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!
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.
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
Espresso and variations
Espresso with milk
Wiener or Viennese melange
Coffee with milk
Café au lait
Ca phe sua da
White coffee (England)
Coffee or espresso with whipped cream
Espresso con panna
Coffee with espresso
Coffee with tea
Coffee with alcohol
Mocha or café mocha or mochaccino
Café de olla
Greek frappé coffee
Indian filter coffee
Our latest flavour is Passion Fruit Hazelnut! They're made with butter cream that's been whipped with passion fruit compote and hazelnut paste, and they a have generous, crunchy sprinkling of freshly ground hazelnuts. We hope you like them!!
Our Father's Day flavour this year is a mouthwatering Bourbon Sour Macaron made with a rich, lemon-bourbon butter cream and fresh lemon zest! 🍋🍹 And in case our new macarons give your dad/you a hankering for the beverage itself, we found this quite charming and very informative video for you :)
Happy Friday! Our next flavour up is Rose & Lychee, handmade (always!) with Rosewater, Rose Preserves and Lychee Puree. These ones are a bit floral, a little tropical and, we think, really quite lovely!
A couple of quick food facts for you:
- The ancient Greeks, Romans and Phoenicians considered large public rose gardens to be as important as croplands such as orchards and wheat fields
- In the 1st century, fresh lychees were in such demand at the Imperial Court that a special courier service with fast horses would bring the fresh fruit from Guangdong.
It's the weekend! Which means YOU deserve a cheeky "Rum & Coke" Macaron covered in effervescent silver speckles :) If you were thinking of indulging in the liquid variety this weekend, you'll be happy to know that the Huffington Post has done some extensive research on the best rum to have with your coke. The full article and list of winning/losing rums is here, but this is the upshot:
First, we learned that high end rum does not make a better rum and Coke. The nuances in expensive rums are often masked (and sometimes altered) by the Coke, rendering it useless. Also, bottom shelf always tastes like bottom shelf — it’s somewhere in between that had the best results. Second, we found that many rums add their own unique flavor notes, like coconut or vanilla, that made the rum and Coke a different drink entirely. And third, we learned that bottom shelf rum is giving rum and Cokes a terrible name. Find out which rums make the best rum and Coke, and give this classic drink another goFirst, we learned that high end rum does not make a better rum and Coke. The nuances in expensive rums are often masked (and sometimes altered) by the Coke, rendering it useless. Also, bottom shelf always tastes like bottom shelf — it’s somewhere in between that had the best results. Second, we found that many rums add their own unique flavor notes, like coconut or vanilla, that made the rum and Coke a different drink entirely. And third, we learned that bottom shelf rum is giving rum and Cokes a terrible name.
Now you know.
Blueberry Cheesecake Macarons! These blue-eyed beauties feature real blueberries and sweet cream cheese. They are *quite* a bit lighter than actual cheesecake, much easier to eat with your hands, and every bit as delicious! Now, we do love actual cheese cake. And we particularly love New York Cheesecake, but France of course has its own incredible version, in the Tarte Au Fromage Blanc from the Alsace region of France. We found a fantastic classic recipe on The Happy Foodie blog, by Racheal Koo, as well as this one below that incorporates applesauce, from Martha Stewart.
1 2/3 cups all-purpose flour, plus more for surface
3 tablespoons sugar
1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
1/2 cup warm water
1 large egg yolk
1/4 teaspoon salt
7 tablespoons unsalted butter, softened, plus more for bowl and pan
1 cup sugar, divided
1 tablespoon all-purpose flour
1 3/4 cups (14 ounces) farmer cheese, room temperature
1/2 cup (4 ounces) creme fraiche, room temperature
1 large egg yolk, plus 3 large egg whites, room temperature, divided
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
1/2 cup applesauce
1. Dough: Mix together flour, sugar, yeast, water, egg yolk, and salt in the bowl of a stand mixer fitted with the dough hook until a dough is formed, about 3 minutes. Add butter, and mix until incorporated, about 3 minutes (dough will be sticky). Transfer dough to a buttered bowl, cover with plastic wrap, and let rise at room temperature until almost doubled, about 1 hour. Punch down dough, cover, and let rise 30 minutes. Refrigerate dough, still in bowl and covered, until firm, about 2 hours.
2. Punch down dough. Roll out into a 12-inch round on a lightly floured surface. Fit dough into a buttered 9 1/2-by-2 1/2-inch fluted tart pan with a removable bottom, pressing dough up to rim of pan. Prick dough all over with a fork, cover loosely with plastic wrap, and let rise 30 minutes.
