Foods from Macarons et Madeleines
Comments
2016 May 20
The Paris-Brest ($7) is a wonder to behold. A torus of light choux pastry, filled with a swirled pipe of the most heavenly praliné cream imaginable. It made me very happy!
An expensive pastry but worth every penny. Maybe twice the price of fancy pastries at other shops and it's easily twice the quality too. Also, this is quite large... it could be shared between two people. Chances are, you'll then want to share a second one. :)
An expensive pastry but worth every penny. Maybe twice the price of fancy pastries at other shops and it's easily twice the quality too. Also, this is quite large... it could be shared between two people. Chances are, you'll then want to share a second one. :)
2015 Jun 27
re: charging for a box.
It's always seemed to me that this is a shop to buy a couple of things to eat on the run.
I think it's fine that they have a surcharge for a box, as long as the customer has the choice (maybe there should be a sign up, but few people read signage).
$20 at a specialty food shop is not 'a lot' of $$ these days (e.g. if you were to order cookies for 100 and got charged for a bunch of boxes, I would think that was nickel-and-diming).
If you like the establishment, please cut them some slack, as I'm sure they are not making a profit on the boxes
It's always seemed to me that this is a shop to buy a couple of things to eat on the run.
I think it's fine that they have a surcharge for a box, as long as the customer has the choice (maybe there should be a sign up, but few people read signage).
$20 at a specialty food shop is not 'a lot' of $$ these days (e.g. if you were to order cookies for 100 and got charged for a bunch of boxes, I would think that was nickel-and-diming).
If you like the establishment, please cut them some slack, as I'm sure they are not making a profit on the boxes
2015 Jun 27
My wife was working near their new location recently so she had several opportunities to sample the latest offerings. She commented that the almond croissant is spectacular, but (similarly to what FoodTravel and hipfunkyfun said) the regular croissants are overbaked (and very small). We've recently also seen overly dark and dryish pastries at Bread By Us (snails) and at Art-Is-In (almond croissants). What gives?
On the last day of her job before summer vacation, my wife wanted to bring a treat to her coworkers. She ordered 8 assorted pastries. They started to put them all into a paper bag. Not wanting them to be squished under their own weight before presenting them to her coworkers, my wife asked if they could be put into a box instead. Yes, but at a charge of $1. So even when you're spending more than $20 on pastries to go, you may have to pay extra to ensure the product isn't damaged. Not cool customer service, but rather authentically European. ;-)
On the last day of her job before summer vacation, my wife wanted to bring a treat to her coworkers. She ordered 8 assorted pastries. They started to put them all into a paper bag. Not wanting them to be squished under their own weight before presenting them to her coworkers, my wife asked if they could be put into a box instead. Yes, but at a charge of $1. So even when you're spending more than $20 on pastries to go, you may have to pay extra to ensure the product isn't damaged. Not cool customer service, but rather authentically European. ;-)
2013 Sep 2
I have been coming here every week ever since I found out how close this was to Tunney's Pasture. My usual order is three macarons (one of each flavour) and a pastry.
Stephan's macarons are usually very good. On those days where I don't like the macaron, I find that it's due to my personal preference regarding flavour more than anything else. In the past two months, my favourite macaron flavours have been the white chocolate with balsamic vingear (first taste is chocolate, second taste is the vinegar and then the two flavours merge into something quite unexpected), dark chocolate with black currant and blueberry. A basic rule of thumb for me is that any of his macarons with chocolate is bound to be good.
However, I am always impressed by his pastries. To put it simply, they are delicious. My current favourites are his apple turnover and his cannele bordelais. The pastry portion of the apple turnover is buttery goodness and the apple puree filling is complemented with slices of apple. It is harder for me to describe why I like his cannele so much. I think it has to do with the caramelized exterior and the soft interior which has a hint of vanilla.
But more than anything else, I come here because of Stephan. He is a very interesting person to talk to and we have had some great conversations that have led us far away from the realm of food.
