It all begins with whole blanched almonds from California – the world’s epicenter for almonds – that are ground and mixed with confectioner’s sugar. Egg whites are whisked until peaks form and natural food colorings are added to give the macarons their vibrant colors. (The color is mixed in at this point so that it is perfectly uniform.) As much as taste, color is essential. 

Then an Italian meringue is made by heating a mixture of water and caster sugar to 120°C (248°F) and pouring it into the beaten egg whites. It is the Italian meringue technique that gives the finished macarons their glossy appearance. (You can see this when the macaron shells come out of the oven glistening.) Then the mix of ground almonds and sugar is added to the meringue, and the macaron mix (or appareil, as it’s known in French) is ready. 


The appareil is poured into a machine called a trémie. This is the only stage that isn’t performed by hand, because only a machine can form identical shells. The 14 macaron flavors and the 5 “Incroyables” are made daily, moving from the lightest to the darkest colored so none are stained. 

The trémie pushes out small discs of appareil onto baking trays covered with parchment paper. The trays are tapped lightly so that the macarons finish settling and then baked for 20-25 minutes. The exact temperature is a closely guarded secret; all that’s known is that it’s not so hot as to brown the shell. Once out of the oven, half the batch is removed from the trays to be covered with filling, while the other half patiently awaits the topping- off stage. 


A whole room is dedicated to filling the macarons, the stage when they are given their layer of ganache or jam. Everything is done, once again, by hand – and you need impressive skills with a piping nozzle to drop exactly the right amount onto each one. 

The jam used for the fillings, such as those in the raspberry or blackcurrant macarons, is more concentrated than one you might eat at home. It’s a delicate process making jam-filled macarons, because you have to be extremely careful not to soak the shell. It is this kind of constant attention to detail that has been key to Ladurée’s success. Finally, it is time to top off or sandwich the macarons by popping a second shell on the filling. After a night in a cold room, the only thing left to do is to package the little treats in their pretty pastel-colored boxes. Then it’s immediately off to all the shops across the world.




Above all else, Ladurée’s success lies in a little round cake, at once soft and crunchy; the inimitable macaron. Our magic lies in our range of exquisite flavors dreamt up by our Head of Patisserie Creation. Our Chefs’ talent lies in revisiting classics such as the religieuse, the millefeuille, and the lemon meringue tart – giving them an unexpected twist while still maintaining a perfect flavor balance. The goal is to create harmony between delicate sweetness and distinct flavor. Our Chef also works with more traditional flavors, such as chocolate, rose, and vanilla, ensuring the satisfaction of all tastes.

Ladurée’s patisserie creation process is inspired by childhood memories and youthful whimsy. We apply a certain philosophy to all of our prestigious creations – from the Saint-Honoré to the religieuse, the millefeuille to our famous macarons – and that is the balance of reason and feeling. Since the beginning, Ladurée has always cherished women and children. Each pastry’s attractive coloring and flavors are designed to stimulate visually as well as gustatively – patisserie is consumed by the eyes before it even reaches the mouth, after all. Clients come to Ladurée for a pistachio or rose religieuse, not just plain chocolate, and upon entering they find a picturesque scene, an ornate new world. They feel welcome and at home with a flavor range that you won’t find anywhere else; flavors revived from days gone by, that they can discover with a sense of childish glee.




Ladurée is always growing and developing, and though its reputation was built on its sweet creations, its savory dishes are also emblematic: omelettes, salads, finger sandwiches, vol-au-vents… each of these classic recipes has been rediscovered and reworked by our eager and talented connoisseurs. 

Typically, Ladurée’s salads combine the sweet and the savory, and act as a meeting point between main course and dessert.
These recipes are at once classic and contemporary, with quality ingredients at their heart. Just as with our sweet creations, our savory food is conceived as a reinterpretation of French gastronomy’s most timeless dishes.

Ladurée’s savory offerings are not limited to just breakfast, lunch and dinner. Visit one of our locations to indulge in a weekend brunch or daily tea time, and treat yourself to a variety of our luxury snacks and to-go options that can be enjoyed at any time of the day.




All of our candles are made in the South of France next to the city of Grasse and the wax is a mix of mineral and vegetal wax. Through a dedicated and precise process, our candles are handmade to our Ladurée standards of quality. The fragrance of each handmade Ladurée candle is unique and a subtle, a pleasant addition to an room.




Eugénie, Othello, Mathilde, Jardin Bleu. At Ladurée the teas have poetic, evocative names, but what really distinguishes them is their generosity of taste. The exclusive blends continually evolve in the Ladurée world of sweetness, gentleness and pastry. Each tea is set off with a note of pure indulgence, such as the Roi Soleil tea, which brings together caramel, rhubarb and cream flavors. 

The Creation Process
It takes 2-3 months of work and plenty of tasting to ensure that each new creation is a perfectly balanced blend. For our range of delicately perfumed teas, Ladurée works with plantations in Nigiria, southern India, and Keemun in China. The tea leaves are selected from the summer and autumn harvests, when the quality is high and the taste consistent; crucial for any superior flavored tea and central to our Ladurée craft.

Conservation and Preparation 
The aromas in tea are extremely volatile. If you leave a tin of perfumed tea open they will disappear in just three to four days. Tea is also notorious for absorbing any smells in the air. As such, conservation is extremely important: it must be stored in a hermetically sealed tin, away from heat, the sun and humidity.



The Ladurée life: dreams, little pleasures enjoyed here and there, fantasy, rainbows and marshmallows.

It’s what we wish to share: The Ladurée Dream.

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The history of Parisian tea rooms is intimately tied to the Ladurée family. It all began in 1862, when Louis Ernest Ladurée, a man from France’s southwest, created a bakery in Paris at 16 rue Royale…



Just outside Paris sits the Ladurée laboratory, the place where the pâtisseries and macarons are prepared every day and where any food lover would dream of being locked in…

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Seeing the universe in a grain of sand and paradise in a wild flower. It’s this magic spell, renewed every day, this fantastic voyage, our sublime epic tale, which we want to try to share with you…