It all started in 1862, when Louis Ernest Ladurée, a man from the south-west, set up a bakery in Paris at 16 rue Royale. The beginning of this century sees Paris caught in a frenzy of outings and entertainment. Jeanne Souchard, wife of Louis Ernest Ladurée has the idea to mix genres: Parisian coffee and pastry, and thus gives birth to one of the first tea rooms in the capital. The story of the Macaron Ladurée begins with Pierre Desfontaines, a cousin of Louis Ernest Ladurée, who in the middle of the twentieth century, had the good idea to couple the two shells of macaroons and garnish them with a tasty ganache . Since then, the recipe has not changed
