Today we’d like to introduce you to Charlette Bell.
Charlette, please share your story with us. How did you get to where you are today?
I was born & raised in Columbus, Ga… a 3rd generation only child on my maternal family side. Raised in my Grandparent’s (Mom’s parents) home after my Mom divorced when I was six weeks old, I lived with my Mom, Grandparents, and Great-Grandmother until my Mom remarried when I was 7.
I had the wonderful opportunity to get a front-row seat to the grand production of the variety of cakes my Grandmother & Great-Grandmother made from scratch during the holidays. Little did I know how much those times I spent watching my Grandmother bake would shape my desire to recreate those comforts in my adulthood.
My mom never let me get in her kitchen to experiment, but I didn’t really have to with her and my Grandmother taking pride in their delicious specialties and donning our dinner table with them. Once I graduated from college and moved from Columbus to Atlanta, I’d get nostalgic for my Grandmother’s desserts. I reached out to her to get “recipes” that she never actually had recipes for.
I began my journey of mastering her homemade cakes and pies. Over the years I got the approval of my Grandmother until she turned over all her baking for the family to me. I had established businesses over the years and became known for my cakes and pies among family, friends, co-workers, and customers.
After being involuntarily “retired” in 2010 following 20 years with Bank of America, I enrolled in culinary school at Le Cordon Bleu and obtained an Associate of Arts in Baking & Pastry in 2013. While in culinary school, I was introduced to macarons, but only the shells were used to garnish another dessert. I researched more about macarons on my own and decided to step up to the challenge of conquering them.
We’re always bombarded by how great it is to pursue your passion, etc. – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
I’m not sure there’s any such thing as a smooth road on any journey worth embarking on!… lol. I’ve had no major issues and pray that any I may have remain as minor as they have thus far and equate only to a lesson learned that I could easily move on from.
The recurring struggle I have is moving from one level up to another in the growth process… the growing pains. In essence, I’m here, but I now need to get there to the next level, and I have this abyss in front of me, yet I see my destination across it on the other side. I already know what my vision is. It’s just figuring out what are the most efficient steps in getting there now.
I truly believe when it’s all said and done, the end results will be bigger than I could have ever imagined. I already know what I’m doing is way bigger than me.
So, as you know, we’re impressed with My Fare Lady Macarons – tell our readers more, for example, what you’re most proud of as a company and what sets you apart from others.
The specific niche of my business is macarons. While still in culinary school, I became so intrigued by the challenge of perfecting such a finicky confection with all the purportedly numerous factors that could cause them to fail. Once I found my way and got the hang of them, I ventured to be more creative.
I’ve been making Parisian macarons since 2011, long before they gained the current level of popularity within the US. Various regions of France have their own macaron that’s more rustic and specific to each region, such as Amiens, France. The Amiens macarons I offer are enhanced with my own interpretation of flavor profiles. I’m looking forward to incorporating even more macaron versions in the near future.
I decided to take the flavors from my Family’s dessert creations that initially influenced me to bake and replicate them in this highly recognized international confection. My brand’s tagline is “French Flair, Southern Flavor” The primary goal in my culinary journey is to share the flavors that comforted me throughout my life. I take pride in being able to capture the flavor profile of my Grandmother’s cakes & pies, my Mom’s cobbler as well as other sweet and savory flavors from my childhood and place them in my Parisian macarons.
The Amiens macaron is traditionally flavored with honey; however, I offer Earl Grey & Tupelo Honey, Orange Ginger, Lemon Poppy, and Blueberry Crumble flavors. I set out to create Parisian macarons with flavor profiles that are spot on to those that influenced me and nostalgically take me back home.
This approach also allows me to play a part in bridging cultures. People who are familiar with Sweet Potato Pie, Peach Cobbler, Red Velvet Cake, Banana Pudding or Collard Greens & Cornbread may not know what a macaron is. As well, those who would recognize a macaron may never walk into a soul food restaurant where those types of desserts are found. Imagine an event where both these described people are present, and a taste of my macarons opens a dialog between them.
My brand would be symbolic of bringing culinary elements of culture together create a great taste experience. I look at it this way… it’s more apparent now as much as it’s ever been that people need to behave more like a box of my macarons…. The boxes are full of nothing but macarons, each very unique in color and flavor, but you’ll never open a box and catch them not getting along with each other. My macarons have a message!
So, what’s next? Any big plans?
I’m looking forward to continued growth and awareness of the brand in Georgia and nationally with the nationwide shipping that’s available.
There’s an exciting new development of special event packages that will be officially launched in the Spring of 2019. These are the Indulgence Packages which offer unique Macaron & Tea stations, which can be attended by a staff member or self-serve. The stations are vintage furniture, customized with florals with macaron displays and full tea sets.
The biggest change taking place will be the company name. The trademark process for my current name was opposed resulting in my need to create a new name. The Lady logo will remain because she was specially designed as a collective image of my Mom and Grandmother. A new name and great new ventures are in our future!
Pricing:
- Keepsake Sampler Box (5 macarons) – $20
- 10 Count Gift Build A Box – $33
- 15 Count Gift Build A Box – $45
- 8 Count Amiens (Assorted) – $13
- 8 Count Amiens (Single Flavor) – $13
Contact Info:
- Address: 5370 Stone Mountain Hwy #600
- Website: www.myfareladymacarons.com
- Phone: 678-522-1008
- Email: Email: info@myfarelady.net
Image Credit:
GDab Photography, Marie Thomas Photography, Charlette Bell
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