Not Just a Bakery. A Promise kept since 1910.

(Above: Photo complements of Robert Schilling)

Founded in 1910 on the vibrant Atlantic City boardwalk by Nicoli Tripiciano, G. Carl Tripician, Macaroons quickly gained a loyal following among both locals and tourists. The business, which eventually grew to four locations, was celebrated for its signature almond and coconut macaroons. However, with the rise of Atlantic City's casinos, the last boardwalk store was moved offshore in 1979 on Route 30. The business was eventually owned outside the Tripician family for a period. But in October 2000, a family relative bought it back, restoring the family connection. The retail and baking operations expanded and, after several moves—including a period with a storefront in the Trump Marina Hotel and Casino—found a permanent home. Since January 2016, Tripician’s Macaroons has operated from its Reeds Bay Plaza location in Galloway, NJ, where the original recipes are still used today to create the classic hand-wrapped macaroons that are shipped throughout the nation.

Not just a bakery. A promise kept since 1910.

Since October 2000, I have been the proud owner of Tripician’s Macaroons in Galloway, NJ. Before entering the baking world, I spent 11 years working as an environmental chemist, holding a BS in Biology with a minor in Chemistry. My journey into business ownership started unexpectedly in August 2000. My late husband and I had just begun playing with the idea of buying a business when, sitting across the breakfast table reading the classified ads, he looked up and said, “Wouldn’t it be a kick in the pants if Tripician’s went up for sale?” At the time, my sister was working at their small location in front of the Absecon train station. To our absolute shock, he looked closer at the paper and realized Tripician’s was actually listed right there in the classifieds. Two months later, it was ours.

When I purchased the business in October 2000, I had no idea I was actually related to the founder. That all changed in the spring of 2001 when an older cousin walked into our Absecon train station location. She asked me, 'You do know you are a relative of the founder, don’t you?' I had no clue. She explained that her maiden name was Tripician. She is married to my uncle.

(Below: Gail Zona (Tripician) standing by the grave of the founder of Tripician's. Gail and I would venture out to local cemetaries where she would help me document the history of Tripician's Macaroons.)

In the summer of 2002, while painting the interior of our second location, an elderly woman appeared in the doorway. By pure coincidence, the sky-blue paint we were rolling onto the tall walls perfectly matched her trench coat and hat. Clutching her pocketbook, she stepped inside and quietly took in the room. When I asked if I could help her, she introduced herself as Phyllis Douglass Tripician, the founder’s niece. She shared that she was the one who moved the business off the Atlantic City Boardwalk in 1979 when the casinos arrived. Suddenly overwhelmed with emotion, she welled up with tears and said, 'Promise me you will never let this business die.' I gave her my word. Before leaving, she gifted me a biscotti jar, decanters, and other treasured pieces from her original boardwalk store.

(Left: Phylliss Douglass Tripician)

(Above: The gifts I received from Phyllis Douglass Tripician that fated day.)

(Above: Anthony Puglise, my grandfather, in the second story of the building that once was Tripician's Macaroons at 110 White Horse Pike, Absecon in front of the Absecon Train Station, circa 1956. Coincidentally, this is the exact space where the rotating oven existed where we baked Macaroons decades later, circa 2000.)

After my grandmother passed away in 2004, I discovered an incredible piece of history in one of her old photo albums. Inside was a picture from the late 1950s showing my grandfather standing in the doorway of his small engine repair business. To my absolute shock, it was the exact same building as my original Tripician’s storefront in Absecon by the train station. Decades before I occupied the space, he had been working on small engines in the very same upstairs room where I eventually baked macaroons in the large rotating oven.

(Above: My grandfather in the doorway fo the same exact building where Tripician's Macaroons existed when I purchased it in October 2000.)

(Above: 'Big Al' Beck in the same doorway of our White Horse Pike location. Al and wife, Sadie were very special customers and friends. I remain friends with their daughter, Regina, who came to work at Christmastime in our Galloway location years later. )

(Above: The final resting place of G. Carl Tripician, founder of Tripician's Macaroons. He ran one of four original Atlantic City boardwalk locations, and today, it is the sole surviving store, operating out of Galloway, NJ.)

In the spring of 2013, my elderly cousin, Jeanie LaPorte, came to visit me at the shop. We spent some time discussing the business and brainstorming ways to scale up for expansion into this much larger location. As she prepared to leave, she stopped and stood in the exact same doorway where Phyllis had once stood years before. Looking back at me, the final words she would ever say to me in person were, 'You need to reinvent yourself.' Today, in the summer of 2026, that is exactly the journey I am embarking on.