Scarlet Nantes Macaron

Scarlet Nantes is organizing this fundraiser.

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Humble and Grace
Hello I'm Tanya Emerick my business and Instagram is @scarlet_nantes I've been making custom hand painted macaron and other sweet treats for several years. I ventured on my own a year ago just when an unexpected illness occurred, needing medical assistance, hospital visits and many surgeries later....I wasn't able to give my just opened business the attention it needed. Being the only employee I couldn't produce product for clients. I is difficult to reach out to people I know and those of you I do not know personally and ask for help. I would be grateful for any support I can receive to keep my little business going and be able to continue to support those small local businesses in my community, more about the local business I like to support is in my back ground. I have been operating in a sweet little kitchen space for almost a year. As I mentioned Life Happens and some very unexpected serious health issues arose making it impossible for both my husband and I to work for months. I find myself in need of a assistance to be able to continue making Macarons and other treats. My Goal is $4,200 to operate in an approved kitchen space, purchase ingredients to honor the commitments I made to brides, cafes and tea shops. The money raised will go towards the kitchen rent, liability insurance, equipment, ingredients and building a website. I’m looking for a kitchen space that is less expensive and hope to do that soon and transfer my food/health permit Then I’m able to produce the pastry for upcoming events. I’m hopeful that by mid summer I’ll find an affordable kitchen and start making a profit . I would be grateful for any amount no matter how small or large.

Other ways of helping would be to repost my campaign on social media or by ordering a box of macaron, a cake, meringue clouds, cake truffles or cookies. You can direct message me on my Instagram and please feel free to share. I have lots of giveaways on my instagram, including treats, cooking tools, cookbooks and recipes. I’m humbled by your generosity. Thank You

https://www.instagram.com/scarlet_nantes/?hl=en

Photo from Cafe Cesura espresso and Meringue

Champagne and Macaron photos by Tawni Eakman @tawnieakeman

My Back Story
I first knew Tanya Emerick as the Instagram handle @scarlet_nantes — during a preview dinner at a new Seattle restaurant, my favorite bite of the night turned out to be her Foie Gras Macarons. I went back for seconds, maybe even thirds, of these delightful sweet-savory treats before singing their praises on social media, kicking off a creative connection with this amazing food artist. -Julie Arna, 425 Magazine

Zagat The 10 Best Things we Ate in 2015, Chef Emerick’s Foie Gras Macarons.

How I fell in Love with a Chef and French Macarons
I was working in the hotel industry in London when I decided to go to Paris for the weekend. A friend who got wind of the plan suggested I meet “this great chef who was from my home town of Seattle and a student at Ferrandi, the French School of Culinary Arts” I met the man — chef Scott Emerick — and I stayed in Paris for the summer sampling all culinary delights.” I had never had an authentic french macaron and not only did I fall in love with Scott and become his wife, I fell in love with French Macarons.

Career Move
I moved to Washington, D.C., in 2011, when my husband took the executive chef position at Nora, one of the country’s first certified organic restaurants. It was at restaurant Nora that I discovered my passion for making macarons. My husband is trained in pastry, including the process of making macarons, he taught me how to make the delightful French Macarons.

“I loved it,” and went on to make thousands of the trendy pastries for numerous events.

When we moved back to the Seattle area, I became the pastry chef at a restaurant on Cap Hill. For two years I made macarons, meringue, celebration cakes, tea cakes, brownies, cookies, donuts and other custom desserts.

After a work injury, two surgeries and losing my pastry job because recovery was over a year, I decided to venture out on my own. I have a lease at a wonderful kitchen space in Kirkland, purchased all the equipment and lots of lovely local ingredients. Supporting small local artisanal business, farmers and using organic and natural ingredients when available is very important to me. My chocolate comes from Theo Chocolate, Eggs from Lazy B Ranch, Berries from Found and Foraged, Blueberry powder from Bow Hill Blueberries, Fruit from Tonnemaker, Honey and Tea from Flying Bird Botanicals, Cheese from Kurtwood Farm, just to name a few of the vendors I want to support. I also enjoy mixing savory flavors into the traditionally sweet confections. I love to play around with cheese, herbs, and tea as well as elderflower liqueur, lavender, and even gin and tonic. I made Black Pearl Macaron for the Incredible Feast when I was partnered up with Tieton Farm & Creamery. It was a fun and unexpected combination for a savory macaron and a great way to support local farmers.