RAU Patisserie & Chocolate

RAU's sweets, created by Chef Patissier Matsushita Yusuke and Chef Chocolatier Takagi Yukiyo under the concept of "Putting a scene into shape," are not only flavored and designed, but each and every sweet has a story to tell in its production process. The chefs' knowledge, experience, and sensibilities are vividly reflected in the various products, such as the impressively shaped fresh desserts and baked goods made with bean-to-bar* chocolate.
The chocolate used in RAU's sweets is homemade bean-to-bar chocolate made from RAU's original blend of organic cacao from Costa Rica in Central America. In search of the ideal cacao beans, the chocolatier visited small farms in Costa Rica and co-developed it with trusted local producers. You can enjoy sweets that evoke various scenes born from the feelings of the producers who put their hearts into the ingredients and the feelings of the pastry chefs who put their hearts into the sweets that use those ingredients.
The attached sales corner offers a selection of familiar baked goods, such as financiers with a fresh buttery aroma, madeleines made using homemade natural yeast that are finely textured and fluffy, and diamants with a delicate and crumbly texture.

* Bean to Bar: A manufacturing method that pursues the ideal taste by managing the entire process from cacao beans to chocolate in-house.