It's unfortunate that this place is strictly take-out. The ambiance of the place is wonderful and I would love to be able to sit down at a table with coffee or tea would be great. But this is impossible due to the small space and zoning restriction. And really, it's a very small gripe.
Right now, the place is closed as he is on vacation but I'll drop in when they're open again.
Stephan's macarons are usually very good. On those days where I don't like the macaron, I find that it's due to my personal preference regarding flavour more than anything else. In the past two months, my favourite macaron flavours have been the white chocolate with balsamic vingear (first taste is chocolate, second taste is the vinegar and then the two flavours merge into something quite unexpected), dark chocolate with black currant and blueberry. A basic rule of thumb for me is that any of his macarons with chocolate is bound to be good.
However, I am always impressed by his pastries. To put it simply, they are delicious. My current favourites are his apple turnover and his cannele bordelais. The pastry portion of the apple turnover is buttery goodness and the apple puree filling is complemented with slices of apple. It is harder for me to describe why I like his cannele so much. I think it has to do with the caramelized exterior and the soft interior which has a hint of vanilla.
But more than anything else, I come here because of Stephan. He is a very interesting person to talk to and we have had some great conversations that have led us far away from the realm of food.
It's unfortunate that this place is strictly take-out. The ambiance of the place is wonderful and I would love to be able to sit down at a table with coffee or tea would be great. But this is impossible due to the small space and zoning restriction. And really, it's a very small gripe.
Right now, the place is closed as he is on vacation but I'll drop in when they're open again.
2013 Jul 27
I went today hoping to find some delicious macarons. I did find them. However, I also found myself a very rude lady behind the counter. The tone, and attitude of the sales person was enough for me to choose not to buy the product. This is so unfortunate as the product did look fantastic. Just a comment to let the establishment know, customer service can make or break a business.
2013 Jun 13
I can't say enough good things about this place...I've been going for just over a year now and what I've noticed is that the quality is getting better. Had the cannele bordelais, a pain au chocolat and 3 macarons and they were all very well executed which says something as these are probably 3 of the more difficult viennoiseries to execute in the french pastry world.
I have tried macarons at other places and they just weren't that well executed (hollow/hard/dry shells, separated filling) but Stephan's are always on...moist chewy interior with some amazing filling combinations...perfect.
As for the cannele, I'm not sure I've seen another place in Ottawa do them. They are very technical and take some real skill. What I had today was great. Nice dark brown crust with a just sweet enough moist interior.
And the croissants are perfect for me...flaky with great layers, moist and buttery.
This is definitely one of my favourite places in Ottawa.
I have tried macarons at other places and they just weren't that well executed (hollow/hard/dry shells, separated filling) but Stephan's are always on...moist chewy interior with some amazing filling combinations...perfect.
As for the cannele, I'm not sure I've seen another place in Ottawa do them. They are very technical and take some real skill. What I had today was great. Nice dark brown crust with a just sweet enough moist interior.
And the croissants are perfect for me...flaky with great layers, moist and buttery.
This is definitely one of my favourite places in Ottawa.
Older
2012 May 23
Based on one visit, I think this Croissant might deserve the crown of Ottawa's best croissant... very slightly edging out Art Is In Bakery and Bread & Sons Bakery. In fact, I'd describe it as kind of a cross between those two and the heavier The French Baker offering. Highly recommended!
2013 Jun 17
I picked up a few pastries on Sunday morning for Father's Day brunch. As usual, everything was top-notch.
Clockwise from top left of the photo: Kouign-Amann, Madeleine, Canelé, macarons: balsamic white chocolate, coconut something, basil and lime.
The madeleine and the canelé were the best I've had. The balsamic white chocolate macaron was amazing (the light tang of balsamic made it taste like good cheesecake!) while the other two were less to my taste. My taste in macarons is boring though -- favourites are always hazelnut and pistachio. :)
This post is really about the Kouign-Amann. It is only available on weekends and it costs $8. But wow, this is like the envied love child of a torrid romance between an eager croissant and a coquettishly coy sticky bun! I was told to heat it in a 350F oven "until it smells really good" (turned out to be about 10 minutes). This crisps it a little and melts the butter throughout. I shared this one amongst 4 people but I am easily able to imagine sitting down with a good coffee and devouring the entire thing as a meal, bite by sinful, enchanting bite. My new favourite pastry.
