Artisanal French Macarons.
Less sugar, no preservatives, more taste.
A personal pastry journal.
OUR SIGNATURE
French baker. Traditional method. A delicate touch in every shell.
Carefully selected, with premium imports and no added preservatives.
Taste before looks. Expressive flavors, delicate textures, generous fillings.
THE COLLECTION
Shell sprinkled with freeze-dried raspberry. Ganache of fresh raspberry purée, spiced with cinnamon.
Crushed pistachio shell. Ganache with authentic roasted pistachios, infused with bourbon vanilla.
Cocoa shell topped with orange zest. 70% Belgian chocolate ganache, hiding crispy toasted pecans.
Crème brûlée shell with torched sugar. French caramel ganache, folded with fleur de sel de Guérande.
A short, occasional note — a new flavour tried, a technique revisited, something read or tasted.
EVERY MACARON
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
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 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.
STAY IN TOUCH
An occasional note — nothing on a schedule, nothing to buy.
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All content on this site belongs to its author, in New York City.
