{"id":27984,"date":"2022-01-12T17:28:38","date_gmt":"2022-01-13T01:28:38","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=27984"},"modified":"2025-02-04T15:48:38","modified_gmt":"2025-02-04T23:48:38","slug":"spun-sugar","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/spun-sugar\/","title":{"rendered":"Spun Sugar \u2013 closed"},"content":{"rendered":"

1611 University Ave, Berkeley<\/h4>\n

Berkeley-North DIY Tour<\/strong><\/a><\/p>\n

For those who practice sugar arts<\/h2>\n

\"Chocolate<\/p>\n

UPDATE May 2023: Spun Sugar has closed.<\/p>\n

Spun Sugar<\/strong>,<\/strong> a confection and pastry supply shop, sells supplies and ingredients for making all sorts of sweets, including chocolates. They stock Guittard<\/a>,<\/strong> Callebaut, and Valrhona in bulk for when you are serious about your career in chocolate. They also offer retail products from these chocolate makers and other ingredients, such as flavorings and food colors. They also offer classes.<\/p>\n

They have a limited array of goods in their online store. Visit their physical location in Berkeley to access everything they offer.<\/p>\n

CBTB mentions<\/h3>\n

Nothing yet! Check back later.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chocolate making supplies and more<\/p>\n","protected":false},"author":1,"featured_media":27986,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-tourpage.php","format":"standard","meta":{"footnotes":""},"categories":[451,42,146,15,500],"tags":[8,1327,1284,1473,1283],"class_list":["post-27984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tour-stop-berkeley-north","category-east-bay-chocolate","category-listingssfba","category-local-chocolate","category-tour-stop","tag-berkeley","tag-chocolate-attraction","tag-classes","tag-closed","tag-spun-sugar"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/27984","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=27984"}],"version-history":[{"count":8,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/27984\/revisions"}],"predecessor-version":[{"id":39633,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/27984\/revisions\/39633"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/27986"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=27984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=27984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=27984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}