Since she opened Little Oven last week, chef-owner Anna-Marie Farrier has spent a lot of time explaining to passersby why she doesn’t do cupcakes. But she doesn’t mind describing the virtues of French macarons, which she’s been selling online under the Little Oven moniker since late 2009. Not only does Farrier use “more chocolate and less buttercream and jam” than is common in Paris, the ICE- and Escoffier-trained chef works with top-tier ingredients — Valhrona chocolate, California almond flour — to create a rotating selection of flavors like caramel fleur de sel (her best-selling variety), Earl Grey, pistachio, and dairy-free passion fruit and kumquat.
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