If you’re not yet familiar with this sweet, meringue-based confection with a creamy or fruity filling, you are in for a heavenly treat. And who knew that this French-originated “cookie” is notoriously difficult to make?
Cathleen Li knew and it was her one goal in culinary school: to master this most challenging of pastries. Thus, Oui Oui! Macaron was born.
Cat took time out of her busy baking schedule to fill us in:
Q. What inspired you to become a restaurant owner?
A. I studied agricultural business at Cal Poly San Luis Obispo and made a ton of business plans and projects for opening my own shop. When I became a pastry chef I decided to combine my degree and passion and focus on the beautiful French macaron. My initial idea came when I created a macaron ice cream sandwich for the dessert lounge I worked for. It was back in 2009 a chocolate macaron with blueberry ice cream. I then began my research and realized there wasn’t many options for macarons let alone macaron ice cream sandwiches.
Q. What are your goals/vision for Oui Oui! Macaron?
A. 1. Introduce what a delicious Parisian macaron taste like. 2. Create a job environment for people with a passion for baking and learning. 3. Make people smile when they eat a macaron.
Q. Why did you choose Public Market for your location?
A. It’s an awesome project in the works. Cultivating a space for local eateries and smaller companies will help introduce new products to consumers who don’t necessarily want to cross the bridge, be stuck in traffic and pay for parking. It’s a great space for Oui Oui and I’ve always wanted to bring our macarons to the East Bay.
Q. Tell me 5 words to describe Oui Oui! Macaron?
A. Family. Passion. Creative. Love. Honest