Let’s get one thing out of the way: a macaron is not a macaroon. A macaroon is a not a macaron. However, even Alexandre Lui-Van-Sheng, founder of Maison Saint Honoré, got it wrong at first.
Hailing from the French region of Reunion Island, Lui-Van-Sheng first began making and selling macarons at a farmers market in 2011. In the first week, he sold 100, but after Adriano Zumbo made them famous on Masterchef, his stall sold out during its second week.
Unfortunately, rapid expansion forced Lui-Van-Sheng to shut up shop, but he reopened in November 2016 as a macaron and cake factory in an old winery. Maison Saint Honoré bakes an average of 8000 to 9000 macarons a week.
Almost everything at is handmade. The macarons, the pastries, the bread and possibly the creamiest ice-cream in Perth (tip: order the macaron ice-cream sandwich). The only bought item is the salted caramel that comes from the north of France.
The all-day brunch menu satisfies on both sweet and savoury levels. There’s a selection of crepes and croissants and more substantial dishes such as eggs cocotte with Camembert or chorizo and tartines.
You won’t need sugar in your coffee here. Small batch roaster, Precision Coffee, supplies a custom blend that is matched to the sweetness of the macarons.
On Fridays and Saturdays, the store stays open for the evening so customers can enjoy crepes, macarons and charcuterie alongside champagne and Swan Valley and French wines.
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