D.C. is about as clueless as Ann Hathaway sporting a cerulean sweater in The Devil Wears Prada when it comes to ever-changing foodie trends. Even NPR declared, “cupcakes are so 2005”—and they said that two years ago.

Georgetown Cupcake may still attract hoards of tourists to their sickeningly sweet lair on M street, but chic pastry shops in New York and LA switched to serving macarons several years ago. The French confectionaries are devilishly hard to make, but when the meringue-based cookies come together with a sturdy ganache or buttercream, they’re worth all the fuss.

Deborah Kim and her husband Han have thankfully launched D.C. into the present with their new macaron shop on Wisconsin Avenue. The two met at the other CIA—New York’s Culinary Institute of America—where they learned all the skills to craft the delicate confectionaries.

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