Vive la France!
Ana Claudia from Olivia Macaron talks about opening shop, whoopie pies and the balancing act with two little ones
this product needs to be in front of people
"It took a long time to open. It took two years before we could open the door. We were looking for a space with foot traffic and nothing worked out. Then finally one day, Georgetown Park that generally houses big retailers told me they had this space and it was this one. It was their tiniest space but just perfect for us."
On the creative aspects of running the shop
"With the window displays, you need to take it to the next level. We put so much effort into our window display to make it noticeable, beautiful but edgy."
Here is one of the holiday displays from last year:
otherwise it would be a whoopie pie
on little ones
"How do I juggle it all? I'm still figuring it out."
"I was working on my labor bed. I was negotiating the price for an oven and then had to hang up the phone because labor was progressing." She explained how in running your own business, there is always more work. "You need to shut it off. There is always work to be done. But I make myself turn it off at five o'clock. Then I often work after the kids have gone to sleep."
We talked about how the shop's namesake does know the ins and outs of macarons. "Olivia does critique the taste of other macarons. Ours are her favorite, especially the rose flavor."
Ana Claudia then sent us home with a box of "macs."