Links

  1. Vintage French storefronts have such charm!
  2. As he ended his column in the New York Times, Mark Bittman was asked to name his 25 favorite Minimalist recipes.
  3. Ever wondered who makes the best macarons in Paris?
  4. I can’t think of a soup that wouldn’t be improved tenfold by a floating Totoro.
  5. Do you know what’s the single most visited recipe on Chocolate & Zucchini? Click to find out!

Follow me on Twitter and like the C&Z Page on Facebook for many more links throughout the month!

Meet My Intern

Anne Elder

This month, C&Z became a team of two! I am delighted to introduce Anne Elder, my fabulous intern. She has come on board to be my editorial assistant for a few months, and she’s a joy to work with. Follow her on Twitter and Instagram for behind-the-scenes C&Z stuff, and check out her blog, Hardly Snarky.

Recent reads

Food52 Vegan The ONE Thing The Only Street In Paris Inside Chefs" Fridges

More reading recommendations on C&Z »

#cnzrecipes and #frenchmarketcookbook

If you try recipes from Chocolate & Zucchini or The French Market Cookbook, please share photos on social media, tagging them with #cnzrecipes or #frenchmarketcookbook and my name, @clotildenet. I’ll be reposting my favorites!

This post contains some affiliate links. This means that if you decide to make a purchase using those links, I will receive a commission from the vendor, at no extra cost to you. Your support is greatly appreciated.

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Paris Cheese Shop How-To: 6 Tips to Buy Cheese Like The French

Buy Clotilde's latest book, The French Market Cookbook!

Paris cheese shop

Walking into a Paris cheese shop can be a daunting affair if you don’t know what you’re looking for, or how to ask. The great thing, though, is that most fromagers (cheesemongers) in the city are more than happy to help you select the perfect cheeses for your cheese plate.

Laure and Mathieu, creators of the artisanal cheese shop Taka & Vermo in the trendy 10th arrondissement of Paris, gave us* a tour of their shop and the aging cellar downstairs, where many of the cheeses are left to get nice and creamy in ninety-nine percent humidity.

Tips for a smooth Paris cheese shop experience

They allowed us to take the beautiful pictures that illustrate this post, and shared their passion for their craft. Visit them to taste their goods!**

Scenes from a Paris cheese shop

Raclette is traditionally eaten in the winter, melted and poured over boiled potatoes. It is also quite popular to host raclette parties with friends, similar to those for fondue.

1. Know your cheese families

In your French cheese adventures, you’ll come across three major types of milk: cow, goat, and sheep. But within each milk type, the choices are endless: among goat’s milk cheeses alone you will find many different shapes and aging stages, from chèvre très frais (very fresh), to frais (fresh), crémeux (creamy), or secs (aged).

Tommes, those large, quintessential rounds of mountain cheese, can be found made of cow’s, sheep’s, or goat’s milk, but most cheeses with a flowery (or bloomy) rind, like Brie or Camembert, are made with cow’s milk (fromages de vache). Same for cheeses with a sticky orange rind (croûte lavée), which are often the most pungent, stinkiest cheeses of all — think Munster (the real French kind from Lorraine and Alsace) or Epoisses from Burgundy.

For a classic sheep’s milk cheese, or fromage de brebis, seek out Roquefort, a blue cheese from the south of France that is protected by a denomination of origin (AOC), and is a unique addition to any cheese plate. Our Paris cheese shop owner, Laure, lists it as one of her favorites.

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2. Compose your cheese plate like a symphony

Most French cheese plates feature three, five, or seven cheeses (odd numbers are preferable for aesthetics), and you should strive to include cheeses from different regions and different families. Unless of course you are planning on featuring a themed cheese plate around a single region or even a single cheese.

Remember not to crowd your platter with too many of the strong, stinky cheeses, and conversely, don’t stick to just the milder, demure varieties. The ideal selection features a wide range of cheeses that complement each other.

