Bon Macaron Patisserie

New Flavour: Salted Caramel & Hazelnut!

Macarons, Newest, FlavoursBon Macaron

And this week's new flavour is... (*drumroll*)... Salted Caramel & Hazelnut! Salted Caramel is one of our pretty-much-always-in-patisserie-case flavours, and we thought we'd try giving it a nutty twist. We are reeeaaaaallly happy with this one—it's a must-try. So... come try it!! :) It's now available at all Bon Macaron Patisseries.

Salted Caramel (much like macarons!) is a tradition from France that hit global markets as a big, sudden trend... but then never went away because, really, it's just too darn wonderful and delicious to let go of. If you're curious about how salted caramel first broke into the global culinary spotlight The New York Times, God bless them, has a very in-depth article about this, and apparently macarons help pave the way:

In the case of salted caramels, the influence came directly from France. Heavily salted butter caramels are a traditional treat in Brittany. More recently, Pierre Hermé, the Parisian pastry chef known for his experimentation, invented a salted caramel macaron that inspired a small cult among American food professionals in the late 1990s.


Read the full article here!

Ginger Pineapple Macarons & Macaron Classes

Macarons, Newest, Flavours, ClassesBon Macaron

Hello Friends! We have three good things to tell you. It's the weekend. We have Ginger Pineapple Macarons for you—sweet and warming little bites to make winter just a bit more bearable! 🍍🍍🍍 AND we still have a couple of last minute spots open for today's Macaron Class in Victoria!! Give us a call at (778) 265-0850 or email to join us! You can find more information about our classes here: 

We'd love to see you!

Celebrate the New Year with French 75 Macarons!

Bon Macaron

We brought back our French 75 Macarons to help you ring in a beautiful, magical West Coast New Year!  The French 75 is a champagne cocktail that dates back to 1915, and was created by the New York Bar in Paris. If you're in France, you can of course drop the 'French' from the name and simply order a Soixante Quinze (Seventy Five)

And here's a quick recipe if you'd like to try making it chez-vous:


3cl Cognac or gin
2 dashes simple syrup
1.5cl lemon juice
6cl Champagne


Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled champagne glass. Top up with Champagne. Add a twist of lemon peel. Stir gently.

OR an even quicker version: drop a sugar cube into a champagne flute, pour a shot of gin over it, top the glass with champagne and add your lemon twist! 

Cheers friends! Here's to 2017.

2016 Bon Macaron Holiday Collection

Macarons, Holidays, FlavoursBon Macaron

We're very pleased to announce our 2016 Holiday Collection, featuring hand-painted traditional French macarons available in 6 exciting seasonal flavours: Mulled Wine, Rum & Eggnog, Mint Chocolate, Gingerbread, Cranberry, and Chocolate Orange, as well as candy cane flavoured Mini Snowman Macarons. Bon Macaron will also offer globe tree ornaments filled with mini seasonal macarons. Gift certificates for our popular Macaron Classes may be purchased, and make fantastic stocking stuffers!

Halloween Macarons!

Holidays, MacaronsBon Macaron

Our Halloween Treats are in the house (ahem, 'patisseries') starting today! Cellophane bundles of spooky, adorable minis, in chocolate, caramel, lemon, raspberry. They're awesome for office treats, party favours, and they've been proven to fit perfectly into tiny hands!

Speaking of tiny hands, if you have some of those in your life and you're feeling ambitious... here's a pretty adorable costume you can make from Studio DIY.

And technically, there's probably no reason at all you couldn't scale this up to kidult / sophisticated and mature macaron connoisseur size.

Blackberry Cherry

Macarons, Newest, FlavoursBon Macaron

We felt like it was time for another round of some luscious berries :) There are some really lovely ripe, juicy flavours in these ones! And this may be a bit of a stretch... but it seems like a great opportunity to recommend the blackberry dessert wines from Cherry Point Estate Vines in the Cowichan valley. (See what we did there??)  Both their Cowichan Blackberry and Solera Blackberry are just lovely for sipping on a cozy fall evening—and they are also pretty delish poured over some natural vanilla ice cream... with a Blackberry Cherry Macaron tucked in the side of the bowl... 

"Solera is produced by taking our Cowichan Blackberry Dessert Wine and gently applying the special Solera aging process, giving the wine time to age in barrels, making it elegant and smooth, combining delicate wood notes and rich mellow fruit."

