If you google "macaron vs. macaroon", you will find hundreds of explanations. French Macaron is not macaroon: come and try it, you’ll love it!
Given the delicacy of the macarons, only artisans produce them. It is possible to mechanically dose the shells for a perfectly consistent size. But this is hardly 5% of the total labor: it remains a genuine and complex product.
Almond, sugar, egg white, plus the yummy filling. The secret is mastering precise timing, precise room temperature and humidity for the various steps of the whole process.
We are a couple who has travelled the world extensively and loves to taste the culinary delights of every country. Moreover, we are macarons, chocolate and champagne addicts. We have been in Austin since Nov. 2016 establishing the base for our business. Our long term goal is bringing high-end European style fine treats to Austin, to Texas, and to the United States.
Prior to our Austin venture, we completed a 3.5-year sailing around the world on our boat with our children. At some point of time, we decided it was time to teach them other values than pure family bonding, and show them the value of hard work, of uncompromising attention to details, and of dedicated personal service.
Brings you closer to the essentials. No utility bill, no rent, no car. Still you have to bake your bread, catch fish to feed your kids, make yogurts and learn how to open coconuts.
Champagne (capital C) is a region North East of France where the champagne (small c) is produced.
Both are correct. In French, we say "Le champagne" for the sparkling wine and "la Champagne" for the region.
A "crémant" is a less elaborate sparkling wine. The "crémant" can come from the region Champagne or from elsewhere, eg. Bourgogne, Alsace,...
We left Europe on a 45' catamaran, with 120 bottles of champagne in our hulls, and a few other good products too. We thought that we could do some business by serving true champagne on some...
..to sailors like us. We were worried though. Would the champagne tolerate the Atlantic swell and the heat of the tropical seas? We didn't take into consideration our own consumption, and we preferred drinking them with friends.
A few bottles survived another ocean passage, and a total of 18 months in the hulls surprisingly well. We drank the last one in Bora-Bora.
In French, it is "café" for both the drink (the coffee) and the place serving the coffee (the coffee shop). The same is true in Italian, except it is "caffè".
In France, you will ask for "un café serré" or "un express" if you want an espresso. Expresso (with "x") is wrong.
"Un noisette" is a small coffee with a drop of milk. "Une noisette" is a hazelnut.
For now, only one. This is a family owned local business.
If you are local, you know why. If not, come over and check it out.
Some are made in Austin, some others come from various artisans in the United States. We import directly some rarities weekly from Europe.
We serve coffee, champagne and more with a few selected items for on-site consumption as well.
We are proud to be French! We spent our lives switching between France, Germany, Switzerland, as well as Spain, Italy and a few other countries. France however, is our home base.
Bien sûr! French is our mother tongue. Come to the shop, you'll get free French lessons.