Madame Munchie is a queer-owned edibles brand that specializes in bringing the zhuzh of Parisian macarons straight to your local dispensary. Their original and award-winning (Best Edible at 2021 Weedcon) macarons are sophisticated, fun, and pack a 40mg punch.
Owner Kim Geraghty grew up in Paris before moving back to the United States at 23, bringing with her the expertise to create the most exquisite infused macarons on the market. Aside from their serious dosage, top-tier ingredients, and delicious execution that’s as precise in texture as in flavor, these macarons are special because they’re full-spectrum – made with coconut oil that’s been infused with flower grown at Geraghty’s very own Mendocino farm.
Geraghty ran the first iteration of Madame Munchie from an out-of-service commercial kitchen in a senior retirement center. In 2017, Prop 64 and the new regulations shut them down to get new permits, which ultimately landed them in Los Angeles by 2019, where she and her all-female team operate from to this day.
Madame Munchie Macarons pack all the flair of their Parisian counterparts. Each macaron is 40mg of full-spectrum THC and is available in a number of varieties. These include Divorce Cake, with white chocolate filling, vanilla beans, and gold sprinkles, and Oreo/Cookie Dough, which comes stacked with chocolate chip cookie/Oreo crumbs and a white chocolate topping.
Because these macarons are infused using raw material straight from their farm, instead of the kind of THC distillate used by most edible brands, they bring the entourage effect and have a full spectrum of cannabinoids showing up on the test results like CBN, CBG and so on. This makes the high nuanced, sparkly, and a much closer experience to what the plant is trying to provide.
“We want to make the simple act of Cannabis consumption an artful experience in itself,” said Geraghty. “Consumers are looking for relief from the mundane. Being an adult is just being a grown-up child, so we really want our customers to have some fun with our edibles.”
This article was originally published in the August 2021 issue of California Leaf.
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