An example of a well-balanced cheese platter might be: a whole Banon (a goat cheese from Provence wrapped in chestnut leaves), a piece of Morbier (a semi-soft cow’s milk cheese with a layer of ash in the middle), half of a Pont l’Évêque (a creamy square cheese from Calvados), a wedge of Abondance (a mountain cheese from Haute-Savoie), and a slice of Roquefort (see above). Hungry yet?

(L) Laure cuts a large piece of Emmental with a wire, (R) Bloomy rinds from a cow"s milk cheese, Chaource.

(L) Laure cuts a large piece of Emmental with a wire, (R) Bloomy rinds from a cow’s milk cheese, Chaource.

3. Be aware of seasonality

A good way to initiate the conversation with your fromager is to ask which cheeses are currently in season. Artisanal cheese-making, like produce, is governed by the season, and the best cheese shops will have close enough a relationship with their producers to make specific recommendations according to the time of year.

In the spring, seek out fresh, gleaming white goat cheeses: that’s when the kids are weaned, and artisanal goat cheese production can start again. Between October and March, Laure recommends the Mont d’Or, an oozy cow’s milk cheese from Franche-Comté, in the East of France, where Comté is also produced. It’s so oozy in fact, that it has to be contained by a box and a ring of spruce wood.

Mont d’Or is a popular cheese during the holidays, and it can be eaten warmed over potatoes or — pourquoi pas ? — simply with a spoon. Another classic way to prepare it is to carve a circular outline in the cheese with a spoon, pour in some white wine, and pop it in the oven for a fondue-like treat.

4. Learn the difference between good and bad

A good fromager will take the time to answer your questions, and allow you to taste a sliver of some cheeses if you ask. They likely won’t have you taste cheeses that would be ruined if they cut off a piece, though, except on a busy day when they may take one out for tasting. The fromager should also heed your instructions when you indicate how large a slice you want, without trying to force more on you.

Beware of fromageries that sell you cheese that’s under-ripe (it will be bland) or over-ripe (the flavors will be too harsh); you probably won’t be able to tell until you get home, but fool me once, etc. I am also not a fan of those Paris cheese shops that sell pre-cut, individually wrapped pieces, unless it’s an outlet that has a high turnover (I don’t want those cut pieces to sit around for days) and it is done to save time and keep the lines moving briskly.

Mont d"Or Cheeses

5. Master cheese speak

You’re going to learn the vocab if you’re going to pass off as a Parisian. First off, remember the term affinage, the art of aging cheese: the mere fact that there’s a single word devoted to that concept is quite telling.

Next up, focus on how to order: the smaller cheeses, like goat cheese crottins (rounds), are sold entiers (whole), but you can ask for un demi (half) of a Camembert or Chaource, which are a bit bigger, and even un quart (a quarter) from larger round cheeses such as Reblochon.

With hard cheeses like Comté or Emmental, or big rounds like Saint-Nectaire, the fromager will cut it for you, and you can order une tranche (a slice) and gesture how big or small you want it. Learn how to ask for these below in the list of handy phrases!

6. Step out of your comfort zone

The most popular French cheeses? Laure says a majority of customers go for a crowd-pleasing Comté, a creamy Saint-Nectaire or a Camembert à point when entering a Paris cheese shop. These are all classics well known to any French cheese fiend, but don’t hesitate to branch out every now and then.

Some of the best French cheeses are unpasteurized, moldy, or even covered in bugs. Don’t let these cheeses scare you away! Think of cheese as the French do: a living thing that should be treated with care and devotion. In any case, remember that cheese doesn’t have an expiration date; just a point of peak ripeness when it tastes best.

Most cheeses can be eaten in their entirety, rind and all. This is true of fromages cendrés, those cheeses with a rind that’s coated with edible ash, and of course of cheeses whose rind has been rubbed with spices and liqueurs. Not so pleasant to eat are the rinds of hard cheeses, like Mimolette or Comté, though they make an excellent flavor boost for soup (be sure to remove any piece of paper label that may remain!).

