Forget cutesy cupcakes the macaron uprising is in full swing.
And by macaron we mean the feather light, ganache filled,
almond-meringue buttons perfected by the patisseurs of Paris.
Here in Toronto, two passionate pasty chefs, Allyson Bobbitt and Sarah
Bell have spent the last nine months mastering their version of the
French macaron at Bobbette
and Belle. Inspired by the confections of the Picasso of Pastry
Pierre Hermé, they traveled all the way from their Toronto kitchen to
his famous boutique
on Rue Bonaparte in Paris in the name of research. The end
resultdelicate and sweet and buttery smoothis nothing short of divine.
Bobbette and Belle is already on many a bride-to-bes wish list (think
Marie Antoinette-style bonbonnieres, centre pieces and shower favours).
Just imagine a wedding cake made entirely from tiny espresso, vanilla,
passion fruit, caramel and raspberry macarons.
Let them eat cake.
Packaged macarons from $5-$15. Individual macarons, $2 each. For more
information, contact Allyson Meredith Bobbitt & Sarah Bell at
416-828-6834 or firstname.lastname@example.org.