Bon Macaron Patisserie

Desserts

New Flavour: Gingerbread

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Ok, we know it's not quite December yet, but... Gingerbread!! This is a little teaser for our 2015 Holiday Collection—gingerbread is now available in all the shops!  And to be fair, it is kind of feeling wintery out there these days. 

According to our friends at wikipedia, Gingerbread was brought to Europe in 992 by the Armenian monk Gregory of Nicopolis. By the 15th century, Germany had its very own Gingerbread Guild, and by the 17th century Nuremberg was known as the "Gingerbread Capital of the World" for the works of edible art it was creating with the spiced bread! If you'd like to try your hand at this illustrious foodstuff—and the even more glorious (we think) tradition of shaping it into adorable houses—Martha Stewart, as always has some good tips for you.

Martha Stewart's Swedish Gingerbread House How-To >>

Halloween at Bon Macaron

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Happy Halloween!! We have 3 excellent reasons for you to brave the weather this dark and stormy All Hallow’s Eve. 1) Our new flavour this week is CARAMEL APPLE. (We're kind of excited.)

2) We've finished our hand-decorated Spooky Macarons!

3) Bon Macaron Trick or Treating is officially in effect!! Kids under 12 in costume get a free macaron and big kids—otherwise known as adults—in costume will find an extra macaron in every 6 pack they purchase!

We're open today until until 6 today in Victoria and Kits, and until 7 at Granville Island so you've still got time to stock up on treats!

National Dessert Day

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It's National Dessert Day! We of course, personally, feel there is NO BETTER dessert than the lovely macaron. (They are an especially great, virtually weightless dessert if you, like some of us (ahem), are still feel full from Thanksgiving! )

However, when it comes to other kinds of desserts, few people do them quite like Mimi Thorisson. We first introduced you to her blog Manger a few months back, but honestly it's worth a second look—today of all days :) So here's another round of her absolutely stunning recipes.

POMEGRANATE MERINGUES

New Flavour: Strawberry Grapefruit Verbena

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We put sooo much flavour in this week’s new macaron: Strawberry Grapefruit Verbena. Your tastebuds won’t even know where to begin, but we promise it will be a delightful and delicious experience! The verbena is from our friends at Happy Valley Lavender Farm, just outside Victoria. Verbena is an amazing and super versatile little leaf and Martha Stewart, bless her, has a whole range of simple recipes and projects that use it. A few that stood out for us were:

Roasted-Fruit Salad with Lemon Verbena

Lemon Verbena Simple Syrup

Verbena Tea

...and these pretty scented Envelope Sachets

Newest Flavour: Pumpkin Spice

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It wouldn't be September without a bit of Pumpkin Spice. :) Our Pumpkin Spice Macarons are filled with real pumpkin puree that's been whipped with buttercream, and they have a generous dusting of delicious, sweet spice on top. We recommend pairing these with a scuffle-y walk through a sunny park full of trees that have colourful crunchy leaves! 

Flavour Profile: Carrot Cake

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"First he ate some lettuces and some French beans; and then he ate some radishes." And THEN he ate some Carrot Cake Macarons!

Doesn’t this fall-ish air smell wonderful?? We’re kicking off root vegetable season with some Carrot Cake Macarons. As with the cake we’ve used real bits of carrot throughout, and we’ve whipped up a cream cheese frosting filling. We think even Peter Rabbit would approve! The mischievous bunny is well over 100 years old now—he was created in 1893 by Beatrix Potter, in a letter she wrote to cheer up a young boy who was ill. So sweet! Peter Rabbit has since made an appearance on everything from spoons to television specials, but the little book itself will never lose its magic.

A Few of Our Classics

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We’re always excited to let you know about our new flavours. But today we wanted to shine the spotlight on some of the flavours that have been in our macaron cases from day one (or close to!), and which are pretty much guaranteed to always be there. People come back for these time and time again, and we have to admit we're pretty partial to them ourselves! Read on to learn more about what goes into these Bon Macaron classics.

Nutella: This is one of our most popular—everybody knows and loves Nutella. We use Nutella and buttercream, and then we roast hazelnuts to sprinkle on top.

Rose: We use the roses from Happy Valley Lavender and Herb Farm as a decoration, and the filling is butter cream with rose syrup, and a little bit of rose jam.

