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The expression “plain vanilla” is rather unfair. Vanilla is pretty much the base flavour in all baking and the reason for this is because it is so fabulous.

In fact there are many varieties of vanilla each with their own flavour profile. For example, Tahitian vanilla is floral and cherry-chocolate like, Mexican is bold, dark and smokey, whereas Indonesian is mild and well balanced.

We prefer to use Madagascan vanilla in our macarons as it has a rich, clear and creamy taste that perfectly complements the Belgian white chocolate ganache we use for a filling.


Sugar, ground almonds, free range eggs, Belgian white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring), cream (from cow’s milk), Madagascan vanilla.