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Laduree Sydney

by Bethany (follow)
Laduree originated from a Parisian bakery in 1862, founded by Louis Ernest Laduree. The original bakery was burned down during the Paris Commune, and rebuilt in 1871 as a patisserie. A tearoom opened up inside the new pastry shop, and quickly became popular with women, who were still barred from patronising cafes.

What really propelled Laduree forward was the invention of the double-decker macaron in 1930. The original macaron had been brought to France during the 16th Century by Queen Catherine de’ Medici, but it wasn’t until Laduree’s grandson Pierre Desfontaines had the idea of sticking two pieces of macaron together with a creamy ganache layer, did this new form first appear on the market.

Rapid international expansion began in 1993, when Groupe Holder took over the company, and now Laduree has stores in over 17 different countries around the world.

Foodi Favourite: Macarons

Laduree is most famous for their macarons, which have made several notable appearances in popular media, including the 2006 film Marie Antoinette, and as character Blair Waldorf’s favourite pastry in the television series Gossip Girl. With the exception of Japan and France, all Laduree’s macarons are made in Switzerland to ensure consistency and quality.

Favourite Flavours: Salted Caramel, Rose Petal, Gingerbread

The Salted Caramel macaron is a “must-have”, no matter who you ask. The crispy, airy macaron shell balances out the thick, sweetness of the caramel so you won’t feel overwhelmed by the intense flavour. On the opposite side of the spectrum, Rose Petal is light and floral; Gingerbread sits in between, a vibrant, festive flavour that is only available seasonally.

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