How Shayla Daniels makes macarons her business

To say Shayla Daniels knows macarons is an understatement. She made her first one in 2010 while she was working in the research and development department of a local well-known bakery where she spent six months perfecting macarons. This was long before they were the popular sweet treat they are now. Although wedding cakes have vied for her love over the past twelve years, macarons have stayed #1 in her heart.

Growing up in Kenosha, Wisconsin, Chef Shay started cooking at a very young age, helping her grandmother bake sweets for family get togethers. Inspired by Gale Gand of Food Networks Sweet Dreams show, Chef Shay decided to attend the French Pastry School in Chicago after graduating from high school.

In the Fall of 2012, Chef Shay and her mom packed up and left behind the harsh Wisconsin winters and loved ones for sunny and warm Florida. After moving to the Tampa area, one of her first jobs was as a pastry chef at Frida’s Café & Bakery in Largo. She loved her job there, but the almost hour-long commute each way was taking its toll. One day, a customer handed her his business card and said to call him. She did, and this is where Chef Shays love affair with macarons began. That customer ended up overseeing the research and development lab for beloved Italian bakery, Alessi. Chef Shay took the job in their lab and for six months made nothing but macarons. She ended up leaving Alessi but keeps in touch with her old boss there, whom she still considers a mentor.

After leaving Alessi, Chef Shay spent three years in a management position for the Columbia Restaurant Group. Frustrated with working for other people, Chef Shay decided to make the leap and start her own business. As Chez Shay’s Sweets was born, Shayla began baking macarons and specialty cakes to order out of her home under the Florida Cottage Food laws.

In the Fall of 2021, she took a break from her growing business as she jetted off to Tennessee to be a contestant on season 8 of the Food Network show, Holiday Baking Championship. Chef Shay had come full circle. She was now on a show on the network that had inspired her to become a pastry chef. How did Chef Shay do on the show? You’ll have to watch the show or ask Chef Shay yourself.

What does the future hold? Chef Shay is gearing up for an online store and shipping. Finding the perfect packaging for shipping has become quite the project, since no one wants a broken macaron. One day she would love to have her own brick and mortar store. Until then you can find her at local farmers markets across the greater Tampa area. Follow Chez Shays Sweets on Instagram @chezshayssweets and Facebook @Chez Shay’s Sweets to find out where she will be. You can also preorder for pickup on her website chezshayssweets.com.

Once you take your first bite of one of Chef Shay’s macarons, you’ll see why her tagline is “The Sweetest Smile of Your Day.”

CHEF SHAY’S MACARON WISDOM

The four most important features to a successful macaron are:

• The feet. The little ruffles around the edge of the macaron.
• Sturdy shell. Don’t overmix or underbake your batter.
• Shine. Make sure your meringue has stiff peaks to get a shiny shell.
• The filling! Without a great filling the macaron falls flat, so to speak.

The secrets to great macarons are:

• Talk to them, tell them they are beautiful.
• Crack open your oven door to let moisture out when humid. Slide a folded-up dish towel in the oven door to keep it cracked open.
• Keep your kitchen at 65°F when it is humid out.
• Italian meringue is best for macarons.
• Rotate your pans. There are always hot spots, even in convection ovens.
• Know your oven’s temperature. Buy an oven safe thermometer to leave in your oven.