Don’t hesitate to ask for recommendations from your fromager — this is how you foster a friendly relationship — and try new specialties to broaden your cheese horizons. Perhaps you’ll discover a new favorite, perfect to pair with a fresh, crisp baguette and some quince jelly after a lively meal with friends.

Embracing your love of cheese and unleashing your inner adventurer is the most French way of all to navigate a cheese shop.

Mimolette Cheese

Is this the dark side of the Moon? No, it’s Mimolette, a classic hard French cheese covered in tiny mites that contribute to its earthy flavor.

Ten Handy Phrases for Cheese Shopping

  • Un peu plus” or “Un peu moins
    “A little more” or “A little less”
  • “Je voudrais un demi Reblochon.”
    “I would like half a round of Reblochon.”
  • “C’est possible de goûter le Morbier ?”
    “Is it possible to taste the Morbier?”
  • “Qu’est-ce qui est particulièrement bien en ce moment ?”
    “What’s particularly good right now?”
  • “Il est comment, le camembert ?” “Il est à point !”
    “How is the Camembert?” “It’s just right!”
  • “C’est fort, le Maroilles ?”
    “Is Maroilles a strong cheese?” (The answer is yes, though people in Northern France are known for spreading it on their breakfast toast.)
  • “Qu’est-ce que vous me conseillez ?”
    “What do you recommend?”
  • “C’est quel type de lait, le Roquefort ?”
    What type of milk is Roquefort made with?
  • “Ça vient d’où, le Banon ?”
    Where does Banon come from?

Planning a trip to Paris?

I am available to take you on a private walking tour to show you some of my favorite food spots, or to draw up a customized itinerary for you so you can make the most of your time in Paris. Please get in touch and I will be happy to provide more details and a quote.

Join the conversation!

Tell us about your very best cheese-shopping experience! Where was it and what did you get? Any pressing question about French cheese, and cheese-related etiquette? I’ll do my best to answer!

* Please meet Anne Elder, my wonderful intern! She has come on board to be my editorial assistant for a few months, and she’s the one who shot the photos in this post. Follow her on Twitter and Instagram for behind-the-scenes C&Z stuff, and check out her blog, Hardly Snarky.

** Taka & Vermo, 61 bis rue du Faubourg Saint-Denis, 75010 Paris, +33 (0)1 48 24 89 29, M° Château d’Eau.

Buying cheese from a Paris cheese shop can be a daunting affair. Not so with our handy guide, complete with tips and phrases to shop like the French!

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Speculoos Gnocchi Recipe

Buy Clotilde's latest book, The French Market Cookbook!

Speculoos Gnocchi

I adore speculoos, those spice-rich, snap-crisp cookies from Belgium.

They are made into a very popular and very decadent cookie spread — kind of like a speculoos incarnation of Nutella, i.e. undeniably palatable but nothing I’d want to promote from a nutritional standpoint — and I myself was inspired to turn them into sweet dumplings.

I love the idea of bringing that irresistibly sweet and spiced flavor to plump and tender little pillows, and I also like the North-meets-South twist of such a concoction, as the Belgian cookie and the Italian dumpling join forces in the same dessert cup.

Speculoos Cookies

You’ll find that it’s a really fun recipe to make, too, as you crush the speculoos with a rolling pin (stress reliever!), pipe little logs of batter to poach in simmering water, and sear the gnocchi in butter to give them a golden crust.

You can prepare the batter the day before if you like, but it’s best to poach and sear just before serving. Speculoos gnocchi are best eaten warm, with a dollop of cr�me fra�che that will slowly melt, and a light shower of freshly grated cinnamon.

Gnocchi in skillet

This is such a good recipe that my friend and super talented video journalist Katie Quinn suggested we create a video around it. It was a treat to do this with her, and the resulting video is now on her YouTube channel, which you must subscribe to this minute. It was also picked up by FWx, Food & Wine’s lifestyle site for millennials.

