If you want to see where Japanese pastry is heading right now, this issue puts you in front of the showcase. The feature covers new petit gateaux from patisseries that opened in 2024 and 2025, run by chefs who placed in competitions or worked as sous chefs at well-known shops before going out on their own.
Petit gateaux are where these chefs invest the most. Built from multiple components and finished with a stylish, composed look, they are the items that define a shop's character the moment a customer looks into the case. This issue reports on the specialities of newly opened patisseries and the latest work of pastry chefs worth watching, tracing the current trends in petit gateau design and flavour.
Across 128 pages you get detailed coverage with photography throughout, so the construction and finish of each cake can be followed visually even though the text is in Japanese. For anyone working in pastry, running a cafe, or simply following Japanese dessert culture closely, it is a direct look at what is being made and sold today.
Published by Shibatashoten. Brand new, August 2025 issue.
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