Baking since 2016, serving Edinburgh since 2025.
Olha started this business in Kharkiv, Ukraine, in 2016, making zefir, better known in the UK as marshmallow. First came friends and relatives, then corporate events, children's events and more.
In February 2022 the war in Ukraine forced Olha to leave her business behind and flee to the UK. Once she had settled, she found some used equipment and began making marshmallow again.
In February 2025 Olha, Anna and Denys came together as a team of three to rebuild the business from a different angle. Macarons joined the range then, and slowly but surely became better and more popular.
Our first market, in June 2025, was the Portobello Local Market in Brighton Park, and it was a success. In August 2025 we started at The Pitt, where we have traded ever since. By October 2026 we had had close to 100 market days, and the business is growing.
Our kitchen holds a Pass under the Food Hygiene Information Scheme, the Scottish scheme inspected by the local authority and published by Food Standards Scotland.
Olha, baker and founder.
How a macaron is made.
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01
Almonds and egg white.
The shell starts with egg white, almond flour and sugar.
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02
Piped and rested.
Piped by hand into rounds, then left to rest.
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03
Baked.
Baked in batches of 30.
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04
Filled.
Two shells around a filling, one for each of our 26 macaron flavours.
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05
Matured overnight.
Macaron shells are filled a day before they reach you and left to mature overnight in the fridge. The moisture moves from the filling into the shell, so the inside turns soft while the outside stays crisp. A macaron filled the same morning has not had time to do that.
Where to find us.
Most weekends we are at The Pitt Market in Granton. The rest of the week is the kitchen: event and corporate orders.
Planning an occasion?
Tell us the date, the headcount and the brief.
- We reply to enquiries within two working days.
- Large orders need three weeks' notice.
- Try a tasting box: £10 plus postage, off your order if you go ahead.