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Monday, January 24, 2011

(mac·a·Ron)



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mac-a-Ron

(mac·a·Ron)
(mac·a·Ron)
By Ron Viloria
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夕日

夕日
夕日
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About Me

ハワイにいる
Honolulu, Hawaii, United States
All about the sweet stuff...
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Links

  • au beurre fondue
  • Christophe Michalak
  • Coupe du Monde
  • Coupe du Monde 2009
  • Kitchen Jobs in Japan
  • La Cuisine de Mercotte
  • la tartine gourmande
  • Mlaiskonis
  • My Webpage
  • Sweets Blog
  • WCM
  • WPTC
  • ychocolate
  • Yogashi

StatCounter

 
Walking into a pastry shop in Japan is like walking into a jewelry store. All of the cakes are displayed in refreigerated jewelry glass cases on gold cake plates and boards, elegantly designed in fashion and taste. Anyone coming from America would be astonished at the array of assortment that is available. Even the manner in which the cakes are packaged, that is, with the highest care to ensure that your pastry arrives to its destination in one piece, is not left without thought. Of course, for the Japanese this nothing out of the ordinary for them.

Here's the pastry chef Sadaharu Aoki's patisserie in Tokyo Midtown in Roppongi. He has shops in Tokyo and Paris.


Saya

bamboo



momo

cheesecake