Bon Macaron Patisserie

Macarons

Halloween Macarons!

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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.

New Flavour: Chai Latte

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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: Cherry Pear

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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

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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
Percolated
Turkish coffee
Cold brew
Vacuum coffee
Espresso and variations
Caffè Americano
Café Cubano
Caffè crema
Cafe Zorro
Doppio
Espresso Romano
Guillermo
Ristretto
Espresso with milk
Antoccino
Breve
Café bombón
Cappuccino
Cortado
Latte
Latte macchiato
Espressino
Flat white
Galão
Caffè gommosa
Macchiato
Wiener or Viennese melange
Coffee with milk
Café au lait
Ca phe sua da
Egg coffee
Eggnog latte
Eiskaffee
Kopi susu
White coffee
White coffee (England)

Coffee or espresso with whipped cream
Vienna coffee
Espresso con panna
Combinations
Coffee with espresso
Coffee with tea
Black tie
Chai latte
Red tie
Yuanyang
Coffee with alcohol
Liqueur coffee
Irish coffee
Rüdesheimer Kaffee
Pharisäer
Carajillo
Flavoured
Melya
Caffè Marocchino
Café miel
Mocha or café mocha or mochaccino
Café de olla
Iced
Greek frappé coffee
Mazagran
Palazzo
Ice Shot
Instant coffee
Canned coffee
Coffee milk
Decaffeinated
Other
Affogato
Caffè Medici
Café Touba
Indian filter coffee
Moka
Shakerato

Father's Day Macarons: Bourbon Sour

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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 :) 

New Flavour: Rose & Lychee

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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. 

 

New Flavour: Rum & Coke

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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.

New Flavour: Blood Orange & Chili

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It's THAT time of year. The celebrations are over, the days are still short, dark and cold... We thought maybe you could use something to both cheer and warm you up! Sooo we came up with Blood Orange & Chili Macarons. These really are hot-blooded little morsels—they combine a sweet, juiciness with some real heat!  We hope you have a warm and cozy weekend.

Macaron Classes for January 2016

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We have a new round of Macaron Classes in January, and they include dates in Vancouver! We’ve also got a special offer on: book and pay by Dec 31st and save the tax! More details here.

Classes in Vancouver

January 15th at 5pm
January 16 at 2pm
January 29th at 5pm
January 30th at 2pm

Classes in Victoria

January 8th at 5pm
January 9th at 2pm
January 22nd at 5pm
January 23rd at 2pm

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!

Trick or Treat!

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You can Trick or Treat at Bon Macaron this year! This is just a quick post to let you know that tiny ghouls, princesses, tigers etc.—age 12 and under—can come in for a free macaron all day on October 31st, in any of our three locations in Victoria, Kitisilano and Granville Island. And adults in costume will be treated to an extra macaron with every 6 Pack they purchase! First come first serve—quantities are generous but not unlimited. Little critters must be accompanied by a grown up critter. Happy Haunting! We can’t wait to see some costumes :)

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

Thanksgiving! Turkey & Cranberry Macarons

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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:

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

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.

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 :)