Hometown Nomad Kitchen
POP UP SPECIFIC Chocolate, confection & pastry kitchen serving the southern Maine seacoast
01/12/2020
*CUSTOMER SPOILER ALERT! May be desired...😋
HOLIDAY ADVENT CALENDARS PACKED UP AND OUT FOR DELIVERY AFTER THE STORM DELAY! Who wants to wait a day to eat one chocolate anyway?
We are working hard on having some ready to drop off boxes of assorted types of chocolates and confections available in the New Year so stay tuned and find those little moments of joy this season, they are usually hiding in friends, family and food.
CUSTOMER NOTE:
*For those of you who purchased one, you may find an easy to reference picture list here. It’s also included on the back of your box, which we encourage you to take a picture once rather than repeatedly turning the box over.
MONDAY the 30th IS THE DAY! ALL ADVENT CALENDARS WILL BE OUT FOR DELIVERY! I’ll be reaching out Saturday and Sunday for follow up drop off instructions so all Advent customers thank you and check your inboxes in the coming days!
We’re in full production mode here at Nomad, filling and finishing up on our advent calendars!
Here’s a fondant making video.
This is NOT cake fondant! Confectionary fondant is much different, not disgusting and a staple in candy and chocolate making. In its simplest form fondant is a cooked sugar syrup that’s been agitated to induce crystallization and is used in multiple ways for multiple purposes. From the firm and short texture of peppermint patties to the liquid center surrounding a cherry cordial it’s one of the most versatile items in a pastry kitchen. It’s pretty cool to look at too.
I’ll just leave this here... 🤭 🍫
Here is a follow up video to the previous post showing the tabling/tempering process of our Dark Chocolate Meltaway with bitter almond oil and raisin inclusions just before it’s deposited and before the pine nuts are added or enrobed.
12/11/2020
On their way to being enrobed in Valrhona Carmelia (caramelized milk chocolate) and then finding a spot in our HOLIDAY ADVENT CALENDAR, here is our DARK CHOCOLATE MELT-AWAY with bitter almond oil, raisin inclusions and topped with pine nuts before being dipped.
Have you ordered your Calendar yet? 😋
Melted Coconut oil is table tempered together with the 68% dark Callebaut/Cocoa Barry chocolate already held in temper separately, and small diced raisin inclusions are added near the end just before it’s completely emulsified and is deposited into a ganache frame, finished with pine nuts then cut on our beloved confectionary guitar cutter once it has crystallized after a few hours or overnight.
Meltaways are fun to produce but are perhaps more interesting to me because of the Eutectic effect. I’ve included a picture of this explanation by my favorite chocolatier, mentor and Chef from the CIA , Peter Greweling explained better than I could.
Hello and good morning! Waiting for something? 🤔 🗳
Check out this slow motion look at the cut into the delicate and intricate texture of our Honey Sponge Candy in the meantime!
The beautifully irregular pieces are then enrobed in a dark or milk chocolate for flavor compliment and shelf life.
*INCLUDED IN OUR HOLIDAY ADVENT CALENDAR! DIRECT MESSAGE TO YOUR ORDER YOURS TODAY!
02/11/2020
Some work our chocolatiers have done in the past 😋
30/10/2020
Hello everyone! We’re very excited to announce our 2020 CHRISTMAS/HOLIDAY
ADVENT CALENDAR! Our first of many pop up events and specials coming out of our home licensed chocolate, pastry and confectionary kitchen in Eliot, Maine heading into this fall/winter season.
We have a LIMITED AMOUNT of 50 Advent Calendars for $50 each for preorder sale over PayPal today! Get the nostalgic experience and suspense of a traditional advent with the elevation of enjoying a unique artisan chocolate and/or confection for each day delivered to your front door or available for pickup November 28th-30th.
Included with your calendar will be a diagram to identify each type of chocolate specifically. The following is an overview of what you may receive from style to technique with final local and seasonal flavors and infusions to be mostly revealed with your calendar:(*Please see our sourcing & allergen information following the list for further allergen clarification if concerned.)
Turtles
Peppermint-patties
Nut-Butter cups
Sponge candy
Marshmallow
Jellies
Truffle
Bon bon
Maple candy
Cordials
Artisan Fudge
Nougat
Gianduja
Meltalways
Coconut
Walnuts
Pecans
Almonds
Pine nuts
Apple Cider
Blueberry
Mango
Strawberry
Peach
Gingerbread
Pink Peppercorn
Citrus
Cinnamon
Anise
Pumpkin
Chai
Cranberry
Spirits/liquor
Fine couverture chocolates, White, Dark & Milk for enrobing and ganaches
PLEASE MESSAGE ME DIRECTLY ON FACEBOOK MESSENGER TO ORDER!
*Sourcing & Allergen information:
Our products reflect seasonality and region using local, natural and organically sourced ingredients when possible or appropriate and always ethically sourced cacao and NON-GMO items.
There are no peanuts on the premises, however tree nuts, dairy, wheat and soy are
all products that are either used as ingredients or have the potential for exposure. That being said, we practice strict cleaning, sanitizing guidelines in the kitchen and are extremely mindful of cross contamination considerations as apart of our daily mise en during and after production.
These will not be mailed out.
Local Delivery or pickup is November 28-30th
Janet Mary Taylor, our late mother and Portsmouth, New Hampshire native coined the term Hometown Nomad in her writing. Our kitchen aims to embody that spirit in the same unyielding desire for adventure and experience while remaining true and grounded to the appreciation of community, family and the familiarity of home.
Great taste and chef technique are exquisite things, but when food elevates past fuel and becomes a vehicle for commensality or personal reflection those are the sweetest moments.
Videos (show all)
