Local baristas competed at Industry City to win a $1,000 grand prize, otherwise known as “one month’s rent.”
Their basic premise is simple: Take the leftover coffee fruit pulp, a fiber- and protein-rich by-product, and convert it into flour.
We rounded up some local deals for Easter and Passover, and chatted with D’Artagnan founder Ariane Daguin about how she’ll be celebrating Easter.
In coffee lingo, what you want atop a macchiato isn’t whipped cream but “microfoam,” and from Munson’s perspective, whole milk wasn’t rich enough, while half-and-half was a little too heavy.
Almost a century after its founding, one company still thrills city coffee cups.