Croissant and Co.

Croissants and Co have created a new collection of the finest macarons combining secret recipes learnt in some of the most prestigious pastry houses in France with unique and vibrant ingredients from New Zealand and around the world.

What is your company background, how did you start the business?

Louis Sergeant is a well recognised Pastry Chef here in New Zealand. We started making macarons at our Wellington kitchen about a year ago. We were inspired by Louis’ unique macaron recipe and by the wonderful flavour from different regions of Aotearoa.

What is the current product range and variants and how do these products stand out in the market?

Our macarons are unique in the way that we use some iconic flavours such as Kerikeri lemon, Otago cherry, Karamea passionfruit from a small place on the West Coast, Wellington coffee, Nelson raspberry and Gisborne orange.

What are the plans for the business moving forward, is there any expansion on the horizon?

We are currently opening two stores in Wellington and Kapiti and we are planning to open a number of other stores in the future. Our macarons are also sold in a number of cafés and delis and we are talking to some lower North Island New World supermarkets which we just started to approach.

Where are your products currently available to buy, and are you looking at or wanting to expand your availability?

Our products are currently sold online, at our own stores, at Wellington markets and at some retailers and cafés around Wellington. We would love to expand to other parts of the country and we have the production capacity to follow demand.

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