text: Being a macaron snob and this is probably the only time I will ever use the word snob when it comes to food, I definitely have my favorites and have traveled wide and far (ok, fine -- furthest is LA) to seek out the best. So I like to say I have some experience when knowing which macaron place has the best. So far, Toute de Sweet near me in Bethesda and Laduree have been on the top for me. \n\nI like to compare this place a bit like Laduree but on a smaller scale. When walking in, it definitely had that Parisian cutesy decor and all the patisseries were too cute. However, the macaron selections did look a bit lacking and we only had a few to choose from. I grabbed a box of 15 and hit the road for our long drive back to MD. \n\nI didn't try these until later that night and although they were good, it lacked that chewy factor.  But, the next day, I tried them again and the chewy factor came into play, which reminded me of Laduree a bit. Macarons done right should be eaten within few days in the fridge because the shell will crack when bitten into. You can also let it thaw a bit from the cold before eating, but really, who has time for that. \n\nThis place was pretty pricey considering the lack of selections so I definitely would prefer Laduree over this place. But hey, if you're in old Montreal, feel free to stop by and give it a try. Had we known that this place served food as well, we would've loved to try it for brunch.