I emailed, as it turns out, Catherine Schopfer [partner and chef liaison for the company] and started a beautiful friendship.

We were outfitting those chefs..The direct-to consumer side has really evolved and grown so much.

We were still trying to only service the restaurant industry, so for the past couple of years and especially through COVID, because of the pivot we made, we have dramatically leaned into the direct-to-consumer model.That means we now outfit the home cook and the pro chef.Our world has just exploded open because we're getting to be in people's home kitchens.

It's so beautiful because that dignity and pride that I brought to professional spaces is now in the home of someone who's learning how to bake for the first time.. Or she loves having a garden.She wants to feel legit, too.

She gets the Hedley & Bennett apron.

That is where the change and growth and evolution really happened over the last couple of years.. BEST PRACTICES:.Butter the paper and dust the pans with flour, tapping out the excess..

In a medium bowl, combine the chocolate with the coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted.In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream.

Gradually whisk in the melted chocolate mixture until smooth..In the bowl of a stand mixer fitted with the paddle, combine the 3 cups of flour with the sugar, baking soda, cinnamon and salt and mix well.