One step inside the Paris monument to sugar, Laduree, and I was hooked on macarons. It certainly didn't hurt that they were lined up like little sugar soldiers in a color palette that exists only in a sugar-coated world. While they may be too pretty to eat, a bite into the melt-away meringue and you quickly get over the two-bite destruction of the candy-like cabochons. I was thrilled to enjoy macarons stateside at the now closed Payard Cafe and still at Thomas Keller's Bouchon Bakery (shown). But, we are bringing them closer to home at semplice in November...stay tuned!
But this really isn't about macarons...it is about the impact of the pastry and the patisserie on one designer, Susan Hochbaum. We have had the pleasure of having Susan as a semplice patron since our opening in 1998. We have also enjoyed the sales of the books Susan has collaborated on, including A Stiff Drink and A Close Shave and Black + White. But, it is Susan's published viewpoint on the architecture of the French pastry that we are most anticipating...view it here.
Grab a macaron.
