OUR PLEDGE

Every Johnny Sugar confection is guaranteed to be sold fresh, to be 100% non-GMO, and to be free of synthetic ingredients. We are dedicated to fulfilling your expectations and desires.

OUR PLEDGE

Every Johnny Sugar confection is guaranteed to be sold fresh, to be 100% non-GMO, and to be free of synthetic ingredients. We are dedicated to fulfilling your expectations and desires.

MACARON COLLECTION

Each piece is a work of art made of carefully sourced, high-quality ingredients.
Almond hazenut praline with dark chocolate

Almond Hazelnut Praline with Dark Chocolate


Strawberry with apple cider

Strawberry with Apple Cider


Dark chocolate and raspberry

Dark Chocolate and Rasberry


Sea salt caramel

Sea Salt Caramel

Coconut with milk chocolate and vanilla bean

Coconut with Milk Chocolate and Vanilla Bean

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MACARON COLLECTION

Each piece is a work of art made of carefully sourced, high-quality ingredients.

Almond Hazelnut Praline with Dark Chocolate


Strawberry with Apple Cider


Dark Chocolate and Rasberry


Sea Salt Caramel

Coconut with Milk Chocolate and Vanilla Bean

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ONLINE SHOP

Browse our selection of handcrafted macarons, confections and chocolates. 

Click Here To Visit Our Online Shop!

ONLINE SHOP

Browse our selection of handcrafted macarons, confections and chocolates. 

Click Here To Visit Our Online Shop!
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WHEN EVERY MORSEL IS EXQUISITE…

Introducing hand-made, high-quality macarons, confections and chocolates crafted in Boulder, Colorado. Each piece is a work of art made of carefully sourced, high-quality ingredients. At a time when many of us are cutting down on sugar, it can be immensely satisfying to indulge in a beautiful, intensely flavorful confection that is simply the best. When every morsel is exquisite, can we be satisfied with less?

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WHEN EVERY MORSEL IS EXQUISITE…

Introducing hand-made, high-quality macarons, confections and chocolates crafted in Boulder, Colorado. Each piece is a work of art made of carefully sourced, high-quality ingredients. At a time when many of us are cutting down on sugar, it can be immensely satisfying to indulge in a beautiful, intensely flavorful confection that is simply the best. When every morsel is exquisite, can we be satisfied with less?

PURITY OF OUR PRODUCTS

We use all non-GMO ingredients, organic whenever possible, free of stabilizers, preservatives, synthetic color or emulsifiers. Many ingredients are locally sourced. Instead of palm oil and beet sugar (which is typically GMO), we use real butter, cream and cane sugar. All coloring comes naturally, from vegetable extracts or the ingredient’s own color.

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PURITY OF OUR PRODUCTS

We use all non-GMO ingredients, organic whenever possible, free of stabilizers, preservatives, synthetic color or emulsifiers. Many ingredients are locally sourced. Instead of palm oil and beet sugar (which is typically GMO), we use real butter, cream and cane sugar. All coloring comes naturally, from vegetable extracts or the ingredient’s own color.

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FRENCH MACARONS

Unlike the coconut cookie most Americans grew up knowing as a macaroon, Johnny Sugar’s French macarons are small, plump, sandwich-like confections that are intensely flavorful. Each one is made individually. The outer pieces are a baked meringue of egg whites, almond meal, and sugar. Bite into this meringue and you feel a gentle crunch, followed by a melt-in-your-mouth sensation. Then you reach the delicious filling – strawberry with apple cider, raspberry confit, hazelnut praline, and more. The different flavors are striking and clean. Our macarons are not brightly colored like some on the market, because all the coloration comes from natural vegetable extracts. Some are decorated with a garnish or a painted flourish. Each one is individual; these are not mass produced. All flavors are gluten free.

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FRENCH MACARONS

Unlike the coconut cookie most Americans grew up knowing as a macaroon, Johnny Sugar’s French macarons are small, plump, sandwich-like confections that are intensely flavorful. Each one is made individually. The outer pieces are a baked meringue of egg whites, almond meal, and sugar. Bite into this meringue and you feel a gentle crunch, followed by a melt-in-your-mouth sensation. Then you reach the delicious filling – strawberry with apple cider, raspberry confit, hazelnut praline, and more. The different flavors are striking and clean. Our macarons are not brightly colored like some on the market, because all the coloration comes from natural vegetable extracts. Some are decorated with a garnish or a painted flourish. Each one is individual; these are not mass produced. All flavors are gluten free.

THE MAN BEHIND JOHNNY SUGAR

John Parkinson is a pastry chef and chocolatier based in Boulder, Colorado. After earning a Culinary Arts Diploma in his native New Zealand, he worked as a chef in the Channel Islands off the coast of France. His passion for pastries led him to Salzburg, Austria, where he studied under a world-champion pâtissier. After completing a season at a 5-star hotel in the Austrian Alps as a pastry chef, he went on to work in restaurants in Switzerland and to teach pastry at a Swiss hotel-management school. Since then he has worked in restaurants in Switzerland, New Zealand and Colorado. Recently he completed seven years at The Mediterranean Restaurant in Boulder as pastry chef in charge of crafting artisan breads, pastries and desserts for the restaurant and its sister restaurant, Brasserie Ten Ten.

“As a young man, while training in Austria, I discovered I had a love for this work,” John says. “I’d stay behind after my shift and make all the chocolates for the café. After working in restaurants for so long I’m ready now to follow my passion: crafting each individual French macaron or piece of chocolate into a work of art.”

Contact Me

THE MAN BEHIND JOHNNY SUGAR

John Parkinson is a pastry chef and chocolatier based in Boulder, Colorado. After earning a Culinary Arts Diploma in his native New Zealand, he worked as a chef in the Channel Islands off the coast of France. His passion for pastries led him to Salzburg, Austria, where he studied under a world-champion pâtissier. After completing a season at a 5-star hotel in the Austrian Alps as a pastry chef, he went on to work in restaurants in Switzerland and to teach pastry at a Swiss hotel-management school. Since then he has worked in restaurants in Switzerland, New Zealand and Colorado. Recently he completed seven years at The Mediterranean Restaurant in Boulder as pastry chef in charge of crafting artisan breads, pastries and desserts for the restaurant and its sister restaurant, Brasserie Ten Ten.

“As a young man, while training in Austria, I discovered I had a love for this work,” John says. “I’d stay behind after my shift and make all the chocolates for the café. After working in restaurants for so long I’m ready now to follow my passion: crafting each individual French macaron or piece of chocolate into a work of art.”

Contact Me

Pastry Chef & Chocolatier


ADDRESS

Salad Grounds Kitchen Share
4920 Pearl St
Unit C
Boulder, CO 80301
United States

CONTACT INFORMATION

Phone: (720) 938 3459
Email: contact@johnnysugarconfections.com

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