LADURÉE, a symbol of French luxury patisserie, traces its roots back to 1862 when Louis Ernest Ladurée opened his bakery at 16 rue Royale, Paris. As the city flourished during the Belle Époque, his wife Jeanne Souchard revolutionized Parisian social life by merging coffee and pastries, creating the iconic French-style tea room—a place where women could meet freely. Passed down through generations, Ladurée became an integral part of Parisian culture. In 1930, Pierre Desfontaines, the grandcousin of Louis Ernest, invented the double-shell macaron, pairing delicate shells with a rich ganache filling, creating the macaron we know today. This timeless creation remains the centerpiece of Ladurée’s offerings. With a commitment to sustainability, Ladurée embraces the Slow Flower approach, using 100% natural ingredients. In 2019, they introduced vegan macarons in collaboration with chef Matthew Kenney, further refining their craft to deliver unparalleled taste experiences worldwide.