Named Asia’s Best Pastry Chef in 2015, Hidemi Sugino continues to delight customers with his palm-sized creations, each one like a work of art. His mousse cakes are particular sought after, being even lighter and softer than the norm.
Expect beautiful cakes in both classic and modern flavors, including some with an Eastern twist – like their matcha tart and macarons. The owner, Sadaharu Aoki, opened his first shop in Paris nearly twenty years ago and has been honing his skills ever since.
Occitanial, named after a historic region and language of Southern France, creates French pastries and cakes that are pleasing to the eye and the palette. They are especially proud of their macarons, as well as the pound cake made with caramel.
Le Pain Quotidien has quickly become a favorite in Japan. The star is the bread, which is made with natural yeast cultures known as levain rather than commercial yeast. They claim this creates a nutritious, easy-to-digest loaf that is lower in gluten.
Gontran Cherrier started out as a simple but ambitious bakery in Paris. The family of the eponymous owner has been baking bread for generations, and with seven outposts in Japan alone, their recipes continue to draw crowds for their quality and classic style.
This boulangerie in Shibuya makes their bread using imported flours from France. If you don’t feel like fixing it up yourself, there’s a bistro upstairs where they serve their breads and pastries in-house.
The bread at Le Pain de Joël Robuchon is sure to satisfy your carb cravings. Or if you’re in the mood for something a little sweeter, La Boutique de Joël Robuchon carries a huge selection of cakes, pastries, and nibbles for every occasion.
SunnyHills at Minami-Aoyama specializes in Taiwanese pineapple cakes. For their exclusive-to-Japan recipe, the baker uses butter from France, giving the Tokyo version of this popular snack an even richer and flakier texture.