Alexandra’s Macarons

Alexandra’s Macarons

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Gertrude is a 1973 Volkswagen Bus. But she is so much more than that. She is hot pink and simply irresistible.
Anyone who believes in the Seattle Freeze need only cruise around with Gertrude and I for a few blocks to believe once again in the soft heart of humanity. People can’t help but smile when they see her — and many wave, shout out greetings, or flash the infamous VW peace sign. She’s a catch and I feel like the luckiest for finding her to deliver Macarons

Macarons have a simple elegance to them. Their ingredients are easily accessible — egg whites, sugar, almond flour — but their versatility is boundless. They are the perfect bite of sweetness to savor after a meal — highly fashionable and irresistible.

Gertrude joins us for our pops ups, faithfully makes deliveries, and is tickled to be a part of some of your special events.


Macarons- 12pack
Macarons - 6pack
Pastry Box Friday's
Guava & Cheese Pop'n Tart
Spiced Apple Peach Pop’n Tarts
Country Blonde, Artisan Bread.
Naturally Leavened Pizza Dough
Chocolate Chunk, Bake at home cookies
Ginger Molasses, Bake at home cookies.
Sourdough Bagels! Available Friday
Jon Boy Caramels
True North Coffee
Miro Tea
Bakers fund.
Gift Card
Rainbow PRIDE Earrings
Macaron Ice cream Sandie kits.
Macaron Ice Cream Sandies


  • Max. capacity per hour:
    1500 servings
  • Average price per person:
    $ 6
  • Operating region:
    Seattle + 150 miles
  • Chamber of Commerce number:
    Not listed

Our crew

Meet Alexandra
Cooking and baking has been central to my life since the day my Dad caught me rummaging through a drawer of kitchen utensils back in my diaper days. I was immensely curious and started getting creative with food early on. In a family full of undiagnosed foodies, I had a great playground to begin honing my craft.

Food is my passion. Period. For me, food is more than something to be consumed; it is an artistic medium and a source of endless possibility.

I trained as a Chef and specialized in Culinary Arts and International Baking & Pastry. I have had the privilege and challenge of working in a variety of contexts, from Sous Chef in fast-paced bistros to Baker in beloved cafés to Head Chef aboard a luxury yacht. My culinary adventures have brought me from Florida to South Hampton, New York and beyond to Alaska, Hawaii, Mexico, and now - Seattle, Washington.


Alexandra’s Macarons


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Alexandra’s Macarons
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