Macaron Diaries: Nadege Patisserie

Macaron Diaries: Nadege Patisserie - Candy Coated Culinista

Macaron Diaries: Nadege Patisserie – Candy Coated Culinista

Location: 120 Adelaide Street West (The PATH) – Richmond & Adelaide Centre
Hours: Monday – Friday 7:30 am – 6:30 pm

While walking in the PATH back in 2014 on a lunch break exploring I saw a sign that Nadege Patisserie would be opening a location soon. I said finally as I still hadn’t managed to make it out to their Trinity Bellwoods location in over 3 years. Friday being Macaron Day I decided to celebrate by visiting here. Of all the patisseries giving back a portion of their sales Nadege topped them all by giving 50% of all their macaron sales to the Sick Kids Hospital for Macaron Day.

Today I purchased 12 macarons and also a box of their marshmallows. The flavours I got were: passion fruit milk chocolate, olive oil, Guinness (the last day to catch these from St. Patty’s Day), coconut lime, grapefruit cayenne, banana chocolate, orange zest, bacon maple, camembert, mojito, cotton candy, cappuccino and gin & tonic flavoured marshmallows. Twelve macarons cost $27.50 and the marshmallows were $6.

I found a lot of the fillings tasted the same to me even though the flavours were different. I think the flavours could be bumped up a touch so they could shine more. The grapefruit cayenne was my favourite of them all and I could taste both flavours and there was a slow after kick of the cayenne. The savoury flavours tasted like any other macs and I was expecting a distinct taste of cheese or olive oil which didn’t happen. As for the macarons themselves they had spaces in the shells so they crumbled on the first bite and didn’t retain their structure.

These aren’t in my top three for macarons in the city I think, but I will visit when I am in the area and they have the most selection of macarons on a given day. I am happy to finally have tasted from this patisserie after all this time.

Advertisements

Macaron Diaries – Loblaws Patisserie

Loblaws Patissserie - Candy Coated Culinista

Loblaws Patissserie – Candy Coated Culinista

Happy Macaron Day and the first day of Spring! Today is Macaron day and I had intended to have my 2nd attempt Macaron post up but I just somehow got side tracked with other recipes and holidays (St. Patrick’s Day) C’est la Vie. Macaron Day has been celebrated for the last nine years now, and it was created to get people to try my most favourite treat and also give money to a local charity. In Toronto they are supporting the Red Door Family Shelter and various children related causes like the Sick Kids Hospital. Spread the love to today and get your self a Macaron and support this cause. For more information about Macaron Day T.O. click here.

Place: Loblaws @ Maple Leaf Gardens
Location: 60 Carlton Street, Toronto, Ontario

I was in Loblaws on a search for Anchovy Fillets, for the Roasted Turkey Breast with Olive Salsa Verde I was going to make. As I passed the Patisserie section to my great excitement I saw Macarons and Portuguese Custard Tarts. I was in a rush that day so I decided to come back another day to partake. When I went back there were cases and cases full of cakes, cupcakes, bon bons, tarts and much more. Let me tell you this patisserie takes pride in their product from beginning to end. I placed my order and the patissier gently placed the macarons in a cellophane bag and then transferred them into a paper box, and put a sticker on it with directions. It said its best served 30-45 minutes after removing it from the fridge. She was about to tell me to be careful as these are very delicate and we both said “delicate” at the same time and laughed. I had previously learned how delicate they are from holding them for 3 hours on Quest #2 La Bamboche. There is no safe place in a movie theatre to rest my precious delights without worry so set them on my lap.

I needed to take a picture of all their offerings but was feeling a bit awkward. Then a man to my right was approaching and saying “you to eh”, to which I replied “yes I love these things there my quest” to which he said “they’re all so so yummy and beautiful”. So we both just took our pictures and smiled.

When I tasted these I immediately noticed the difference from the other two macarons I have tasted. The meringue was made very differently; the interior of the shell had air pockets in it. I believe they used the Italian meringue method versus the French meringue method I recently tasted. It tended to crumble more as there was no body to the shell to keep everything together. The fillings were pretty good but the shell made it hard to enjoy my macaron experience.

Loblaws Patissserie Case - Candy Coated Culinista

Loblaws Patissserie Case – Candy Coated Culinista

%d bloggers like this: