Stop by your local Neiman Marcus store and pick up a copy of the catalog (pg. 39!) or log on to NeimanMarcus.com or Horchow.com to purchase the Panna Dolce Macaron Collection online. This custom gift will make anyone’s holiday a sweet one!

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Check out this article from the Paper Passionista showing the fabulous Panna Dolce macaron favors at the Nordstrom Wedding Suite!  You can find the article here.

A couple of the treat items provided to the Wedding Suite open house attendees

A couple weeks ago I mentioned Paper Passionista was attending the opening event for the new “Wedding Suite” at Nordstrom’s downtown Seattle flagship store.  I did attend and have been waiting for a break in my invitation appointments and other wedding shows to report on the details of what I learned.  I had a delightful visit with one of the three Wedding Stylists at the Wedding Suite, Jenny Van Norstrand.  With such a full house I was honored to be given a one-on-one tour and run-down of all their lines and services. Jenny is clearly enthusiastic about the new wedding department, and wanted to make sure I knew that for all of them service is key!  She said all wedding stylists love to work with brides, even if they get their gowns elsewhere and just come there for all the wonderful add-ons they have available.

The range of dresses available for both brides and bridesmaids was impressive, and even more amazing was the extremely reasonable pricing of the gowns.  Bridal gowns currently in stock range from $200 – $1400, and even the least expensive gown is very nice.  There are long gowns, short gowns, sleeves or not, and designer names that most anyone who follows fashion will recognize. The two gowns below represent the least expensive and the most expensive options:

This ivory gown by JS Collections (shown front and back) is an amazing $198

This lovely patterned white gown by Nicole Miller is most expensive at only $1320

If a short more casual dress is your preference there are plenty of darling options for you

More short options for both the bride and her bridesmaids

I was shown the backroom where there are lovely spacious dressing rooms, a consultation desk, a large mirror and sitting area for those with appointments to get comfy, and accessory displays perfectly completing “the look”.  The even more amazing thing Jenny shared with me is they encourage brides to take photos of dresses they’re considering for their bridesmaids and themselves as they’re trying on.  This is completely opposite of many gown salons you hear about that allow no photos until after a gown has been purchased.  The typical length of the gown appointment is 90 minutes.  There are many gowns available to choose from in stock, but even more can be purchased by viewing the gowns online.  I asked about availability of gowns for the plus size bride and was assured there are gowns both online and a couple of in-stock gowns in this size range as well.  Then there are dresses for moms of the bride and groom, and even options available for flower girls and ring bearers.

Above are a couple views of the “backroom” where fitting and selecting take place.

If you have a bridesmaid interested in a “signature” piece,  this darling red ruffled dress from Notte by Marchesa is sure to be remembered.  Short and strapless with swirly ruffles on the skirt, it is $795.

For dresses available in multiple styles and colors in a versatile elegant chiffon, Jenny’s personal favorite is the dress selection below from Amsale, reasonably priced starting at $280-$290

The motto for the Wedding Suite is “Love is all you need. We take care of the rest.” After seeing all they have available I know you’re in good hands.  In closing here are a few more photos of the many accessory items available for you, including shoes, jewelry, wraps, and hair accents.  If you don’t see it, just ask.  They seem to have it all covered!

To schedule your appointment with one of the Nordstrom Wedding Stylists call 206.628.2111, extension 1730 or 1.888.300.1295. To schedule online visit nordstrom.com/weddings.  You can also get personalized service from a Wedding Stylist via Live Chat, email or on the phone.

One side note: All photography for this piece was done by me, and photography isn’t my area of expertise, so please make an appointment and go visit the Wedding Suite at Nordstrom in person for a much better view and expert personalized friendly service.

Panna Dolce: Our favorite macarons cover Neiman Marcus’ holiday catalog

Kat Greis became obsessed with French macaroons macarons while traveling through France and Italy with then-boyfriend Justin Greis — so much so that she spent years perfecting a recipe that could (and does) rival the famed delicacies at Ladurée. With help from culinarily-gifted friend Lauren Robin and Greis (who she now calls husband), Kat turned her hobby into a moneymaker, launching online-based macaron store Panna Dolce in 2009.

And this month, Panna Dolce has snagged the coveted cover of the Neiman Marcus Holiday Entertaining catalogue, whose $150 sage-rubbed turkeys come second only to the $6,000 ukeleles offered in this years Christmas Book.

We have been lucky enough to taste almost every classic flavor of macaron from the Panna Dolce lineup, and now Style Section L.A. readers can indulge at a 20 percent discount by entering “stylela20” at checkout on www.pannadolce.com.

— Caitlin Monaghan

Source: Style Section L.A.

