Essence Macaron Press: Best Macarons

Sunset Magazine

In the "The West at its best" section of Sunset Magazine's May 2009 issue, "What's on our food radar" - The New Desert Craze: Macarons highlighted a number of macarons, including Macaron's from Essence Bakery Cafe, saying "...but our favorite is still the classic French Chocolate".

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AZ Magazine

In the "Buzz" section of AZ Magazine's April 2009, "Frilly, frothy Easter party fun" featured Essence Bakery Cafe's Macarons, saying "...The prettiest springtime party favors we could imagine: macarons from Essence Bakery Cafe in Tempe".

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12 May 2009 - Press Release

Essence Macaron is pleased to announce the launch of their newly designed website EssenceMacaron.com.

The Macaron is a traditional French pastry made of fresh egg whites, finely ground almonds, powdered sugar and sugar. Macarons are gluten free, and are not made with any flour or preservatives. Essence Macaron uses only the finest of these ingredients to make gourmet French Macaroons by hand each day.

Perfect for weddings, corporate gifts, showers, parties, holiday celebrations, Passover, special events and more, these round meringue-like domes have a flat base, making them perfect for stacking and creating the most unique presentations.

"If you've ever eaten a macaron, you know that this elegant Parisian sandwich cookie is a thousand times better than mere words can explain," said Gilles Combes, co-founder of Essence Macaron.

Read the entire press release about the launch of the new Essence Macaron Website here.

Phoenix Magazine

In the October 2007 "Best New Restaurants" issue of Phoenix Magazine on Essence Bakery the author writes:. "...and the other-worldly macaron (on the cover), an intensely chocolate sandwich cookie that proves once and for all why the French rule the culinary roost. Polish off this Platonic ideal of the sandwich cookie and you've gotten to the very essence of Essence."

Another article written about the Pumpkin Spice Macaron can be found here.

Departures Magazine
December 2008

"Though based in Tempe, Arizona, Theodosopoulos learned the technique of making macarons at Lenôtre in Paris. Her fillings are intense and lavishly piped. The caramel is like the best French custard."

Food writer Charlotte Druckman evaluated macarons from 29 of the world’s most popular purveyors in New York, Brooklyn, San Francisco, Los Angeles, Chicago, Dallas, New Orleans, New Hampshire, London and Paris, putting together a “baker’s dozen” of her favorites. In a footnote, she added that she would “forego the entire box in exchange for one hefty caramel macaron from Essence Bakery Café in Tempe, Arizona.”