News
-
· Chef Ito The Best of Lupine ·
Explain "Lupin" in the most understandable way
Faced with the dilemma of severe labor shortage since the epidemic
Mr. Ito, in addition to continuing to study Lupine in depth
Faced with the current bakery problems, how can "Lupine" help?read more -
Big arrival in Taiwan Preliminary work for Chef Itomasa Aikosha
⋯Continuation and pre-production ⋯
read more -
|2024 Snow Mark Reiwa Dessert New Proposal |【Behind the Scenes】
The attentive dessert presentation of the experienced Osaki chef
Using Snow Seal's Mianxue 10, Hokkaido Yakuza Milk, Extra Thick Hokkaido Fresh Cream Cheese, and Fermented Unsalted Cream, we bring a series of amazing and exquisite Snow Seal proposals! It has received a wide response from Taipei and Taichung!read more -
|2024 Snow Seal Order and New Proposal |
Chef Osaki Early in the morning, I started the pre-work! This proposal 6 new desserts
read more -
|Ever-changing Lupin Flavor Re-Evolution|
The "Lupin Seed" method has become a trend in the modern Japanese baking industry, and not only small shops making their own Lupin, but also famous and unique stores, high-end restaurants, and even large bakery chains have joined in. What is the appeal of this trend?
read more