BOUL'ANGE Sendai

Fried in the kitchen attached to the store, this donut is coated with plenty of sugar. It is filled to bursting with a special Zao cream cheese filling made by mixing Miyagi Prefecture's Zao Farm cream cheese and sweet red bean paste, homemade milk cream, and whipped cream in a golden ratio.

A special edition flavor exclusive to the Sendai store has been added to the 'Croissant Coronne,' which has been featured in various media such as TV and SNS. The 'special edamame bean paste cream,' which mixes edamame bean paste, milk cream, and whipped cream in a golden ratio, is generously squeezed into a coronne finished with crispy croissant dough.

A specialty of Sendai, this dish features beef tongue, two types of curry, and chopped shiso leaves wrapped in curry-flavored dough and baked into a cube shape. The curry is made by blending a homemade European-style curry, prepared over 48 hours with two types of broth and 10 whole spices, with a Keema curry. Enjoy the rich and deep flavors.

Signature of Boulangerie Ange. Using high-quality domestic butter and original blend of wheat, each croissant is carefully folded by craftsmen. With a thick layer, the outside is crispy while the inside has a fluffy texture. The firm dough does not collapse even when cut, resulting in a beautiful cross-section. The unique taste created by the texture and the rich aroma of butter is a distinctive feature.

Croissant dough shaped into a tube, filled with various flavors of homemade milk cream.

We have generously squeezed plenty of cream into the fluffy and light dough. It has a surprisingly light texture and a melting flavor that you wouldn't imagine from its appearance. * Prices vary depending on the flavor.

A French bread made with wheat and rye from Hokkaido, finished with low-temperature long fermentation.

Made with 100% Hokkaido wheat flour 'Yumechikara'. The sweetness and richness are enhanced by using eggs and fresh cream. The use of 'yudane' method achieves a chewy texture. It features a crispy and fluffy texture, along with a rich buttery aroma.

A mountain-shaped bread made with Hokkaido wheat varieties 'Kitanokaori' and 'Yumechikara', using simple ingredients that resemble hard toast. When toasted, it has a crispy texture. Eating it with butter or jam enhances the original wheat flavor. It is characterized by a crispy and fluffy texture with a rich buttery aroma.

A classic viennoiserie filled with generous amounts of Barry's chocolate.

An adaptation of the traditional pastry from the Brittany region, infused with buttery aroma. Folded into the croissant dough is a butter paste mixed with sugar.

Soft bread filled generously with homemade milk cream infused with vanilla flavor.