Our macarons are hand-made, and Chef Cecile Cannone select with great care her raw products. Almonds comes from Californian orchards, butter is European Style, flowers extract from south of France.

Our brand celebrates sweet indulgence. It started in 2007 with one cafe, a small oven, and Cecile and Arnaud's dream of introducing the famous French cookie to New Yorkers.

True to the original savoir-faire, our mission is to offer the best and most refined French macarons.