［Atelier Kyo-Baamu is a hands-on confectionary museum where visitors can enjoy seeing, touching, and tasting Kyo-Baamu, the new standard in Kyoto souvenirs. There is a factory where visitors can observe the production process, a café where they can enjoy baked baumkuchen baked that morning, and a main store where a wide range of limited edition products are available.

The new "atelier Kyo-Baamu" is located in the Jujo area, not far from Kyoto Station. It is only a 10-minute drive from Kyoto Station, making it a recommended spot for those who want to avoid the crowded area and take their time looking for souvenirs.

Nearby is Toji Temple, the head temple of the Shingon sect of Buddhism and a registered World Heritage site. It is a good place to visit for sightseeing, or to relax even on rainy days when sightseeing is difficult.

The first thing that greets you when you enter the store is an impressive 200-year-old Japanese horse chestnut tree. The interior also resembles a museum, with delicate candy work by the chef-patissier of "atelier kyo-baamu" and artwork by contemporary flower arrangement artist Ayayoshi Osono.

The rounded shape of the baumkuchen and the green of the matcha green tea are incorporated throughout the facility, giving visitors a sense of Kyo-Baamu throughout the entire space. As you tour the museum, take note of the meticulous design.

At the main store on the first floor, there are many limited-edition products only available at "atelier Kyo-baamu. Check out the limited edition packaging of the standard Kyo-baamu products as well.

The second most popular flavor after the limited package Kyo-Baamu is the Kyo-Baamu Hojicha (roasted green tea) flavor. The Kyoto-produced hojicha tea is fragrant and has a different flavor from matcha tea.

The eat-all size Kyo-baamu mini was launched in response to requests for something easy to eat. It is a great size when you want to prepare several small pieces or when you want a snack for yourself.

There are also 33 other original products available only here, such as the "Grain An Baamu" (1,944 yen), a melt-in-your-mouth baumkuchen made with rice flour and topped with homemade red bean paste, and the "horse chestnut pie" (378 yen per piece), which resembles a horse chestnut tree, the symbol of "atelier Kyoto Baamu". As of January 2024

Fresh sweets are also sold at the confectionery studio [Kyo-Baamu Lab.

In the space at the back of the store on the first floor, fresh confections using Uji green tea from Morihan, which is also used in Kyo-ba-amu, are available for purchase, and visitors can watch the pastry chef finishing the cakes through a glass window.

The moist and fluffy texture of the Basin soufflé is unique in shape. The shape of the cake is unique, resembling the topography of Kyoto.

A small Kyo-baamu roll filled with matcha butter cream. It does not have the matcha fondant on the side, which is a sugar coating, and is recommended for those who want to enjoy a light baumkuchen with cream.

At the cafe and restaurant [Kyo-Baamu Cafe] on the 3rd floor, you can enjoy a limited menu only available here. The sweets offered are produced by Chef Patissier Yuushi Matoba, who was selected to represent Japan after winning the Coupe du Monde de la Patisserie Japan Qualifying Round A (shared desserts and candy piesmonte), a world patissier competition.

Kyo-baamu rich plate with mini-sized Kyo-baamu topped with green tea gelato. The plate is accented with a savory custard cream and sour raspberry confiture to accentuate the deliciousness of the Kyo-baamu.

The coffee served in the store is blended by Unir, a coffee roaster in Nagaokakyo, Kyoto, for pairing with baumkuchen.

Normally, baked baumkuchen are left to mature for a day before being covered with green tea fondant. Only a café attached to a factory can offer a more fluffy baumkuchen than usual. The sweetness of the baumkuchen is not as sweet as it is before the fondant is applied, but the original sweetness of the baumkuchen can be felt.

In addition, there is also a meal menu including egg sandwiches and sandwiches made with croissants, which can be used for lunch or a light meal.

The restaurant is equipped with a nursing room with a bed for changing diapers and a pot for milk. There is also a terrace and a semi-private room for eight people, making it easy for families with small children to visit. There are also many counter seats, so it is recommended to come alone for a quick break.

On the second floor, there is a library where visitors can learn the secret of Kyo-baamu's deliciousness and a manufacturing factory [Kyo-baamu Factory] where they can see how Kyo-baamu is made. The arch-shaped passageway makes you feel as if you are inside a baumkuchen.

The library explains the production process in an easy-to-understand manner with illustrations, and also introduces the history of Kyo-baamu and its commitment to raw materials. Tools used in the production process are also on display, and visitors can even touch the rolling pin used to bake the baumkuchen.

From the aisle, you can watch the artisans at work, carefully layering the dough layer by layer, and you will never get tired of it. Moving to the back of the room, one can see the finishing process of fondant coating and packing in an automatic wrapping machine. The fondant is rolled out thinly and evenly by hand.

In fact, hidden in this aisle is an aging room where baked baumkuchen are aged. After a day in the aging room, the baumkuchen become moist and smooth. It is worth seeing the many Kyo-baamu lined up in a row, so look for the entrance!

The "atelier Kyo-ba-amu" will be further enhanced in the spring of 2024, with plans to offer a baumkuchen-making experience at the facility. The shop also offers original products that change with the seasons, so be sure to visit regularly.