Salted Caramel: The caramel sauce is our own simple recipe: salted butter, sugar, and whipping cream. And we have the sauce available to be purchased in jars!

Bacon Cream Cheese: This one is cream cheese, of course, with real bacon that we cook ourselves and grind into tiny little bacon bits.

White Truffle and Sea Salt: We use cream cheese for this one, too, and we get our truffle oil from Olive the Senses at Victoria Public Market.

Lavender: Like the rose petals, the lavender is from Happy Valley, and we simply grind it up and mix it with the butter cream.

Goat Cheese and Fig: Another really simple one. These are made with chevre that we mix with some fig spread. It’s a good one for people who can’t tolerate cow’s milk!

Pistachio: This one is butter cream whipped with pistachio paste—a real French classic!

 

And there you have it! A few of our all time favourites :)

Flavour Profile: Taro Blueberry

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We've got some beautiful, new marbled Taro and Blueberry Macarons for you! What is taro, some might ask? It's a root crop (like yams!) that is grown in loads of different, often tropical countries around the world. It tastes a lot like vanilla and one of its most common uses 'round these parts is as a bubble tea flavour. These would look amazing on any table. Or on a picnic blanket. Or in your hand for the 10 seconds they last after you take them out of the box to eat them ;) We were also thinking it's been a while since we posted a recipe, and it sorrrt of feels like it might be a cozy, pancakes kind of weekend (must be the rain and that ever so slightly fall-ish feel) so we tracked down what looks like an excellent "Oven-Baked Blueberry Pancake" recipe on good old MarthaStewart.com.

INGREDIENTS

1 cup all-purpose flour 3 tablespoons plus 1 teaspoon granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon coarse salt 3/4 cup whole milk 1 large egg, room temperature 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan 1 cup blueberries (about 5 ounces) Confectioners' sugar, for serving Maple syrup, for serving

DIRECTIONS

  1. Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
  2. Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
  3. Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

Flavour Profile: Very Berry

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We were *just* talking about how macarons are like art, and our in-house macaron artistes have done it again. How lovely are these Very Berry Macarons?? They are blueberry, raspberry and strawberry, all tumbled into one delicious morsel. And, AND our new marshmallow flavour is pineapple. All in all, there's practically too much mouthwatering delectable goodness in the shop to handle. Come help!

Flavour Profile: Key Lime

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Great news everyone—our latest flavour is Key Lime! Rumour (aka Wikipedia) has it that key lime pies actually originated just off the Florida Keys on the boats of sponge fishermen, early in the 20th century. On the sea for days, the fishermen would typically have supplies like condensed milk, key limes, and eggs. But they didn't have ovens, and the neat thing about key lime pie is that it technically doesn't need cooking because of a reaction between the acidity in lime juice and condensed milk. Most versions today are cooked, though, as are our Key Lime Macarons!

Flavour Profile: Cherry Vanilla

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Our latest flavour is like a cherry sundae for people who can’t eat dairy. Or for anyone who likes the taste of cherry sundaes! Our dairy free cherry vanilla macarons are made with cherry compote and have tasty, tiny bits of real fruit throughout. They’re so darn lovely that this week we decided to just focus on looks: here are a few late afternoon, cherry blossom/japanese garden inspired shots. Have a beautiful (and delicious) weekend!

Recommended Read: Manger Blog

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For the love of food things and French things... we had to share this blog with you. A few years back Mimi Thorisson moved with her husband and tiny kidlets from Paris to Medoc, deep in the countryside of France. And she started to cook a lot. Like, a LOT. Meanwhile, her photographer husband Oddur Thorisson was capturing it all. So what happens when you take brilliant photography, a lovely old farmhouse, gorgeous land, impossibly cute kids, truly wonderful food and some warm and heartfelt writing?? You get Manger! Fair warning: be prepared for a *bit* of lifestyle envy.

We picked out a few incredible dessert recipes for you, but she does the whole food gamut, from mollusks to blancmange. (Actually she doesn't seem to have done blancmange, but you get the picture.) She also has a fantastic looking cookbook: A KITCHEN IN FRANCE, A Year of Cooking in My Farmhouse .

We hope you enjoy it as much as we do! (You'll still come visit our little blog sometimes, though... right??)

A Few Desserts from Manger

GARDEN CAKE

All images by Oddur Thorisson.