White starts her day in the Cava kitchen baking up pastries like the Pain au Xococavalata, then moves to the store around 1030 to show off her talents; her skill is literally put on display for passerby's to witness. Passerby's from the Green P can stop to watch White heat and cool chocolate on her Carrara marble countertop. Her lack of a sweet tooth, while surprising, has benefited her immensely in this profession. Choosing lunches of sardines and olives as a child, she may not have had very many friends back then, but she does now. If White simply liked sweets, not only would she be obese at this point (she is far from it in fact), she would always be satisfied, but instead, she's constantly looking for ways to improve the flavours. Don't be surprised if a sardine flavoured chocolate appears in the near future.

Ice cream is a whole other story. Clearly all perfectionists, Xococava doesn't have cones yet because they are still working on their recipe. White is aware of the slow food movement in savory dishes, but feels that the traditional methods of candy and chocolate making are being overlooked. With this in mind, the three all sourced the most traditional equipment they could find. Macdonald even traded one of his mother's grand piano's for his ice cream machine from Hart Melvin of Gelato Fresco, who taught Macdonald about proper consistency and sugar to Harmony Organic milk ratios. The strawberry flavour, made from Ontario strawberries, is very sweet, though little sugar is used. The hit of the store has been the Mangaro chocolate, a 67% sorbet which tastes like you are eating a bar of 80% chocolate for its intense flavours. Too soft to pack on demand in the café, a freezer stores prepackaged flavours. In the near future, expect mousse's packed in pastry tubes so that patrons can pretend they made deserts from scratch.