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The quality of our services

Our service is of high quality. We get the 1st price in “Customers Choose awards. You can read a lot of our care for products and clients in “Pastry freaks” magazine. Our confectioners often are guest in famous ‘Cook cook’ talk show. There is no single customer that would feel disappointed with the quality of our product or our shipment. Because we care.

We treat our clients like our family. We do everything to meet their expectations in art of creating Macaroons. Or Macarons are always fresh and transported to our client houses with care in nature friendly packages and smile on our faces. Because we love our clients and we do a lot to make them happy and made them want to go back for some more of ours delicious Macaroons sweets.

We sell only high quality pastries made with care and love. We never relax hunting for new recipes and upgrading the ones we have. Thanks to that our customers will always receive new delicious flavors from all around the world. Our goal is to make our customers happy person and give the opportunity to taste the best pastry. In future we planned to start our confectioneries in China, Brazil and Germany according to letters we get there is a lot of Macaroons fans.

This aren’t just rumors it is true ! We open our new shop in New York! We want to thank all of our friends that help us because without you it won’t be possible to happen. We want also say big thanks to the famous Australian confectionery Jason Apple that was so nice to share with us one of his top secret macaroons recipes. Thans Apple!

All of  Macaroons are made with almond flour and some of our macarons contain nuts. Nuts are not part of every recipe but trace amounts of nuts or nut oils can be in any of our products. We recommend those with nut allergies refrain from eating our products.

If some of you still didn’t noticed that the winter is finally over we wanted to say it is finnaly here to all of the big fans of cinnamon flavored Macaroons. We won’t made new one till next winter so if you still want to feel this christams taste you should hurry up. We just have last 10 boxes of this goodies!

Summer is here! So all of our customers should expect that the new seasonals macarons flavors will appears soon in our shop. In this year we create a lot of new fruit based flavors but the good old customers flavors will show up as well. Because the winter is over we are going to say goodbyes to cinnamon flavored ones and the Santa Clause special red Macaroons. but don’t worry they will be back in next winter!
I still remember tasting my first macaron in the chic French capital. It was years ago now when I had waited in the long queue of confused tourists at Ladurée on the Champs Elysées.

I bit into the creation and passed through the three culinary sensations. And that’s when everything started.

Macarons are not the only things that preoccupy me nowadays. I’ve been on the quest for a stir-fry that embodies “wok hei” meaning the breath of a wok.

Creating a dish like this is not only about technique. It also takes guts to see how high, I dare crank up the heat to attain the perfect stir-fry.

Creating new sweet meringue-based confection is about the deep pleasure to be found in eating, discovering new flavors, experimenting with them and tasting your way around the world.
I still remember tasting my first macaron in the chic French capital. It was years ago now when I had waited in the long queue of confused tourists at Ladurée on the Champs Elysées.

I bit into the creation and passed through the three culinary sensations. And that’s when everything started.

Macarons are not the only things that preoccupy me nowadays. I’ve been on the quest for a stir-fry that embodies “wok hei” meaning the breath of a wok.

Creating a dish like this is not only about technique. It also takes guts to see how high, I dare crank up the heat to attain the perfect stir-fry.

Creating new sweet meringue-based confection is about the deep pleasure to be found in eating, discovering new flavors, experimenting with them and tasting your way around the world.
I still remember tasting my first macaron in the chic French capital. It was years ago now when I had waited in the long queue of confused tourists at Ladurée on the Champs Elysées.

I bit into the creation and passed through the three culinary sensations. And that’s when everything started.

Macarons are not the only things that preoccupy me nowadays. I’ve been on the quest for a stir-fry that embodies “wok hei” meaning the breath of a wok.

Creating a dish like this is not only about technique. It also takes guts to see how high, I dare crank up the heat to attain the perfect stir-fry.

Creating new sweet meringue-based confection is about the deep pleasure to be found in eating, discovering new flavors, experimenting with them and tasting your way around the world.

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