Bisi Cameron Yee

2 days ago | pressherald.com | Bisi Cameron Yee

Anne Taylor has to move quickly. She places a custom mold under the spigot of a tempering machine and a thick river of chocolate pours down to fill it. She scrapes off the excess with a spatula and bangs the mold on the edge of the machine. She gives each mold a cursory stir to break up any air bubbles before she whirls around and, in two steps, places the freshly molded Buoy Pops on a rack by an air conditioner set on high. The drawers where she keeps inventory are empty.

4 days ago | centralmaine.com | Bisi Cameron Yee

Anne Taylor carefully places sticks into Buoy Pops at her home in Harpswell on May 6. "Every single pop is hand-poured. Every little stick is placed by a human," she said. Bisi Cameron Yee photo Anne Taylor has to move quickly. She places a custom mold under the spigot of a tempering machine and a thick river of chocolate pours down to fill it.

5 days ago | sunjournal.com | Bisi Cameron Yee

Anne Taylor carefully places sticks into Buoy Pops at her home in Harpswell on May 6. "Every single pop is hand-poured. Every little stick is placed by a human," she said. Bisi Cameron Yee photo Anne Taylor has to move quickly. She places a custom mold under the spigot of a tempering machine and a thick river of chocolate pours down to fill it.

1 week ago | harpswellanchor.org | Bisi Cameron Yee

Anne Taylor has to move quickly. She places a custom mold under the spigot of a tempering machine and a thick river of chocolate pours down to fill it. She scrapes off the excess with a spatula and bangs the mold on the edge of the machine. She gives each mold a cursory stir to break up any air bubbles before she whirls around and, in two steps, places the freshly molded Buoy Pops on a rack by an air conditioner set on high. The drawers where she keeps inventory are empty.

1 month ago | harpswellanchor.org | Bisi Cameron Yee

It’s a Tuesday evening at Pomelia and Kathryn Mitchell is expertly shuffling dishes at the pass, the metal counter that divides front of house and back of house at the downtown Brunswick eatery. She gives each dish a final check and brushes away an errant crumb before calling for service. Cary Ouelette and Mary Beth Rowe gather the bowls of Marsala porcini and pasta alla norma, the plates of calamari fritti and focaccia-style pizza, and head toward the bustling dining room.