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 Reikocakes Members Page

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TARTE AU CHOCOLAT À LA FÈVE TONKA – FRAMBOISE

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Tonka infused chocolate ganache, nutty feilletine,  fruity &  juicy raspberry.

This is my absolute chocolate tart.

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お菓子作りはしばらく休業中だった方も

キッチンでの製作活動に勤しんでいきた方も

真紅のタルトで心にエンジンかけてーーー

このお菓子で再会です✨

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チョコレートにはトンカの香りを効かせて。

シャリシャリとしたヘーゼルナッツのフォイエティーヌと

爽やかなフレッシュフランボワーズも加わって

最高にお洒落なお味に仕上がりました。

某フレンチコミュニティーのイベントに出品して大絶賛をいただいたお菓子です。

 

 

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MAY 1 ST  ( SUN )         10 : 00 ~ 14 : 00       

MAY 14 TH  ( SAT )        11 : 30 ~ 15 : 30       

MAY 29 TH  ( SUN )      10 : 00 ~  14 : 00  

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PLEASE INQUIRE FOR DETAILS 

詳細はお問い合わせください

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Creations by Reikocakes are available for existing studio members only.

Please inquire one month prior to your special / everyday occasions.

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〜 To remember those days when you were waiting for Santa 〜

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Christmas Surprise Bundle 

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Menu

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Kouglof Salé  with Gruyère Cheese and Caramelized Onion

filled with Christmas Cookies

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Reikocakes Bûche de Noël 2020 — Christmas Sofa

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Caramel Cake in a Little House 

served with Vanilla Chantilly Cream and Caramel Sauce

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My love of natural yeast dates back to my twenties.
I was fascinated by natural yeast bread.   During my time working as a baker I
experimented in my spare time making all kinds of yeast.

In the recent years,  I got intensely busy with my work and couldn’t keep up with the rigours of looking after a natural yeast colony. 

Unexpectedly, I got much time at home this spring.  Which lead me to go back to my old passion of natural yeast making.

My yeasts  ( please refer to my blog for levain starter and raisin starter ) have been bringing me and my family loaves of joy. The complex flavours of bread which are magically created by nature are hard to resist.

Here I created a selection of bread made with my levain starter for this beautiful season of harvesting.

I hope you’ll enjoy my handmade bread. 

 

 

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Discover inside the package —

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Baguette dough topped with Pesto alla Genovese,

caramelized onion,  asparagus, marinated red pepper,

rosemary roasted potato wedges, garlic mushrooms 

edamame etc… and toped onto, an over 30cm long, colourful baguette.

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4 X Quarters Makes One Whole     

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