Obsession: Macarons

A few weeks ago I received an email from the Macaron Day organizers asking if I would be interested in being one of the Official Ambassadors to this very special day in support of the Red Door Family Shelter. Apparently they have been following me for a while on Twitter and have noticed my personal obsession for the indulgent little French treat.

I don’t know what it is about the macaron that drives millions around the world to seek the best of the best. But for me, it brings back memories of Paris with my husband as experienced the first macaron at Laduree a few years back. I wrote about it on this post last year here that gives you an idea of what a Macaron is (if you don’t know already) here…Macaron vs Macaroon

I had a chance to meet with La Bamboche owner Michel Firanski over green tea croissants and of course, macarons at his patisserie and ask him about this initiative.

How it all began…

“Think about it for a moment. This simple yet incredible little cookie is full of sensation. Greg Mahon of Greg’s Ice Cream dropped by today and we had coffee while talking… he as so many before him describe it perfectly. A simple dainty pleasure, (just think of your favorite, cassis) this is why I started Macaron Day,” says Firanski.

“I got wind of this 2 years ago in late February from an e-mail I got from one of our regular clients. There was no way I could put this together in such short time frame. But knew I would be ready for the following year. This little cookie that has been around for a long time in France is opening up a whole dimension to how people look at patisseries. When I went public that we were going to do this in Toronto last year, Vancouver just on, Quebec did, Sydney, Austria did as well. This year it is like all over the place… all over the world……this is the power of social media. This is about exposing, passionate people to be creative, this is about exposing the common person to an experience, this is about raising money for a great cause no matter where you are in this great world — it is everywhere!”

Of course, there are pastry chefs– the perfectionists who are behind the sweets.

Stephen Nason, head pastry chef at La Bamboche, began his career in French cuisine at the age of 15, After working his way through North America, he wished for a change of scenery and moved to Japan. Stephen found his love for patisseries during his three year pastry apprenticeship in Tokyo. He moved back to Toronto in 2005 to become the Head Patissier at La Bamboche.

I had a chance to ask Stephen a few quick questions about the delightful macaron….

When did you notice macarons getting attention in Toronto?

Stephen: I feel macarons really started to get attention about 4 years ago.

What is the secret to making the perfect macaron?

Stephen: An awareness of your environment, whether it be a humid or dry day really plays a huge part in the outcome of your macaron. So through experience and care you can prepare beautiful and consistent macarons on a daily basis.

What is your favourite macaron flavour?

Stephen: I prefer bold and exotic flavours which really excite the palate.

What is your top selling flavours?

Stephen: Caramel sea salt, pistachio, lavender and strawberry champagne.

When/where did you experience your first macaron?

Stephen: 10 years ago in Tokyo, I tasted a macaron at patisserie Sadarahu Aoki. I remember the crisp, but delicious shell, the flavour of the yuzu ganache was intense, but not overbearing. I knew immediately this was a craft to be mastered.

Your favourite macaron in the world is made by? (ouside of your own, of course)

Stephen: Sadaharu Aoki (Tokyo, Japan)

Any interesting facts about the macaron that you may know?

Stephen: The original macaron shell came from Italy. It was brought to France where it was refined filled and sandwiched to create the French macaron.

If a macaron was a celebrity…who would it be?

Stephen: Audrey Hepburn – She was delicate, feminine, graceful and most importantly, timeless.

ABOUT MACARON DAY, MARCH 20, 2013

Coinciding with Macaron Day taking place in Paris, NYC and other international cities, Macaron Day in Toronto celebrates these delicate confections in support of a local charity. On Wednesday, March 20th, 2013 participating patisseries across Toronto will come together to offer complimentary macarons to customers and you’re invited! To receive your macaron, visit a participating patisserie and simply mention you are celebrating Macaron Day TO. Participating locations will provide one macaron per customer at no cost, with quantities limited by location.

In addition, 25 percent of all additional macaron purchased on this day will be donated to the Red Door Family Shelter. www.RedDoorShelter.ca

As an Official Ambassador I’ll be making my Macaron Day visits around town and cozying up to a few of my favourites! All for a great cause! You can follow me on Twitter @theculturepearl #macaronTO

For more information on Macaron Day and the participating patisseries visit the official website at www.MacaronDayTO.com

Also follow along at the official Facebook Page at Macaron Day Toronto

Where have you had amazing macarons? Tell me! I’m always searching!

Enjoy, mes amis!

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