A few weeks ago a great friend of mine bought me a dozen of theses amazing delectable Parisian style Macarons the "salty caramel" kind and in one bite I was simply swept away.
So as a keen person who tries to find the next amazing thing in fashion and in style I had to find the person behind these amazing creations.
I would definitely have to say these are very Fashion Forward in the dessert kind of way. I tracked the pastry chef of M for Macarons and emailed her immediately to find out where I could find her Macarons, and her. Then last Saturday I tracked her down at Holt Renfrew where she will be selling her amazing treats til Christmas, and picked up an order again.
So without further ado I introduce to you all Sue from M for Macarons.
FFJ: Where did you learn how to make the Macarons?
Sue: 3 years ago I ran away form home and went to cooking school for 6 months! I studied Pastry and Cuisine at Le Cordon Bleu in Ottawa. We made them there.
FFJ: Where are you from? and what inspires you?
Sue: I grew up in Ottawa and have been living in Calgary for 20 plus years. Traveling and eating new foods, visiting markets and grocery stores inspires me!
FFJ: What is your favorite Macaron flavor?
Sue: Tough question! I love Black Currants, so would have to say 100 mile black Currant made with Alberta Black Currants is my favorite.
FFJ: Where do you see M for Macarons in the next few years?
Sue: My own retail outlet for sure! New products! We have just introduced the 'Mac-mallow' which is a handmade marshmallow rolled in morsels of macarons that come in the same flavors as our macarons!
FFJ: Who is M for Macarons' target market?
Sue: People who are interested in food and enjoy tasting.
FFJ: If you could say anything about your baking what would you say?
Sue: I try to be 'true' to food. I use real ingredients, nothing artificial (exception is food colouring but I am working on that with a local vegetable producer), and I begin with ingredients that are as unprocessed as possible, ie: I make my own fruit purees, being at the Farmers Market let's me connect with the guys who are producing or sourcing and selling the produce.
FFJ: What do you think about social media incorporated within your brand?
Sue: So far so good, I am aware of it's power and sometimes that scares me, especially if I am having a bad week in the kitchen!!! From my end, I could use it more, but I balance that with questioning how much people really want to know about us!
FFJ: It seems as though the big thing was cupcakes for years, do you think Macarons are the way of the future or a trend?
Sue: Well the macaron lineage dates back to the 18th century! It started in Italy, moved to France and got made over a few times and continues to thrive today. I don't think it is going away anytime soon! It is very versatile which hopefully can keep people interested.
FFJ: What other flavors do you have? and how do you experiment finding the right flavor for M for Macarons
Sue: My goal for 2010 was to produce 110 flavours. We have surpassed that! As of Dec 10 we have made 116 flavours. The right flavour for MforMacaron is based upon a traditional flavour combination and then it becomes a collaboration with the other folks in my kitchen. If you taste, you talk!
FFJ: Sue where can we find you?
Sue: In Calgary at the Kingsland Farmer Market
At Holt Renfrew on Saturdays till Chrsitmas
online at www.mformacaron.com
Here is a photo if these amazing creations.