White Chocolate Peppermint Bark, a seasonal
macaron flavor. Photo courtesy Dana’s
Dana Loia, we want you to be our new BFF.
Dana is the creative force behind Dana’s Bakery, specializing in macarons. Her macarons rock—even more than other good macarons, because she’s quite the flavor artist as well as a designer, creating beautiful “painted” custom macarons.
This is the second career for the honors graduate of the Pastry and Baking program at New York’s Institute of Culinary Education. Photography’s loss is macaron lovers’ gain. (If you want learn how to bake your own, Dana gives classes in her northern New Jersey bakery.)
While many macaron specialists stick with the classics—chocolate, coffee, lemon, pistachio, raspberry and vanilla—Dana takes a page from the cookbook of Parisian macaron masters Ladurée and Pierre Hermé, who continue to bring forth new flavors to tempt foodie palates. A Dana’s Bakery bonus: Her macarons are certified kosher (and all macarons are gluten-free, made with almond flour).
Dana’s vision was to create an artisanal line of American flavor-inspired macarons. No raspberry and vanilla for her; instead, think of all your favorite sweet flavors, from Banana Split and Key Lime to Strawberry Shortcake and Watermelon.
There are seasonal flavors, too: Imagine Caramel Apple or Candy Corn Macarons for Halloween, the latter with a kernel of candy corn on top of the ganache. (“I could eat these every day of my life, literally,” says Dana.)
For the holidays, there are Gingerbread Man, White Peppermint Bark and Chocolate Molten Mac.
In addition to the holiday flavors, the current lineup includes Birthday Cake, Cookie Dough, Cup of Joe, Peanut Butter & Jelly, Fruity Cereal, Red Velvet, Thin Mint, S’mores.
Dana’s impressive macarons have attracted such prestigious corporate clients as Chanel, Martha Stewart Weddings and Vogue, where she creates custom designs from leopard-spotted macarons to gold or silver beauties. Your corporate logo can grace the top of the macarons.
Need a wedding favor? Silver macs with Champagne ganache sounds good to us!