This month's cake for October is gluten-free Mont Blanc

Sponge dough, custard, fresh cream, chestnut cream

We make everything gluten-free.

Made with chestnuts from Ehime Prefecture and accented with homemade cassis jam. (We do not use any gelling agents such as pectin.) Cassis, beet sugar, and lemon juice are used to create a jam that captures the original deliciousness of fruit.