06/24/2026
ℹ️ Just a short info post here real quick.
♥️ I absolutely love making my macarons and they are really such a perfect canvas for so many fun flavor combinations. What I love even more is just baking and cooking in general!
🥐🥯 I am currently practicing making pastry dough to make all kinds of different pastries and eventually want to start learning croissants, brioche and other fun baked treats.
The reason for expanding my repertoire and offerings? (Besides for the love of it, of course)
⬇️⬇️⬇️ The price of almond flour has more than doubled this year.
💰 Almond flour has always sat around $8-$11 since I’ve started working with macarons years ago. This year the price has skyrocketed to around to $25 since February and hasnt budged since. It was already an expensive choice vs regular flour that you would use for cookies/cakes etc.
📖📘 I know there are many reasons for this price increase, but I am just a simple home baker and all of that is out of my control. But what is in my control is that I can read through all my cookbooks, find ideas, learn new techniques and bring a wider offering of baked goods to offer!
I will still offer my macarons, but it is part of the reason for the limited slots for pre-order.
🥚 The egg price increase subsided so I am hoping the almond flour will go back down to normal at some point, but for now, I will be baking a lot of bread 😋😂
Thank you so much for everybody’s continued support and I hope everybody has an amazing day. ♥️