Dana launched her macaron bakery out of a small test kitchen in New Jersey at the age of 30 after leaving her job as a magazine photo editor to pursue a culinary degree. When Dana started applying her background in editorial photography to her business’ social media channels and the unique approach of photographing her macarons as though they were bottles of perfume or expensive jewelry, the business began to take off. Today, Dana has grown her business to ship direct to customers and wholesalers nationwide, expanded into a 6,000 square-foot facility, currently employs a team of 25, appeared on QVC, and organically grown her social following to nearly 100k while also becoming a mother in 2016. Join us for a conversation about macarons, entreprneurship and building an Instagram-ready brand.

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