Parting Shot: La Tour Bakehouse

Hawaii Business Staff,

 

2:49 pm, Friday
Nimitz Highway
Photographer: David Croxford

>> Jie Na Liu of La Tour Bakehouse places a cookie on top of cream to create macaroons (known as macarons in French and at La Tour). They will age for a day before being sold; the aging process creates a crispy exterior but chewy interior. La Tour makes approximately 1,000 macaroons a day.

This article appears in the July 2012 issue of Hawaii Business Magazine.
Categories: Media, Parting Shot

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