The short answer: almost. I was impressed with the inventive selection of macaron flavors, like a grapefruit one (with actual grapefruit slices in the center) and an orange one with candied ginger. I also appreciated that some of the specialty macarons were larger than the standard-sized ones I'm used to seeing. For my selection, I stuck to my favorite flavor combinations: chocolate mint, honey lavender and espresso caramel.
It was obvious at first taste that Ken's uses real ingredients in their macaron shells and fillings. There was fresh mint instead of artificial peppermint flavoring, and the honey lavender was subtly floral (read: didn't taste like perfume). The espresso caramel was a genius combination, with flecks of fresh espresso baked right into the shell. My only complaint pertains to the consistency of the shells—from sitting in the refrigerated case, they were very cold and subsequently too chewy. If they were a bit softer, they would have been perfect!