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Overview

Date Established 01/2022
Founder Lindsay Kinder
Headquarters San Francisco, CA
Industries
Food
Website https://www.food-la-la.com/macaron-masterclass-kit
Press Contact Jodie Chase, Chase, Ink. Public Relations
Social

Products

About

FOOD LA LA is a fun and fancy lovin’ lifestyle brand specializing in remarkable food and cocktail experiences; we sparkle with substance and drip in detail. From macarons to spicy margaritas, we have had the pleasure of hosting some of America’s most beloved brands, including Louis-Vuitton, Sephora, Netflix, Williams-Sonoma, and Salesforce. With virtual and in-person experiences, FOOD LA LA believes that what you present to your friends, your family, and most importantly —to yourself—are shining opportunities to make every day special.

FOOD LA LA's mission is to surprise you with what you can effortlessly create so you feel delighted over what you’re capable of and discover the joy of making everyday moments magic!

Our most popular product is the French Macaron Kit because it gives people the joyful, juicy, sparkly feeling of "OMG I can’t believe I made this!" The kit includes ingredients, tools, and video instruction to make anyone—even those who don’t even own a mixer—an instant macaron-making success . . . Mais oui!

Founding Story

After graduating from college, the bad economy encouraged Lindsay Kinder to accept her first grownup job: selling life and disability insurance with a large corporation. Instead of pursuing her childhood dream of learning to cook in France, she spent the next chapter of her life folding into the corporate world. But after five years, she realized her boss’s job didn’t excite her.

Lindsay's A-HA! moment came when she wondered what her 10-year-old self would think about corporate happy hours and fancy pantsuits. She knew she would ask her grownup self, “Why haven’t you gone to France yet?” She couldn’t shake that little voice in her head, so she left her job and steady paycheck, packed a 60-pound, bright magenta rolling suitcase, and flew to Paris, letting the Universe take care of the rest.

During her first month in France, she studied under Susan Herrmann Loomis, a renowned authority on French cooking. While living in her 14th-century home in Louviers, Lindsay assisted her with tastings and dinner parties and helped test recipes for Susan's latest cookbook, In a French Kitchen.

Outside the village, she harvested and sold produce at the farmers market with Baptiste, an organic farmer, who daily delivers vegetables and fruit to Michelin-starred restaurants. While working on a foie gras farm, she learned about French country cooking and preparing pâté and foie gras; she foraged for mushrooms, harvested walnuts, and preserved and canned apricots for winter confit.

In the fall she headed to the organic, biodynamic French winery, La Gramière, for their vendange (wine harvest), where the vintners explained the art of winemaking and the perfect moment to harvest grapes. She studied the mystery of French confections at Gastronomicom, a cooking school on the Mediterranean, perfecting her technique with the classic macaron. And during the last month, she studied under master chefs in the fervent kitchen of Le Cordon Bleu in Paris.

Lindsay now lives in San Francisco, where she teaches people all over the world to cook through the FOOD LA LA COOKING CLUB, and hosts unique food and cocktail experiences for corporate events. She created the French Macaron Kit and masterclass in January 2021.

Team Bios

Lindsay Kinder

FOOD LA LA Founder

see bio

After graduating from college, the bad economy encouraged me to accept my first grownup job: selling life and disability insurance with a large corporation. Instead of pursuing my childhood dream of learning to cook in France, I spent the next chapter of my life folding into the corporate world. There were goals, bonuses, retreats, annual business plans, conferences, client meetings, promotions, and management training. But after five years, I realized my boss’s job didn’t excite me.

My A-HA! moment came when I wondered what my ten-year-old self would think about corporate happy hours and fancy pantsuits. I knew I would ask my grownup self, “Why haven’t you gone to France yet?” I couldn’t shake that little voice in my head, so I left my job and a steady paycheck, packed a sixty-pound, bright magenta rolling suitcase, and flew to Paris, letting the Universe take care of the rest.

During my first month in France, I studied under Susan Herrmann Loomis, a renowned authority on French cooking. While living in her 14th-century home in Louviers, I assisted her with tastings and dinner parties and helped test recipes for her latest cookbook, In a French Kitchen.

Outside the village, I harvested and sold produce at the farmers market with Baptiste, an organic farmer, who daily delivers vegetables and fruit to Michelin-starred restaurants.

While working on a foie gras farm, I learned about French country cooking and preparing pâté and foie gras; I foraged for mushrooms, harvested walnuts, and preserved and canned apricots for winter confit.

In the fall I headed to the organic, biodynamic French winery, La Gramière, for their vendange (wine harvest), where the vintners explained to me the art of winemaking and the perfect moment to harvest grapes.

I studied the mystery of French confections at Gastronomicom, a cooking school on the Mediterranean, perfecting my technique with the classic macaron. And during the last month, I studied under master chefs in the fervent kitchen of Le Cordon Bleu in Paris.

I now live in San Francisco, where I teach people all over the world to cook through the FOOD LA LA COOKING CLUB, and host unique food and cocktail experiences for corporate events!

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