French macarons the ghosts, goblins approve of
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As Cake Works chef and owner Abigail Langlas will tell you, one of the most exciting aspects of running a bakery is being able to experiment with flavors and customize the sweetest of treats for seasonal baked goods. And with Halloween right around the corner, Langlas is already putting her spook-tacular ideas to good use.
“The fall season is the most fun, going from Halloween to Thanksgiving to Christmas,” she says. The bonafide baker is kicking off this festive time of year with a slew of autumn- and Halloween-inspired French Macarons ($2 each). From Pumpkin Spice to Caramel Apple varieties, there’s no better way get a sampling of the merriment ahead.
“A lot of these flavors you don’t taste all year, and then when they come up, it’s wonderful … if you had it all year, you probably wouldn’t enjoy it as much,” Langlas explains.
All of Cake Work’s bootiful limited edition macarons exemplify the owner’s world of experience behind the baking counter. While she opened the King Street shop six years ago, Langlas has been passionately baking for more than 20 years. Originally from Hilo, Hawaii, her diverse background in the industry ranges from studying at a small French cooking school in England to working in France for three years. Through these and other formative experiences, she’s perfected the art of custom cakes for special events, as well as French macarons.
This month, ever-popular Reese’s Pieces and Pumpkin Spice macarons are back by popular demand, and showcase natural ingredients that make all the difference in overall deliciousness. Reese’s Pieces features real peanut butter in its filling and is dipped in dark chocolate, while Pumpkin Spice utilizes pumpkin puree, as well as pumpkin spice flavorings to resemble true pumpkin pie.
Caramel Apple also is perfect for getting into the spirit of the season. “We use our basic caramel filling that we use for our Salt Caramel Macaron, and then we put apple jam inside that we make especially for it.” In addition to authentically tasting like a caramel apples, it embodies that ideal chewiness and melt-in-your-mouth irresistibility that all good macarons should have.
Langlas also has baked up the quintessential Halloween treat in Candy Corn French Macaron. After spending year after year improving the recipe, she finally captured candy corn’s true essence. “It’s sort of a vanilla flavor, but it’s a little different, and I think I got it spot on this year,” she says. The macarons even take on the appearance of the treat with their triangular shape and airbrushed ombre coloring.
Debuting for the first time ever this week is Cookies ‘n Cream, a mouthwatering bite prepared with real Oreos and bedazzled with Halloween-themed adornments. Both Cookies ‘n Cream and Candy Corn French Macarons will be available through Halloween, while Reece’s Pieces, Caramel Apple and Pumpkin Spice will be offered throughout the fall. Customers can look forward to more Christmas flavors in the upcoming months.
Langlas adds that seasonal boxes with an assortment of macarons are available for $20, and for large-scale orders, customers are advised to call at least one week in advance.
2820 S. King St.
Monday-Saturday, 9 a.m.-7 p.m.
Sundays and holidays, 9 a.m.-6 p.m.