Artisan Macaron

At age 15 owner and entrepreneur Chef Alexandre Trouan began his apprenticeship at Master Chef Michel Belin's Pastry Shop in Albi, France. By the time he was eighteen years old, he earned his Certification of Professional Proficiency by the French Ministry National Education Academy in Toulouse, France, where he graduated with honors.

They use only the finest, most natural ingredients available on the market andwork entirely from scratch - juice and zest from lemons and oranges -fruit pure using ripened fruits - roasted pistachio and paste. His food coloring is hand-made from a variety of spices, herbs, and vegetables in the Artisan Macaron kitchen. He never uses preservatives or chemical colors.