Creme Fraiche is the New Black

The Marzocco at work with Quinn in the background.

Tidbits from the last few days:

Last time I was at Janice Beaton Fine Cheese on 17th Ave. I talked with a girl there about making my own creme fraiche. So the other night I did and it tastes amazing! I think I will play around with using different recipes for it. Hopefully soon I will also be able to make my own yogurt too!

Work at the market this weekend was hectic as always but especially so with Phil and Sebastian preparing to head to the Canadian Barista Championships. I think everyone is pretty excited to head out to Montreal, including my Mom! If you're interested in watching any of the action go down, there is live streaming here.

I've been trying to create more definition in my rosetta pours lately however, this has resulted in a completely changed style which is interesting and somewhat frustrating. I love the look of a beautifully defined crema ring around the leaves but lately I feel as though I either get the ring or the big leaves. I'm still working on making all the elements work together into the "Elyse" style of pour.

And I'm out. Big 2nd year birthday celebration at church tomorrow and I'm really looking forward to that, then off to Montreal!