(Friday night, candles lit, plates of 10 mg lemon bars and 15 mg raspberry bark circling the table)
We threw open the doors, poured wine, and let twenty of you sit around the big oak table while we cooked, dosed, and answered every question that came up between bites. Here’s what actually got asked (and answered) when real people are face-to-face with the person who makes their edibles.
Question from Sarah at the end of the table
“How much weed do you actually put in these lemon bars? They’re perfect.”
Answer: 1.1 g of 25 % flower, decarbed in a jar, infused into the butter. That’s 220–225 mg usable for 24 bars = just under 10 mg each. You felt it because we use lecithin and never go over 185 °F.
Mike, already on his second bark piece
“My house always smells like a dispensary when I decarb. Yours doesn’t. What’s the trick?”
Answer: Mason jar, lid finger-tight, 240 °F for 40 minutes. Zero smell escapes. Try it once and you’ll never go back to oven trays.
Jenny, poking the chocolate bark
“Distillate or flower—which one do you actually prefer?”
Answer: For everything that goes in my mouth at this table tonight: flower. For everything I ship or gift: distillate. Flower tastes like cannabis done right; distillate lets the dessert taste like dessert.
Chris, holding up for seconds on the cinnamon rolls
“Everyone says lecithin is mandatory. Is it really?”
Answer: It adds 20–30 % more usable THC and stops separation in frostings and chocolate. Skip it once and you’ll taste the difference. I don’t skip it.
Lauren, vegan, eyeing the bark suspiciously
“Is any of this accidentally vegan?”
Answer: The raspberry bark is 100 % vegan. Refined coconut oil base, no dairy in the chocolate. The lemon bars are not; those have butter and eggs.
David, quietly calculating
“If I only have mids, like 15 %, how much do I need for a 500 mg?”
Answer: About 4.2–4.5 g. Don’t skimp on the lecithin or you’ll lose another 15 %.
Rachel, already floating
“How long do these actually last in the freezer?”
Answer: I’ve eaten two-year-old bark that still tested within 4 % of original potency. Glass jar, vacuum-sealed, freezer door. Done.
Mark, licking frosting off his thumb
“Biggest rookie mistake you still see?”
Answer: Eating the whole thing at the 60-minute mark because “nothing’s happening.” Wait the full two hours. Every single time.
Last question of the night, from the quiet guy in the corner who finally spoke up
“Can you make these every week?”
Answer: Already planning the next one. Bring bigger appetites.
Plates empty, wine bottles dry, everyone left happy and slightly sideways.
That’s how we do Q&A around here: no slides, no stream, just dinner and the truth. See you at the next table.