In the wee hours of the morning, six days a week, James Price trudges downstairs from his apartment into his bakery to heat up the brick ovens in preparation for cooking his 17th century-recipe macaroons. When customers walk through the door of St. Julien Macaroons, Price's 4 a.m. effort is evident in the wonderful, mouth-watering almond-scented aroma wafting from the bakery.

I was providential when somewhat adverse circumstances 26 years ago pushed the Price family toward creating St. Julien Macaroons of White Oaks Farm. Today, James Price ships the delicious confections all over the world. In 1974, James' father, W. C. Price, was a stockbroker who experienced as business setback that cut the family income in half.

Visit the St. Julien Macaroons website