Macarons in SF
Posted 13 March 2012 - 12:51 AM
I was in napa and went to the bouchon bakery to get a couple since their supposed to be so good. I've never had such a disappointing macaron before. The shells were tough and the fillings were somewhat stingy and not very flavorful. Anyone else feel the same way about the bouchon macarons? I really don't know what the hypes about.
But anyway, im in SF right now and i'm hoping theres stuff out here better then bouchon.
Posted 13 March 2012 - 01:42 AM
There is also Chantal Guillon Macarons, which used to be Paulettes when I went a few years ago.
Posted 18 March 2012 - 08:25 AM
Posted 18 March 2012 - 04:07 PM
I ended up getting some from Miette in the Ferry building terminal, a little more 'proper' in terms of texture (wasn't tough or hard like Bouchon's) but neither were they fantastic. I dunno, im not saying im that great of a baker but i've made my own macarons which i think were better. Also it felt like they used some kind of whole wheat flour in them, i know proper macarons are supposed to be almond but it had the texture and look that reminds you of whole wheat bread.