Honey B’s Macarons has evolved over the six years it has been located at Highlands Ranch. During this period, Michelle Naherny, owner and baker, has also seen the lives of her customers unfold and change.
“I’ve now done the engagements, then I’ve done the weddings,” Naherny said, describing her tears upon meeting a client’s new baby. “Now I do first babies and second babies and their birthday parties.”
In 2016, Honey B’s Macarons opened a small retail store near the intersection of South Broadway and Springer Drive. It was the first notable change for the macaron company since it began filling orders for corporate events in 2014.
Elegant sandwich cookies, macaroons consist of a flavored filling between two light and fluffy meringue shells. Made with almond flour, egg whites and sugar, Honey B’s macarons are available in dozens of flavors and are gluten-free.
Naherny uses the French method to make macarons, which can be tricky this far above sea level, she said. In 2013, she became “obsessed” with the challenge of macaroons and spent months perfecting her recipe and technique. She eventually decided to channel that zeal into a business.
But offering macarons in a retail setting wasn’t the only change Honey B’s Macarons went through. The company has also transformed in other ways.
Honey B’s introduced alcohol-infused macaroons in 2019, Naherny said, and they were a big hit.
“I have a hard time keeping them in stock,” she said of the cocktail-inspired confections that are pierced with alcohol-filled pipettes.
The Grasshopper, for example, is a peppermint-filled macaroon dipped in dark chocolate and served with crème de menthe. It’s reminiscent of a Thin Mint Girl Scout cookie, Naherny said. But with an adult punch. For Mardi Gras, Honey B’s has created a birthday cake flavored macaroon enriched with rye whiskey and decorated with gold, green and purple sprinkles. They call it the Sazerac.
Exclusively for those over 21, these treats must be picked up from the store so Honey B can verify ID. Customers tend to order them for parties and other celebrations, Naherny said.
“It’s a novelty,” she said.
In addition to the infused macaroons, regular visitors to the store noticed something else in the window display that year: less color.
Previously, Honey B’s macarons came in a rainbow of colors achieved by adding an FDA-approved food coloring to their meringue batter. But in late 2019, the company switched to uncolored shells with a swipe of natural food coloring painted on top of the cookie.
Fewer chemicals in macarons is healthier, Naherny said. Plus, there’s less waste when all the macarons have the same shells and the bakery doesn’t jump from one batch of colored dough to another.
Honey B’s also started using an extruder around this time. It’s a machine that turns meringue batter into perfect discs. Before that, everything was poured by hand. The extruder is easier on everyone’s wrists and more environmentally friendly, Naherny said. They’ve sent far fewer disposable piping bags to the landfill since purchasing them.
The company still makes colored shells on demand, but Naherny is happy with the switch to uncolored shells. She said it allows the texture of the macaroons and the flavor of the fillings to take center stage.
Some customers expressed disappointment with the color change, but ultimately supported it, Naherny said.
“I knew that if I put my mind to it and explained it properly to people, they would understand it and honor it,” she said. “And they did. They came out in force. »
Naherny, who loves his “extraordinary” clients, takes pleasure in seeing his business mature alongside them.