We master the art of tasty macarons.
A wide range of macarons with unique tastes
- Since 2005, we have been making this fine, very technical pastry, which requires constant attention.
- Thanks to a reliable and efficient production tool, and a fair maturation of the shells, we offer an optimal texture of the macaron.
- The texture of our expert-taste macarons is soft on the inside and crunchy on the outside.
- Committed to offering high quality pastries, we work to select the best ingredients.
Macarons made with quality ingredients
See the full macaron flavors listing below
California almonds are crushed at the last moment by us to guarantee their freshness and preserve all their flavors.
Fillings, creams, ganaches, fruit-rich fruit preparations are prepared by us, by our professional pastry chefs.
The eggs come from free-range hens.
We elaborate our recipes using only Natural flavouring and Colours of natural origin.
We have developed a variety of visuals for all tastes: classic macarons, bi-shells, with gourmet topping...
The art of macaron
We offer a wide range of hot, fruity and salted macarons.
Full macaron flavor listings
Assortments adapted to consumers and by country
- A flexible composition of the assortments of macarons: we offer compositions with the flavors preferred by consumers.
- A consumer panel is conducted each year* to offer assortments with the favorite flavors of French consumers but also in the main European countries** (England, Spain, Germany, Italy, Netherlands).
- We offer the possibility of personalized compositions of perfumes.
- This is an opportunity to custom compose assortments of macarons according to the specificities of your customers thanks to our dedicated workshop.
The incredible story of macaron since the 15th century
The macaron is the ideal pastry to accompany all your gourmet moments to share with family or friends, with a coffee or tea.
It is a must for banquets, weddings and receptions.
The first macarons appeared in Europe in Italy, under the name of “meccherone” (marzipan in Italian).
It was Catherine de Medicis who introduced them to the Court of France in 1533, on the occasion of her marriage to the Duke of Orléans, King of France.
Since that date, the macaron was the unmissable guest at every banquet organized by the royal family, especially at Versailles. From a simple little colored cake, it became more sophisticated: it was at this time that the king's pastry chefs added a filling of jam or cream.
From the 1850s, the macaron became more popular among the Parisian upper middle class.
Look at our other frozen pastry specialty
Sell adapted offers : from Japan to the United States, passing through Europe of course, we have the ambition to share our culinary expertise through this small round cake, icon of delicacy and french "joie de vivre"We adapt to all requests. Learn more >