Rosie Ginday, founder of Miss Macaroon, has just produced her one millionth macaroon, a blueberry and white chocolate ganache that forms part of her spring/summer range.
Ginday celebrated five years in business by reaching the manufacturing milestone, and has also announced a “100 new jobs” plan.
At an event to mark the occasion, Ginday revealed expansion plans that will see the company become a national retail brand by 2021. The launch of a number of luxury handcarts selling macaroons in high traffic transport hubs and premium shopping centres across the UK will contribute to the move, which will create up to 100 new jobs.
Ginday said: “I started Miss Macaroon with just £500 of personal funds, free use of a kitchen at University College Birmingham and a desire to offer young people - not in education, a job or training - new opportunities.”
Before starting Miss Macaroon, Ginday trained as a pastry chef with Michelin-starred Birmingham chef Glynn Purnell.
She added: “Five years on and we have now reached £200,000 in annual sales, provided skills and employment to 19 people and supplied the likes of Karl Lagerfeld and John Lewis’ Grand Central store.
“However I don’t want to stop there, and this milestone marked the start of the next stage of our growth, with the announcement that we are looking to create a social franchise model where Miss Macaroons can be sold all over the UK.
“We’re in the process of finalising some new funding, which we’re hoping to reveal shortly. This will be the catalyst to kick-starting our expansion.”
From its dedicated kitchen in Hockley, Miss Macaroon makes, hand-pipes, bakes and hand-fills 5,000 macaroons every day. All of its products are gluten-free and, over the course of the year, there will be up to 40 flavours, with passion fruit and mango and tonka bean to be introduced in time for spring.