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One of Blaine’s favorite desserts, the Flourless Chocolate Cake, has its origins on two continents.  It was invented on the Isle of Capri by a sleepy cook who added cocoa powder instead of flour and created a decadent monster.  But without the Peruvian cacao bean, Blaine would bake no “Torta Caprese”.

 It is the raw Peruvian cacao powder, loaded with antioxidants and without alteration, that sends Blaine’s semi sweet chocolate mixture into the ethereal realm.

The Theobroma cacao tree grows in the foothills of the Andes in the Amazon rainforest and produces several varieties of cacao beans, including the prized White Criollo, that even Anthony Bourdain sloshed through the forest after.
Raw Peruvian cacao- one of natures most magical and satisfying pleasures.

Robert Caravaggi