About La Farine

La Farine is a small patisserie located in the Shirokanedai neighborhood of Tokyo’s Minato ward. We’re a small three-story building on a street known as ‘Platinum Dori’── famous for the ginkgo trees that line it.

On any given day we have about 30 products available at our store. Along with standard baked goods like madeleines, financiers (butter cakes made to resemble gold bars), and cookies, we have richer confections like cakes, too. Our specialties are our Madeleines, Jun-Nama Roll (roll cakes with whipped cream), and Hachimitsu Tappuri Roll Cake (also with whipped cream, plus plenty of honey).

La Farine is French for 'flour.' We felt this expressed our philosophy of using only the best ingredients. Flour is our most basic ingredient, and at La Farine we use a brand called Violet, from the miller Nisshin Seifun Group. Its fine texture is perfect for our cakes.

But it’s not just flour we’re picky about.

Our eggs come from Oku-kuji in Ibaraki Prefecture. Oku-kuji is famous for its rivers and forests. The chicken farm our eggs come from keeps their hens in an open coop, so the chickens always have fresh air and room to roam. We use only these eggs in our products, although we also have products that don’t use eggs.

Our butter comes from Takanashi Dairy. It’s churned in the Tokachi area of Hokkaido, the northernmost island of Japan. Like Oku-kuji, Tokachi is also famous for its beautiful nature, but what makes this butter extra special is that it’s never frozen. I can almost smell the grass the cows graze on when I use it! We never mix this butter with any other brands.

When you visit Japan, please stop by our store. I look forward to personally welcoming you.

Takamitsu Naka

Pastry Chef, La Farine