Macaron Parlour was founded in 2010 by Christina Ha and Simon Tung. The dynamic duo independently fantasized about opening their own bakery and upon meeting, Macaron Parlour was born. Christina has a love for bite sized petit fours and studied macarons at La Haute Pâtisserie Pierre Hermé in Paris. Simon perfected his macaron technique with M.O.F. Stephane Glacier.
Macaron Parlour aims to expand macarons offerings beyond traditional fillings. While playing homage to buttercreams and ganaches, we also dabble with savory and frozen dessert fillings. We will be offering fun flavors like candied bacon with maple cream cheese frosting, s'mores, and red velvet.
We will be the first to offer macarons made with brown sugar - used on our s'mores and candied bacon macarons. We believe the brown sugar enhances the flavor and complements the filling.
A portion of the sales of every lemon macaron will be donated to Alex's Lemonade Stand, an organization committed to find a cure for pediatric cancer.