PS: Oh, and don’t miss my recipe for buckwheat speculoos, a wonderful treat any time of year, but particularly fitting during the holiday season!

About the cinnamon I use

I am in love with the fresh cinnamon I order from Cinnamon Hill, a small company that specializes in sourcing and selling the highest-quality, freshest cinnamon from Sri Lanka and Vietnam (ordinary cinnamon usually comes from China or Indonesia). I get whole sticks, and grate them with the beautifully crafted (and highly giftable!) cinnamon grater that Cinnamon Hill has designed. Truly, you dont know what cinnamon tastes like until youve tried freshly harvested, freshly grated, top-grade cinnamon, and it makes an amazing difference in this recipe.

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Do you love this recipe?

Make it in your own kitchen, take a picture, and post it to Instagram or Twitter using my name @clotildenet and the tag #cnzrecipes. I'll be reposting my favorites!

Speculoos Gnocchi Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves 4.

Speculoos Gnocchi Recipe


  • 50 grams (1 3/4 ounces) speculoos cookies (substitute graham crackers, ginger snaps, or other such crispy, spice-rich cookie)
  • 30 grams unrefined cane sugar, such as rapadura
  • 1/4 teaspoon salt
  • 1 large egg
  • 30 grams (2 tablespoons) cr�me fra�che or mascarpone cheese
  • 90 grams (3/4 cup) all-purpose flour
  • 2 teaspoons unsalted butter
  • To serve:
  • Cinnamon (I use fresh cinnamon from Cinnamon Hill)
  • Cr�me fra�che or vanilla ice cream


  1. Grind the speculoos finely in a food processor, or just put the cookies in a freezer bag and run a rolling pin over them until finely ground. You should get about 1/2 cup of crumbs.
  2. Crushed speculoos
  3. In a medium mixing bowl, combine the crumbs with the sugar and salt. Add the egg and cr�me fra�che, and whisk together well.
  4. Batter 1
  5. Add the flour and blend it in with a fork; the batter will be thick.
  6. Batter 2
  7. Pour the batter into a pastry bag with a straight 1-cm (1/3-inch) tip, or a thick freezer bag on which you'll snip a 1-cm (1/3-inch) opening in one corner. This can be prepared up to a day ahead; keep refrigerated.
  8. Batter in piping bag
  9. Bring water to a simmer in a wide saucepan. Squeeze the pastry bag gently over the simmering water and, using a paring knife, cut off little logs of dough so they'll fall into the simmering water as you go. Be careful not to burn yourself.
  10. As the gnocchi fall into the water, some will stick to the bottom of the pan. Nudge them gently with the knife to loosen.
  11. Cook the gnocchi for about 4 minutes; they're ready about 2 minutes after they've bobbed up to the surface.
  12. Poaching the gnocchi
  13. Remove from the pan with a slotted spoon and drain thoroughly in a colander.
  14. Melt the butter in a skillet. Add in the gnocchi and saut� for a few minutes, tossing the gnocchi every minute or so, until golden all over.
  15. Searing the gnocchi
  16. Divide among 4 bowls, add a dollop of cr�me fra�che to each bowl, and grate a little fresh cinnamon on top. Serve warm.
Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

Speculoos Gnocchi

Wonderful dessert dumplings made with speculoos crumbs for an original and extraordinarily flavorful dessert.

Wonderful dessert dumplings made with speculoos crumbs for an original and extraordinarily flavorful dessert.

The post Speculoos Gnocchi Recipe appeared first on Chocolate & Zucchini.

Inside Earlywood: A Q&A with Woodworker Brad Bernhart + A Giveaway!

Buy Clotilde's latest book, The French Market Cookbook!

Gorgeous utensils from Earlywood. Photography by Dan Armstrong.


I think about Brad Bernhart every day.

