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Why Poulette Bakeshop’s Gorgeous Gâteau Macaron Is a Stellar Spend

The seasonally changing, special-order stunner takes bakers Carolyn Nugent and Alen Ramos 48 hours to make.

A suburban Colorado strip mall may be a bit of a departure from the bustling cafes of Paris or San Francisco, just two of the cities in which pastry power couple Carolyn Nugent and Alen Ramos have perfected their sweets at renowned bakeries and Michelin-starred restaurants over the past 15 years. But craving more stability for themselves and their five-year-old son, they moved from Chicago to Denver, where Ramos’ family lives, in 2020.

After a successful stint selling treats out of their townhouse kitchen window via their Ulster Street Pastry pop-up, Nugent and Ramos moved their operation into a brick-and-mortar in Parker this September. While fans line up for Poulette Bakeshop’s fritters, doughnuts, and sticky buns, it’s the lavish patisserie-style treats—like this five-tiered gâteau macaron—that get our blood sugar pumping.

Here, we break down the making of the cake, a seasonally changing, special-order stunner that costs $160 to $200 (depending on composition) and takes Nugent and Ramos 48 hours to make:

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