Bon Macaron Patisserie


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 >>

New Flavour: Peach Cardamom

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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!

New Flavour: Chocolate Orange

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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? :)

The orangerie at Versailles.
The orangerie at Versailles.
Orangerie at Chateau d'Enghien, Belgium. Etched engraving C. 1680. Romeyn de Hooghe.
Orangerie at Chateau d'Enghien, Belgium. Etched engraving C. 1680. Romeyn de Hooghe.

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.

Flavour Profile: Cotton Candy

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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.

Flavour Profile: Rhubarb

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Happy Friday! This weekend you get to sink your teeth into some slightly tart and lightly sweet Rhubarb Macarons!  Rhubarb just seems like the essence of warm, relaxed summer gardens these days, but way back in the murky depths of time it was a *very* hot commodity. A C.1404 report from a Spanish ambassador stationed in Timur claimed: "The best of all merchandise coming to Samarkand was from China: especially silks, satins, musk, rubies, diamonds, pearls, and rhubarb..." (Our emphasis.) So don't underestimate the value of these macarons! ;) We'll leave you with one more awesome rhubarb-related fact: traditionally, when British stage and film actors needed to simulate the sound of background chatter they would all repeat the word 'rhubarb' over and over again—and sometimes someone would punctuate things by saying 'custard'! Just picture everyone running around the stage of London's Globe Theatre  all, "Rhubarb, rhubarb, rhubarb"

Enjoy the long weekend :)

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!

Bastille Day Crème Brûlée Macarons

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Happy Bastille Day! We've made you a big, beautiful batch of red, white and blue crème brûlée macarons. (Yes, we said crème brûlée :D)Celebrated every 14th of July since 1880, Bastille Day commemorates the 1789 storming of the Bastille, and the start of the French Revolution. It's like Canada Day, but French.  Celebrated by French expats and Francophiles around the world, Bastille Day also means you get to wear stripes and/or a beret, and eat all the macarons you want, all day. Those are the Official Rules! ;)

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: Black Sesame

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Open Sesame! This week’s flavour is pretty much magical. Sesame seeds are one of humanity’s oldest crops, appearing in ancient Babylonian and Assyrian records that date back 4000 years. An Assyrian legend holds when the gods gathered to create the world, they drank wine made from sesame seeds! And ancient Egyptians actually listed them as a medicinal drug in papyrus scrolls which are at least 3600 years old. It seems a bit funny to think of sesame as ‘medicine’ but it turns out the Egyptians weren’t wrong: modern nutritionists have recently been touting sesame’s superfood qualities, which include loads of minerals and vitamins, like calcium and iron. Now we’re not promising these macarons are going to completely cure whatever might be ailing you… but happiness certainly never hurt anyone and these rich, beautiful morsels have sure been putting smiles on our faces. Think of the sesame snaps you had as a kid just, like, on a whole new level :)

Flavour Profile: Daiquiri

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This means lime and rum, friends. What better way to celebrate a long weekend??

The world’s most famous daiquiri aficionado is non other than legendary booze hound and genius author, Mr. Ernest Hemingway. Hemingway spent a lot of his life in Cuba, and when he was there he could often be found at one particular little bar, chain drinking daiquiris—his record was apparently sixteen in one night! That bar is still in Havana. Now called El Floridita, it opened in 1817 under the name The Silver Pineapple (“La Piña de Plata”).  (Best name ever.) We’d of course advise moderation with both your drinks and your desserts, but should you accidentally consume sixteen daiquiri macarons in a row (happens to the best of us!) we’re pretty sure you’ll still be in better shape than Hemingway was that legendary night! A toast to long weekends with long, relaxed days, and, if you’re in the mood, long, sociable nights. Enjoy.

Flavour Profile: Apricot & Balsamic

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We have a savoury flavour for you this week, and it’s incredible: Apricot &Balsamic with cream cheese. Balsamic Vinegar is actually Italian (shh). It’s got a wonderfully rich history and a complex mode of production that’s in many ways very similar to wine—both products begin with simple grapes and spend time in casks. While oak is traditional for wine, depending on the producer, balsamic vinegar might spend time not only with oak wood, but in casks made with wild cherry, flowering ash, chestnut, mulberry and juniper woods—and by 'time', we mean sometimes more than 25 years! The casks below are from a traditional producer located in a village in Reggio Emilia, where it is customary to serve Baslamic vinegar on fruit and drizzled over chunks of parmesan cheese. And we also wanted to share a gorgeous pic of apricots drying in the sun in Cappadocia, Turkey, from wikipedia. (Apricots are thought to originate in Armenia, though.) Basically, this flavour is the the world in a macaron. :) We hope you love it as much as we do.

Apricots Drying In Cappadocia

Apricots Drying In Cappadocia