In September at BREAKK, focus on… macarons!

Focus on… macarons!

The macaron is a great specialty of the Kaempff-Kohler house, which brings the pastry workshop to life with every production!

Where does this small, round, soft, fragrant cake, with a slightly cracked surface, made from almond paste and egg white, come from?

Its origin dates back to the Monasteries of Venice in the 14th century, under the name

“maccherone.” It was introduced to France by Catherine de’ Medici in the 16th century. In the 19th century, the first fillings of jams or creams appeared, and in the early 20th century, Ladurée created the “Parisian macaron” as we know it today, with its two colored shells and its melting filling.

This small traditional pastry has always been part of the range of sweet artisanal delights at Kaempff-Kohler.

What’s more, our selection of flavors leaves nothing to be desired – there’s something for every taste, in every color:

Madagascar Vanilla, Syracuse Lemon, Bolivian Coffee, Dacquoise, Grand Cru Chocolate, Pear-Hibiscus, Sicilian Pistachio, Meeker Raspberry, Dominican Republic Passion Fruit, Salted Butter Caramel, Plum and Burgundy Blackcurrant.

Make your choice and let yourself be carried away by the fine pleasures of these small artisanal pastries, signed Kaempff-Kohler. The macaron, the little sweet treat that everyone agrees on, is the product of the month at BREAKK in Kirchberg.

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