When I was a teenager, I helped my father sell apple tarts at an event, which was my starting point as a pastry chef. I worked with my father for three years before he closed the store and inherited his taste," says Hirokatsu. Anna fell in love with the taste of this apple tart she tasted while in confectionery school and decided to work at Au Grenier d'Or.

The apple tart, which is a speciality of the store, is the one that brought the two of them together. The tart is baked slowly in a high-temperature oven so that the apple juice and cream soak into the dough as it melts, giving it a unique chewy texture. We carefully select the best apples by changing the region and type of apples according to the time of year," he says.

As the name of the store means "anything and everything" in French, the duo produces a wide variety of sweets, but the apple tart is faithfully following their father's recipe. The couple had a daughter last year, and they are currently struggling to raise her as well. The story of the Nishihara family is likely to continue.