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Parisian-style bakery Macaroon Boutique set up shop at 45 John St. five years ago. This weekend, owners Fabrice Rizzo and Fabienne Docco invite patrons (old and new) to visit and sample Rizzo's new savory macarons.
Rizzo came up with the idea for savory editions of the sweet treats when he worked as a pastry chef at Danny Meyer's New York restaurant Tabla (now shuttered). Rizzo thinks now is the perfect time to premiere these morsels in Charleston. Flavors will range from blue cheese to black truffle — tastes that pair well with wine.
The bakery's Facebook page states, "YOU HAVE SEEN NOTHING YET - THE BEST IS YET TO COME..."
