date:Mar 14, 2013
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The success of the bakery depends on the macaron, says owner Nathalie Gautier. First-time customers come in for the macaron and, if it is up to snuff, they will try other French pastries, she explains.
Macaron sales have been so brisk Gautier is on the hunt for an automated piping machine. With a machine, macaron production will jump to 1,600 per hour, she says.