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We Must Be Crazy

Updated: Nov 6, 2018

Starting a business is hard.


Haha yeah, duh.


That didn't stop us even though we both already had full-time jobs. Josh and I had been mulling over ideas to start our own business for months, but nothing really jumped out at us or got us excited enough to actually start working at it. Then one night we had a hankering for some JOY macarons so we brought some home, and as we lounged in the living room wolfing down a dozen macarons together, Josh casually says, "We should start a macaron business."


He wasn't even looking at me as he said it; he was admiring his strawberry macaron. I looked up at him and asked, "What?"


"We should start a macaron business."


Immediately, I started fleshing out my course of action to make this statement real.


First, I needed to learn how to make macarons. No big, right? Ha! Fortunately, I've always had an affinity for baking. Rum cakes, Vietnamese flan, snickerdoodles, blondies, brownies... I loved baking to relieve stress and to give the sweet treats out as gifts to friends and family. But I never considered turning my hobby into a business. Maybe now that there's a sole focus - macarons - I could actually do it.


So fast forward to my first attempt at macarons. One word: DISASTER. Oh my goodness, SO bad. I can't help but laugh when I talk about my first try. It was enough to deter aspiring bakers and business owners alike from going down the macaron route to success.


But instead of giving up, I reached out to my cousin Daniel who's taught people how to make macarons before. I planned a trip to visit him one weekend for a crash course in making macarons that actually looked like macarons instead of the sad, amorphous pools and squiggles of meringue "cookies" I made on my first try.

I did my best?

Thankfully, I learned what I did wrong with my first batch. Well, I learned the BIG things I did wrong. After a few months of making macarons every other day, I'm still learning the different variables that can derail a batch of these notoriously moody confections. The best I can do is mitigate as many problematic variables as I can while I'm making them.


Don't get me wrong. I still get emotional after a bad batch, and even more so after the SECOND bad batch in a row, but I'm getting better at bouncing back. Mostly because if Josh and I are going to make this into a business, I HAVE to bounce back and keep truckin' along.


A failed batch of desserts is not going to be the reason why our business fails. A failed batch keeps us humble and grateful when we get it right.


Talk soon, friends.

Tiffany

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