Who We Supply
For the case, the table, and the turndown tray.
Hotels & Resorts
The small, considered detail waiting in the room when a guest walks in. Welcome amenities, turndown, VIP gifts.
Wineries & Tasting Rooms
A macaron matched to the pour — shells in your palette, flavors built around the list.
Cafes & Coffee Shops
Six colors in the case by opening — thawed while the espresso machine warms up.
Restaurants
The last course, plated in minutes. Mignardises, dessert boards, prix-fixe finishes.
Caterers
Consistent from the first tray to the fortieth. You plate it, you take the credit.
Food Service & Corporate Dining
Volume with a small-batch story, for the accounts that notice the difference.
Why Kitchens Keep Us on the Order Sheet
Built for a busy hospitality team.
#1 Thaw, serve, done.
Every order arrives fully packaged and frozen. Ten to fifteen minutes on the counter and it’s ready for the guest. No prep, no piping, no pastry hire.
#2 Inventory that behaves.
Up to three months in the freezer, five days in the fridge. Pull what tonight needs and nothing more.
#3 The same macaron, every time.
Small batches, hand-piped, consistent shells. Real fruit purées, no artificial flavors. Naturally gluten-free — not made in a certified gluten-free facility, and we say so.
#4 Ordering that takes minutes.
Order online when the walk-in tells you to. Standing orders for the regulars, reliable lead times year-round. One less vendor to chase.
Under our name, or under yours.
One atelier, six kinds of service. Each program is specced around how your team actually works.
Rêve-Branded
The story built in.
Retail-ready boxes with the story built in — hand-piped in Santa Barbara by a founder from Bordeaux. Your case does the telling.
White Label
Your brand on the box.
Your logo on the box, shells Pantone-matched to your brand, flavors chosen around your property. Your guests taste your standard; we stay invisible.
On the Order Sheet
Already in good company.
Corporate Dining
Guckenheimer at Google
Macarons at volume for the dining program — proof the thaw-and-serve model holds at scale.
Restaurant
Ojai Rotie
Rêve macarons on the dessert menu in Ojai.
Market
SYV Pantry
Rêve-branded boxes in the case, Santa Ynez Valley.
Winery
Carr Winery
Macarons alongside the pour in the tasting room.
And more...
How It Works
Taste before you decide.
#1 Request the sample box
It ships frozen, wherever you are in the US.
#2 We taste together
A short call to spec the program — flavors, colors, branding, volumes.
#3 Your first order ships
Frozen, fully packaged, packed for the walk-in.
#4 Reorder in minutes
Online, whenever the freezer tells you to.
A box on your desk, and a few minutes with us.
Wherever your property is, it starts the same way. Pick a time, and a sample box is on its way — timed to land before we talk, so we taste together.
The facts, plainly.
Hand-piped, small batches | Consistent shells | Delivered frozen, nationwide | Ready to serve in 10–15 minutes | 3 months frozen · 5 days refrigerated | Naturally gluten-free*
*Not made in a certified gluten-free facility. MOQ and lead times shared on the call.
Meet the Chef
I'm from Bordeaux, and I've had a sweet tooth my whole life. I baked with my family growing up, long before any of this was a business. Before Rêve, I worked in hospitality as a concierge and travel planner. That work taught me an important lesson I still believe: the moment people remember isn't the grand gesture — it's the small, considered detail waiting on the table when they walk in.
Somewhere along the way, the macaron became the baking challenge I had to get right. I taught myself, one batch at a time, and I've become exacting about it. Real almonds, real fruit, incredible chocolate and cream. I make every one by hand, here in Santa Barbara.