Not to be confused with coconut macaroons, French macarons are beautiful, delicate confections made from egg whites, sugar, and almond flour.
First introduced in Italy in the 1500s, these gluten-free treats come in a limitless variety of colors and flavors – and Joe the Baker has cooked up some of the most creative combinations around! His marshmallow-macaron hybrid (the Macmallow) was featured in So Good magazine, and his Big Mac(aron) is the only one of its kind in Dallas Fort Worth.
We serve up a seasonal assortment at the Coppell Farmers Market each week, or we can make custom macarons for your event. A tower of colorful macarons is an eye-catching centerpiece on any dessert buffet, and with advance notice we can even make two-pack party favors! Order online today or contact us for additional information.
Everyone who knows me knows that San Francisco is one of my favorite cities to visit. Partly because of Yigit Pura’s bakery, Tout Sweet in the Union Square area of San Francisco. Once I bit into the first macaron from Chef Baker, I was immediately craving the brisk, fresh air that you can only get from the bay area. To put it simply, Chef Baker’s macarons rival in flavor and technique one of my favorites…Screw Lays potato chips, Chef Baker’s macarons are the new Lay’s, because you certainly can’t eat just one.
Local pastry wizard Joe Baker (yes, that’s his real name) is currently still crafting his French macarons in his home kitchen in Irving, but that shouldn’t deter you from seeking out what is likely the most authentic macarons in town. Order directly from his website or find him weekends at the Coppell Farmers Market. His flavors rotate seasonally, but you can always find a basic chocolate and vanilla option on his website for order. He may even consider your custom flavor suggestions, so if you’ve got a creative idea for a great macaron, this would be your guy. Past flavor creations have included dreamsicle and tutti frutti.