Since 2012
A Family Tradition
Maison des Macarons began in a tiny kitchen on Queen Street West, where our founder Marie learned the art of the macaron from her grandmother. What started as weekend gifts for friends became a queue around the block.
Today, we still make every macaron by hand, in small batches, using the same techniques passed down through three generations. No shortcuts. No compromises. Just the perfect almond meringue shell, filled with buttercream or ganache that's been stirred to satin.
We source our almonds from Provence, our vanilla from Tahiti, and our chocolate from a small producer in Valrhona. Every ingredient has a story — and we think you can taste it.
