Classic French Macarons

Abigail Sabir has been a baker since she can remember. From selling chocolate chip cookies at street fairs at the age of 10, to interning under one of the most prestigious French chefs, food has always been her life. She is originally from a small town in Minnesota, but spent her high school years living in the East Bay, and after high school she moved to Salt Lake City and received a Bachelors degree from the University of Utah. After receiving her degree, she worked as a cheese monger and taught cooking classes in a specialty market, where she developed a cheese obsession, and also discovered her love for teaching, before she officially leapt in to baking professionally. She spent a couple years learning the basics of bread and pastry in Salt Lake before deciding it was time to learn from the best - so she moved to France for an intensive 7-month pastry program. While in France she ate as much cheese & delicious pastries as she could, but most importantly she had the opportunity to spend 4 months as an intern at a world renowned, 3 Michelin starred restaurant. During that time she had the opportunity to experience some of the most innovative pastry techniques, so once she returned to the US, she moved to San Francisco, hoping to share and expand on those techniques. The temperate climate, diversity and incredible bounty of produce in the Bay Area provides inspiration for artists of all kinds, and she feels lucky to be able to a part of it. She has always been passionate about food in general and she finds nothing quite as gratifying as sharing that with those who are eager to learn, so come learn with Abigail!