Suddenly, today I would like to introduce a croissant that I have arbitrarily certified as "the most beautiful bread in Shibuya Ward". Its appearance is so elegant and mysterious that it is reminiscent of the spectacular " Antelope Canyon " in Arizona, USA.


The name of the shop is "GONTRAN CHERRIER TOKYO". I often visit the Shibuya store at the corner of the Miyamasuzaka Shita intersection, a 1-minute walk from Shibuya station. There is a cafe on the 2nd floor and an eat-in space on the 3rd floor.



The signboard menu here is a croissant (180 yen) that is so beautiful that it reminds you of the spectacular scenery. The dough is regularly layered on top of each other, just like a stratum. Croissants with such a layer are hard to find.


And the texture of the dough with a strong presence that you can understand with a bite. Every time you chew, a pleasant sound echoes in your mouth, spreading the aroma of wheat and the rich flavor of butter. It has a moderate saltiness, so it is delicious as it is without adding anything. In addition, the dough inside has a "sticky" elasticity and is excellent in eating quality.


In addition, the store also has a lineup of bread made from croissant dough that looks and tastes beautiful.

● Pain au chocolat (240 yen)

A square-shaped croissant dough filled with rich chocolate and baked. Layers of fabric that are as beautiful as croissants can be flipped (!) Like the pages of a book. When I counted it secretly, it was 8 layers.


Firmly thick fabric. You can enjoy the crispy outside and the chewy texture inside. Chocolate is rich but not too sweet and goes well with the rich buttery flavor.


● Pan melon (210 yen)

It's not melon bread, it's bread melon, so you should know it. The croissant dough is wrapped in sable and topped with crunchy crunchy hail sugar.


The outer sable part has a slight lemon flavor and a light texture. There are many layers of croissant dough inside, which is soft and fluffy but moist and chewy.


● Kouign-amann (240 yen)

Kouign-amann baked by folding butter paste with sugar into croissant dough. It has a light finish in both sweetness and texture.


The outside of the dough wrapped in a spiral shape has a caramel flavor like the nostalgic candy confectionery "Chelsea". The saltiness of butter is in the sweetness, and you won't get tired of it until the end.


● Wiener and Danish pastry (200 yen)

A meal-type bread made by wrapping fried onions and wieners in Danish pastry and adding grain mustard. The scent is a refreshing dish.


Unlike other breads, the dough has a fruity scent like olive oil. The best match is the sweet and crispy onions and the crispy and juicy wiener on the salty dough.

● Montblanc (330 yen)

Bread Mont Blanc made from croissant dough. Chestnut cream kneaded with Kanro-ni of cut astringent skin is packed inside. The powdered sugar topping is said to have the image of "snow."


Although it is a croissant dough, it is moist and slightly sweet, and has an elegant taste like Danish pastry. The cream is characterized by the richness that remains on the tongue, like mashed chestnuts as they are. It has an "adult taste" like Marron Glacé, with a faint alcoholic scent.


From September 28th, Gontran Cherie will sell a new product "La saison de la recolte" series that uses plenty of "autumn taste". The lineup includes bread made from autumn ingredients, such as sweet potato and pumpkin danish pastry, and chocolate melon kneaded with chestnuts and chocolate.


In addition, at the Gontran Cherie Sendai store, a limited edition product "Mont-blenc de Zunda" will be on sale, which contains the "feelings for reconstruction" by the baker Gontran Cherie himself.