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About Us |
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Welcome to Say See Bon Patisserie!
Many have asked: 'Why are you Macaron Specialists?'
We create only the highest quality of Macrons using natural, organic and local ingredients. Knowing what’s in your food is extremely important to us. This is why we are currently the only Macaron specialists that do not use artificial colors or flavours.
Our Macarons are known for their distinctive and delicious flavours. If you want to be transported back to France our Macarons will take you there!
Bon Appetit!
We are always on the look out for new ideas and welcome all comments and suggests. Please email us at contact@sayseebon.com |
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Owner Charlene Tessier
I happened upon Macarons while on vacation in Paris, France in 2005. Upon returning, I searched for these unique, delicate pastries in Vancouver but was unable to find a comparable match to the Macarons in France. After many failed attempts to produce Macarons at home, I decided to return to France and learn the secrets to Macaron making. It seemed simple enough in class but back home in Vancouver, I realized this temperamental pastry was affected by a whole host of factors. So the learning process continued through trial and error till I was able to consistently reproduce these amazing Macarons. From this, Say See Bon was created to provide Macarons to all those yearning for a bit of France.
Do-It–All People
- Darren Tessier
- Michelle Yang
Without my Do-It-All People, I just wouldn’t be where I am now. They help with marketing, sales stats, pics, customer data base, graphic design, lead generation, finance, brainstorming and on and on it goes. Without them, many of these things just wouldn’t have been done. I give you my most gracious Thank You!
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Special Thank You
Cheryl Hsu and Sui-sum of Simple eDesign for You
Many Thanks! The graphics, design and website creation for Say See Bon is outstanding. Both of you were so efficient and just knew how to meet all my needs. I highly recommend them for all your graphics and website needs. You can email Cheryl and Sui-Sum. |
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