You may not know the name Thierry Atlan. It’s because this French master chocolatier (Meilleur Ouvrier de France Chocolatier) has spent much of his career teaching and also producing chocolates on the wholesale and corporate level in France and, for the past eight years, in New Jersey. He is now opening a shiny little boutique in New York, on Wednesday in SoHo, with his daughter Julie Atlan. Mr. Atlan started as a pastry chef but switched to chocolate after discovering that he could not tolerate gluten; macarons made with almond flour are his pastry specialty. His delicately crunchy rainbow of macarons in 18 flavors ($2.90 each) are made fresh daily in his Moonachie, N.J., kitchen. They’re on display alongside his chocolates ($2.25 each) and ice creams. The shop also sells coffee drinks.
Thierry Atlan, 436 West Broadway (Prince Street), 646-476-8149, thierry-atlan.com.
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