Why High-Volume Bakeries Are Switching to Our Single-Step French Macaron Mix

Consistency, Scalability, and Zero Bad Macaron Days

You run a bakery. You know what you’re doing. You’ve mastered the macaron recipe, perfected your technique, and earned your pastry stripes. So… why would a seasoned pro like you consider using a baking mix?  Simple: because when you’re operating at scale, success depends on more than just know-how. It depends on consistency, speed, labor efficiency, and cost control.

Our Angel Bake® Single-Step French Macaron Mix is designed for bakeries like yours—those that value artistry but need to run a tight ship.

When Experience Isn’t Enough

A recent customer shared his story. He had spent ten years in France working in a bakery known for its macarons. When he returned to the U.S., he joined a regional bakery chain that had just launched macarons across their stores. Production happened in a central kitchen, followed by packaging and delivery.

Unfortunately, reality hit fast:

“Our city’s humidity ruined our shells—thin, hollow, fragile. We lost product during production, in transit, and again at the store level. Eventually, I pulled the plug. We couldn’t afford the waste.”

It’s a story we’ve heard many times. Macarons are famously finicky—susceptible to climate, technique, ingredient freshness, staff skill, and even timing. Scaling that kind of volatility is a nightmare.

What Makes Angel Bake Different?

Our Single-Step Macaron Mix is an all-in-one, just-add-water solution. Everything is included: almond meal, powdered egg white, sugar, stabilizers—precisely blended for predictability and ease.

No more:

• Popping air bubbles with a toothpick

• Sifting almond flour

• Measuring egg whites

• Heating sugar syrup

• Managing meringue consistency

• Drying shells before baking

Just add water, mix, pipe, bake. That’s it.

Whether you’re making one pound or twenty, the process is identical. It takes just 10 minutes to prepare perfect batter, every single time.

Built for Foodservice & Production Lines

Angel Bake isn’t just a convenience—it’s a business decision. Here’s what you gain:

• Scalability: Increase production volume without increasing complexity.

• Consistency: Uniform results across shifts, kitchens, or locations.

• Labor Efficiency: No need for highly trained pastry chefs to make the base shell.

• Time Savings: Faster prep means faster turnaround and fresher product.

• Clean Operations: Less mess, fewer bowls, no syrup pans.

• Automation Ready: Compatible with depositors and piping equipment.

• Less Waste: No overbeaten meringue, under-mixed shells, or cracked tops.

This is why more bakeries are shifting from scratch-made to mix-based models for high-labor pastries like macarons. Just like pizza chains don’t hand-knead their dough daily, you don’t need to macaronage your way through every batch.

See for Yourself

We’re confident your team will be amazed. Our macarons match or exceed scratch-made in appearance, texture, and taste—and most importantly, in repeatability.

No more stress about weather. No more product loss during shipping. No more bad macaron days.

Here’s a few we made just days ago for our spring photo shoot using the foodservice mix:

Ready to test it in your kitchen?
Email us at info@saenafoods.com for samples, specs, and wholesale pricing.