It’s finally here! The Neiman Marcus Gourmet Epicure Book 2010. Click the catalog cover below to check us out in the book (and place your orders).

Click To View The Catalog

Well, look no further than your mailbox! Your perfect gift and holiday desert is featured on the cover. This year, Panna Dolce is on the cover of the Neiman Marcus Holiday Entertaining Catalog. That’s right, I said COVER! Check out page 40 for the ordering details.

You should be able to order in the next few days direct from Neiman Marcus. We’re thrilled to partner with such a high quality brand as Neimans.

We couldn’t wait for for the postal service to deliver the catalog. Check out the preview below…

Neiman Marcus Holiday Entertaining Catalog 2010 Cover

Neiman Marcus Holiday Entertaining Catalog 2010 Inside Photo

Neiman Marcus Holiday Entertaining Catalog 2010 Product Details

When we started Panna Dolce, we had one mission: to create the highest quality, uncompromising, tastiest little treats that would ship right to your door. So, we’re kind of bringing a bit of style and a taste of France to your home.

Check out the magazine cover. I, for one, think Rachel McAdams looks beautiful, but just imagine her surrounded by thousands of Panna Dolce macarons…Now, THAT’S a magazine cover!

Here is the article straight from page 252 of this month’s edition. It’s a small mention, but we’re thrilled to be among the stylish fashionistas. In celebration of our feature in the magazine, we are extending a 20% off coupon on your order with coupon code: instyle.

What are you waiting for? The only thing better than Panna Dolce macarons are Panna Dolce macarons for 20% off!

Thank you, Steve! You are simply sublime yourself!

Chicago bakeries crank out French macarons

July 28, 2010 (WLS) — Look out cupcakes, there’s a new sweet treat in town. It’s called a macaron, and our Hungry Hound says, not only are they showing up as party favors, they’re also inspiring entrepreneurs.

For the past year or so, French macarons have been hitting the party circuit, showing up in gift bags at weddings. But they’ve also been inspiring pastry chefs, who’ve made the pilgrimage to Paris, and now want to recreate the delicate combination of flavors and textures back home. In Chicago, there are now two companies spending most of their day just making macaron.

The Logan Square Kitchen is an incubator of sorts, a place where small food artisans can create, without the hassle of overhead. Beth Jacob uses the space for her company, which focuses on just one thing.

“The name of my business is Macaron Chicago. I make macaron which are French — traditional French cookies made with meringue-based shells and fillings of caramel, butter cream, jam or ganache,” said Jacob.

Jacob makes everything herself, from the delicate merengue shells, to the sweet fillings. She then sells them at farmer’s markets and through wholesale accounts.

Same principle in West Town, at Kitchen Chicago, a similar concept where you rent space. For friends Katherine and Lauren, the Panna Dolce brand was born here. Their specialty? French macarons, of course.

They begin by sifting almond flour; then, in a stand mixer, they combine egg whites and sugar, whipping it fiercely, until it begins to get frothy. Food coloring is added to create a unique color palette. That sifted almond flour is added, which will give the macaron shell some lift. At this point, ratios are crucial.

“It’s definitely about the right ratio for the meringue and how much sugar you use, the temperature you cook at, the time that you bake at, the weather outside; really there is more chemistry to it than making just your regular batch of cookies,” said Panna Dolce co-owner Lauren Robin.

Fillings also have to be calibrated, depending on which type of shell you’re using. The partners say as much as macarons are loved on the East and West coasts, they’re not quite sure if Chicago has fully embraced this latest dessert craze.

“I don’t think that they are there yet in Chicago, definitely on the coast, but I think they’re going to be the new cupcake,” said Robin.

Notice we didn’t say “macaroon.” Those would be the golf ball-sized, toasted coconut and sugar balls — a far cry from a French macaron.

www.macaronchicago.com

www.pannadolce.com

(Copyright ©2010 WLS-TV/DT. All Rights Reserved.)

Source: Chicago bakeries crank out French macarons

To our Chicago natives: check out ABC 7 Chicago for Steve’s segment on macarons featuring yours truly. Tune in at 11:20 AM for all the macaron goodness!

Look out cupcakes, macarons aren’t too far behind

Did you hear the news? Beverly Hills’ favorite cupcake spot – Sprinkles – just opened up in the Gold Coast. It’s so big, Bill and Giuliana Rancic were at the opening! (OMG) Honestly, after Sugar Bliss, More, The Cupcake Counter, Molly’s and Swirlz (and the constantly mobile Flirty Cupcake van), even I’m getting a little cupcake weary. All of the cupcake chatter is like frosting from a Jewel birthday cake – it makes my mouth pucker with too much sugar. I would suggest you opt instead for the next wave of sweet supremacy in Chicago: the humble macaron. Now notice I didn’t say “macaroon.” That, my friend, would be the sickly-sweet golfball-sized mound of toasted coconut and sugar they make us eat at Passover. A macaron, on the other hand, is something more delicate, more refined. It requires a ridiculously precise recipe that must constantly change, depending on the ambient temperature. It requires delicate egg whites, beaten to a pulp (or rather, soft peaks). It requires some food coloring, but most important, it requires a command of the not-too-sweet gooey fillings that must echo the shell’s crisp exterior, providing a burst of flavor in each of the limited bites.

