About Our Ingredients
We obtain most of our ingredients from local sources, often utilizing produce from the farmers’ markets where we operate. Our fruit-flavored macarons are crafted with real fruit, prioritizing organic selections when available. The rose macarons feature roses grown in our own garden, while lemons from our lemon tree are used for the lemon variety. For nut flavors, authentic nuts are employed. Given the constraints on macaron shell ingredients, we primarily rely on bakery emulsions or extracts derived from the actual fruits and nuts to enhance flavor profiles. Artificial ingredients are seldom used, except in instances where additional flavor enhancement is necessary. In our Sweet Stuff range, corn syrup is excluded; instead, we prepare our own sugar syrup for use in marshmallows, caramels, and other confectionery products.
Almost all of our macaron flavors are gluten free! Macarons are made with almond flour. Certain flavors will have gluten added, such as our Oreo cookie flavor. * Not made in a dedicated gluten free kitchen. We do our best to prevent cross-contamination, but it cannot be guaranteed.
Dairy free options available! Our buttercreams are made with European-style butter. For dairy free options, a vegan/plant-based European-style butter is substituted, along with any milk/cream that may be used. (An extra charge may be added to offset the cost of the plant-based butter.) Note: The plant-based butter and dairy options taste very similar, but the texture tends to be a little more oilier due to the vegetable oil that is often used in these products.
We do use artificial food coloring. We find that it gives the macarons the most vibrant color while using the least amount of coloring. Dye-free and natural dye options are available upon request. There is an additional charge for natural dye options, and specific colors cannot be guaranteed due to the limitations of natural dyes.
At this time, we do not offer a vegan macaron. We are still working on perfecting our vegan recipe. Please stay tuned, as this is a work in progress!