Eugenia Theodosopoulos: Caramelpalooza Candymakers

In the days leading up to Caramelpalooza 2011, we're introducing you to the local chefs who will be sharing their candy March 11 at Smeeks in central Phoenix.

Today we bring you the macaron maven, Eugenia Theodosopoulos of Essance Bakery Cafe in Tempe.

Theodosopoulos trained, lived and worked in Paris, and then brought her skills back to her Tempe restaurant, Essence Bakery Cafe, serving French macarons, croissants and pastries.

I ended up in the kitchen because I had no choice, my grandfather started our family restaurant in 1931 and if I wanted to see my family, so I went to work with my brothers and sister at 9 years old!  

My favorite dish to make is croissants, croissants, croissants. Chocolate, plain, raisin, lemon - they are so sexy!!

Find out what she's afraid to make after the jump.

One dish I'm afraid to make is anything deep fat fried!!

My favorite kind of candy is really good dark chocolate covered

Caramel should be rich deep, deep caramel color pushed to the limit or else it's way too sweet (learned this from the French!!).

I always brush my teeth after eating, I am quite obsessive about clean teeth.

Find Eugenia and 11 other chefs at Caramelpalooza, Friday, March 11, from 7 til the caramel runs out,  Smeeks candy store, northwest corner of Central and Camelback. 

Catch up with the other candymakers we've profiled so far:

Tammie Coe.

Want to be a judge at Caramelpalooza? Enter here

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Amy Silverman is a two-time winner of the Arizona Press Club’s Journalist of the Year award. Her work has appeared on the radio show This American Life and in the New York Times, the Washington Post, Lenny Letter, and Brain, Child. She’s the co-curator of the live reading series Bar Flies, and a commentator for KJZZ, the NPR affiliate in Phoenix. Silverman is the author of the book My Heart Can’t Even Believe It: A Story of Science, Love, and Down Syndrome (Woodbine House 2016). Follow her on Instagram (@amysilverman), Twitter (@amysilvermanaz), and at