EP.19 Dandelion-"Bean to Bar"精品巧克力如何建立人与食物的链接

在追求食物本源的slow food运动和“精品”浪潮之下，Bean-to-Bar 精品巧克力的势力也在逐渐崛起，他们试图挣脱“大批量生产”的束缚，以更天然和纯粹的呈现，让人们体验到可可的多元风味。来自旧金山的巧克力品牌Dandelion，坚持小批量生产和“单一生产者源头”，真正实践”Single Origin"。他们如何把控源头，寻找恰当的方式理解并表达不同产地可可豆的的风味？又是如何通过体验，紧密串联产地、生产过程与产品？请听本期播客。00:38 Dandelion的创始故事11:48 “精品”的风味价值和附加价值20:27 以 Sustainability Report 连结产品与产地24:54 展示制作过程的多元门店体验31:22 Dandelion的产品与包装设计37:46 重新建立与食物的连接补充：10:45 十分可惜的是Slowwwmelt线下门店暂停营业了，希望想要打卡的朋友们不要败兴而归你最喜欢的巧克力是哪一款？欢迎分享出来，我们也去试试！Dandelion在东京的Factory + Cafe 门店Dandelion曾经在京都的门店Dandelion的产品包装设计Dandelion 2022年圣诞倒数礼盒The Chip Project - 烘培用巧克力豆Nibbo的的巧妙包装延伸阅读杯中山海经｜从巧克力想象，到精品巧克力The Fine Art of ChocolateDandelion的产地介绍2019-2020 Sustainability ReportThe Chip ProjectMusic by Aves - Hot Chocolate在小宇宙查看该单集文稿

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EP.19 Dandelion-"Bean to Bar"精品巧克力如何建立人与食物的链接

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