Bridget O’Sullivan started J’aime les Macarons, a Christchurch-based macaron company, in 2008. The confections have a legion of fans across the country and are available in flavours from salted butter caramel to raspberry, rose and lychee. But while on maternity leave last year, Bridget began to think about ways the business might expand.
J’aime les Macarons had hit production capacity in the kitchen and the hunt
