The history of Ladurée, a world-renowned luxury bakery and sweets maker, began in Paris in 1862. It was founded by Louis-Ernest Ladurée, a miller from the southwest of France. Initially, it was a simple bakery situated on Rue Royale. However, a fire in 1871 turned the bakery into a pastry shop, and the resulting transformation was designed by Jules Cheret, a famous painter and poster artist of the era. Ladurée's fame skyrocketed when Louis-Ernest's grandson, Pierre Desfontaines, had the ingenious idea to stick two macaron shells together with a creamy ganache in the middle, creating the double-decker macaron that we know today. This innovation has since become a popular French delicacy and has significantly contributed to the international recognition of Ladurée. The exterior of Ladurée on Rue Royale maintains a classic Parisian charm. The façade, adorned with decorative mouldings and delicate ironwork, boasts a palette of pastel green, reflecting the brand's signature color. The emblematic 'Ladurée' sign, scripted in gold, adds an opulent touch to the storefront, inviting guests to step into a world of elegance. Inside, Ladurée is a tribute to French refinement and sophistication. The interior decor, inspired by the style of Napoleon III, is richly embellished with ornate mirrors, spectacular chandeliers, and intricate woodwork. The tea rooms are adorned with pastel-hued furnishings, adding a delightful charm to the ambiance. The display counter, filled with an array of colorful macarons, pastries, and cakes, is an absolute feast for the eyes. Interestingly, Ladurée's iconic mint green packaging, now recognized worldwide, was inspired by the interior color of the Ladurée mansion. The brand is also credited with inventing the concept of the "Tea Salon," where customers can enjoy their pastries with a soothing cup of tea. Today, Ladurée is not just a pastry shop; it's a symbol of French 'art de vivre' and refinement. With over 100 stores worldwide, Ladurée continues to enchant patrons with its exquisite pastries, especially its legendary macarons, which are still made with the same recipe that Pierre Desfontaines used in the early 20th century.