So here's our dessert du jour:

I have to admit, I don't spend much time in Starbucks, and when I do it's typically just for a Grande Latte. I'm not into flavors, or toppings in my coffee products. If they can't stand on their own, then they fall flat for me. Something I picked up when working in a little Gourmet Coffee Shop called Uncommon Grounds on the Church Street Marketplace in Burlington. I learned to appreciate many desserts through a lady called the Queen of Tarts. Sadly, her business didn't survive and closed up shop many years back. I also learned to drink coffee, including espresso, black. It was part of the job. You can't describe the subtleties of a coffee with cream or sugar in it, and have to drink at the proper temperature as well. Something not every Barista is taught, but thanks to the persistence of Skip and Bev at Uncommon Grounds, they insure everyone there knows, and knows well.
It's part of why I die inside a little every day when I drink the coffee at work. It just isn't on par with a good cup of Joe.
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