Chef Natasha Goellner, Part Three: The joy of baking macarons

• Facebook: Natasha’s Mulberry & Mott
• There’s a macaron for every color of the rainbow at Natasha’s Mulberry & Mott.

Asked about the best macaron she’s ever eaten, Natasha Goellner pauses (not 20 feet from a colorful display of her own creations at Natasha’s Mulberry & Mott) and smiles at the memory.

“It was a plain lemon macaron from Fauchon [the world-renowned Parisian gourmet food store]. It was really sour, in a good way,” Goellner says.

The possibility offered by macarons is what brings her to work in the mornings at Mission Farms (as she explains after the jump). On Thursday, she talked about her first commercial kitchen in SubTropolis. On Friday, she laid out why Natasha’s Mulberry & Mott is a cupcake-free zone.