Macaron (pronounced: ma-kah-rhon) is a dainty French cream-filled sandwich cookie which, made of fresh ground almonds, egg whites, icing sugar & granulated sugar. Their colourful thin outer shell is complemented by their delicate center and luscious filling of butter cream, ganache or jam. From traditional flavours of vanilla to champagne, fig to apple and new age flavours of Orange blossom and passion fruit, each macaron is hand-crafted and will fill your soul with warm, fuzzy happiness in each bite A light sweet treat that makes a charming hostess and a perfect end to any meal… Traditional French Macaron available in a myriad of flavours from vanilla to champagne, fig to apple. Crispy yet so tender to the palate, each macaron is made by hand to utter perfection. Satisfying as a light sweet treat, macarons make a charming hostess gift and are a perfect end to any meal.
History of the Macaron
Macron, meaning “fine dough ” was introduced in Italy by the chef of Catherine de Medici in 1533 during her marriage to the Duc d‘Orleans who was later crowned the king of France in 1547 as Henry II. France has many fables surrounding this delicate treat. History has it that in Saint-Jean-de-Luz the macaron of Chef Adam found its place on the menu of Louis XIV and Marie-Therese in 1660. Another interesting story is that the macaron saved the granddaughter of Catherine de Medici from starvation in Nancy Initially, macarons were simple cookies made of almond powder, sugar and egg-whites. At the turn of the 20th century, Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue Royale in Paris), stumbled upon the idea of filling two cookies with “chocolate ganache” and sticking them together to make the double-decker macaron as we know today… Macarons have since then gained world-wide popularity and till now remains the best-selling cookie…
Pronounced as (a-man-de), Amandé in French means Almond, the main ingredient of the macaron. As a Patisserie (pa–tis–se–rie) that stays true to the original textures of the macaron we call ourselves the “Amandé patisserie”
Venkatesh Raghu hails from a family with generations of FMCG experience. These 75 years of legacy inspired him to graduate in Business Management. After the undergraduate degree in Bangalore University, he went on to do his Masters of Business Management (MBA) from UTS, Sydney Australia but his interest in practical exposure to the International market could not keep him in the classroom for too long. He went on to gain experience by working for over four years in various companies in Sydney. During this time he has held a variety of junior to senior leadership positions including the role of Marketing Manager for Aussiepay. Venkatesh moved back to Bangalore to take on the role of Marketing Manager in Sterling Developers until the entrepreneurial heritage in him soon took over.
Executive Chef & Co-Owner
From an early age, Prasanth Shadakshari developed his passion for creative cooking. Shrugging off the weight of his family business of 70 years, Prasanth decided to pursue his culinary dream by first graduating in Hotel Management from the Christ College in Bangalore and then obtaining his Grand Diploma from Le Cordon Bleu, Sydney Australia. While his initial dream was to specialize in French cuisine, he soon fell in love with Patisserie and specialized in the art of making pastries. After working in some of the best restaurants in Sydney like the Sydney Cove Oyster Bar, Chef Prasanth Shadakshari relocated back to India. After successful stints at Restaurants like “Graze at Vivanta by Taj”, He has now partnered to create Amandè Patisserie which showcases his love for French Patisserie.