"This rich, sweet wine is produced from the luscious wild blackberries that abound in the estuary of the Cowichan River. This is an intense fruit wine, which reflects the warmth of the Cowichan summer. Enjoy it on its own or with a rich dessert."

Cherry Point Vineyard Owner, Xavier Bonilla - Gorgeous photo from:  Lots more on her site!

Cherry Point Vineyard Owner, Xavier Bonilla - Gorgeous photo from: Lots more on her site!

Green Tea & Lemon Macarons

Bon Macaron

There are few things in life more soothing and refreshing than a cup of tea—even if you're not English! Our latest flavour is filled with green tea-infused white chocolate ganache, that has a nice, generous squeeze of fresh lemon added in.

The oldest known monograph/book on tea was written in China around 760 AD: The Classic of Tea. The author, Lu Yu, is thought to have been an orphan who was adopted by a Buddhist monk from the Dragon Cloud Monastery, but who later ran away to join the circus as a clown, only to eventually become a scholar! The following is taken directly from wikipedia, and it outlines the chapters of The Classic of Tea. Have scroll though—you will never look at your cup of tea, or these macarons, the same way again.

The Classic of Tea

One: Origin (一之源)
This chapter covers the mythological origins of tea in China. It also contains a horticultural description of the tea plant and its proper planting as well as some etymological speculation, features and characteristics of tea trees. The characteristics of quality tea leaves, and soils and topography compared to tea quality. Benefits of good teas and bad teas. The geographical region, harvest seasons and growing methods in relation to tea quality.

Two: Tools (二之具)
This chapter describes fifteen tools for picking, steaming, pressing, drying and storing tea leaves and cakes. Tools for making compressed tea brick, construction and recommended materials, specifications and instructions for these tools.

Three: Making (三之造)
This chapter recommends methods for the production of tea cake. The right time of the day, season and climate for plucking. Drying and storing of collected tea. Texture and features of quality brick tea. Understanding process methods and how to identify quality brick tea.

Four: Utensils (四之器)
This chapter describes twenty eight items used in the brewing and drinking of tea, including specifications and instructions, construction and recommended materials. The effect of these utensils to tea brew.[5]

    •    crushing block (砧椎)
    •    brazier (風爐)
    •    charcoal basket (炭筥)
    •    charcoal mallet (炭檛)
    •    fire chopsticks (火筴)
    •    cauldron (鍑)
    •    cauldron stand (交床)
    •    tea tongs (夾)
    •    paper wallet (紙囊)
    •    crushing roller (碾)
    •    sieve box (羅合)
    •    tea holder (則)
    •    water vessel (水方)
    •    water filter bag (漉水囊)
    •    gourd scooper (瓢)
    •    bamboo tongs (竹夾)
    •    salt container (鹺簋)
    •    boiled water vessel (熟盂)
    •    bowl (碗)
    •    bowl basket (畚)
    •    brush (劄)
    •    water basin (滌方)
    •    spent tea basin (滓方)
    •    tea cloth (巾)
    •    utensil table (具列)
    •    utensil basket (都籃)

Five: Boiling (五之煮)
This chapter gives guidelines for the proper preparation of tea. Methods and steps for baking tea brick before brewing, storage of baked tea brick. Types of water and water quality, things to look out for and timing of boiling water. Steps and methods in preparing tea. The brewing methods are designed for tea of the Tang Dynasty.

Six: Drinking (六之飲)
This chapter discusses the actual consumption of tea, some of its properties, the history of tea drinking, and the various types of tea known in 8th century China. Reasons for drinking tea, how or when tea drinking started and its progress through the Tang Dynasty. Various types of tea and their drinking methods. Tea should be drunk pure without adding any ingredients to it, good tea brew should begin with careful preparation from cultivation to brewing. Methods of sharing tea with acquaintance.

Seven: History (七之事)
This chapter gives various anecdotes about the history of tea in Chinese records, from Shennong through the Tang Dynasty. Begin with an index list of influential individuals related to tea before the Tang Dynasty. A collection of literature and historical records on tea legends and famous people, folklore and customs, tea poems and tea stories, health benefits of tea in recorded medical books, tea as medical herb and tea cure formula, tea usage in cooking and tea recipes.

Eight: Growing Regions (八之出)
This chapter compares and ranks eight tea producing regions in China at its time.