You can find mind-blowing macarons in London and Paris, at the world-famous Ladurée stores; Pierre Hermé is another solid pastry shop in Paris with some of the best macarons I’ve ever had. But in America, its taken awhile to get here. While macarons have been the defacto wedding favor on the East and West Coasts for some time now, they are finally making inroads here. There are macarons aplenty these days, especially if you happen to shop at Bittersweet, Pierrot Gourmet or Vanille Patisserie. There are even two local businesses that focus primarily on these little treats: Panna Dolce and Macaron Chicago.

Panna Dolce’s macarons are available at the Goddess and Grocer, and through their website; Macaron Chicago has a stand at the Logan Square Farmer’s Market every other Sunday; you can also just contact them on their website. Some of the flavors have moved well past the traditional rose petal or chocolate. There was a fantastic salted caramel I picked up this past Sunday from the Macaron Chicago booth in Logan Square. Wish I could have savored it a tad longer.

Source: Steve Dolinsky – Adventures in Urban Eating

Online shopping success

Simi Valley business went from bedroom to boardrooms

By Stephanie Hoops

Saturday, July 10, 2010

Kevin Sproles was a 16-year-old student at Royal High School in Simi Valley when he started building custom websites in his bedroom and created Volusion Inc. in 1999.

Today, the 27-year-old is CEO of the multimillion-dollar business.

“I used my allowance money and all I needed was a computer and my time,” he said. “The only other expense was to advertise, and this was pre-Google days, so it was just a couple cents to get visitors to your website, so I was lucky.”

Sproles graduated from high school in 2001, but rather than going to college, he chose to invest all of his time in Volusion.

No one in Sproles’ family was in the computer business, but he was inspired by the work ethic of his grandfather, who owned a furniture store, and his father, who runs a concrete pumping operation.

“I learned I have to work hard 24/7,” he said of running your own business. “It’s not a job where you can go home at the end of the day. It’s a part of you.”

His original concept of building one website at a time wasn’t feasible, however, and Sproles eventually realized he’d do better if he designed software he could resell thousands of times. His idea: software that would enable websites to have shopping carts.

With no investors, he used credit cards to fund the company’s growth.

“For some reason, I got a $10,000 credit card given to me even though I was a kid,” he said. “That helped a lot. I ended up $30,000 in debt, but the company was growing, and I knew I was going to pay that off, and sure enough I did.”

Eventually he hired four employees, and they all worked out of his bedroom. It got cramped, so they moved into his brother’s bedroom before finding real office space in Simi Valley.

Sproles and one of his clients, Clay Olivier, teamed up in 2004 after discussing ways to build the business. Olivier invested in the company and purchased 20 percent of it, then took on sales and marketing responsibilities in a second office he opened in Austin, Texas.

The software provides a fully integrated online store with a shopping cart, built-in inventory management and marketing tools, multiple design templates, and the ability to securely process credit card orders and print shipping labels. It also integrates with the popular QuickBooks accounting software.

Today, Volusion has more than 150 employees divided equally between the two offices in Simi Valley and Austin. Its 2009 revenues were $22.4 million, up nearly 43 percent from 2008, having grown steadily since 2006.

Its clients include National Geographic and Disney.

Chicago-based Panna Dolce launched its online bakery in 2009. Co-owner Justin Greis said he looked at other shopping-cart software but chose Volusion’s system because it didn’t require a lot of technical skill to maintain.

“What it enables us to do is really focus on running the business as opposed to maintaining a website,” he said.

The price was also attractive, Greis said.

“Our products start at $24.99 a month and there’s no contract, so it’s just month to month,” Sproles said. “The most popular plan is $99 a month, and really everybody gets pretty much all the features of the software and benefits.

“The difference between the plans is the number of products you have. Some people have a small inventory and small catalog. Others have 100,000 products.”

Volusion’s software now powers about 20,000 online stores.

Last year, it processed more than $2 billion worth of online sales, accounting for 1 percent of all U.S. Internet transactions, Sproles said.

It took six years of hard work before Sproles could finally take weekends off, he said. As his income rose, one of the luxuries he allowed himself was a Lamborghini.

He recently bought a home in Newbury Park and got engaged a few weeks ago.

On the Net:

http://www.volusion.com