of every Petite Fleur pastry. Different types of butter and milk have different qualities and are used in different pastries depending on where and when those unique qualities are needed. They are even one of the few shops approved to use Felchlin's 72-hour conched couverture chocolate—known as being among the highest quality Swiss chocolate in the world.
When it comes to flavor elements, quality is a key factor, particularly for their financier cakes. Their Hojicha Financier Cake uses high quality tea leaves from Takanashi Tea Garden in Kanagawa, that are roasted twice to bring out their complex flavor, while their Sakura Cake is only available in spring when they have access to the best sakura blossoms.
These details are what make Petite Fleur an exceptional snackmaker, and why we love discovering new snacks from them. Their thoughtfulness can be tasted in each bite, from quality ingredients to expert craftsmanship.