The long and delicate process of making the perfect macaron takes time and dedication to master. This is something I certainly underestimated when I started baking them at age 13, but through hours of practice and making many crucial mistakes, I started to see the beauty and importance of keeping such culture.

All the macarons made are Italian-method merengue offering a sweeter taste and better initial crunch than any macarons you would find in a store or bakery that makes quantity and loses some of the magic. Now at age 16, my goal is to spread the true taste of macarons that most people never get to appreciate. Every cookie is made fresh to order and is only handed over to the customer if they are a true representation of the beauty in French and Italian Cuisine.