Northern Irish macaron firm plans exports

Northern Irish patisserie business Eva Paris has launched a range of handmade macarons in local delis and is gearing up for exports to mainland Britain and the Republic of Ireland.

Owned by former French teacher Tracey Jeffery, the business operates from a development kitchen at Killinchy in Co Down and was set up after Jeffery worked with a leading ‘maitre de macarons’ in France and attended a French cookery school in London.

The macarons are made with natural ingredients, including award-winning Abernethy Butter, and come in 11 flavours: zesty lemon, vanilla bean, chocolate orange, rose, salt caramel, coffee, raspberry and white chocolate, raspberry and pistachio, Belgian organic dark chocolate, raspberry, and pistachio.

“We do not use any flavourings and use only the finest natural ingredients,” said Jeffery. “The macarons are gluten-free and the meringue shells are fat-free. They have a low-calorie content and are an alternative for those wishing a delicious treat that is not calorific.”

The macarons are supplied for retail in boxes of four. The company also offers mini macarons for foodservice, gifts and wedding favours.

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