By Mary Shown
South Bend Tribune, Ind.
WWR Article Summary (tl;dr) Mandy Krause began her bakery venture, “Love and Macarons”, a year ago after working in area restaurants and inns. She bakes out of rented kitchen space but is now eyeing a more permanent location.
When Mandy Krause first bit into a vanilla bean macaron cookie seven years ago, something sparked inside of her.
“It changed my life,” said Krause, a Buchanan native who attended private school in St. Joseph. “I was like ‘how do people where I am from not know about this and how am I 20 years old and just now eating my first macaron?'”
Back then Krause was a French pastry student in Chicago who was interning for a bakery that specialized in the meringue-like cookies. For 12 hours every Saturday, she would swirl sweet cream onto a delicate, almond flour-based cookies and sandwich the cream between another.
“I got an emotional attachment with them just because of the amount of hours I had spent with them,” she remembers.
Krause wanted to bring the life-altering cookie to southwest Michigan, but, oddly enough, it seemed to her that the area wasn’t ready for the cookie then.
“Southwest Michigan is very old and they like what they’ve had for the past 70 years,” Krause said. “I battled with the area for three years, trying to make (macaron cookies) a thing in town. Now, it feels like its successful.”