Japanese baked goods are a world unto themselves.
English bakeries, French patisseries, Catalan, Danish, Viennese ¡ª all of them have a distinct flavor honed over centuries according to exactly what the local populace considers a sweet treat.
Japanese bakeries have their own repository of accumulated wisdom, morsels adopted and adapted in an eclectic frenzy of yeast and flour. In any other country, it¡¯d be difficult to find a bakery that stocked French croissants, Russian pirozhki and English-style loaves all under one roof. Here, anything goes.
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