I (Audrey) have always loved to cook and bake. Even more so, since I was diagnosed with health issues and had to stay away from most processed foods. I am usually in the kitchen making nutritious, simple meals like quiches, soups, pasta dishes, savory cakes, crêpes, madeleines and more. I LOVE healthy muffins (and I wish the French had invented them!!)
There is SO much variety in the French gastronomy that why I chose to make crêpes is a valid question we get asked a lot.
Did you know that I didn’t start with crêpes?
I started making macarons, following the recipes and tips by reknown French Chef Pierre Hermé.
I was obsessed with these colorful, round-shaped treats that seemed to come out of a fancy tea salon.
I love how creative I could be making these as they come in so many flavors and colors. I loved making towers out of them. It as a challenge and I had no idea how complicated this process (aka “macaronnage”) was going to be!!
I figured it out in the end and had great success and much fun making them. Yet, our home kitchen wasn’t designed for these picky, fancy treats that require a steady temperature and moisture.
In the end, I decided to shift my focus from something sweet to something more nourishing.
I know I wanted to make something that people could recognize as a French classic:
-It had to be different but not completely foreign.
-It had to be easier to make and less time-consuming.
-It had to be something we could eat year-round.
-It had to be versatile enough that people could eat it for any meal or a snack.
-It had to be affordable.
-It had to be made with accessible ingredients.
-It had to give me room to create many culinary variations.
So, in the end, the choice was clear. Crêpes fit the bill in every way!
I sold my macaron equipment and trained a local, young woman who was ready to take it to the next level.
My macaron adventure didn’t end the way I thought but it was far from being a waste or a failure. In fact, it ended up helping another business owner who continues to offer macarons, year-round. She is doing so well!
In time, I felt ready for a new culinary and cultural adventure!
All this to say “stay flexible with your ideas and try new things.” Don’t rush the process.
Not all obstacles are meant to be pushed.
Sometimes, you need to wait and try again the same idea. Other times, you may feel there is a disconnect
and you need to go back to the cutting board (or drawing board).
Before choosing and committing to a food concept, make sure it aligns with your values and mission first.
We are not meant to do what everybody else is doing regardless of what our market research tells us.
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