Pastry: the trend of “wagashi”, small Japanese cakes

Presented as precious jewels, the wagashiJapanese cakes, catches your eyes and awakens your Western palates. “What is particularly pleasant is that it is not very sweet, it reminds a little of the texture of a pancake, without being one.“, says a follower. Everything is made in a laboratory in the hands of Charlotte Caspar, addict to manga and these Japanese sweets since she was 18 years old.

A culinary art

“When we are in France, we start with everything that is butter, cream, wheat flour, eggs. While in Japan, we are much more on rice flour“, explains the pastry chef. After spending ten years in the land of the rising sun, the 30-year-old learned everything about techniques and ancestral know-how in the best school in Tokyo (Japan). On the shop side, Sylvie Tarouxhis partner, tells this culinary art to both novices and initiates.