The collection · one of four
Chocolate,
orange zest
Cocoa first, then the orange arrives — and the pecan answers.
The collection · one of four
Cocoa first, then the orange arrives — and the pecan answers.
Three layers
Orange zest across a cocoa shell, so the scent reaches you before the first bite.
A French chocolate ganache, balanced with less butter, for depth rather than sweetness.
Toasted pecan, folded in for the crunch.
The gesture
Zest is the difficult part. Too early and it dries on the shell; too late and it never sets into the surface. It goes on in the minutes between piping and le croûtage, by hand, shell by shell.
The ganache rests overnight before the macarons are filled, and a filled macaron waits another twenty-four hours before it is ready. That day is what turns three layers into one taste.
Ingredients you can name
Contains almonds, pecans, milk and eggs. Made in a kitchen that handles tree nuts. No preservatives. Naturally gluten-free, as a true macaron should be.
Six to a box, four flavours, made by hand in New York. The list hears the date first.
Join the listThe other three
