Art and food. What an exquisite combination. When it comes to Fernandes Macarons, it is evident just from the elegant packaging that you are dealing with meringue magic. But who is the magician creating these mini masterpieces?
The visionary behind these French delicacies is Jason Savio Fernandes – a friend of mine who I was fortunate enough to spend a year with during my University adventures in Sheffield.
Described by a fellow writer as ‘one of the best macaron makers in the world‘, this audacious assertion has been thoroughly vindicated by the mouthwatering flavours of pistachio ganache and revivifying lemon cheesecake I have just experienced. The beautiful colours of sea-green and saffron immediately caught my attention and trust me, they are as delicious as they are delectable.
A gift that has been constructed by someone you know personally always has that special affinity attached to it. You know it’s been made with the utmost care and diligence – Jason celebrated my day of turning a year older by kindly sending me a selection of his top flavours and the intricacy behind every sweet offering is truly astounding.
There is no mass manufacturing when it comes to the Fernandes macaron with every delicate concoction and pungent aroma constructed by the fingertips of the man himself. The business continues to prosper with Fernandes Macarons now a regular exhibition at the Made in Shropshire event held every month in Shrewsbury’s town square.
Jason is able to provide bespoke orders for every occasion using his own unique inventions as well as flavours traditionally associated with ‘the new cupcake’ – pistachio, salted caramel, rosewater, chocolate amaretto, lemon cheesecake, lavender, apple, cinnamon and white chocolate are only the tip of the mixing bowl.
I am struggling to refrain myself from the temptation of devouring the remaining colourful confections that scream the pastel tones of spring. However, I see it only fair that I allow my better half the privilege of indulging in such delight with salted caramel, baileys and chocolate amaretto all within tantalising reach.
The heart and soul that a person pours into their particular art is always reflected in the completed puzzle. Jason’s education was built around the concept of design and the impressive portfolio of work he has compiled showcases his creative ability and profound level of knowledge that he has been able to implement into his dessert dream.
I can guarantee I won’t be waiting till I’m 29 before I put in my next order. Pure decadence and total luxury – the Fernandes Macaron is the perfect accompaniment to any afternoon tea.