The person behind it
The baker behind Swiss Method.
French macarons, made the Swiss way — by hand, one order at a time, for weddings and private events around Redding.
It starts with the meringue.
Every shell begins with a Swiss meringue. Egg whites and sugar, whipped over gentle heat until glossy and stable. It's more work than the shortcut methods, but it's what gives my macarons their smooth top, sturdy foot, and silky interior. That's where the name comes from.
I pipe, rest, and bake in small batches, then fill and mature each macaron for a day or two so the texture settles before it reaches you. Everything is made to order by hand. Your final count locks seven days out, and your date is held the moment your deposit lands.
One baker, every order.
When I was little, my sister ordered macarons and I was completely fascinated. I knew that one day, when I had the skills and the kitchen for it, I'd learn to make them myself. I've now been making macarons for four years.
In that time I've baked for weddings, private parties, and plated dessert courses, and I've grown from single small orders into full curated event spreads. Every order is made by me, by hand. No production line, no shortcuts. When you book Swiss Method, you're working directly with the person baking your macarons.
— Aspen
Let's plan your event.
Tell me your date, your colors, and roughly how many you need — I'll take it from there.