Marijuana macarons are now a thing in Toronto

Nov 3 2016, 2:29 am

Cannabis-infused baked goods just got a sophisticated upgrade courtesy of a Toronto-based, Le Cordon Bleu trained chef, Jennifer Blakney of @feelslikemore.

The fancy French favourites come in flavours like lemon, vanilla bean buttercream, apple pie, and spiced caramel chocolate.

The macarons placed second at Toronto’s recent Karma Cup (behind The Healing Garden Canada’s Reese Pieces squares), but despite the runner-up status, these illicit sweets are truly unique for bucking the trend, summed up by Blakney as basic baked goods that overwhelmingly take a frat boy approach to marketing.

While the delicate meringue shells are cannabinoid-free, the sandwich filling is laced with a THC distillate and macarons are available in three standards dosages; 10 mg, 50 mg and 100 mg, plus custom orders.

So where can you buy them?

Private orders available via online delivery service The Cannabis Concierge, and via wholesale and events.

Federal legislation is expected to legalize marijuana in 2017. For now, these sweets are as illicit as ever.

When Toronto Police Service in partnership with the Municipal Licensing and Standards Division raided dozens of illegal dispensaries back in May, the “sale of any form of edible marijuana foodstuffs intended for human consumption” were specifically targeted.

Accessibility to edibles has been limited ever since. Dispensaries once stocked with gummy candies and chocolates are no longer retailing edibles though private members clubs, couriers and events suggest that the appetite is there.

Blakney advocates for edibles as an alternative to smoking which happens to be in line with the government’s anti-smoking stance. Plus macarons are delicious. Upon legislation we expect the market to be flooded with all forms of fanciful confections.

Blakney notes that for her business (and others like it) to be legitimized, public perception of edibles needs to evolve. Makers, bakers, and legislators need to exact labeling practices and standards for measuring and listing dosages. And commercial kitchens need to take a cannabis-friendly approach that accommodates the unique safety and security needs required by these niche food businesses.

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