• 01 •
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 •
… 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:
• 04 •
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!