MacaronMan in the Hull Daily Mail!

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Was great to see this write up in the Hull Daily Mail this Wednesday. Thankyou to author Catherine Lea

Success for builder who is showing a sweet side : 52-year-old’s macarons served up in Michelin-starred eateries

A former builder who swapped his hard hat and spirit level for a piping bag and parchment paper is celebrating the runaway success of his latest sweet venture. Tony Patrick launched Patrick Macarons and Patisserie last year; and has already earned a loyal following from fans, who cannot get enough of his take on the delicate French delicacy. His macarons are now being served up at some of East Yorkshires top restaurants, as well as Michelin-starred eateries,weddings and hen dos across the country.

Photo of article in Hull Daily Mail
Photo of article in Hull Daily Mail

 

The 52-year-old of Anlaby said:“I started out as a designer, but all my family were builders and eventually I dusted of my tools and joined them. However, cooking has always been a passion for me. I’ve loved experimenting with flavours, but I want things to look fabulous, too. I found a macaron recipe a couple of years ago and gave them a go. I was making them for family tea parties, basically showing off a bit, and the response was fantastic, so I wanted to know if they were good enough to take to the market place.” 

Keen for honest feedback from culinary experts, Tony hand-delivered an assortment of macarons to the team at 1884 Dock Street Kitchen in Hull. Neatly presented in a wooden box with a glass lid he had crafted himself at home, Tony was hoping to recreate both the look and taste of macarons on show in an authentic French patisserie.

He said “Macarons look unbelievable when they were all lined up in a patisserie window it’s almost an excursion into fantasy.’ The team at 1884 could not believe the macarons had been crafted by a former builder and designer rather than a commercial chef,and immediately placed an order. The Westwood and Vanessa’s in Beverley, The Star @ Sancton and Drewtons, in South Cave, also placed orders. The Deep has included the macarons on its corporate dining menu.

Each sweet is still crafted at Tony’s home, where he continues to experiment with flavours both weird and wonderful. He said “The most popular flavours are Black Forest gateaux and salted caramel. The Black Forest has a chocolate ganache filling with Kirsch and s drizzled with white chocolate. I make the salted caramel myself with condensed milk and Himalayan sea salt, which takes about four hours.” Other flavours include peanut butter and jelly, Pina Colada, mango and apple pie, though Tony admits he will never tire of exploring new combinations. He said “They are a monumental faff and labour-intensive, having to get the mixture just right and pipe the shells so they are exactly the same size, before carefully sandwiching them together; its alchemy in a form”

Though Tony now supplies top restaurants across the region and beyond, his regular stall at the Humber Bridge Farmers Market has helped him develop his offering by bringing him face to face with customers. He said “I took a stall there last May, and in the past year, it’s been phenomenal. I’m even getting orders through word-of-mouth from the market, for wedding favours,birthday gifts and tea parties. I already have orders for next year.” 

 

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