Thierry Atlan has quickly been recognized as one of the best macaron-makers for bringing the highest-quality of French Macarons to the United States. By using special techniques, quality, and dedication at the center of everything, each macaron that Thierry Atlan provides is sure to offer the best taste and quality.
Thierry Atlan is one of the very few confectioners that makes its own almond flour daily, only using carefully selected almonds from California! All ganaches and jams are also homemade and directly based on Thierry’s recipes which focus on a combination of American flavors and French classics. This process helps us ensure the best taste and quality in each of our macarons.
Being a Best Craftsman of France Chocolatier, Thierry Atlan has spent a lot of time learning and expanding on his knowledge on chocolate over the years.
Once he arrived to the United States, his goal was to adapt bold, new flavors to the American market, without sacrificing the quality of what was being made.
When trying a chocolate bonbon, almond cluster, bark, or bar from Thierry Atlan, know that each ingredient has been carefully chosen and paired together for the best taste and enjoyment!
Meet The Chef
Thierry Atlan, Meilleur Ouvrier de France Chocolatier,
is based in New Jersey and is currently the only Meilleur Ouvrier de France Chocolatier in the United States! Having worked throughout the world, and with over 30 years of experience, Thierry Atlan adapts everything he has learned into each recipe, to showcase different cultural tastes and elevated ingredients.
His goal is to bring taste and quality that is unlike any other to each of his chocolate and macaron recipes. To achieve this perfect balance of taste and texture, every confection has been elaborated over time and is constantly reinvented. Each recipe has ingredients that are meticulously chosen as well!
Follow us on Instagram