About

Less color. More flavor!

Our principles are simple: use only the best ingredients, bake with love, and dance while you do it.

Our Baking Philosophy

You’ll notice a few things make our macarons unique, starting with what goes into them.

Quality Sources

We source exclusively from farmers and producers who treat what they create with the same love and attention that we put into our macarons, then we bring out the best of what each of these ingredients has to offer.

Small Batches

Our flavors are released in small batches that feature seasonal fruits at peak ripeness, single origin chocolates, and eggs so fresh they’re almost still warm. (Seriously, we clean the feathers off the shells ourselves.)

Exquisite Texture

Bite into a macaron and not only will you taste the quality of what’s inside, but you’ll feel the almost indescribable texture we get from doing the baking a little differently than most. Our meringue shells have the signature blown out “feet” that make macarons so recognizable, and at the same time they are full, dense, and far from fragile. Sandwich them around ganache, curd, or jam and the result is cakey, fudgey, and dense, but somehow also light, crisp, and tender.

Minimial Coloring

But wait! What’s with the shells? Aren’t macarons supposed to be brightly colored? When you’re as obsessed with organic, local, and natural ingredients as we are, there isn’t much room for color. We’ve been around the block with beet powder, spirulina, and other natural colorings, but they don’t survive at high oven temperatures and they can change your target flavor profile. If you see any color in your shells, it’s from an ingredient like chocolate or nuts, or it’s trace amounts of high-quality, micro-encapsulated, food grade pigments.

What’s in Your Macarons

Bobby Ganache was founded in Pennsylvania’s Susquehanna River Valley and is now located in the Massachusetts Pioneer Valley, both renowned for their rich agricultural history.

As a result, we can source most of our ingredients, including eggs, cream, butter, seasonal produce, and occasionally meats, from the small organic farms right in our backyard. For our chocolates, vanillas, and almonds, we insist that since they can’t be local to the Northeast, they at least have to be pretty darn special. In other words, we prioritize small, organic, and family-owned farms and producers who treat their products, employees, and the Earth with love and respect.

A selection of our suppliers:

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Head Chef Alan Lusk originally started making macarons out of necessity.

He had sampled the treat in his travels across Europe, but found them few and far between in his native Pennsylvania. In addition to satiating his sweet tooth, perfecting the notoriously technical confection became an inviting challenge, and the endless flavor options served as a limitless outlet for his creativity. And, they also happened to be an excellent way to balance his habit of running hard miles through the mountains of Central PA.

Above all, Bobby Ganache macarons are about spreading love and sharing happiness with friends, family, and neighbors.

Won’t you dance with us?

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