Hi! I’m Abi

Our story

little bit about Abi’s Macarons…

I love baking and was first inspired to attempt to tackle the French macaron in 2016 after two dear friends of mine suggested that I give them a go. At the time I had never even heard of a macaron, let alone tried any. After two years of many failures and the patience and support of my family, we were finally able to turn this venture into a little business and I have grown to love the macaron.

The business was set up in 2018, but I didn’t do much initially with it until the pandemic in 2020 which enabled us to dedicate a bit more time in getting things right. It was also a time where people were looking to buy gifts for loved ones during the lockdowns.

Macarons can be found in patisseries in abundance throughout Europe, but they can be a little harder to come by in the UK. So I love being able to supply them locally! The kind, genuine feedback from customers is a true highlight of the job and makes it all worthwhile!

All of our macarons are baked fresh to order and are 100% naturally flavoured. The goal is to pack as much flavour as possible into each one!Where possible we aim to use locally sourced ingredients and support local businesses. All of our fruit purees, curds and caramels, for our fillings, are made fresh from our kitchen.




My Family are Italian, hence I use the Italian meringue method for my macarons, as opposed to the alternative French, or Swiss method. All of which produce very much the same results.

As well as macarons, we also offer wedding cakes and centrepieces. You can find more information on what we offer on our services page!

The Macaron… 

The French macaron comes from the Italian word ‘maccherone’, meaning fine dough; which is derived from the word ‘ammaccare’ meaning to crush or beat. This is used in reference to the ground almonds which are the principle ingredient in macarons.

It is believed that the macaron was born in Italy and brought over to France as early as 1533 by Catherine di Medici, where it was there developed eventually becoming the macaron we know today from the 1890’s.


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