It’s my belief that a notable factor in the enjoyment of macarons is purely in the aesthetics – picture two colorful burnished bubbles of crispy meringue encompassing a decadent cream. (On a side note: A good meringue is a thing of wonder. Many a patissier, both amateur and professional, have driven themselves to near madness in pursuit of the art).

I liken this enjoyment to the moment upon entering a hotel room of some luxury. One is advised to savor the sight of a freshly made bed (King sized of course), with its rolling range of pure white pillows, crisp sheets and inviting duvet, before indulging amongst the linens.

A macaron should be similarly admired before gratifying the remaining four senses, and Panna Dolce’s macaron’s arrive with aesthetics mercifully intact.

Of course we can’t sit around all day and admire macarons, as much as would like to. In the business of flavor, Panna Dolce is straddling the line between the classic – caramel fleur de sel (delicious!), chocolate buttercream and key lime – and whimsical, such as the almond butter and jelly ‘sandwich’ or the luxuriously perfumed vanilla rose macaron.

If you’re not inclined towards elegant pastries, such as macarons (i’m guilty of espousing coarser desserts; humble pies, the submissive blancmange, low brow tarts, etc), then the owners of Panna Dolce have concocted one of the better executed cookies and brownies i’ve had the pleasure of sampling.

The white chocolate macadamia nut cookies did a disappearing act within minutes of their arrival at my doorstep, vanishing into the maws of my flatmates like a David Copperfield in baked good form.

I would anticipate a similar reaction from you, Dear Reader, upon appointment with these delicacies. Like the famed blue-hued brute and consumer of cookies from a certain children’s television show (what a role model for Generation Y?!), an encounter with Panna Dolce’s pastries should elicit a voracious “Nom nom nom!”.

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