Miette owner Megan Ray explains how the team at her baking and retail facility in Oakland's Jack London Square (other retail locations are in San Francisco in Hayes Valley and at the Ferry Building) must all join forces to create delicate French macarons. Where most bakeries automate most parts of the process, Miette still works largely by hand.
Ray, who moonlights as a cake instructor at Tante Marie's Cooking School, gets her fill of macarons from Miette while at home and doesn't seek them out elsewhere. But she admits that she's been known to sneak a few at Ladurée when she finds herself in Paris. [The Feast]
