I hate giving out reviews with less than 3 stars, especially to bakeries here in France. However, my husband and I were disappointed with the macarons we bought here.
Although most people associate the macaron with Paris, it was originally made in Saint-Emilion. According to local legend, the macaron was created by Carmelite nuns who wanted to use almond flour as the base because it was filling. Macarons here are slightly different because the recipe uses freshly ground almonds instead of the drier almond flour used in most macaron recipes. This recipe results in a denser macaron.
The macarons we bought here were very expensive and quite stale. I understand that we arrived during the off-season and during a time when the country was still under a form of lockdown (people from outside of France could not travel here), so they may not have been as fresh. However, the price should have been accordingly adjusted for an item that was less than fresh, which is customarily done here. read more