Known worldwide for its famous macaroons, the House of Ladurée, founded in 1862, has a history spanning 160 years.
In 1862, Louis-Ernest Ladurée decided to open a bakery in the Madeleine, the district of luxury artisans. This was at a time when Paris was changing its face under the impetus of Baron Haussmann. Following a fire, it was reborn from its ashes as a pastry shop. Jules Chéret, an inspired poster artist and creator of the “Ange Pâtissier”, signed its decoration.
In 1900, Paris hosted the Universal Exhibition and Parisian life was in full swing at the Madeleine. Women took part in this teeming social and intellectual life. Jeanne Souchard, Ernest Ladurée’s wife, had an idea that was to become a success: she combined coffee and pastry and invented the first tea room, a place conducive to meetings between women.
In 1930, the Parisian pastry chef Pierre Desfontaines, a grand-cousin of the creator of Louis-Ernest, had the ingenious idea of assembling two macaroon shells, filled with a tasty ganache. This was the birth of the famous Parisian macaroon as we know it today.
David and Francis Holder, who were regulars at the company, bought it in 1993. Until 1997, David Holder worked alongside the Ladurees to give it a new dimension. The mythical tea room and boutique on the Champs-Elysées opened in 1997.
In 2002, the House began collaborating with Chantal Thomass on their liquorice flavoured macaroon. At the same time, Ladurée crossed the Channel and established itself at Harrods in London. In 2006, Ladurée was featured in Sofia Coppola‘s film “Marie-Antoinette”, providing the pastries for the film. A few years later, Ladurée moved to Versailles. But also in Cannes and Saint-Tropez.
The House continued its international expansion, setting up shop in Japan, New York and Dubai, Hong Kong, Brazil and Sweden.
From 2012 onwards, the ranges diversify: a line of cosmetics, Les Merveilleuses, and “Les Marquis” chocolates.
To give rhythm to its creations and to respect the cycle of nature, the House will enter into a “Slow Flower” approach, from 2019. Its ingredients will become 100% natural.
In 2021, pastry chef Julien Alvarez will join the brand as International Head of Pastry Creation. His credo is to maintain and develop the brand’s uniqueness and to maintain ethical sourcing for his creations.
Featured photo : © Ladurée
Passionnée depuis son plus jeune âge par l’art et la mode, Hélène s’oriente vers une école de stylisme, l’Atelier Chardon-Savard à Paris, avec une option Communication. Afin d’ajouter des cordes à son arc, elle décide de compléter sa formation par un MBA en Management du Luxe et Marketing Expérientiel à l’Institut Supérieur de Gestion à Paris dont elle sort diplômée en 2020. Elle a notamment écrit des articles lifestyle et beauté pour le magazine Do it in Paris et se spécialise en rédaction d’articles concernant le luxe, l’art et la mode au sein du magazine Luxus Plus.********** [EN] Passionate about art and fashion from a young age, Hélène went to a fashion design school, Atelier Chardon-Savard in Paris, with a Communication option. In order to add more strings to her bow, she decided to complete her education with an MBA in Luxury Management and Experiential Marketing at the Institut Supérieur de Gestion in Paris from which she graduated in 2020. She has written lifestyle and beauty articles for Do it in Paris magazine and specializes in writing articles about luxury, art and fashion for Luxus Plus magazine.