Nine: Simplify (九之略)
This chapter lists procedures that may be omitted and under what circumstances. Tools and methods that can be excluded in cultivation and processing under abnormal conditions. Tea utensils and brewing methods that can be simplified or improvised under various outdoor and unusual habitat environments.

Ten: Pictorialize (十之圖)
This chapter consists of how to transfer the contents onto placards or large scrolls for hanging on the wall for quick references. The silk scrolls that provide an abbreviated version of the previous nine chapters.


Thanksgiving Macarons!

Flavours, HolidaysBon Macaron

Our Turkey Cranberry Macarons are back! These savoury macarons are made with cream cheese whipped with real turkey and cranberries. They're definitely a conversation starter and they look really nice on a festive table! They are also delicious. But for your less adventurous guests, we'd recommend rounding out the Thanksgiving macaron offerings with our Pumpkin Spice and Apple Cinnamon flavours. We hope everyone has a wonderful weekend! 

New Flavour: Apple Cinnamon

Newest, Flavours, MacaronsBon Macaron

Our latest flavour is just like a comforting mug of hot cider! If mugs of cider were small, round, really pretty and full of buttercream blended with apple compote and cinnamon...

Cinnamon is such a quintessential fall spice, and it has a very long, illustrious and colourful history! Here are a few fun and interesting cinnamon facts for your enjoyment:

1.    Cinnamon comes from the bark of the cinnamon tree.
2.    The cinnamon tree can grow up to 60 feet.
3.    Cinnamon sticks are also called quills.
4.    Ancient Egyptians used cinnamon medicinally and as a flavouring in food and beverages.
5.    Cinnamon was used on funeral pyres in Ancient Rome. In 65 AD, Nero burned a year’s supply of cinnamon at his second wife Poppaea Sabina’s funeral in order to show the depth of his grief.
6.    Cinnamon is a powerful antioxidant that aids in controlling blood sugar.
7.    In the Middle Ages, cinnamon was only affordable by the wealthy elite of society. A person’s social rank could be determined by the number of spices they could afford.
8.    Cinnamon compliments both sweet and salty dishes (and drinks).
9.    And this last one is a doozy, but is pretty fun: There was an ancient belief in a Cinnamon Bird that supposedly lived in Arabia, and used cinnamon to build its nests. Herodotus wrote that these birds flew to an unknown land to collect the cinnamon and took it back with them to Arabia. The Arabians ostensibly got cinnamon from the birds by tempting them with large chunks of raw meat—the birds took the heavy pieces of meat back to their nests, which caused the nests to fall and the cinnamon to rain down so it could be collected by the people.

New Flavour: Chai Latte

Newest, FlavoursBon Macaron

It's officially starting to feel like fall, which is very exciting. We love all things fall-ish! To celebrate the changing season, this week's new Chai Latte Macarons are filled with a white chocolate ganache that's been infused with classic chai spices. 

Tea is such an ancient an varied custom, and this represented beautifully in the little collection of photos Conde Nast has published, representing tea rituals around the world. We'd recommend taking a moment out of your day to check it out!

New Flavour: Grapefruit & Orange Blossom

Bon Macaron

A splash of delicate orange blossom water gives the fresh, bright grapefruit buttercream in our newest macaron a real touch of elegance! Orange blossom water, or orange flower water, has traditionally been used in many Mediterranean dessert dishes, as well as in North African and Middle Eastern cooking. It's not actually to difficult to make, either! Except, of course, for the part where you have to get your hands on some orange blossoms, which is a bit of a trick here in our temperate rainforest... the good news is the method below can also be used to make rosewater, and rose petals are a totally different story as far as availability especially in the Garden City! Let us know if you try this out!

Orange Blossom Water

What You Need:

        Orange flower petals, preferably from Seville orange trees
        Distilled water
        Bowl, strainer and fresh water for washing the petals
        Stone or porcelain mortar and pestle
        Large glass jar with lid
        Small sterilized glass jars or bottles for storing the orange flower water

    1.    Use flowers that have not been sprayed with herbicides, pesticides, or insecticides.
    2.    Flowers should not be hybrid varieties as the smell and essence may have been bred out of them in favor of "showiness."
    3.    Pick blossoms early in the morning before the sun gets too hot, about 2 to 3 hours after sunrise.
    4.    Wash the blossoms and petals in cool water and rinse thoroughly to remove insects and dirt.
    5.    Macerate petals using a stone or porcelain mortar and pestle and let sit for several hours.
    6.    Place petals in a large glass jar with lid and cover with distilled water. Less is more. You can always add more later.
    7.    Let stand in the full sun for a couple of weeks. Check the scent. If it is too weak leave it in the sun for another week.
    8.    Strain the blossom water into several smaller sterilized jars with lids.
    9.    Store in a cool dark location such as the refrigerator.  

