The modern and colorful Cincinnati-based Macaron Bar has set its sights on Louisville.
Patrick Moloughney and Nathan Sivitz founded Macaron Bar in 2014 in Cincinnati’s Over-The-Rhine neighborhood, according to its website. It now has two additional locations in Cincinnati, one in Hyde Park and the other in Kenwood.
The company is moving beyond the Queen City to Loveland, Ohio, and Louisville, according to a Cincinnati Business Courier story.
Macaron Bar plans to open a 900-square-foot location in NuLu, but Moloughney, citing an agreement with the landlord, declined to tell Insider Louisville where exactly on East Market Street the shop will go.
“The place we found in Louisville is just a fantastic location,” he said.
The NuLu and Loveland stores will open in November sometime before Thanksgiving. However, the Louisville store could open a little later, Moloughney said. It will employ four to eight people.
“We are hoping to be open for the holidays, but worst-case scenario we will be open Jan. 1.”
The shop sells pour-over coffee and a variety of macaron flavors, including black currant, salted caramel, dark chocolate, passion fruit and Matcha green tea. A macaron is a French treat made with sweet meringue, almond powder or ground almonds, and food coloring. (Not to be confused with macaroons, which is a different type of confection.)
Although macarons are a French treat, don’t expect a traditional French bakery ambiance.
“We wanted a more sleek and contemporary bakery atmosphere,” Moloughney said. The walls and counters will be white “to let macarons pop and stand for themselves.”
In addition to the shop, Moloughney said they want to open a mall kiosk in one of the East End malls and a kitchen. They have not secured a place for the kitchen but are looking along Frankfort Avenue and Bardstown Road.
Its kitchen spaces not only serve as a place to bake and sell its macarons but also a spot to teach people how to make the treats.
In Cincinnati, Macaron Bar offers classes every Saturday, and they sell out four months in advance.
“They are really difficult to make and not a lot of people make them at home,” Moloughney said. “We do the classes because people are really excited to find out why they are so tricky.”
Macaron Bar also plans to partner with a local company to host monthly events that pair macarons with champagne or wine.
The company will continue its tradition of giving back as well by donating 5 percent of its annual revenues to two or three Louisville nonprofits each year. The nonprofit partners have yet to be identified.