Throughout my career, I've always been that girl.
Every office has one: a person so caught up in cupcakes, so beset with buttercream, that they arrive almost every Monday with a new confection in tow. With the pop of a tupperware lid, I would introduce my latest baking endeavor. Sometimes it was a batch of tried and true butterscotch white chocolate cookies; other times it was hand pies or lemon bars. Even my questionable attempts at Banoffee pie or chocolate coconut cake were met with appreciation, and the joy that I felt watching people enjoy something that I made was a feeling I savored.
A feeling that never went away.
After ten years of baking after business hours, I decided to start Sugarette City, a one-woman macaron operation. My obsession with macarons began during a honeymoon in Montmartre and stretched into our modest Lynnwood kitchen. After perfecting a cookie recipe, I worked to find flavors and fillings that would generate the same warm and fuzzy feeling of sweets past. I looked for local ingredients to fold into ganache or whip into egg whites. I experimented with spices and textures. After a while, I could look at almost anything and imagine a macaron, and that sprinkle of an idea became Sugarette City.