A HEREFORDSHIRE woman has started a new food business that's sure to get taste buds going.

Eszter Winger is originally from Hungary and has been living in Leominster since 2019 with her husband and her two children.

She has recently opened home bakery Winger Macarons, making the meringue based confectionary to suit all flavours and tastes.

The macaron is thought to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance.


Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two cookies.

Mrs Winger originally worked as a nurse but has always loved cooking and baking.

She said that her colleagues said to her that she should do something in the food business.

"My work colleagues always said that I have a sense of the beautiful and the delicious at the same time", she said.

Mrs Winger said she started learning the secret of macaron making in February of this year and has been learning and perfecting it ever since.


She said her daughter tasted macarons for the first time about a year ago and loved them.

She searched for them on the shelves locally and it was impossible to find them.

That led her to thinking that if others were facing the same problem there maybe a demand for them.

Mrs Winger makes two types of macarons. She makes traditional French macarons from more conservative tastes and more elegant, fashionable macarons with interesting flavour combinations.

"I work with the best ingredients, organic almond flour, only free-range eggs and authentic Belgian chocolate. Quality is non-negotiable.

"The macaron is best if you must close your eyes when you taste it."

Mrs Winger hopes to expand her business in the future.

She said: "My big dream is to have a small bakery, where people can come in after a hard day and treat themselves with a little macaron."


For more stories from Leominster and north Herefordshire follow our dedicated Facebook page We Love Leominster and subscribe to a dedicated weekly newsletter here