We are hanging hams, are we
in cellars off the coastal sea
licked by Mediterranean breeze
or foot-smashed grapes in Tuscany
afloat in oaken barrels, we
as flavors gain complexity.
Everyone is clever, everyone is bright
We are salt and we are light
We're the craft of chocolatiers
(from Switzerland with warm
hands on cold mountaintops.)
We are slowly sipped espresso. We are chopped mint.
We indeed are crème brûlée
formed by hand like potter's clay.