Make It Better contributor Galit Greenfield recently launched one of the first macaron trucks in the nation.
Sweet Spot Macarons started traveling around Chicago in late September, offering six rotating flavors of the delectable French cookies: The flavors include chocolate-espresso, passion fruit, salted caramel and pistachio. She hopes to bring the truck to Evanston sometime in the future.
“I have a lot of nerve, huh?” says Greenfield, a native of Israel and the pastry chef behind Sweet Galit, of her new adventure. She spent six months prior to the launch learning everything she could about food trucks and planning for her own. Food trucks are not only trendy, but also less of a risk than opening your own shop, she says.
There have been rumblings among foodies that the macaron is the new cupcake—and macaron shops have been popping up in New York and other cities (most recently, the famous French macaron shop Ladurée opened in Manhattan). “I totally agree that it’s a trend,” Greenfield says.
(If you’re looking for a macaron shop that’s not a moving target, we recommend Vanille Patisserie in Chicago’s French Market.)
But her macaron truck is an unusual concept, one of the first of its kind in the country. Because macarons are so delicate and meringue-like, they have to be piped by hand in small batches, before the truck goes out, and they cannot be pre-packaged.
Yet, you won’t hear any complains from Greenfield. She says, “It’s a challenge, but I love it.”
Macarons photo by Alice Zhao
Van photo by Mark Bergstresser