Reebok Fit Store Opens Today, Plus First Look Inside Olivia Macaron Opening Soon in Georgetown

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1251 Wisconsin Avenue, NW

The Adidas/Reebok shuffle is now complete at 1251 Wisconsin Ave, NW. According to Washingtonian:

“In addition to selling apparel, ambassador Andrea Ferry says Reebok will host weekly and monthly workouts in the store and around the District with local personal trainers and instructors.”

I spoke with a worker at the store last night who confirmed today’s opening.

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3222 M Street, NW

I also stopped by Olivia Macaron and took peek inside. They open this Saturday “late next week” at at 3222 M St, NW across from the Dean and Deluca.

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11 Comment

  • diploj

    The 1990s called. They want their shoe store back. They were ambivalent about the macarons.

    • Actually, Reebok is doing very well since they hitched their brand to CrossFit. Expect to see more of Reebok, and expect to meet more and more CrossFitters.

  • Just to be clear… Andrea Ferry is not a real ambassador, right? She is some sort of “brand ambassador” or something like that? Confusing, because we have the real ones here too.

  • Can we please just get a Laduree?

  • How long can a place that sells nothing but macarons last?

    And speaking of Dean and DeLuca, has anyone else noticed that they’ve been going downhill lately? I hadn’t been in there in about two years, but I stopped by a few weeks ago, and though it was as super packed as ever, the shelves weren’t as well stocked as I remembered, and it looked kind of dirty. Flies all over the baked goods. Kind of gross.

    • Unlike with other baked goods, macarons are very difficult and time-consuming to make. Macaron shops are appealing to those of us that normally scoff at cupcake shops with their ridiculous markup. Until I got good at macaron-making I would sometimes go to my local macaron shop for them.

      • I had no idea they were really hard to make. I’ve never had one—I just figured it was some sort of Oreo-type cookie.

      • Yeah, I’ll make croissants, which are time consuming but not that hard, but I will not even try macarons. I’ve heard so many sad stories about ruined macarons and lots of tears that I’d rather pay a large markup for them. Also, that way I can buy more flavors than I could easily make. I think it’ll do well. Sweet Lobby has done very well.

        • I took a class with the Sweet Lobby owner, and follow her technique precisely, but it’s still very hit or miss (I think you need a good oven, and my crappy Thermador isn’t cutting it).
          And yeah, it’s quite an ordeal. You have to carefully separate a bunch of eggs (even a trace of yolk in the whites will ruin the macarons) and let them age for a few days. All the ingredients need to be measured precisely using a scale. You have to buy some very expensive almond flour. You make an Italian meringue (a tricky process involving a candy thermometer and whipped egg whites), very carefully mix in the dry ingredients (even a few seconds of under- or over-mixing will ruin the macarons), load the mixture into a piping bag, and attempt to pipe out circles that are approximately the same size. Then you let them sit until they are dried out enough to go into the oven (an amount of time that varies depending on weather, ambient temperature, etc and can only be determined from experience) and pray that they develop “feet” and smooth, domed tops. Once they come out of the oven and cool you have to go through and match the tops to similarly-sized bottoms. Then you fill another piping bag with the filling you’ve already prepared (I won’t even get into that part), and fill the macarons making sure to use just the right amount of filling and not press down too hard. After all that you’re supposed to let them age in the fridge a day or two, and after that they’re only good for a couple days typically. And of course there are the mixing bowls, mixer attachments, spatula, saucepan, cookie sheets, thermometer, and piping tips to clean up afterward.
          Croissants are MUCH easier. :)

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