Chocolat, café, pistache, citron, caramel, framboise, cassis…

A rainbow array of enticing macaroons lies just behind the glass display case in perfectly straight lines. It could be a spread from La Durée or any number of patisseries Parisiennes. But between the creamy brown column of café and the lemon yellow of citron, a whole assortment of beige to green to golden flavors have snuck in among the quotidian offerings.

…sesame, hojicha, macha…

Chef patissier Sadaharu Aoki tactfully combines the art of French pastry with the gastronomical staples of his homeland, Japan.

…genmaicha, wasabi, yuzu.

The result is a delectable fusion of two contrasting traditions. Sadaharu Aoki’s unexpected combinations challenge the palette as they pair flavors with unexpected textures and infuse surprising elements into the everyday. The products of this creative synthesis are delightful: an extensive assortment of exotically flavored macaroons, macha croissants, “bonbons maquillage” or make-up chocolates, and woven bento boxes holding neatly organized baked goods sold as boxed gift sets. The “rouleau macha” epitomizes the inventive possibilities of this cultural cohesion. Formed to disguise itself as an oversized sushi roll, the rouleau macha intermixes a green tea biscuit génoise cleverly wrapped around Chantilly cream and sweet red beans.

This East meets West fusion is very representative of the training of the patisserie’s founder. Born in Tokyo in 1968, Chef patissier Sadaharu Aoki attended the Machida cooking school and then worked at Patisserie Chandon in Tokyo. Ten years before opening Patisserie Sadaharu Aoki, he moved to France and began perfecting his French
training at Jean Millet’s and Couderc’s restaurants. Eventually he opened his own atelier and began making pastries for tearooms, restaurants and hotels. Within a year he was delivering his pastries to Kenzo, Chanel, and Christian Dior during Paris Fashion Week. That same year he became responsible for the French office of All Japan Confectionery Association.

Patisserie Sadaharu Aoki in the 6th arrondissement is Aoki’s first boutique, opened in 2001. Today he has four locations throughout Paris. The original patisserie in the 6th, just around the corner from the Jardin du Luxembourg, is small and simple but offers an impeccable presentation. The interior is clean and minimalist, true to the Japanese aesthetic, and accentuates the vibrant staging of products within the space. Color pops in the almost all-white space and the strict organization by color makes the presentation appear more like art than desserts. But after all, there is a reason for the French phrase “la patisserie, c’est de l’art.”