Hi, I’m Jadie.

I started piping macaron shells in my Central Richmond apartment the way most obsessions start — one batch that went badly, and a stubborn refusal to let it win. A few hundred batches later, the fog outside my window turned out to be a pretty good proofing partner.

Everything here is baked by me, in small weekly batches, from a permitted home kitchen. I make what I’d want to eat: shells with a real crisp and proper ruffled feet, fillings that taste like the thing they’re named after, and nothing so sweet it flattens the flavor.

That’s also why there’s no shipping. Macarons are best within days of filling, and I’d rather hand you a perfect box on a Saturday morning than mail you an okay one. Come say hi — I’m blocks off Clement Street.