Living Colour

Since I started Lemon Tree a couple years ago, I've always maintained the policy that everything I bake should be from the most natural sources possible and of the best quality so that the finished product is nothing but delicious. I avoid artificial flavours and prepare most of the macaron fillings from scratch so that I know exactly what is going into them. The cakes I make have never seen the inside of a "mix" box and I use copious amounts of vanilla bean and extract in almost everything because I can't get enough of it myself. 

Mother's Day and a Landmark

Remember about three or four weeks ago when I was just back from vacation (*sigh* vacation) and I mentioned I had hit the ground running? Well, little did I know it was a marathon I was running and I haven't stopped yet. 

This week - week four of said marathon - I hit a pretty big mark on the patisserie bake-o-meter (I just made that up, but now I kind of actually want a bake-o-meter in the patisserie).

Royal Macarons

Just like a fairy tale - Kate and Wills leave Westminster Abbey in a carriage towards Buckingham Palace

I consider myself to be one of the lucky ones. There are bakers out there who are waking up and heading off to work at 4am to prepare breads, pastries, tarts, and cakes for those who rise early for the first taste of a crisp croissant or the smell of freshly baked sourdough.

I am not one of those bakers.

Not A Typical Easter.

 I have to admit that for the last week or two I have not been thinking about Easter. I haven't been stocking up on foil-wrapped chocolate eggs; I haven't been gluing cotton ball bunny tails on any crafty-type easter projects; I haven't even been staying up to date with my favourite blogs where I know the easter-inspired baking will keep me entertained for hours. Strangely enough, even church has not been preparing me for the festivities - not a palm frond was to be found at last week's Sunday service. How does one celebrate Palm Sunday without palm fronds?? So far this has not been a typical Easter. Sunday is yet to come.

I have, however, been spending every waking hour in the patisserie, baking and turning out cakes, macarons, cupcakes and all sorts of confections. Last week it was a wedding. This week it was the grand opening of Petite& Sweet in Toronto and macarons are always in demand there. And to adorn the sweets tables, a couple of gorgeous meringue towers were put together as well.