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Wendt built Luna’s stage and served the last dish of food the night Café Maroc closed.
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After leaving there, Wendt worked under the tutelage of Eugene chef Adam Bernstein, who owned Luna Jazz Club, Adam’s Place, and Café Maroc. Soon, Wendt began making chocolates as a hobby while working at Hynix. Five years after the peanut butter cups, he was again given a homemade chocolate-this time a coconut haystack, which he went home and replicated. It took a few more years, but take over it did. “I remember thinking that if I start making chocolate it’s going to take over my life.” “I never even considered that you could hand-make peanut butter cups, and I thought that was fascinating,” Wendt recalls. Wendt was working quality assurance at Sony Disc Manufacturing roughly 15 years ago, when one of his coworkers brought in homemade peanut butter cups. “We picked Eugene, Oregon, out of a hat, not knowing anyone here,” he says. They moved to Eugene 21 years ago because they desired more outdoor activities.
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Wendt, 51, was born and raised in Los Angeles, where he and his wife, Eugene city councilwoman Claire Syrett, met 23 years ago doing professional theater work. “She was a scratch cook, and being the middle child I was the one in the kitchen, helping her cook and asking questions about what she was doing and why.” “Chocolate is those things,” he says, “It’s architectural, it’s engineering, it’s chemistry.” Wendt is curious and inventive in the kitchen, and credits his mother with inspiring him. Wendt takes his well-tempered, organic chocolates and provides them wholesale to a handful of lucky Eugene restaurants.Īs a kid, Wendt built models and loved his chemistry set. “A lot of chocolate making is waiting for things to come to the right temperature,” Wendt says.Ĭhocolate must be tempered, meaning it’s heated to precise temperatures and cooled properly so it becomes firm and glossy, not grainy and dull. We ask that you save your Bean Cards to redeem when you can come in the store.Share this page: Share post on Facebook Tweet this post Share post on Google+ Pin this postĮvery day chocolatier Davey Wendt is at his rented workstation in Eugene’s Reality Kitchen, performing a ballet of mixing, stirring, melting, testing temperatures, and moving pans of chocolate on and off the heat. No, Bean Cards cannot be redeemed for online purchases. Please have your card ready to stamp when picking up. Yes, we can stamp your Bean Card during Curbside Pickup. We will call you back to get your credit card info and let you know when your order will be ready for pickup.Ī note about Bean Cards. You may also call the store at 91 and leave a message to place your order. Orders placed after 3:00pm will be ready for pick up the next day. PLEASE ALLOW SEVERAL HOURS FOR ORDER PREPARATION.Before coming to pick up your order, please wait for a callback to confirm your pickup time. Use the COMMENTS box during Checkout to specify a preferred time for your pickup.Click “ ONLINE STORE” and select PICK UP during Checkout.For now online ordering and curbside pickup are for beans only. *At present, food and beverage orders require customers to order and pick up IN STORE. NO CONTACT ORDERING AND PICKUP FOR BEANS ONLY.*
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