Interview – Nikki from Frandie Macaron

What got you interested in Macarons?

I started with cake decoration about 8 years ago, and then decided to learn more patisserie and went to the Ashburton Cookery School to get a diploma in professional patisserie. I found then that my favourite items were macarons, and tempering and moulding chocolates. I took over Frandie Macaron last year, and hope to soon add moulded chocolates and truffles to the selection of products, as well as many more chocolatey flavours of macarons and fillings!

How was your first attempt at making Macarons?

My first attempt was a disaster back in 2014, but this was before I really knew what they even were. I really overmixed it and ended up with a baking sheet with one massive splodge of macaron mix spread over it from edge to edge. Needless to say, I baked it anyway and snacked on it, but didn’t even attempt to make a filling and finish it properly.

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How and from where do you source your ingredients?

I try to stay as local as possible, most of my ingredients are from Forest Produce who get it all from around Devon, using the best quality possible of everything. Chocolate is also from them, I tend to use Callebaut for most of my recipes, and Vahlrona cocoa powder.

Anything you are particularly proud of about your products?

The salted caramel macaron, lemon meringue macaron, and the salted caramel Gloop! sauce all have Great Taste Awards from recent years. I have also had some great fun in recent months coming up with new chocolate flavours using both white chocolate and dark chocolate.

What’s your best-selling product?

Salted Caramel Macarons, Salted Caramel Gloop! and Chocolate Fudge Gloop!

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What achievement are you most proud of?

My Diploma from Ashburton Cookery school, and taking over Frandie Macaron and continuing the business alone as a sole trader!

What are your ambitions for the future?

I plan on adding a few new products to the business. I am also looking into other jobs within the food industry that I may be able to do alongside the business.

What’s your mission statement?

Keep Calm and Macaron! I pride myself on providing the world around me with perfect little round macarons filled with pure joy and love! Happiness makes the world go round, and sweet treats are one of the leading causes of the ever contagious smile! Frandie macarons are also much bigger than the standard macaron size, which is what makes them that little bit more special.

What’s your favourite type of chocolate?

All of them!!! Probably has to be between the Callebaut Gold, and Valrhona dark chocolate range.

 

You will be able to buy from Frandie Macaron at the Exeter Chocolate Festival. If you can’t wait until then to get your hands on some, you can buy them by clicking here.

Interview – Samuel Brook

What got you interested in chocolate?fullsizeoutput_d24

I’ve always had an affinity for pastry work and chocolate, whether it’s been making things with it, cooking or eating. As my career has developed and I have learnt more about chocolate, the different types there are and the different flavour profiles that they have, my appreciation and enjoyment for chocolate work has only increased.

When did you first make chocolate?

I have not made bean to bar chocolate yet. But making individual handmade chocolates with different and intricate designs is fast becoming one of my favourite things. The phrase I hear most often is ‘they look like marbles or shells’ or ‘they look too good to eat’.

How was your first attempt at making chocolate? 

The first attempt went well, but then it’s easy when someone is teaching and helping you. Since then it has taken a lot of practice to get to the stage where I’m happy with the way that my chocolates look and taste.

CW0fbgO4Sl2EDh748hyULAHow and from where do you source your ingredients?

I use Valrhona chocolate, because there is no comparison. There are so many different types and flavour profiles, which then offers me so many options when it comes to making chocolate and truffles. Matching the chocolate to the correct flavour enhances the end result which makes the chocolate more enjoyable.

What achievement are you most proud of?

People’s reaction when they taste some of my patisseries is something to be really proud of and happy with, and is without doubt the most rewarding part of my job. Achieving 2AA rosettes with my first review when I was in my first head chef job. I am yet to put forward my chocolates or patisseries for any awards.

What’s your best-selling product?

Chocolates and Macarons – gift boxes and wedding favours

What are your ambitions for the future?fullsizeoutput_d62

My goal is to open a patisserie shop, a real French style patisserie. Hopefully in Exeter, where I would serve brunch, afternoon tea and sell chocolates, macarons, patisseries and if the time allows, real viennoiserie, made and baked everyday.

What’s your favourite type of chocolate?

Valrhona Bahibe 46%. It is a milk chocolate with a slightly increased amount of cocoa and it has a brilliant balance between the two profile of milk and dark. It is also the chocolate that I use for Millionaire’s Shortbread, which is the reason I am where I am and where my career began.

You can find out more about Samuel and his business ‘Pretty Little Pastries’ here.