I think I found one of the best macaroon spots in Vancouver. I should have realized that a place such as Bakery 101 by Pacific Institute of Culinary Arts (Pica) would offer the best and freshest ingredients for macaroons compared to the other usual places we go. It’s more than cooking and making pastries for people, but the culinary artists behind the scene are actually passionate about the process and still working to perfect their skills. What I appreciate is that there is an unique effort put into everything executed out of their kitchen.
Here is the raspberry macaroon with vanilla bean filling and raspberry jam in the heart of the macaroon. This unctuous delight was the best macaroon I have ever tasted with a rich taste of vanilla and almond flour.
My favourite so far which is basically a Ferrero Rocher mini cake. I forgot what the name was for this but the inside is milk chocolate mousse, cake, and cream studded with hazelnut bits. On the side is the “Raspberry Mousse” cake which was creamy, exquisitely sweet and light for a dessert that looks heavy.