The little luxuries, light and crisp egg white and almond on the outside and soft and smooth in the center, have long been the amour of the French. But, recently the coquettes have been stealing hearts on this side of the Atlantic and soon arrive in Charleston. Paris native, Fabrice Rezzo has been perfecting his macaroons for 27 years, since he was 14 years old. After stints as executive pastry chef for NYC restaurant bastions such as La Tabla and Les Halles, Rezzo has come to Charleston, to open his French bakery, Macaroon Boutique, in mid-April. In addition to the namesake he will be serving savories and breakfast pastries. Ooh la la. 45 John Street 843.577.5441