I'm not prone to hyperbole, but so far, Sucrée has the best macarons in Southern California. I've had Lette, which wasn't too bad. And Rocq macarons in Whole Foods are pretty good. However, Sucrée just blows them out of the water.
The macarons are exactly what macarons ought to be -- a smooth, thin crust hiding the soft cookie dough underneath that sandwiches the filling inside, which is subtly sweet. No hard crumbly, crust and dry dough here!
The flavors are something else. In addition to the traditional flavors of chocolate, strawberry, rose, salted caramel, etc., there are more than 50 flavors (check out their website: http://www.sucreeandtea.com/), including the exotic savories that have cheese in the fillings. It might sound weird, but the cheeses used aren't the aged cheeses, so they blend really well with the sweetness. I've had the Chevre & Guava (young goat cheese w/ guava), the Gorgonzola & Pear, and the Jalapeno Popper -- the sweetest jalapeno peppers are used to blend well with the sweet cheese.
In addition to the macarons, there are cake pops, cupcakes, tarts, and Petite cakes. The cake flavors include more familiar ones like mocha or black forest. But they also have flavors like Ube (sweet purple yam).
The shop is decorated in muted pastels, which goes well with the macarons and other pastries. The staff is friendly and really passionate about their craft. And with flavors like Ube and Jalapeno, this patisserie incorporates the food traditions of Asia and Mexico, which is fitting for what is possibly the best maker of Macarons in California.
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