About the Chef

I first learned of French Macarons in 2010 when I tried them at a local bakery.  One bite and I was hooked!  I kept going back for more but the baker who made them left and the bakery never brought the macarons back.  So I had a dilemma on my hands.  How was I going to fulfill my craving for these beautiful and delicious treats?  Well, I started seeking out other bakeries and stores that sold them and drove all over Southern California to satisfy my obsession.  Then I got to a point that I just needed to learn how to make them.  So I signed up for some pastry classes in August, 2013 at The Gourmandise School in Santa Monica with Clemence Gossett as well as The Art of Pastry in San Clemente with StepaneTreand, MOF.  I applied what I learned at home while practicing and practicing and practicing some more until I was satisfied.
 
I then began thinking I would like to sell these treats and started brainstorming ideas for a business name.  Since I love macarons so much, I chose the French word “Amour” and Macarons Amour was born.  It has taken over a year for me to perfect these finicky French confections but it has been well worth the effort.  I absolutely love hearing about how my customers enjoy my creations.  It is such a great compliment that means more to me than words can express.
 
My macarons are a full 2 inches in diameter whereas the average size tends to be around 1.75 inches in diameter or less.  That means you get to enjoy more deliciousness!  In my opinion, macarons are beautiful jewels of the dessert world and I take pride in making them as appealing to the eye as they are to your taste buds.  There really is “Love In Every Bite!”