4-TIER MACARON TOWER (RAINBOW)
WITH 40PCS OF MACARON
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❤❤ Macarons ❤ ❤

Default Rainbow Package
40 Pieces Classic Macarons
*Comes with Macaron Tower*

Add on $20 to choose
own selection of macarons




95% of Buyers Satisfaction!

Higly Rated, Higly Recommended!

(> 200,000 pcs sold)



AnnaBella Patisserie produces the mouth-watering Macarons with the best & supreme ingridients: 

Matcha from Japan, Valrhona Chocolate & Rose petal essence from France, Almond from California, US etc. 

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IMPORTANT NOTES


1. Keep macarons refrigerated 

2. Best consumed within 3 days from date of purchase

3. Can be kept for up to 7 days if stored in freezer.
 
 

 

 

TERMS & CONDITIONS



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SELF COLLECTION

20 Bukit Batok Crescent #11-02

QX DELIVERY AVAILABLE



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                                                                                                                               Among the popular flavors....
                                                      

                                          Grande, Valrhona Dark Chocolate                  Earl Grey, Fine Earl Grey Tea
                                   
                                                Miel et Citron, Honey Lemon                         Cocomo, Coconut & Lychee

   
      Melontino, Japanese Melon, Minty Vodka    Passion Sling, Passion Fruit, Mandrin, Benedictine DOM     Pina Colada, Pineapple, Coconut, Rum



                              

           *  Rose and Salted Caramel *
           ^Highly Recommended^
Rose is available in Box Classic 1, Salted Caramel is available in Box Classic 2




      

Passionate Macaron Chef ...   Ms. Anna  

A passionate chef and founder who was deeply in love with Macaron during her first visit to Paris in 2007, amazed by Laduree's fine texture and delicate macarons.  She was further inspired by subsequent visits to London's Pierre Herme, that she decided to master the art of Macaron.  What is available today by Annabella Patisserie Trading Pte Ltd is the result of 987 times failed baking sessions, the determination to success has pushed her to what it is today.  She has also mastered the art of preparing Chocolate & Caramel after visiting Belgium, Brudge (favorite Chocolate Masters: Dumon, Spegelaere) and Paris' Jacques Genin , art of caramel handling is re-born in the master's hand.  Frequent visits to Tokyo is the also the main source of inspirations to the method used in crafting every single Macarons in Annabella Patisserie today.  For feedback and questions, please do write to her at anna@ABP.sg or Call 65918808 (Extention 9) [Appreciate no Sales Call].