Cassel's "SAKURA" is also available as a bonbon chocolat.

The "SAKURA" bonbon chocolat, born from Cassel's affection for the Japanese spring, features a milk chocolate ganache with griotte (sour cherry) layered with a rich, almond-infused pâté. Coated in white chocolate, its exquisite flavor, enhanced by a hint of kirsch, is truly captivating.
"Bonbon Chocolat / SAKURA" ¥315 each (Available at Ginza Mitsukoshi, Hyatt Regency Kyoto Trattoria Sette Pastry Boutique)

Spring Collection "Éclair Matcha"

A Japanese Twist on the Éclair—The delicately baked choux pastry is filled with a cream that captures the bitterness and refreshing essence of Uji matcha. This collaboration between a traditional French confection and Japanese ingredients offers a novel surprise, a graceful spring creation that evokes the serene atmosphere of Kyoto, a city Cassel deeply cherishes.
"Éclair Matcha" ¥683 (Available at Ginza Mitsukoshi)
*Available until April 16 (Tuesday)

The Secret to the Pale Pink Cream: Sakura Bean Paste

The cream for the new spring "SAKURA" creation is a blend of custard and fresh cream with sakura bean paste, giving it a subtle cherry blossom hue. Topped with a delicate sakura flower, this exquisite dessert offers a refined and light flavor that evokes the Japanese spring, perfectly complementing the popular crispy texture and fragrant, freshly baked pastry.
"SAKURA" ¥420 (Available at Ginza Mitsukoshi)
*Available until April 16 (Tuesday)