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Pastry chef Michele Mitchell, known for the Hotel du Pont's almond macaroons, is now baking at Janssen's Market.

The hotel's restaurant, Le Cavalier, no longer serves the complimentary macaroons that were a long-standing tradition.

Janssen's Market hired Mitchell to elevate its pastry department as it competes with larger stores.

Michele Mitchell once made more than 3,300 almond macaroons every other day while working for almost 20 years as the executive pastry chef at Wilmington's landmark Hotel du Pont.

The macaroons, made with almond paste, sugar, and egg whites, have been an enduring tradition at the hotel since at least the 1970s, possibly even earlier.

A free plate of the signature, sweet-and-chewy confections marked the end of every meal served at the ho

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