New Flickr Group: I Love Sucré

I Love Sucré Flickr Pool

Do you love Sucré? We kept hearing from some of our most dedicated artisan chocolate connoisseurs that they wanted a place to post their Sucré photos for all to see and so we’re really excited to announce the launch of the Sucré flickr pool called, appropriately enough, “I Love Sucré.”

Post, tag or add your favorite photos to the Sucré flickr pool and connect with others who love Sucré  as much as you! In the coming months we’ll be creating fun contest and more ways for you to connect with Sucré . If you have any ideas for us, please leave them in the comments.

If you’ve never been part of a Flickr pool or even really used Flickr before, you’re in for a treat (sorry we couldn’t resist)! Flickr is THE go-to place for storing and sharing photography online. It’s a place to find and meet friends who love the same things as you, and that can be from travel or favorite colors or in our case food. We know food bloggers are a dedicated bunch. We also love the gorgeous yummy photos posted of food and chocolate so we wanted to combine the two and find like-minds on Flickr.

We hope you’ll join us!

We’re changing some things up on the website in the coming weeks, including making this blog easier to fine and easier to engage with YOU. As we incorporate more ways to connect with you online, let us know if you have suggestions.

Team Sucré

The Sucré Bunnies are Back!

A day in the life of a Sucre Bunny, pt. 1 from Sucre – Founder – Joel Dondis on Vimeo.

Experience a day in the Life of a Sucré Bunny as these two bounce around the streets of New Orleans to find the most delicious Easter chocolates and confections.

You can shop the Sucré website (or come visit our Magazine Street or Lakeside shops) to get your Easter candy! From milk chocolate bunnies, dark chocolate peanut butter eggs, chocolate caramel bunny collections, french macarons, and seasonal marshmallows make up the perfect collection for Easter goodies to fill any basket!


Macarons For The Masses?

Sucre MacaroonsHas the macaron gone to the masses? And is it okay if it has?

We here at Sucré are self-aware in our obsession with the delicate French cookie. We have the countless battle scars used to perfect our recipe and become one of the best macarons in the country.  Yet, we were quite surprised this week to see the debate hit the Wall St. Journal blogs where an article went up discussing how McDonald’s in France is now serving an every-man and scaled-down version of the cookie in its McCafés (backed by ads showing two hands holding the tiny treat like a hamburger)! The manufacturers are world-renowned and legendary French cookie makers and distributors Ladurée and Pierre Hermé. If the macaron was once the “Tiffany’s” of cookies, what does it mean to have it available to all? (And heads up to Yum Sugar quoted in the article. Thanks for naming us a “February to try” item!)

A history of the macaron:

The name of the cookie comes from an Italian word meaning paste, maccarone. While origins are uncertain, some culinary historians claim that macarons can be traced to an Italian monastery. The monks came to France in 1533, joined by the pastry chefs of Catherine de Medici, wife of King Henri II. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaron cookies, and thus became known as the “Macaron Sisters.”

Here at Sucré we say “the more the merrier”. Hey, if McDonald’s wants to serve macarons go for it! Macaroon (English spelling) or macaron (French spelling) we feel it’s about introducing new flavors and treats to our customers and you decide. We get that “for centuries” things were done one way, but that’s not today. Here in New Orleans and in our soon-to-be-opened stores in other cities, we want to appreciate the past while embracing the new. We work hard every day to bring you the best quality ingredients in packages you can afford to take a bite out of and say, “I’m worth it.”

We figure the macaron is a good place to start.