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.
After meeting in 2009, Christina and Simon began selling macarons at the Hester Street Fair and quickly branched out to other food and holiday fairs. As demand grew, they realized a store was the natural next step. Christina and Simon's love of macarons isn't the only kind they share; the couple married in April 2012.
Macaron Parlour offers an array of macarons that expand beyond traditional flavors. While paying homage to typical buttercream and ganache fillings, they also provide unconventional and savory options such as s'mores, red velvet, and candied bacon with maple cream cheese. Additionally, they were the first to make select macarons with brown sugar, which they believe enhances flavor and complements the filling.
The patisserie also serves a variety of baked goods (chocolate chip cookies, raspberry croissants, blondies, kouign amanns) along with Blue Bottle coffee, Harney & Sons tea, and raspberry lemonade.
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.