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The Magazine

Northshore October 2025
Mark Lawler and Michael Nichols are sitting in Nichols’ kitchen, discussing chocolate… with onions. “I can see where a green onion ganache would be good,” Lawler muses. “Anything with those subtle light flavors, like citrus and garlic…” Nichols breaks in, “Well… garlic and chocolate. I don’t know if that would work….” For the next few minutes, they banter about what kind of garlic might work with what kind of chocolate. “This is what we do all the time,” Nichols says with a laugh. “It’s fascinating.” The two are partners in m cacao, a tiny chocolate shop with very big ambitions tucked inside Beach Plum Too
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