In December 2017 I came across a Martha Stewart french macaron recipe. It didn't look that hard and called for a vanilla bean which I had so I gave it a go. I've always loved to bake and this was something new I had never tried. Those first macarons looked awful but tasted great and I quickly became obsessed. Over the next 9 months I studied, experimented, learned and tested over and over. I tried every single recipe available on the internet and none gave me consistent results. It was a true labor of love and perseverance and it didn't click until I developed my own recipe.

 

At the beginning of this journey I had a baby and my husband who is in the military had to be away for awhile. I struggled with the transition of having a career outside the home to stay-at-home-mom and this macaron journey gave me so much during that time and I'm grateful I didn't give up. I never planned to sell them but as I kept getting better and learning more about these difficult cookies a future business started to come into focus.

 

I put all my love into every macaron I make and love bringing happiness to others through baking. I'm very proud of where Emy Ray Bakes is today and can't wait to see where it goes in the future.

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Emy Ray Bakes is located in Gig Harbor, W.

 

Thank you for being here!