To the Mac Lab!

There’s something so romantic about macarons. Maybe it’s the charming color scheme or maybe it’s every dreamy bite of meringue. One thing is certain, we’re falling head over heels for the newest West Town jaunt, Bon Macaron. We’re not the only ones enchanted by the little French pastry, Bon Macaron owner Catherine Cooper has been obsessed since she started making them in culinary school at Ecole Ferrandi Paris. She’s the real deal, folks. Right in time for Valentine’s day, Catherine is telling us about the greatest result of adoration: imitation. “The history of the macaron is part of the charm for me,” says Catherine. “The beautiful colors and flavors, history and skill involved. It takes hard work, determination and practice.” Catherine opened her shop in 2013 and knew she wanted to recreate the European macaron stateside. Traditionally macarons are gluten free—made with almond meal and no flour. Due to demand, Catherine runs a strict gluten free kicthen, one of the only ones in the city.