Marvelling at the Macaron

Allyson Meredith Bobbitt and Sarah Bell know macarons. Bell, a pastry chef, and Bobbitt, a custom cake designer (with her own company, Allyson Meredith Cakes), combined their talents and mutual love for the classic French pastry to create Bobbette & Belle, a company specializing in that irresistibly delicate cookie with the soft, decadent centre.

The friends and business partners met while working at Bonnie Gordon Cakes. Soon after deciding to go into business together, they discovered their mutual passion for the macaron and felt that it would be a great product to introduce to Toronto’s special events scene.

But what was it about this small (albeit pretty) pastry that inspired a whole company? Bell’s immediate response: “Because they are so beautiful! How can anyone not fall in love with them?” She describes them as a “wonderful cookie that is so rich it eats like a truffle.” Their goal was to take something that had proven to be successful elsewhere and introduce it to Toronto on a large scale.

Bell and Bobbitt both feel that it’s their attention to detail and desire to always strive to offer the best that sets them apart from anyone else making macarons. “I think we create a product that is entirely unique to Toronto but that has a sense of familiarity when it comes to the filling flavours,” Bell explains.

Bell’s soft spot for the macaron began when she became a pastry chef. For Bobbitt, it was while participating in a photo shoot for Wedding Bells magazine that involved her making the French treats. Ever since that day, she’s been in love with the colourful cookie.

Though both are artistic, they each bring a unique set of skills to their business. Bell describes Bobbitt as the ideas person and the one who is good at the visual side of things. Bell loves the accounting part of the business and is “all about the taste of the product.” They both have strong points that they bring to the table, but Bell notes, “We are also there to fill in for each other’s weaknesses, thus creating a diverse and strong team.”

As for what makes for a good macaron, Bell explains that the macaron should have a delicate crunch when bitten into, and then give way to a soft melt-in-the-mouth chewiness. A not-so-good macaron would be one that is hard and dried out. The best examples they’ve had, other than their own of course, were from Laduree in Paris.

Bell says macarons are not the easiest of cookies to make, and take many months of practice to get just right. The trick, she says, is in creating the perfect meringue. When pressed about what exactly goes into creating that elusive batter, Bell’s lips are sealed. “That, my friend, is a trade secret.”

Even though they’ve dedicated themselves to only one product, they remain inspired and excited about the macaron. “When you own your own business there is always something new to learn,” says Bell. “It’s that whole process that keeps it interesting.”

Despite its small stature, the macaron seems to be one of those treats that elicit a certain amount of wonder and awe among those who try them for the first time. Bell’s theory as to what impresses people most is the unique shape of the sweet, and the fact that it has a very distinct texture and taste unlike most other cookies.

When it comes to developing flavours, Bell and Bobbitt are both inspired by what is familiar to the North American palate, and create flavours that people can identify with. “Who doesn't love caramel, milk chocolate, peanut butter, etc.?” asks Bell. But they also enjoy introducing new elements that may surprise people, while keeping within the confines that customers are comfortable with. The updating of traditional flavours fits perfectly with their motto, which Bell describes as “classics with a twist.”

The pair are currently in the process of joining Allyson Meredith Cakes with Bobbette & Belle. For now, when the two companies join they will be like sister companies, and in a year, everything will fall under the Bobbette & Belle name.

There’s a lot going on right now for the two macaron-lovers, but there’s no desire among either to become complacent. They are currently working on fall and Christmas flavours, such as pumpkin spice and cranberry, and developing fillings that involve fruit preserves. They will also be offering macaron towers at Christmas through Pusateri’s Fine Foods in different festive colours and flavours.

Bobbette & Belle's macarons can be found at McEwan Gourmet Food Shop and at the Holt Renfrew Gourmet Cafe. To order macarons from Bobbette & Belle for a special event, please visit their website.

Images courtesy of Bobbette & Belle. Used with permission.