Every time I stir a simmering pot, scrape caramelized bits of roasted vegetables off a baking sheet, scoop granola into a cup, spread almond butter on my toast, cut up a piece of fruit, or ladle a chunky soup into bowls. I hold in my hand the beautiful, functional, durable utensils he has created, and feel lucky that I get to use them daily.

It’s not every kitchen tool that brings you joy, yet joy is precisely what’s at play here.

I told you about Earlywood a little while ago, and have kept in touch with Brad since, so when he told me about the new products he had designed — a set of mini cutting boards, slender tasting spoons, a tapered bread board — I was excited to try them out. Like all Earlywood products they are beautifully crafted, and I was especially taken with the miniature cutting boards and their one-of-a-kind wood pattern. Aren’t they striking?

Bread board, set of mini cutting boards, and set of tasting spoons from Earlywood.

Tapered bread board, set of mini cutting boards, and slender tasting spoons from Earlywood.

I have long been curious to hear more about Brad’s process, and he has agreed to participate in a little Q&A for our collective enjoyment.

Gift-giving season is around the corner and you’ll want to explore the Earlywood range, because any of Brad’s products will make an affordable yet truly special gift for the cooks you love. And as a gift to you, C&Z readers, Brad has offered a generous prize that you can enter to win at the bottom of this post. Happy reading and good luck!


Tell us a bit about your life path, and how you got to where you are.


In a nutshell, this is my life path: Kid, ski bum, student, engineer, husband, father, Earlywood!


Walk us through a day in the life of Brad.


My days are not consistent by any means. My wife is a nurse and works night shifts, so she is often in some state of preparing for work or recovering from work, but if I had to describe a “typical” day this would be it: If I have it in me, I try to get up before my kids do so I can knock a few things off my plate, like take a shower or drink some coffee in silence! Then, in come the kids. My little ones are two and three years old, and it takes them about ten seconds to go from 100% asleep to 100% fired up and rowdy. We cook some breakfast, get some clothes on and get ready for their day. That’s when I usually pass the torch to my wife and go to work.

I might spend a few hours in the office e-mailing and working on business stuff, then if everything lines up… I’m off to the shop to make some sawdust. I work as hard as I can for as long as I can, then it’s back into the hurricane of my children. We usually eat dinner as a family, do some kind of activity, then go through their bedtime routine. At that point, I finally have some nice quiet time to take care of myself, but as many parents can probably relate with… I just fall asleep!


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You just released new cutting boards and some tasting spoons. Can you describe your process for coming up with new products?


Although I am an ex-mechanical engineer who used to use a specific method for designing new products, that’s not exactly how I do it with Earlywood products. I like to know that my product designs will withstand the test of time, so I don’t rush the design process.

For example, for the bread boards that I just released this fall, I started designing last January! I made about 40 different variations of them. I passed a few out to friends as well as put a couple in my own kitchen to be tested for strength, etc. over the course of six or seven months. Nothing popped up, but if there had been an issue with strength or warping or anything else, I would have time to problem solve that before releasing to the public. I took the stack of forty cutting boards to craft fairs throughout the year and got comments from shoppers about the boards. I applied that feedback and modified the design a little. Then I conferred with some people whose opinions I trust to pick the two designs that I am offering now. I am always keeping a few key design goals in mind:

  • Simple not busy
  • Clean not cluttered
  • Modern not rustic
  • Solid not cheap
  • Warm not cold
  • Functional not frivolous

These qualities essentially describe how the boards were designed, but that’s only half of what happens. There are so many questions on the manufacturing side of things that need to be answered before I put them out for purchase, for example: How do I clamp the pieces together? What kind of glue will be best? How will the woods work together and how they will handle misuse, like heat, cold, and water? How should the grain be oriented in the pieces? Where am I going to store the wood to make these? What kind of box am I going to ship them in? How heavy are they? What do I need to charge for them? What should I call them? The list goes on! There are a lot of steps that go beyond the actual production, as well, like how to ship them and how much to charge.