New Flavour: Raspberry Pomegranate

Bon Macaron

We're really into the combination of bright, juicy flavours and hot summer days, so our newest Macaron is Raspberry Pomegranate! Another thing that's great on a hot summer day, of course, is cool, delicious cocktail. It so happens that the blog Foolproof Living recently posted a recipe for fairly divine looking "Raspberry and Pomegranate Rosé Summer Cocktail. Head over for the full details. They use a honey-based mint simple syrup that sounds amazing, and other than that it's essentially gin, pomegranate and lime juices and sparkling rose, garnished with raspberries, pomegranate seeds, and mint leaves. Cheers to long evenings sipping with friends!

New Flavour: Blackberry Lime

Bon Macaron

These festively speckled little morsels are now in all three patisseries! Filled with blackberry butter cream that has a splash of fresh lime juice and a generous pinch of lime zest, they're packed with juicy flavour. 

And because we're heading into BC blackberry season, we found you this very cool looking method for making your own blackberry liqueur, from the food gurus at Serious Eats! If that's not incentive to get out and pick some berries, we don't know what is :)

Serious Eat's Homemade Blackberry Liqueur


2 cups blackberries
3/4 cup brandy
1 1/4 cups vodka
1/2-inch piece of lime zest without pith
1 cup simple syrup


Place the blackberries and lime zest in a sealable glass jar, muddle lightly to release juice, and then add brandy and vodka. Seal and shake. Let mixture steep for 3 days at room temperature away from direct sunlight. Strain through a fine mesh strainer, pressing down to extract juice, then filter mixture through a coffee filter or through two layers of cheesecloth. Discard solids.

Combine blackberry infusion and simple syrup in a sealable bottle or jar, then shake to mix. Let rest for a minimum of one day. Store in the refrigerator for up to two months.

New Flavour: Cherry Pear

Newest, FlavoursBon Macaron

Our new flavour this weekend is like a trip to France via the Okanagan. (The Francanagan?) We're so lucky to have amazing summers full of local fruit in BC—including both cherries and pears. While not everyone can have a whole orchard to call their own, a fruit tree or two can provide you with an abundance of juicy goodness. We found this neat little article from House & Garden TV that's kind of a nod to the tiny house movement: Plant a Tiny Orchard. A bit of patience is required, but don't worry. You can snack on adorable Cherry Pear macarons while you wait. Or, at least, you can for the next month or so while they're in the patisseries!

New Flavour: Vanilla Latte

Newest, FlavoursBon Macaron

Along with wine culture, cheese culture, and dessert culture, France has a pretty serious coffee culture, so much so that a cup is often just not enough, and a bowl is required. This facilitates the dunking of a baguette slathered in butter and strawberry perseveres. Mmm...  Lucky for us West-Coasters, though, a macaron fits easily into any cup, mug, or latte glass! And to be fair, coffee really is an international tradition. Our latest macaron flavour—Vanilla Latte—was created in honour this buzzy, beautiful beverage, in all its forms. Most of which we have listed for you below, just for fun, because there are SOOOOO MANY!! 😶

(Almost) Exhaustive List of Coffee-Based Beverages

Drip or filtered coffee
French press or cafetière
Turkish coffee
Cold brew
Vacuum coffee
Espresso and variations
Caffè Americano
Café Cubano
Caffè crema
Cafe Zorro
Espresso Romano
Espresso with milk
Café bombón
Latte macchiato
Flat white
Caffè gommosa
Wiener or Viennese melange
Coffee with milk
Café au lait
Ca phe sua da
Egg coffee
Eggnog latte
Kopi susu
White coffee
White coffee (England)

Coffee or espresso with whipped cream
Vienna coffee
Espresso con panna
Coffee with espresso
Coffee with tea
Black tie
Chai latte
Red tie
Coffee with alcohol
Liqueur coffee
Irish coffee
Rüdesheimer Kaffee
Caffè Marocchino
Café miel
Mocha or café mocha or mochaccino
Café de olla
Greek frappé coffee
Ice Shot
Instant coffee
Canned coffee
Coffee milk
Caffè Medici
Café Touba
Indian filter coffee

Fancy French Beverages: Crémant

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Happy Wednesday! You may have caught our Instagram post the other day, in which we documented our pairing of Passionfruit Hazelnut Macarons with a bottle Crémant de Bourgogne Brut Rosé (and a stunning view over Galiano Island!) We're happy to report it was delicious. So delicious, in fact, that we were inspired to do a little post about Crémant wines.

