Four families of cake, one standard.

Baked, rare and double-layered. French dairy technique held to Japanese precision — silk on the tongue, never heavy.

Twenty hand-poured layers, each rested and stacked by hand. Patience made edible.

Classical French forms — choux, tart, terrine — reinterpreted with restraint and rare ingredients.

Keeping cakes for the quiet hours. Simple shapes, uncompromising butter.