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A LA FOLIE crafts handmade, signature treats with the finest ingredients and master techniques. Our delightful desserts are always as impeccably rendered as they are delectable, and though macarons are our specialty, our repertoire continues to grow ever more sweet.

• 01 •

A LA FOLIE
means “like crazy”
in French.

At our house, we use it as a way of closing cards and emails: “Je t’aime á la folie!” Before I-love-yous, we worked side by side at Barry Callebaut, joining forces and inspiring each other to make the Chocolate Academy the success it is today. When we parted professional ways to start a life and family together, we always kept the dream of bringing our own passion project to light. That passion is A LA FOLIE, and we’re crazy-happy you’ve found us!

 

Jerome + Alexis

• 02 •

CHEF JEROME
LANDRIEU IS A
WORLD-RENOWNED
PASTRY CHEF

… with over 25 years of experience. Born and raised in France, Jerome came up in the industry while working under some of the nation’s top chefs. Upon honing his mastery and reaching impressive placement in numerous prestigious competitions, Jerome was recruited to open the Barry Callebaut Chocolate Academy in Chicago. As time goes by, Chef Landrieu’s list of accolades continues to grow:

  • 1st place for Sugar Artistry & 2nd place for Artistry at Chocolat by Pascal Caffet
  • Team France substitute at the Pastry World Cup
  • 1st prize for tasting selection at Salon du Chocolat in Paris
  • Placed in Semifinals at Meilleurs Ouvrier de France Competition
  • Voted among Top 10 Pastry Chefs in the United States by Dessert Professional Magazine

• 03 •

Wholesale

• 04 •

About Macarons

There are a ton of macarons out there – for our signature product we focused on the traditional yet trendy French macarons. The perfect French macaron has a crunchy shell with a moist interior; it is a pure joy to bite into.

 

“This perfect bite is tough to achieve. When I’ve tasted a lot of macarons, I’ve noticed the shell is dry and crumbly. This is not the experience I am setting out to achieve with my macarons. I always say that macarons require two sets of skills – those of an expert pastry chef for the shell and a chocolatier to balance the filling. The shell and the filling work together to deliver the ideal macaron.” – Chef Jerome Landrieu

 

There are a wide variety of flavors already out there, and the possibilities are endless. French macarons, when made correctly, are not only beautiful to look at but taste incredible as well.  Enjoy!

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Location

2728 Forgue Drive Unit 108
Naperville, IL 60564

Hours

Retail Hours
Wednesday – Saturday
Noon – 5pm (also by appointment)

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