top of page
DESSERT SHOULD TASTE LIKE SOMETHING
FLAVOR-FIRST MACARONS & MERINGUES, MADE IN VERMONT

At Small Oven Pastries, everything starts with flavor.
Every macaron and meringue is built from real ingredients—local butter, real fruit, high-quality chocolate, and natural flavors that actually come through.
No shortcuts. No artificial fillers. Nothing you have to guess at.


Meet ElIZaBeTh
Small Oven Pastries is run by Elizabeth Berman, a Vermont-based baker with a background in food systems and a deep focus on flavor.
What started as a curiosity about technique became an obsession with getting it right—balancing flavor, refining process, and building desserts that actually deliver.
Everything is made in small batches, by hand, with a focus on craft and consistency.

what people are saying
fReQueNTlY Asked queStiONs
Macaron & Meringue BasicsIngredients & Dietary InformationFlavors & CustomizationStorage & FreshnessOrdering & ShippingAbout Small Oven Pastries
Why 'small oven'?
“Small oven” comes from petit four, the French term for small confections baked in the residual heat of the oven.
It reflects both the tradition behind what we make and our focus on small, detail-driven desserts that actually deliver.
Do you donate?
We support local organizations when we can.
If you’re interested in a donation, please email yum@smallovenpastries.com with details about your organization or event.
We prioritize requests that align with our local community and capacity.

bottom of page






