Specializing in small batch vegan, peanut-free, tree-nut, gluten-free and soy-free macarons, Chef Jahmal Dailey started The Dailey Pastry in the Fall of 2020 in Brooklyn with the goal of making macarons accessible to as many people as possible.
Originally from Orlando, Florida, Chef/Owner Jahmal Dailey possessed an affinity for baking since age six. He attended Johnson & Wales University Charlotte where he completed his undergraduate degrees in Baking & Pastry Arts and Hospitality Management. Upon graduation, he worked for Walt Disney World and Marriott resorts.
In 2014, he moved to New York City, to further his understanding and knowledge of the industry – most notably working at Dominique Ansel Bakery, Eleven Madison Park, The Peninsula New York and The Mark Hotel.
Jahmal has dedicated his professional career to not only expanding his skill set, but to understanding how baking & pastry fit into the hospitality industry as a whole. Through his experience at Eleven Madison Park particularly, Jahmal grew to understand and appreciate the need to create vegan and allergy friendly desserts.
As a Pastry Chef, he enjoys the creative challenge of taking conventional baking fundamentals, throwing them out the window, and using alternative techniques to deliver desserts that are indistinguishable from the original.
ABOUT OUR MACARONS
Our macarons are vegan, peanut-free, tree-nut, gluten-free and soy-free.
Please refer to individual flavors for more detailed ingredient information.
Our macarons contain sunflower meal, corn, xanthan gum, vegetable protein (potato/pea), FD&C DYE, vegetable oil, palm oil, cocoa butter, cocoa powder, vanilla bean, baking soda, pure cane sugar and oatmilk
Why vegan, peanut-free, tree-nut, gluten-free and soy-free?
Traditional French macarons are made using almond flour, sugar and egg whites. While these ingredients may seem simple, the process of how to properly source, measure, mix, pipe, bake, cool, fill and age require a complex understanding of the ingredients, how to combine them, and the environment they’re being made in, so much so that the mixing process is specifically referred to as “macronage.”
While these magical cookies (yes, they’re cookies!) have been quite the hot commodity over the last few years they are not vegan friendly nor are they nut allergy friendly, until now!
The Dailey Pastry macarons are made without tree nuts, egg whites or soy and are free of ALL animal products.