3. Filling: Preheat oven to 350 degrees with rack in lowest position. Whisk together 3/4 cup sugar and the flour. Whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; stir in sugar mixture, then butter, with a wooden spoon.
4. Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, and gradually sprinkle in remaining 1/4 cup sugar. Beat until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
5. Spread applesauce in crust, and pour filling on top of applesauce. Bake 30 minutes, then check crust; if it is starting to brown significantly, tent edge with foil. Bake until crust is deep golden brown and filling is puffed, golden, and just set (it should barely wobble when very lightly shaken), about 25 minutes. Let cool, undisturbed, on a wire rack 1 hour. Unmold tart, and let cool at least 30 minutes. Tart is best served slightly warm but can also be served at room temperature.
We're kind of in love with our new flavour, Apricot Pistachio. First of all, a pistachio fact: remains of the Atlantic pistachio and pistachio seed, along with nut-cracking tools, have been discovered in the Middle East and dated by archaeologists to 78,000 years ago! The ones we use are somewhat more fresh. But one of our favourite things about macarons is how infinitely versatile they are, for such small, simple things. Not only are there endless flavour possibilities, but there's so much you can do with colour and decoration. We obviously went the marbling route with our Pistachio Apricot macarons, and we are really happy with the results. Marbling techniques might not be as old as pistachios, but they do date back over a 1000 years!
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.
We thought you could use something extra pretty to keep your spirits up on this classically cloud-filled West Coast weekend. So… our latest flavour is Peach Cardamom. We took the sweet juiciness of peach and delicately laced it with earthy, comforting cardamom. There are apparently references to cardamom in the Spice Tablets found in the House of Sphinxes in Mycenae, and it currently happens to be the most expensive spice in the world after saffron and vanilla, so these truly are little bites of luxury ;) Also, the family of plants that cardamom seeds belong to (Elettaria and Amomum) have such lovely flowers—pink, like these macarons!
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!
These were such a hit last year we had to bring them back :) Our Turkey & Cranberry Macarons! Delicious AND decorative—they look realllly good on a table and are currently available in all 3 of our locations in Victoria and Vancouver. Even a small dish of these cranberry red beauties can add some real vibrance to a festive dinner table. Or... you could always go all out with a Macaron Pyramid in fall-ish shades:
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:
...and these pretty scented Envelope Sachets
We’re very pleased to offer you Chocolate Orange Macarons! These pretty orange macaron shells are filled with chocolate orange ganache and decorated with chocolate stripes.
The orange flavour got us thinking, funnily enough, about orangeries. Orangeries are the ancestors of modern green houses, and they are beeeeeautiful. They were first built in Renaissance Italy, not long after oranges themselves were introduced to Europe. There were essentially either a room or separate building that was dedicated to sheltering delicate citrus trees during the relatively harsh European winters. Originally a purely practical matter, they soon grew in status to become luxurious architectural elements that conveyed the prestige and wealth of their owners, and they protected a variety of exotic plants. According to Wikipedia, “Owners would conduct their guests there on tours of the garden to admire not only the fruits within but the architecture without. Often the orangery would contain fountains, grottos, and an area in which to entertain in inclement weather.” One of the most famous orangerie is the one at Versailles. Built in the 1680s (before the palace itself!) it is still in use today, housing over a thousand trees—primarily orange—which are moved outside in their wooden planters between May and October. Can you imagine a more perfect place to nibble your way through a box macarons... and maybe a bottle of something bubbly? :)
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!
"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.
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.
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 :)
Aren't these beautiful!! If we do say so ourselves... Hot on the heels of our Bubble Gum Macarons, we're keeping things super sweet this weekend, with Cotton Candy Macarons! Time for a fun food fact: the machine spun cotton candy we know today was apparently created by a dentist. It hit the scene at the 1904 world fair, where it was called "Fairy Floss". Cute! (Spun sugar, though, dates to as far back as sometime in the Italian 15th century.) This seems like the perfect time to share some work from American artist: Will Cotton.
It’s a big day for us! We’re celebrating the opening of our brand new patisserie—located in Vancouver’s beautiful Kitsilano—with a little party… a little party that will feature free sampling of over 50 different kinds of macarons! If you’re in Vancouver this evening, please join as at 2823 West Broadway between 6pm and 10pm. It you can’t make it, score a few brownie points by tipping off friends and loved ones. :)
The Facebook event is here. We'd love to see you.
P.S. Don't worry—our Victoria location will remain open for business as usual!