ABOUT OUR MACARONS
Our macarons have a crisp outer shell that gives way to soft almond meringue on the inside. Our filling is made of the highest quality ingredients to ensure you taste the full macaron flavour in every bite. The majority of our fillings are based on a chocolate ganache using couverture Belgian chocolate. Most of our fruit fillings are made from real fruit puree so the flavour of the fruit shines through. We also use a smooth and luxurious buttercream for a selection of our other macarons. We take pride in the development of our own recipes and use techniques and processes learned in Paris to create the ideal macaron.
Allergy and dietary considerations:
Our macarons contain almonds and may have come in contact with other nuts.
The majority of our macarons do not contain gluten but may have come into contact with other wheat products. Flavours marked with an * are not gluten-free.
For optimal taste, our macarons should be kept refrigerated and consumed within four days of purchase. Remove from the refrigerator approximately thirty minutes prior to serving.
ABOUT OUR HEAD PASTRY CHEF
Sophon Chhin is the owner and head pastry chef at S Squared Pâtisserie. In February of 2016, he left his full-time job as a pharmacist to pursue his passion for food and find a new outlet for his natural creativity. Sophon has formally trained at the well-known Ecole Gastronomique Bellouet Conseil in Paris, France. He has also interned at several Pierre Hermé pâtisseries. During his time in Paris, Sophon visited many pâtisseries to experience their atmosphere and sample true Parisian desserts to develop a point of reference. After returning home, he is ready to embrace this opportunity and bring an authentic Parisian pâtisserie to Winnipeg. Sophon is committed to finding a retail location for his pâtisserie and is looking forward to serving high quality desserts to Winnipeggers with the goal of making people happy through food.
Click here to read the most recent article about his journey so far
Click here to read another article.