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From top left, smooth crème caramel 450 yen, gateau saison with seasonal fruits 680 yen, natty marjolaine with homemade praline paste 660 yen. From bottom left, the most popular choux a la creme 500 yen, and Mont Blanc with rich marron cream and crunchy dried meringue 700 yen.
Aptly named "AVEC AMOUR" (with love), Chef Shigeru Takagi's patisserie is overflowing with love for cake fans. Lined up in the showcase in front are cream puffs, shortcakes, puddings, and more. You can tell what is lined up even from outside the store, and the lineup of such royal lineup is heartwarming.
``There are ways to use freezing technology more efficiently, but here we value freshness above all else,'' he says, pouring his passion into freshly made and baked goods. In addition to fresh cakes, baked goods such as Shimogamo bananas and cookie tins are also available as useful souvenirs. You can reserve it by DM on Instagram.
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