#bakerylorraine

Bakery Lorraine in San Antonio, Texas creates superior macarons. Pictured are raspberry, dreamsicle, triple vanilla, pistachio, blueberry violet and chocolate. The tablecloth is a retired piece from Rachel Ashwell’s Couture line.

I love the smell of real violet, but I do not enjoy the flavor of Choward’s Violet Mints. The blueberry violet macaron from Bakery Lorraine is subtle and lovely without being overpowering. My favorite is definitely the dreamsicle. It is a really bright, sweet orange, with pure cream that just melts into that perfect creamsicle flavor.

I had a chance to try Laduree in New York City last September. Their Eugénie pieces are amazing, but their rose petals delight jelly is the best I have ever had. The taste is so delicate and sweet. Rose petal jellies sometimes taste like a mouthful of perfume, and are only about the aesthetic. That is not the case here.

Pictured are their vanilla, pistachio, orange blossom, and sea salt caramel macarons. The caramel flavor is rich without bitterness.

Indulge in the classic campfire treat with a twist. This S'mores Tart combines the flavors of graham crackers, chocolate, and marshmallows into a delightful dessert that's perfect for any occasion.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/2 cup unsalted butter, melted. 1/4 cup granulated sugar. 1 1/2 cups semi-sweet chocolate chips. 1 1/2 cups mini marshmallows. 1/4 cup heavy cream. 1/2 teaspoon vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Melted butter, granulated sugar, and graham cracker crumbs should all be combined in a bowl. Stir until the butter and sugar are distributed evenly over the crumbs. Form the crust by pressing the graham cracker mixture into the bottom and up the sides of a 9-inch tart pan. After baking it for ten minutes in a preheated oven, take it out and allow it to cool. Combine the heavy cream and semi-sweet chocolate chips in a bowl that is safe to be microwaved. Microwave the mixture for 30 seconds at a time, stirring after every 30 seconds, or until the chocolate is melted and smooth. Add the vanilla extract and stir. After the graham cracker crust has cooled, pour the melted chocolate mixture into it and spread it evenly. Cover the entire surface of the chocolate filling with a sprinkle of mini marshmallows. Gently toast the marshmallows with a kitchen torch until they get golden brown and a little burnt. Before serving, let the S'mores Tart cool in the fridge for at least an hour. Cut, present, and savor your delectable S'mores Tart!

Prep Time: 20 minutes

Cook Time: 10 minutes

💀 This season, San Antonio’s bakers and makers are blending tradition, artistry, and flavor — from hauntingly good Halloween pastries to soulful Pan de Muerto. 🌼