There is a lot to consider when releasing a new product and that doesn’t even cover any of the pictures, descriptions, etc. that I need to feature them on my website. It ain’t easy!

Earlywood utensils oiling and drying


What excites you the most about your work? What is the most challenging thing about it?


The most exciting thing for me, which might not sound exciting to other people, is when I show up at the shop at the beginning of the day. I walk through the door, smell the sawdust and the wood, and have a whole day of making ahead of me! I love being in the shop and never get tired of being there.

The most challenging thing about running Earlywood is the number of hats that I need to wear as a bootstrapping entrepreneur. I was thinking about adding a bunch of pictures to my “about us” page that were all pictures of me with different job titles under them. A few would be: maker, new product designer, purchaser, marketer, web developer, store owner, traveling craft fair vendor, accountant, visionary, COO, CEO, CFO…the list goes on! It’s a lot to keep in one person’s head at one time.


What makes you different from other makers of beautiful wooden utensils?


What makes me different from most wooden utensil makers is my unique blend of art and science. I was an artist, drawer, painter from a young age and still love it. I even took on an art minor when I was in school for mechanical engineering. I use my artistic side to design great-looking and great-feeling products, which a lot of utensil makers do, but then when I’ve got a design I like, I go to town on it with engineering! I hear of and see so many spoon makers who start, make some products, then quickly go right out of business because they burn out.

Making spoons out of hardwoods is not easy and it’s even harder if you want to try to feed your family doing it. You can’t make a living doing this unless you are really fast and efficient about the process. I use every bit of engineering knowledge I have regarding lean manufacturing, process improvement, material selection, etc. to make it work for me. All of this together is why you can buy a spoon from Earlywood today, then buy another one from us in five years and not only will we still be in business, but the two spoons will look very similar.

I try to operate like a great restaurant. You want to go in and order your favorite meal without worrying that it will be different each time.

Red Lodge, Montana, where Earlywood is based

Red Lodge, Montana, where Earlywood is based


What would you most like to make that you havent made so far?


I would like to and will make some larger cutting boards and some utensils with more than one wood in them, like the old wok ladle that I’ve posted pics of on my Instagram page. It’s just a matter of time!


If you werent a woodworker, what would you like to be?


I would love to be an astronomer. I absolutely love everything related to space, physics, and the cosmos!


Do you have role models, in your craft and beyond?


Ernest Hemingway said, “There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self.” So instead of having a role model that is a person, I think my role model is a better version of myself and that’s what I shoot for!


You create beautiful utensils for cooks to use. Are you an enthusiastic cook yourself?


I do love to cook, but I’ll admit, when I’m cooking, I often think about the utensils and how they add to the cooking experience more than I think about the meal! My wife Charlotte is inspirational in the kitchen though. Even if you give her a recipe to follow, that never happens. She makes magic of whatever we have around!

Behind the scenes at Earlywood

Behind the scenes at Earlywood

Enter the Giveaway!

I am very, very excited about this giveaway, as�Brad will be making custom-branded Earlywood products exclusively for Chocolate & Zucchini readers. These products are limited edition and will be engraved with the mention�C&Z e Earlywood. One lucky reader will receive:

Custom-engraved Earlywood C&Z Cutting Board

Brad will ship anywhere in the world, so all readers are welcome to participate, regardless of location.* Enter using the Rafflecopter widget below; you will be automatically signed up for the C&Z newsletter, but of course you will be free to unsubscribe at any time. You have until Tuesday, November 24, 2015 at 10pm EST to participate, and as you can see I’ve included lots of options to increase your chances. The winner will be announced here on Wednesday the 25th. Good luck!

a Rafflecopter giveaway

* Please note that if you are outside the US and Canada, the package may be subject to�customs and sales taxes�on reception, and these will be at your expense; check with your local postal services to know the details.

Brad working on Earlywood products while being photographed by Dan Armstrong.

Brad working on Earlywood products.

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