Bon Macaron Patisserie


Blackberry Cherry

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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!

New Flavour: Apple Cinnamon

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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.

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: Blueberry Cheesecake

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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.


New Flavour: Apricot Pistachio

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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! 

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.

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!

Canada Day Macarons! Maple Bacon & Maple Caramel

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Tomorrow is Canada Day! In honour of the occasion we have concocted a couple of distinctly Canadian delicacies: Maple Bacon Macarons, and Maple Caramel Macarons, which will be available July 1st! It's kind of like a pancake breakfast you can eat with your fingers... And a box of these is scientifically guaranteed to make you the hit of the barbeque. They also help pass the time while you're staking out your rockstar fireworks spot!

And this Canada Day is extra special for Bon Macaron—it's David's first as a Canadian citizen! Here's an excerpt from the feature we did on David a few weeks ago, about coming to Canada and opening Bon Macaron.

"I was born and raised in Cannes, in the South of France. When I was around fifteen I took a trip to Canada with my Mom—every summer we took a trip together. We did the East first and we enjoyed it so much that the following year we did the West. One part of that trip was coming Victoria, and I loved it. It’s really similar to where I grew up. I’ve always liked the island lifestyle, being surrounded by water. I love diving, I love sailing. One thing I’ll always remember is, we were walking along the harbour here—I was fifteen, right?—and a big group of skater girls walked by, and started to whistle at me. The second after that I looked at my mom and I told her, “You know what? One day I’ll come back and live here.”  I was young, I was a teenager, it was a good experience. But there really was something particular about the island, something about the energy, the feel of the place. I just knew I was supposed to be here."

AW. Happy Canada Day, David.

Come in sometime soon and give him a big, congratulatory Canadian bear hug!

Read the full feature on David, one of our owners, here.

Flavour Profile: Whiskey & Chocolate

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Whiskey and chocolate is the new wine and cheese. It’s true! A Mr. Greg Clark of assures us that at the renowned London hotel The Connaught, you can secure yourself a dram of whiskey paired with chocolate for a mere £50!

Or, OR… you could pop in Bon Macaron and secure yourself a whiskey and chocolate pairing in the form of our latest macaron for… $1.50. Just saying :)

In case you are inspired to try some of your own tastings, though, here’s a handy guide we sourced from Brix Chocolate:

Extra Dark (70%) Pairs well with strong, spicy whiskies, generally aged in sherry casks Bruichladdich Octomore, Amrut, Nant Tasmanian Single Malt unpeated Whisky, Single Malt Whisky, cognac and armagnac

Medium Dark (60%) Pairs well with smoky, spicier whiskies, generally aged in sherry casks: Talisker Storm Scotch Whisky, Chiva Regal 12 year old, Yamazaki 12 year old single malt Japanese whisky, Bowmore Scotch Whisky, Drambuie 15 year old Scotch Whisky Liqueur

Smooth Dark (54%) Pairs with smooth, sweeter whiskies aged in bourbon casks: Glen Moray 12 year old, The Dubliner Irish Whiskey Liqueur, Poitin Irish Whiskey, Tasmanian Lark Single Malt

Milk Chocolate (46%) Pairs with whisky liqueurs and smooth, sweeter whiskies with caramel and/or vanilla tones, often aged in bourbon casks: Drambuie, Monkey Shoulder Blended Malt Scotch Whisky, Glen Grant 16 year old, Starwood, Glenlivet 12 year old Scotch

Sláinte, friends!

Flavour Profile: Pomegranate Orange

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This week’s flavour is very simple and completely gorgeous. Pomegranates and oranges are so lovely they’ve long been inspiration for not only the culinary arts, but for generations of still life painters. So here's an orange and pomegranate laden canvas from the Dutch Golden Age Painting. Basically what we’re saying is these macarons are edible art! (nbd.)

Flavour Profile: Mocha

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Your weekend just got sooo much more delicious. :) Our latest flavour is rich and gorgeous and wonderful. That's probably because it’s made from two of the most satisfying, addictive things out there: coffee and chocolate. And we thought we’d try something a little different this week… we’re pairing these macarons with music! “Caffe Mocha” is a Kenyan radio show hosted by Jack Rooster that hits the airwaves every Sunday, with beautiful, soulful house. Check out this episode archived on mixcloud!


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: Cassis Lemon

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This week’s new flavour is *stunning*, if we say so ourselves! We’re using a real cassis fruit purée and lemon zest. There's so much flavour packed into those tiny berries—otherwise known as black currants—that when you use them for baking the results are absolutely mouth watering. And they’re so full of vitamin C that during WWII, when citrus fruits were difficult to import, the English government distributed free black currant syrup to families with children under 2 years old! We know we had some beverage recipes for you just last week, but we can’t not mention that these lovelies would pair beautifully with a Kir Royale: Champagne with a splash of the classic French liquor, creme de cassis.

That was the recipe, by the way. Just champagne and creme de cassis. So simple. :) You can click on the glass for a bit more preparation detail, though. 

Cheers to Fridays!

Flavour Profile: Rooibos Chai

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Our latest flavour is Rooibos Chai: light, sweet and spiced, all at the same time! The rooibos bush is native to South Africa's Fynbos biome, a belt of incredibly bio-diverse heathland. Out of the 9000 plants that grow there, 6200 of them—including Rooibos—grow nowhere else in the world. It's a stunningly beautiful region, as demonstrated below, and has produced miraculous flowers like South Africa's national bloom, the king protea. So it's no surprise that it's also home to such wonderful red tea. The handpicked variety we use comes to us via our friends at JagaSilk. And rooibos is meant to be very good for you, so these macarons are extra guilt-free!

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