BTW, to pronounce it, just think of a cross-dressing Jamaican: "Queen Ya Man" :D
Clockwise from top left of the photo: Kouign-Amann, Madeleine, Canelé, macarons: balsamic white chocolate, coconut something, basil and lime.
The madeleine and the canelé were the best I've had. The balsamic white chocolate macaron was amazing (the light tang of balsamic made it taste like good cheesecake!) while the other two were less to my taste. My taste in macarons is boring though -- favourites are always hazelnut and pistachio. :)
This post is really about the Kouign-Amann. It is only available on weekends and it costs $8. But wow, this is like the envied love child of a torrid romance between an eager croissant and a coquettishly coy sticky bun! I was told to heat it in a 350F oven "until it smells really good" (turned out to be about 10 minutes). This crisps it a little and melts the butter throughout. I shared this one amongst 4 people but I am easily able to imagine sitting down with a good coffee and devouring the entire thing as a meal, bite by sinful, enchanting bite. My new favourite pastry.
BTW, to pronounce it, just think of a cross-dressing Jamaican: "Queen Ya Man" :D
2014 Aug 27
Update...
I stopped by there this afternoon and they have NOT yet opened, so I do not know what New User 5965's rant was about. There were two people in the place, both workmen. I did ask if they knew it would be opening and they said they had no idea. I also wonder if the person New User was speaking to was actually the owner or one of the workers. Oh, and by the way, since they have not yet opened, there was, not surprisingly, nary a macaron or any other edible is sight.
I stopped by there this afternoon and they have NOT yet opened, so I do not know what New User 5965's rant was about. There were two people in the place, both workmen. I did ask if they knew it would be opening and they said they had no idea. I also wonder if the person New User was speaking to was actually the owner or one of the workers. Oh, and by the way, since they have not yet opened, there was, not surprisingly, nary a macaron or any other edible is sight.
2014 Aug 26
New User 5965,
I had not realized that they had opened. I will say that "the baker" as you call him, has always been very pleasant to deal with and will go out of his way to accommodate special requests. I find your experience completely the opposite of what I and I daresay many others, have experienced. I also see that it is your first post and look forward to reading about your more positive reviews.
I had not realized that they had opened. I will say that "the baker" as you call him, has always been very pleasant to deal with and will go out of his way to accommodate special requests. I find your experience completely the opposite of what I and I daresay many others, have experienced. I also see that it is your first post and look forward to reading about your more positive reviews.
2013 Jan 12
After reading the WooKstah's review, I decided to try some macarons and bread.
This place is home based business, so it looks like someone's private house, but just open the door and get inside!
Maple Walnut (brown), Chai Tea w RaisinGreen), and Raspberry w Mint Chocolate(red).
It is easy to make macaron shells which look perfect from the outside, but I know it is very difficult to make macaron shells without hollow air bubbles inside.
All three macaron shells were perfect. Outside is shiny egg shell and inside is moist, dense and chewy. My favourite is Maple walnut most simple one, you can taste almond very well. Chai macaron tasted like nothing but real chai tea, raspberry one is sweet and sour raspberry with bitter ganache with hint of mint.
$1.75 per macaron is very reasonable for this quality.
This place is home based business, so it looks like someone's private house, but just open the door and get inside!
Maple Walnut (brown), Chai Tea w RaisinGreen), and Raspberry w Mint Chocolate(red).
It is easy to make macaron shells which look perfect from the outside, but I know it is very difficult to make macaron shells without hollow air bubbles inside.
All three macaron shells were perfect. Outside is shiny egg shell and inside is moist, dense and chewy. My favourite is Maple walnut most simple one, you can taste almond very well. Chai macaron tasted like nothing but real chai tea, raspberry one is sweet and sour raspberry with bitter ganache with hint of mint.
