Ice, Ice, Baby!
Japanese food styling is unquestionably some of the most delicate, intricate and tempting anywhere in the world, and this is especially true in the realm of pastries and desserts. And now along with city sweety Café Lindt,
boulanger extraordinaire Gontran Cherrier
, and dessert-master fine diners RyuGin
comes Glaciel, a new Omotesando bakery that’s certainly pulling its weight in maintaining this ubiquitous national reputation.
Opened in July, with France-trained pastry chef Hiroyuki Emori at the helm, Glaciel specialises in ‘entremets glacé’ – aka perfectly glazed, aesthetically beautiful, lighter-than-air mousse and ice-cream cakes. There’s Mango Passion, a darling little mound comprising a crumbly biscuit base, fluffy coconut mousse centre, and squares of mango sorbet drizzled with a red-orange glaze; the chef’s hat-shaped Charlotte with vanilla mousse, raspberry jelly, wild strawberries and mascarpone sorbet; and the elegant Apricot Kernel, a sleek marquise-shaped treat layered with almond mousse, vanilla ice cream and apricot, with a stark white, fruit-dapple surface. Aside from cakes, there’s a salon de thé on the second floor, as well as a menu of house-made ice-creams, making this just about the best mid-shop-stop an Omotesando-bound stylista could ask for. Ice, ice, baby!