PUNCHMAGAZINE.COM 63 or Maldon sea salt flakes. Maybe a drizzle of caramel or Nutella. “I’m really big on texture, so creamy and crunchy is always best.” Will we one day find Jackie’s macaron ATMs in malls across America? “I’m a small-batch baker,” Jackie says. “Not to say I wouldn’t expand, but I would only expand to where I felt the quality was the same.” She adds that she’s toying with the idea of rolling out an Anytime Macarons truck so she can share the love with those across the Bay. As Jackie readies to return to the kitchen to whip up her next irresistible batch, she shares her thoughts on what it means to be in the dessert business. “I’m the end of their evening. I’m the last thing after their meal,” she reflects. “I get to put the exclamation point on their day!” sugar & spice anytimemacarons.com
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