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Walking into a Le Macaron pastry shop feels like being transported to the streets of France, where patisseries dot every corner. The walls are painted in pink pastels, with glittering chandeliers and rows of colorful pastries.

Growing up in France, founder Rosalie Guillem often enjoyed the crown jewel of Parisian baking: macarons. These tiny cookies consist of two meringue-based almond flour cookies sandwiched with a sweet filling, which can be jam, ganache, or buttercream. When she came to the U.S., she was surprised by the lack of authentic macarons.

In 2009, Guillem and her daughter Audrey Saba decided to introduce the American palate to this French delicacy. After months of collaborating with a French-trained pastry chef and conducting market research, they opened the first Le Macaron shop in Sarasota, Florida.