BKLYN MACS

I didn’t start out planning to teach French macarons—I started by trying (and failing) to make them myself.Like most people, my first attempts were cracked, hollow, inconsistent, and frustrating. French macarons are notoriously unforgiving, and at the beginning I couldn’t understand why the same recipe would work one day and fail the next. That challenge is actually what pulled me in. I became obsessed with understanding the why behind every step: ingredients, humidity, technique, temperature, timing.That curiosity eventually turned into a craft—and then into a business.In 2018, my husband and I founded BKLYN MACS, a Brooklyn-based dessert brand focused on modern French macarons made at scale, without sacrificing quality. What began as small batches grew into a full commercial operation. Today, we produce thousands of macarons weekly out of a professional kitchen in a historic Brooklyn building and supply retail customers, corporate clients, fashion events, and major brands across NYC.Along the way, I realized something important:Most macaron classes don’t teach people how macarons actually work—they teach people how to follow a recipe.That’s why I love teaching.I don’t just show students what to do—I explain why things happen, how to troubleshoot, and how to get consistent results in real kitchens, not just ideal conditions. I teach the same methods we use professionally: how to control variables, scale recipes, avoid common mistakes, and build confidence instead of fear around macarons.What most people don’t know about macarons is that they’re less about perfection and more about understanding systems. Once you understand the science and structure behind them, they stop being intimidating—and start being fun.Over the years, I’ve:Produced tens of thousands of macarons in a commercial settingWorked with corporate clients, media companies, and high-profile eventsDeveloped dozens of original flavors and formats (including macaron ice cream sandwiches and printed macarons)Built repeatable systems that allow consistency at scaleWhile I don’t come from a traditional culinary school background, my expertise comes from real-world production, problem-solving, and teaching through experience. Everything I share is practical, tested, and based on what actually works—not theory.My goal as an instructor is simple:I want you to leave feeling confident, empowered, and capable of making macarons on your own—whether that’s at home, for friends, or as the start of something bigger.If you’ve ever felt intimidated by macarons, I promise: you’re not bad at them—you just haven’t been taught the right way yet.