Ladurée’s fame is, perhaps, on par with the Eiffel Tower. With locations in major cities across the globe, Ladurée brought luxury pastries to boutiques in the United States completely revolutionizing the idea of desert. It all began in 1871 when its founder, Louis Ernest Ladurée, turned the bakery into a pastry shop, or patisserie, with sweet cakes rather than loaves of bread. Years later, Jeanne Souchard, Ladurée’s wife, transformed the shop into a hybrid tea salon and patisserie- the first of its kind in Paris. It completely changed the way high society mingled, entertained, and socialized. Nowadays, Ladurée sells a cliched and idealized French lifestyle, but people love the old-school luxury.
But it’s not the 1800s anymore, and in our modernized world, people want options. Thankfully, Ladurée has heard the cry of the vegans and is now offering vegan-friendly macaroons that are just as tasty as the original ones. The world-famous macarons now come in two vegan options: one with dark Peruvian chocolate and one with cocoa and caramel. The shop uses non-dairy milk (a mixture of millet, almond, and hazelnut milk) to create ganache cream for the first option, and coconut and sunflower oil combined with soy milk for coconut and caramel macarons. New vegan desserts will be regularly added to Ladurée’s menu.