Finally ... finally ... this day has arrived ...! The opening of "DOMINIQUE ANSEL BAKERY TOKYO ", which sweets lovers all over Japan, including the En-eating editorial department, have been waiting for, is finally approaching on June 20th this weekend. Ta !!


Today (June 17th), the reception for the media that preceded this. Of course, the eating editorial department has also been in the way! So, let's take a look at the world view of Dominique Ansel Bakery, which we experienced a little earlier, and "New Generation Sweets" such as "Cronuts", the original head of the family, who met with full satisfaction!

■ With a friendly yellow appearance as a landmark

Dominique Ansel Bakery Tokyo opens about 5 minutes on foot from Exit A1 of Tokyo Metro Omotesando Station. A yellow roof and large windows overlooking the back. The appearance gives a familiar impression of a bakery in the town.


The first floor is a To go and eat-in space that imagines the world of the "subway" in New York and Paris. The second floor is a cafe restaurant that imagines the world of "parks" in New York and Paris.


The showcase on the first floor is lined with colorful cakes. In addition to eclairs and macaroons, there are also "Maneki Neko" cakes developed by owner chef Dominique for Japan, and sweets "Paris Tokyo" with matcha ganache and vanilla cream sandwiched between ring-shaped choux pastry. I will.


On the 2nd floor, you can enjoy a cafe menu that is different from the 1st floor. For example, "Central Park Basket" is a menu that imagines a lunch where everyone goes on a picnic and eats. It is provided in a basket. For 2 people, the price is 4,800 yen (excluding tax).


By the way, on the 2nd floor, there is also a special space "Japanese-style small room" limited to Japan. It's a "super rare" room where you don't know when it will open. It seems that some sweets can only be eaten in this room, so if you see them vacant, please give them a try!


■ Face to face with cronuts

The hybrid sweet "Cronut" was selected as one of the "25 Best Inventions" in New York. Fermented croissant dough (more precisely, dough made with an original recipe that resembles croissants) is fried in grape seed oil at a specific temperature, sprinkled with sugar, stuffed with cream, and glazed. Thing.


Since it is handmade at the store every day, the number of items that can be sold is limited, and you can only buy it at the New York store before it opens in the morning! Still, the reason why New Yorkers and tourists line up is probably because they sell different flavors every month, not to mention their original taste. The same taste will never appear again, so you can see how it feels to go every month.

Now. It's finally time to meet this sweet, which I've been chasing after eating. Well then, cronuts, hey !!


The first flavor to be released in Japan is a combination of Hokkaido milk and honey, and yuzu and lemon cream. It's big enough to fit in the palm of your hand, and when you bring it with you, it feels solid and solid. When I cut it, the filling overflowed between the layers lined up in a meticulous manner!


When you bring it to your mouth, the first thing that hits your teeth is the crispy sugar. Then, the crispy and fragrant croissant texture comes, and the scent and sweetness of butter that is fully kneaded into the dough spreads ... Enchanted. The part where the layers overlap is a soft and moist "bread-like" mouthfeel.


Between the layers, there is plenty of milk and honey cream, and yuzu and lemon cream. The acidity of citrus is strong and adds an accent to the gentle sweetness of milk and honey.


By the way, according to the American version of the official website, the key to eating cronuts is

・ When cutting and eating, use a knife with jagged teeth so as not to break the layer. ・ Do not put it in the refrigerator because it will spoil the texture. ・ Since there is a cream filling inside, warm it up and eat it. Is not recommended

And that. Please refer to it when you To go cronuts!

■ Cookie shot

After ordering, the chocolate chip cookie "shot glass" is warmed and cold milk is poured into it. This is also one of the menus that I was interested in. The thickness of the cookie glass is about 1 cm, and the height is about 10 cm.


The milk, which has been soaked with vanilla beans for 24 hours, is sweet and mellow, and has a mellow aroma. This joins hands with a slightly bitter cookie to create a sweet, bitter, exquisitely flavored mariage. After a while, I'm glad that the chocolate coated on the inner wall of the cookie glass melts into the milk!


Kin and chilled milk and cookies that are still warm. The taste that goes between calm and passion ... Romantic isn't stopping in my mouth right now!

To eat a cookie shot, first drink a little milk and then chew the cookie, and so on. Or, after drinking all the milk, take a breath and enjoy the cookies.

By the way, the way I want to eat is to "bite" and "drink" at the same time. I drink while biting, not alternating. As you get used to it, you will be able to do it. Just be careful not to inadvertently bite the cookie and spill the milk inside.


■ Frozen S'more

The classic summer sweet "S'more" that is familiar in the United States. Marshmallows baked on a campfire are sandwiched with chocolate and eaten with crackers. "Frozen S'more" is an arrangement of this. Vanilla ice cream is coated with chocolate flakes, wrapped in marshmallows, and burned with a burner to finish.


Freshly roasted frozen s'more that gives off a fragrant caramel scent. When you bite into it, the roasted surface crumbles and hits the fluffy marshmallows. When you chew it, it feels good. Then crispy chocolate flakes appear, and finally the melted ice cream melts.


With the sweetness of vanilla, the sweetness of chocolate flakes, and the sweetness of marshmallows, The American Sweets! Impression. Overall, it was sweet, but I didn't feel strangely persistent, probably because the ice cream was cold. I want to eat it as a snack on a hot day!


■ DKA

"Dominique Kouign-amann (DKA)" is a sweet that Dominique arranged based on the traditional French confectionery "Kouign-amann". It seems to be the most popular item in the New York store.


It's a simple bread that you can taste wheat and plenty of butter, but this was the deliciousness that competed for the 1st and 2nd place I ate this time. The outside is crispy and fragrant, and the inside is soft and fluffy. Furthermore, the central part inside it is mochi mochi with melted butter and sugar. With this one, you can enjoy three delicious textures luxuriously!


■ Gingerbread Pinecone

A "pine cone" cake inspired by Christmas tree ornaments. Ginger-flavored caramel cream is combined with nutmeg-scented cake dough.


There are more than 60 coated chocolates! Moreover, it seems that each piece is decorated by hand, and even Dominique takes 4 minutes to complete it.


When I try to eat it, the texture is fun! The chocolate coating dances crisply in your mouth. Spices such as ginger and nutmeg work reasonably well, and the sweetness is modest. It looks so perfect that it's a waste to eat, but when you take the plunge and try it, the perfection of the taste is even higher than you expected. It seems to be a great gift.


--Did you have a menu you would like to eat? All of them were fun and delicious sweets, but I wondered if the original cronuts are worth eating!

Again, the grand opening is Saturday, June 20th, 8am. The store is located at 5-7-14 Jingumae, Shibuya-ku, Tokyo. Business hours are from 8:00 to 19:00 (from 9:00 on the 2nd floor). In addition, popular products such as cronuts will end as soon as they run out, so we recommend that you visit early!