Kitchen Tips, Techniques & Recipes from Crow & Moss

Discover New Recipes, Baking Techniques & Tips to Chocolatier

Meet Mike Davies: when not crafting bean-to-bar chocolate, Mike loves to bake! He wants to teach you techniques for making amazing pastries & confections he has learned throughout his professional career. Discover some of the content below!

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A little slice of Sicily with the classic Italian street food!

The BEST Coconut Layer Cake (With A GLUTEN-FREE Twist)

Pistachio Cake | Gooseberry Compote | Elderflower Custard | Poached Gooseberries Elderflower Syrup

S’mores From Scratch | Vegetarian Marshmallows | Bean-to-bar Chocolate | Craft Graham Crackers

Cheese Puffed Savory Bombs

Better Than A Bakery – Popcorn Pastry Cream | Caramel Glaze | Caramel Popcorn | Donut

Rhubarb + Custard Cookies = Awesome!

Chocolate Nemesis Cake – In The Style of the River Cafe – Gluten Free And Mind-Blowingly Good

Pecan Pie Blondie Bar – A Delight To Be Alive

Vegan Cardamom Crème Brûlée Cupcakes

Rhubarb Hibiscus Galette

Old World vs New World Drinking Chocolate

Malted Milk Banana Caramel Upside-down Cake

Matcha Pistachio Croissants & Triple Chocolate Croissants & Chai Croissants

Croissant Viennoiserie

Japanese Soufflé Cheesecake

S’more Chocolate Beet Donuts

Russian Plucked Cake

Honduras Wampusirpi 70% Dark Chocolate – Micro Factory Style

Candied Orange Peels

Sfogliatelle – Classic Italian Pastry With Paper Thin Layers (aka Not Lobster Tail)

Miso Caramel Millionaire’s Shortbread Bars

Brown Butter Pistachio Chocolate Chip Cookies

Chocolate Cherry Macarons

Pear Gateau Breton – A Classic Rustic French Butter Cake

Coconut Macaroons

Adventures in Chocolate Land

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