IMPORTANT COVID-19 SHIPPING INFORMATION

While the majority of our packages have been delivered without incident, PLEASE NOTE THAT UPS HAS SUSPENDED ALL DELIVERY GUARANTEES.  This means that your package may spend an extra day in transit.  (2nd Day Air has occasionally taken 3 days to arrive, Next Day Air has occasionally taken 2 days to arrive). 

Because of this suspension of guarantees, we have no recourse with UPS and this situation is beyond our control.

However, we are taking measures to ensure your shipment arrives as fresh as we intended.

1.  We are packing later in the day, as close to our UPS scheduled pickup as possible so that your order spends as little time packaged as possible.

2. We are adding extra ice packs to help counteract a possible extra transit day. 

3. Please note that the ice packs we pack with your order do not need to be frozen or even still cold upon arrival.  They are there to elongate the shelf life.  Our macarons are able to stay at room temperature for up to five days.  

Please plan your orders accordingly as this is a new situation for all of us. 

We thank you for your patience and understanding as we try to navigate through this unforeseen delivery obstacle. 

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All of our products are sealed in airtight packaging to maintain our high quality standards.  Furthermore, our macarons and canelés are shipped in insulated boxes with ice packs to make sure they arrive to you at the peak of their freshness.  The package must be delivered within two days and so all appropriate shipping method(s) to ensure 2 day delivery will be offered at checkout.

We avoid shipping perishables over the weekend because we do not want your temperature sensitive package spending the weekend in a UPS shipping facility. With the exception of the NYC area, we only ship perishables Monday, Tuesday, and Wednesday.  To be safe, if you need your macarons and/or canelés by a specific date, it is recommended that you place your order by the previous Monday or Tuesday.

If your order does not contain macarons or caneles, we can ship Monday through Friday.

We offer UPS ground shipping exclusively to all or parts of the following states: NY, NJ, CT, ME, NH, MA, RI, PA, DE, MD, VA, SC, NC, TN, WV, OH, IN, MI, IL, KY, GA, MO

All other states must choose 2nd Day Air.

Please note, if you choose an incorrect shipping method for your region, it may affect the delivery times.

We ship from the NYC area. The yellow and tan areas are the only available destinations for UPS Ground service. If you are unsure, please check the map below. 

 For for information, view our FAQs page.

Executive Pastry Chefs and co-owners of Mad Mac NYC, Ludovic Augendre and Florian Bellanger

Mad Mac NYC was founded in 2006 and was immediately recognized as a leader in quality and innovation on the macaron market.  With over 10 years serving the high end hospitality and gourmet food service markets, Mad Mac is now expanding its retail presence to bring Florian and Ludovic's signature macaron collections directly to the public. 

Florian Bellanger

Executive Pastry Chef/Co-Owner of Mad Mac NYC 

Florian is also a permanent judge on the Food Network's TV series Cupcake Wars, with over 9 seasons and 115 episodes to date.

Prior to founding Mad Mac, Chef Bellanger was Fauchon’s Executive Pastry Chef in the United States.  He led a team of twenty-four pastry chefs to create the finest pastries, special occasion cakes, cookies, unique ice creams and sorbets for the legendary French epicurean emporium's tea salon and flagship store in New York City. He had come full circle after serving Fauchon in Paris under the command of notable Executive Pastry Chef Pierre Herme from 1991 to 1994, as well as Executive Pastry Chef for Fauchon Flagship in Qatar from 1994 to 1996.

At Fauchon NYC, Florian's innovations were evident in such tradition-shattering creations as raspberry-chili pepper sorbet, Toulouse violet ice cream, exotic éclairs, and lavish three-dimensional holiday and wedding cakes for which he continuously created new molds and recipes.

A veteran of pastry kitchens from around the world, Florian was Eric Ripert’s pastry chef at Le Bernardin from 1996 to 2001, where his desserts, described as “light and dreamy” by Ruth Reichl of The New York Times, helped bring the restaurant to its four-star status. In addition, he was the Pastry Chef in the French Military Officer’s Club in French Guyana.

Florian is a member of City Harvest’s Food Council and a guest chef faculty member at the International Culinary Center. He also donates his time to charities such as the Wolfgang Puck Charity and the Jean-Louis Palladin Foundation.

Ludovic Augendre

Executive Pastry Chef/Co-Owner of Mad Mac NYC 

Growing up in Paris, Ludovic Augendre was fascinated with following a culinary path. At the young age of ten, he was already making pastries with his great grandmother. When Ferrandi, one of the best culinary schools in France, opened its doors in search of new talent, Ludovic met Alain Escoffier, author of "Traite de Patisserie Artisanale." It was at this moment that he fell for the magic of pastry arts.

While in school from 1993 to 1998 Ludovic discovered his talents and passion for pastry art. In his free time he also worked for Mr. Demoncy and J.C. Vergne at Patisserie de L'Eglise, which was selected as "Best Pastry Retail Store in Paris" in 1997.

In 1998, after completing his studies, Ludovic knocked on the door at Fauchon Paris. From 1998 to 2001, he worked at Fauchon under Christophe Adam, Sebastien Gaudard and Philippe Givre. While in charge of the decorating station at Fauchon, Ludovic met Florian Bellanger, the Executive pastry chef of Fauchon in New York.  Shortly thereafter, Ludovic moved to New York City where he worked with Florian as his Executive Assistant Pastry Chef at Fauchon.  Ludovic would eventually become the Executive Pastry Chef at Fauchon.

An emerging leader in his generation of pastry chefs, in March 2004, Ludovic won third place in the U.S. Pastry Competition in New York City, with his masterpiece "Birth of Pinocchio." Many members of the press were quite impressed by his modern artistic vision, challenging techniques, and avant-garde style. Ludovic's cakes and pastries have a distinctive flavor and texture, which made him one of the best new-generation pastry chefs in the United States.

Awards and Press

• Florian was named one of the “10 Best Pastry Chefs in America” in 2003 and 2004 by Pastry Art & Design
• In 2001 and 2002, the James Beard Foundation recognized Florian’s accomplishments with a nomination for Outstanding Pastry Chef.
• Lifetime Achievement Award—Florian Bellanger, 2013 US Pastry Competition
• Hall of Fame Inductee—Florian Bellanger, Dessert Professional Magazine 2013 

Florian and his collection of innovative cakes and pastries have been featured on TV including:

• Food Network
• Martha Stewart Living
• CNN
• NBC
• Epicurious TVs

Both chefs have been featured in numerous publications, including:

• Martha Stewart Weddings
• Forbes
• New York Magazine
• People Magazine
• The New York Times
• InStyle Magazine
• Le Journal du Patissier
• Delta Sky
• Modern Bride
• House Beautiful
• Bride’s
• Pastry Art & Design
• Food Arts
• Chocolatier Magazine