You Did What to Poplar?

The chefs left the Poplar in just a little too long with this one. It's actually a good thing though. Europe has been doing this for 20-30 years. What happens is the wood is kiln dried to near the point of combustion. This caramelizes the cellulose in the wood and turns it a deep brown color. Supposedly this renders it Pest and Rot resistant...Whether this is true or not we don't care. We just bought it because its super cool to use in our projects! 

Come check it out today!

Did I mention it smells like coffee when you cut it?