John Lewis funding boost delivers a perfect 10th birthday present for Miss Macaroon

Food & Drink | Funding | Midlands
Rosie Ginday
Rosie Ginday

A Birmingham social enterprise that has made 2.5million macaroons for global brands, royalty and a host of celebrities is celebrating ten years in business this week.

Miss Macaroon has grown from a desire to use macaroons to help people back into work into one of the City’s leading employability programmes and a destination food venue for local people and visitors.

Formed by pastry chef Rosie Ginday MBE, the business has received a perfect birthday present, with news that it has secured a £150,000 grant from the John Lewis Partnership’s Community Investment Fund.

The financial boost will be used to pay the wages of the recent MacsMAD (Macaroons that make a Difference) graduates and support a further 20 graduates as they continue to overcome barriers, including anxiety and learning disabilities, to access paid employment and mainstream jobs.

In the last decade, it means that 82 young people, from 18 to 35-years-old, will have been assisted by Miss Macaroon, developing cooking, administrative, sales and marketing skills and experience along the way.

“A lot has happened since I set the business up with £500 and a bit of kitchen space donated by University College Birmingham,” pointed out Rosie.

“In the last ten years, we have made over 2.5million macaroons in 50 different flavours, opened our own macaroon and prosecco bar in Great Western Arcade and had our products enjoyed by celebrity chef James Martin, TV and radio presenter Jeremy Vine and Prince Harry and Meghan Markle as part of their engagement tour.

“We’ve even built a complete wall of macaroons for Instagram and had Glynn Purnell from Purnells and Saturday Kitchen, the Wilderness’ Alex Claridge and Bake Off’s Daryl Collins support our MacsMAD trainees through mentoring sessions and work experience placements.”

Did you enjoy reading this content?  To get more great content like this subscribe to our magazine

Reader's Comments

Comments related to the current article

Leave a comment

Your email address will not be published. Required fields are marked *