$1.75 per macaron is very reasonable for this quality.
2012 Feb 16
It's funny that so many of the previous reviews also mention that it was M&M that first turned them towards the possibility of macarons being so delicious; that was exactly the case for me as well. My first macarons (not by M&M) were had at a charity event at the Museum of Civilization which confirmed my suspicious - they looked like plastic and tasted quite similar to plastic :P I then had some while I was in France, and they were definitely better, but I wasn't converted. Then, earlier this year I had Stephan's lavendar and vanilla macarons and I was blown away! They were incredible! I have since had I few flavours of macarons that I didn't enjoy as much (ie. rosewater) but I've also discovered their canelles and madeleines which I have to get whenever I'm in the store.
I'll admit, I've now developed an incredible biased towards Stephan's bakery because (a) most of everything I've tried has been delicious and (b) Stephan and his wife are just so friendly and undeniably likeable. I realize this is a food reviewing site, but sometimes you have to agree that the service itself makes a huge difference! Macarons and madeleines is truly a hidden gem in Ottawa :)
I'll admit, I've now developed an incredible biased towards Stephan's bakery because (a) most of everything I've tried has been delicious and (b) Stephan and his wife are just so friendly and undeniably likeable. I realize this is a food reviewing site, but sometimes you have to agree that the service itself makes a huge difference! Macarons and madeleines is truly a hidden gem in Ottawa :)
2011 Oct 31
Tried the macarons last week, on Saturday. Got 2-3 flavours, one of which was vanilla, which I tried, and loved. Never a big fan before of macarons, but these were great.
Oddly enough, the owners, who are very nice and proud of their establishments (as they should be, a beautiful shop on the main floor of what appears to be an old brick house, nice granite counters, wood cabinets, etc), they talked to us about all their creations, except madeleines. Perhaps they had run out.
Anyway, we got about 10 macarons and 2 almond croissants, which were also knockouts. Looking forward to visiting for more treats. Interesting neighbourhood too, nice old houses, and pretty peaceful and cozy once you walk a decent distance from Albert.
Oddly enough, the owners, who are very nice and proud of their establishments (as they should be, a beautiful shop on the main floor of what appears to be an old brick house, nice granite counters, wood cabinets, etc), they talked to us about all their creations, except madeleines. Perhaps they had run out.
Anyway, we got about 10 macarons and 2 almond croissants, which were also knockouts. Looking forward to visiting for more treats. Interesting neighbourhood too, nice old houses, and pretty peaceful and cozy once you walk a decent distance from Albert.
2013 Jun 3
We like to chat each other up when I'm there on the weekends to pick up some chocolatines and/or croissants and/or almond croissants and/or etc.
I brought him a couple of bottles of MY vanilla as a gift one time, not realizing that he makes and sells his own! Faux pas. Anyway, he accepted the gift and complimented me on mine some time later. Such a classy guy. I love him to pieces.
I haven't tried theirs, but his list of ingredients is similar to mine, so only the highest quality.
I brought him a couple of bottles of MY vanilla as a gift one time, not realizing that he makes and sells his own! Faux pas. Anyway, he accepted the gift and complimented me on mine some time later. Such a classy guy. I love him to pieces.
I haven't tried theirs, but his list of ingredients is similar to mine, so only the highest quality.
2014 Oct 26
I went in to Macarons et Madeleines today and picked up a slice of flan. It was delicious--very creamy, tender, rich custard with the crunch of vanilla seeds. Even the crust that was touching the custard was good. I was advised to eat it cold or warm but not room temperature. I chose cold, with a cup of hot tea and it was perfection. Too bad I scarfed it all before even thinking of taking a picture!
Ms. Foodie
I will add, though, that I got a "galette des rois" last year, with frangipane filling (almond paste and cream). It was very well made (and I looved the gold crown and paper bag it came with), but I felt it was overbaked.
But most of their other pastries (including the amazing kouign amand) are amazing. Love!