Lately I have been eating dessert at home a lot more. To tidy things up, I am posting them all in one go.
Snob and Exquis from Au Bon Vieux Temps
Both are cakes I had tried once before, and I bought them again because I wanted to enjoy that taste one more time. That does not happen very often in my life ^_^ The Snob tastes of whole pistachios, and the Exquis is coffee-flavoured; both as excellent as expected. It is just a pity that I rarely have a reason to go to Nihonbashi Takashimaya these days.
Shinshu apple pie from La Patisserie de Natsu
La Patisserie de Natsu is a cake shop near Kappabashi that uses good fruit. It is close to home, so I drop in now and then.
Strawberry shortcake
Strawberry season is finally back, and strawberry shortcake is showing up everywhere. It is an ordinary taste, as ordinary goes, but every so often I get a craving for it.
La France jelly
It is a jelly from Niigata, but even though it is jelly, it is only sold for a short while in autumn when La France pears (European pears) come out, so it is not something you can always get. It reproduces the taste of La France really well. There is plenty of juice in it, plus a touch of lemon sourness that makes it even better. I liked it so much after the first one that I stocked up on about ten, kept them in the fridge and ate them frozen as sorbet or just as they were, and they vanished in no time. When they go on sale again this autumn I will have to buy a whole box.
Seasonal fruit tart from Qu’il fait bon
Qu’il fait bon’s tarts are delicious, of course, but having one nearby means I actually end up eating them less. Still, the fruit changes with the season, so I cannot help having one at least once every four months. This winter’s seasonal fruit tart is as superb as ever. I just wonder where they get fruit like this. The soft base, made with plenty of Le Gall butter, goes especially well with the high-sugar fruit.
Le Gall butter cake
Qu’il fait bon is famous for using Le Gall butter, so I also bought a cake made with nothing but Le Gall butter. But it does fall a bit short of the fruit tart. From now on I will stick to the fruit tarts.
Tokyo Pancake
Apparently a well-known pancake in Sumida Ward, and it was soft. It is cheap too, so it is fine as something to have with tea.
Jiman kusamochi
A famous mochi in Sumida Ward. There are two styles: one with red bean paste inside and one you eat dipped in kinako (roasted soybean flour). It was pretty good.
The front of Osumi Tamaya in Ginza
The ichigo daifuku I had before was so good that I went back. It is in Ginza in name, but not in the centre; it is not far from Yurakucho Station.
Osumi Tamaya’s ichigo daifuku
Delicious as ever. This looks like becoming my favourite dessert of the year.
Osumi Tamaya’s sakura mochi
Since it is spring, I bought a sakura mochi as well. Pretty, isn’t it.
Financier, ginger financier and madeleine from Noix de Beurre
It is a brand that has recently gone into the big department stores, and they seem to be good at baked goods. The round madeleine was a bit so-so, but the financier was good. The ginger financier was a little too strong.