So we'll start with the basics: what is Crémant?? Basically, it is not Champagne. As is pretty general knowledge now, Champagne is an appellation, meaning it comes from a specific geographic location that is protected by law. Originally, the 'Crémant' designation did actually refer to sparkling wines from the Champagne region that had been produced with slightly less carbon dioxide, and somewhat lower bottle pressure (typically 2–3 atmospheres instead of 5–6), which created a 'creamy' effervescence, as opposed to the fizziness of traditional champagnes. These days, 'Crémant' is used for sparking wines produced with the Champagne method, but outside of the Champagne region. French appellation laws dictate that a Crémant must be harvested by hand, and be aged for a minimum of one year. One significant difference, though, is that a greater variety of grapes can be used for Crémant than are allowed with Champagne. Pinot Noir, Chardonnay, Pinot Gris, Gamay ‘jus blanc’, Aligoté, Melon and Sacy, are all used.

There are eight appellations for sparkling wine which include the designation Crémant in their name:
    •    Crémant d'Alsace
    •    Crémant de Bordeaux
    •    Crémant de Bourgogne
    •    Crémant de Die
    •    Crémant du Jura
    •    Crémant de Limons
    •    Crémant de Loire
    •    Crémant de Savoie

And you may have noticed in the picture, we had a Brut. Here's what that means in terms of sweetness:

Brut Nature: no sugar added
Extra-Brut: < 6g sugar/litre
Brut: 6-12g sugar/litre
Extra-Sec/Dry: 12-20g sugar/litre
Sec/Dry: 17-35g sugar/litre
Demi-Sec/Dry: 33-50g sugar/litre
Doux: > 50g sugar/litre

We found the macarons, being, of course, on the Doux side ;), worked really nicely with the Brut!

So if you have an occasion coming up, or if you're just already mulling over plans for the weekend, we can very confidently recommend a Crémant and Macaron party.

Pride Parade Flavour: Strawberry Daiquiri

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Victoria's Pride Parade is happening this weekend! ‪Vancouver's Pride Parade is at the end of the month! Let's all celebrate with some Strawberry Daiquiri Macarons! The butter cream filling for our latest flavour is full of strawberry, lime and rum, creating a juicy and ever-so-slightly boozy treat, with some fantastically fun, rainbow-y colours to match.

The mood we were going for was kind of.... this:

(Thanks to  bluerprint  for the amazing photo!)

(Thanks to bluerprint for the amazing photo!)

The sun is meant to make an appearance soon but even if it doesn't, you can create your own happy rays with a boxful of these (what better way to fuel up for the fun?), and maybe even a blender full of the beverage itself. Daiquiris kind of seem like they would be one of the more complicated drinks to make but they're actually as simple as a your morning smoothie. They're basically like... an evening smoothie. Or afternoon smoothie, even. It is the weekend, after all, and we are celebrating :)

Here's a quick recipe for you.

Strawberry Daiquiri


1/2 cup crushed ice
5 large strawberries
2 ounces light rum
2 teaspoons sugar
1/2 ounce freshly squeezed lime juice


Put all of the ingredients in a blender and pulse until well mixed with no chunks of ice. Pour into a large, chilled glass. Serve immediately.


See what we mean? Easy peasy! Happy Pride, everyone!! These treats will be available for the full month of July.

Happy Canada Day!

Bon Macaron

This year we're celebrating Canada Day with some red and white Maple Blueberry Macarons! We've blended our butter cream with maple syrup and real blueberries to create a sweet, satisfying flavour reminiscent of a blueberry pancake breakfast—we swear if you close your eyes while eating these you can hear CBC radio playing in the background ;)  So in honour of that, and Canada Day, here is a brief visual history of CBC logos!