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Honey Bee French Macarons
Pastry Chef Keli Marks is a graduate of the Culinary Institute of America in Hyde Park, NY. Her background includes having worked for many of the top pastry chefs in the United States at establishments that include some of the most esteemed bakeries, restaurants, hotels, private clubs, and culinary schools. All of these incredible experiences have led her to the opening of her own bakery & custom cake shop, Bakery 28, in Cornelius, North Carolina. Bakery 28 is focused on selling baked goods that have exceptional taste, presentation, quality, and service. Chef Keli proudly sources ingredients from local farmers, including several Freshlist farmers, and uses organic, sustainable, and/or fair-trade ingredients when possible.
The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine De Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the "crown" or "foot" (or "pied")—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha). [Source]