Chocolate
orange zest
Orange zest, cocoa shell.
French chocolate ganache.
Toasted pecan crunch.
Each layer
gives up a secret.
Authentic French macaron,
with a touch of America.
Made by hand in New York
Authentic French macaron,
with a touch of America.
Made by hand in New York
THE COLLECTION
Same architecture. Never the same materials.
Orange zest, cocoa shell.
French chocolate ganache.
Toasted pecan crunch.
Crème brûlée sugar crackle.
A rich caramel ganache.
Fleur de sel, in crystals.
Crushed pistachio shell.
Bourbon vanilla ganache.
Toasted cornflake crunch.
Freeze-dried raspberry shell.
Raspberry ganache, cinnamon.
Rose jam, folded in.
The first batch is small.
EVERY MACARON
Four, and never broken.
Its own flavour, never a decoration.
Fruit, nuts, spice, or something you didn’t expect.
French chocolate, Guérande fleur de sel, Bourbon vanilla, rose jam.
Farmer’s-market butter, toasted pecan, cornflake crunch.
BY HAND
Nothing rushed,
from the meringue to the box.
Whipped glossy, smooth, firm enough to hold.
For a surface without a single flaw.
Folded until the batter falls like lava.
Each shell dressed with its own flavour.
30 to 45 minutes, until matte.
15 to 18 minutes, closely watched.
Ganache piped in, each recipe finished its own way.
24 hours, before it’s ready to enjoy.
THE FIRST RELEASE
4
FLAVOURS
6
TO A BOX
17
BATCHES
100
BOXES
The list hears first,
and the date comes with it.
THE MAKER
He learned the technique in France.
Rebuilding it in New York
took three months —
a different climate, a different oven,
ingredients that didn’t behave —
before it finally tasted like home again.
THE PRIVATE LIST
This list moves first — first access, first taste.
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