In the space where she used to hold a pastry class, she and Madame take orders, bring homemade sorbets, and enjoy chatting about other things. Every other Saturday and Sunday, they welcome important guests for about a month and a day.

This was before the early days of Au Grenier d'Or, which was located at the end of a narrow alley. Since his days as Alain Chapelle's personal pastry chef, he has been facing a challenge from Mr. Chapelle: "A pastry that is soft on the inside and crisp on the surface. The answer to this problem came in the form of a hint from the Japanese confectionery kokan (amber jelly). The confectionery is a true jewel to be eaten, with its aromas and flavors locked in with a French sensibility through a series of delicate operations.

The chef's kindness is also locked in the beautiful crystals, as he says, "The day goes by so fast when I'm working to deliver as many as possible to our customers.

Kinzo Nishihara, Owner
After working for Alain Chapelle and returning to Japan, he worked at Hotel Okura Kobe and Shiseido Parlour before becoming independent in 2001 and closing Au Grenier d'Or in 2018.