"Chef and owner Eugenia Theodosopoulos was the first person to introduce French macarons to Phoenix nearly 30 years ago, and no matter how many competitors enter the ring, her macarons invariably take the prize . . . literally. They’ve won countless awards, which is not surprising considering that Theodosopoulos went to culinary school in France, then worked there for years before coming to Phoenix to open a bakery and cafe that also turns out beautiful pastries and faultless croissants. Her pretty macarons, offered in two sizes, are delicately crisp yet moist and a little chewy (never dry or crumbly), and they come in a rainbow of colors and flavors, including raspberry rose, pistachio, key lime, Meyer lemon, pink grapefruit, espresso, French chocolate, and caramel cream." - Nikki Buchanan, Chris Malloy
