Home-based baker and creator of Market Macarons, Haley Brinkman, recently partnered with the Sweet Granada, 803 Commercial St., to sell her macarons.

Brinkman began baking and formed Market Macarons six months ago, after first tasting a macaron at her wedding.

Market Macarons, whose name comes from the street that Brinkman lives on, started outgrowing the kitchen space she was using and led her to contact Kim Redeker, the owner of the Sweet Granada, about renting kitchen space.

“She just stopped in the shop one time and just kind of threw out the idea of maybe renting kitchen space, just finding a solution to her production limitations with her home based business,” Redeker said.

The conversation shifted towards a possible business partnership. There was a timespan of about six weeks from when Brinkman first approached Redeker about renting kitchen space to when she became an exclusive baker at the Sweet Granada.

“It didn’t take long for us to snowball into some ideas that leaned more towards a partnership, rather than just a rental agreement,” Redeker said.

At the time, Brinkman had only been baking macarons for about six months.

“Haley (Brinkman) and my daughter are very good friends, they’ve grown up together, and my daughter gave Haley (Brinkman) her first macaron for her wedding day,” Redeker said.

According to Brinkman, the macarons didn’t wow her at first. It wasn’t until she had tasted several other flavors, like matcha and coffee swirl, that she was inspired to start making her own.

“I noticed more and more that they were getting popular and to get any you had to go to Kansas City or Wichita,” Brinkman said.

Her first few batches were mostly trial and error and involved looking recipes up online and figuring out what process worked best for her.

“The first four batches were not good,” said Brinkman. “The first ones I wanted to make were lemon, so I made them yellow and they were just so lumpy and didn’t have the feet and were burnt.”

After switching from the Italian baking method to the French, everything fell into place, according to Brinkman. Following her success at home, Brinkman created a Market Macarons Facebook page and began posting there and in several different Facebook groups to advertise her baking.

“I was making whatever flavors I wanted, about six flavors each week and then I would do a dozen variety packs. I put them online to see how fast I would sell out,” said Brinkman. “I made about 14 dozen per week and I sold out of those every week.”

Before her partnership with the Sweet Granada, Brinkman would do all of her baking at her parents’ house, using their double convection oven.

Now, with access to the larger appliances and facilities at the Sweet Granada, Brinkman is able to better keep up with the demand for her products.

The Market Macaron’s menu was revealed last week, and according to Redeker, the majority of Brinkman’s macarons sold out by that Saturday.

They sell the macarons for $23.95 per dozen and $2.25 for a single macaron , according to the Sweet Granda menu. The Sweet Granada currently sells Oreo, raspberry, mocha, lemon and fruity pebbles macarons, along with the seasonal pumpkin spice flavored one.

“The price has increased a bit, because I make them in such bulk quantities,” Brinkman said.

Currently, Brinkman bakes about twice a week at the Sweet Granada.

“I’m just really really lucky that she presented me with this opportunity,” Brinkman said.