Cultivating Art and Science

Our kitchen is our laboratory, where our passion and knowledge converge. Each of our unique flavors are the product of months of practice and experimental baking to produce the best macarons possible

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Making the perfect macaron is equal parts creativity and technical skill. Creativity comes into play when developing flavors and designing the macarons appearance. Color combination, flavor combination, and the overall aesthetic are all factors.

The technical phase comes with shell production. A macaron shell only has four main ingredients, making proper technique crucial. And that's not even considering the environments, moisture content of each ingredient, humidity, and barometric pressure in Georgia.

Lan, our seasoned macaron baker, finished at the Culinary Institute of America confident in her macaron skills. But once she found herself in a Southern kitchen, with unfamiliar ingredients and climate, she ended up with a disaster on her hands rather than a batch of delicious confectioneries.

It was in that moment the kitchen became her laboratory. Experimentation became the norm, trying out new techniques and ingredient combinations. We’ve even worked directly with our almond farmers to tweak moisture content for a more consistent product.

Once the scientific part was squared away we moved on to creating new flavors, a process that quickly got out of hand once we realized the sky was the limit. To this day we regularly release seasonal flavors on a rolling basis, so make sure you stock up on some of your new favorites before they’re gone.

Lan Cheng

CO-OWNER

Lan is the creative mastermind and expert behind our macarons. She earned her degree in Baking and Pastry at the Culinary Institute of America. During her last year at CIA she was in charge of macarons, baking 800+ a day. She brought her expertise back to Duluth and perfect her art form. Lan and Jack opened Mac Lab in 2015. 

Jack Cheng

CO-OWNER

Jack is the technical baker of this husband and wife team. He focuses on cultivating his own yeast for fresh breads and viennoiserie baked daily. He moved from Hong Kong at a young age and has been involved in his family's restaurant business ever since. He went on to earn his degree in Culinary Arts from the Culinary Institute of America where he was the recipient of The Katharine Angell Award for graduating first in his class.  

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