Bon Macaron Chicago
Tell us about your business.At 40 yrs old I traveled to Pairs, France and earned a diploma in French cuisine and macaron production from Ecole Ferrandi. I set my heart on the decadent macaron after waiting in the long lines at the Parisian macaron patisserie shops. I tasted the very best and set my bar high. I started Bon Macaron in 2012 solo out of a shared kitchen in Chicago. Making macarons is like a sport to me, it takes skill and technique. I saw need for gluten-free baked goods in Chicago and recently opened a gluten-free bakery. I offer Bon Macarons and other gourmet gluten-free bakery items. I was always that fearless little girl and today starting a business with my own two hands has been a jouney like no other!
Tell us about your workspace, shop, or studio.I just moved out of a shared kitchen environemnt into my own bakery space in Chicago summer 2014. My new kitchen is gluten-free.
What inspires you?Macarons are challenge batch by batch! Passion fuels my fire and my will to provide the very best macarons in North America. Pierre Herme is a master and my biggest influencer.
What makes your business stand out?Bon Macaron Chicago is the first company to specialize in macarons in Illinois. Bon Macarons stand out as superior macarons in Chicago due to my hard work and quiality standards.
What advice would you give an aspiring creative entrepreneur?Do not fear failure as it is your finest teacher. Work hard and success will find you.
What does American Made mean to you?I am a Chicago area native and now a local artisan handmaking european macarons. It makes me happy to share a bite of European culture with Chicago through my product.
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