San Jose teen’s macaron business enterprise has elevated just about $6,000 for charity

San Jose high faculty pupil Shrobana Sengupta was on the lookout ahead to celebrating her

San Jose high faculty pupil Shrobana Sengupta was on the lookout ahead to celebrating her 16th birthday and collaborating in some interesting additional-curricular things to do, when COVID struck and place a cease to all these programs.

But rather than languishing in disappointment, the enterprising teen began baking — for a bring about. While the rest of us were popping cookie mixes in the oven for a dose of quarantine comfort, Sengupta was whipping up batches of dwelling-baked macarons to elevate funds for charity.

She to start with tackled building the delicate French confection, a complicated-to-make cookie that her mother experienced warned her was “temperamental,” for Mother’s Day. Her success kicked off a delicious obsession.

“Before I realized I was baking macarons each individual night time and wondering of distinctive flavors and fillings each and every waking minute,” Sengupta wrote in a Medium submit in August. Quickly, she was providing her macarons online and donating the proceeds.

Considering the fact that then, Sengupta has baked at the very least 10,000 macarons, she estimates, and elevated near to $6,000 for a assortment of results in, which includes Sunday Buddies, an group committed to encouraging people in poverty, St. Jude’s Kid’s Medical center, the Remedy Alzheimer’s Culture and senior houses all over the Bay Place.

“I bake every single night time,” she suggests.

Consumers can decide on from an remarkable variety of flavors, from typical to reducing-edge — such as cinnamon toast, Harry Potter-model butterbeer, and maple bacon buttercream — in bins of six or 12.

“Mango Tajin and my Indian fusion flavors (Gajar Halwa, Ras Malai, Chai and Gulab Gulkand) are really well-liked,” Sengupta tells Hoodline.

Sengupta tells us that she’s frequently coming up with new flavors. “For Valentine’s Working day I am arranging red velvet cheesecake, orange creamsicle, dim chocolate ganache, rose and cream, and pina colada,” she suggests. “I will also have some savory flavors soon.”

The inventive teen says she’s been baking considering the fact that fourth grade, and her macaron endeavor is not her initial foray into philanthropic entrepreneurship: She’s been advertising handmade cards and donating the proceeds for many years.

And she’s not about to rest on her laurels whenever before long, either. Impending initiatives include things like training classes, in get to elevate extra cash to donate, and maybe even building a guide of recipes for fusion desserts, Sengupta says.

“I am finding out the ropes of what it requires to be an entrepreneur,” she wrote on Medium.

“I never know if this would have happened if we were being not in quarantine.”

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