a la folie
A LA FOLIE crafts handmade, signature treats with the finest ingredients and master techniques. Our delightful desserts are always as impeccably rendered as they are delectable, and though macarons are our specialty, our repertoire continues to grow ever more sweet.
A LA FOLIE started as mono-product a wholesale macaron production kitchen. We make it easy to elevate the macaron offerings at high end hotels, restaurant groups and high end grocery store chains.
CHEF JEROME LANDRIEU IS A WORLD RENOWNED PAStRY CHEF
… with over 25 years of experience. Born and raised in France, Jérôme came up in the industry while working under some of the nation’s top chefs. Upon honing his mastery and reaching impressive placement in numerous prestigious competitions, Jérôme was recruited to open the Barry Callebaut Chocolate Academy in Chicago. As time goes by, Chef Landrieu’s list of accolades continues to grow.
“Macarons require two sets of skills – those of an expert pastry chef for the shell and a chocolatier to balance the filling. The shell and the filling work together to deliver the ideal macaron.” – Chef Jérôme Landrieu
A LA FOLIE MEANS LIKE CRAZY IN FRENCH
At our house, we use it as a way of closing cards and emails: “Je t’aime á la folie!” Before I-love-yous, we worked side by side at Barry Callebaut, joining forces and inspiring each other to make the Chocolate Academy the success it is today. When we parted professional ways to start a life and family together, we always kept the dream of bringing our own passion project to light. That passion is A LA FOLIE, and we’re crazy-happy you’ve found us!
Jerome + Alexis