When it comes to satisfying a sweet tooth, Jenna Rae Cakes has all the answers.
A sweet start to the new year, indeed.
A new collection of eight champagne-flavoured, gold leaf-frosted macarons, filled with a still-alcoholic Moët jelly and buttercream in flavours like Earl Grey-blueberry, gin mojito, and wild berry, has arrived.
Nadège Nourian of Toronto’s Nadege Patisserie says the blackberry macaron is one of her staple flavours. “The acidity of the blackberry is offset by the sweetness of the macaron shell which create a perfect balance.”
Vancouverites will finally be able to “take a piece of Paris home with them.”
FROM THE ARCHIVE: Everything gets debated in France. Consider the ongoing philosophical discussion about cookies that’s been raging for the last decade or so in the tonier arrondissements of Paris: it’s the war of the macarons.