The French Macaron 

To Be or Not To Be . . . A French Macaron:

French Macarons are made with almond flour, sugar, and egg whites.  It is believed to have it's origin in France, and in the 1830's, macarons began being served with jams and jellies.  Today's French Macaron consists of two shells, made from almond meringue, typically filled with a layer of ganahce, buttercream or preserves.

A French Macaron can be characterized by having a smooth dome top, a ruffled bottom (known as 'feet') and having a multi layered texture experience - including a crisp outer egg shell like layer and a delicate chewy center.

Macarons are a their best 24 hours after they have been made, so that the filling flavors can meld with the shells.

Our French Macarons

Our pastry chefs have studied the art of making authentic French Macarons in the style of Pierre Herme  (a Master Pastry Chef, best known for his macarons in Paris). We ship our Badoit water (for baking) in from France, along with our Valrhona Chocolate.  We go to the end of the world to find just the right ingredients, all the way down to our Hazelnuts - which only grow one place in the world.  We bake our macarons in a climate controlled kitchen, to ensure proper shell formation. We don't just make French Macarons. . . we take you to Paris with every bite.

We are proud to introduce Albany, Troy, Schenectady and beyond  to the amaxing world of the French Macaron.  Bonjour Upstate, New York!