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2015 Food & DrinkEditors' Choice

Best Madeleines


Lori Eanes

In Volume 1 of Marcel Proust’s novel series Remembrance of Things Past, the narrator nibbles “one of those squat, plump little cakes called petites madeleines, which look as though they had been molded in the fluted valve of a scallop shell,” then feels flooded with “exquisite pleasure” and “all-powerful joy” which feels, he explains, like love. Husband and wife Don and Susie Morris use a traditional French recipe to create the madeleines they’ve been baking—first in Berkeley, now in a 32,000-square-foot Alameda facility rated “superior” by the American Institute of Baking since 1976. Sold at Andronico’s, BevMo, Cost Plus, and other major stores in convenient boxes, the buttery treats come in three varieties: plain, chocolate-dipped, and studded with lemon zest.

2080 North Loop Road