MakMak 4.56

Founder and CEO, Carlos Heng, first started making macarons at home in 2009, competing with a friend to master the recipe. Eventually they decided to consolidate their efforts, entering their macarons into The Bobby Goldsmith Foundation's Annual Bake Off in 2010, winning Best in Show and Best Fete Baking. Heng is a qualified chef and has worked at a number of top restaurants in Sydney, including the two-hatted Pello in East Sydney.

What makes your business / offering unique or different to other brands?: MakMak’s handmade macarons are distinguished by their unique texture and flavour as well as a commitment to sourcing the highest quality ingredients such as Callebaut chocolate, Maldon Sea Salt and Bombay Sapphire gin. MakMak uses fresh fruit rather than flavourings and utilises native Australian ingredients including lemon myrtle and strawberry gum. MakMak’s macarons are also decorated by hand with leaves, flowers and other beautiful designs.