We use a sponge cake made with our unique process to achieve a light, melt-in-your-mouth texture. This is a special strawberry shortcake packed with Le Pain's commitment to quality.

We will increase the number of strawberries provided.

It is also possible to change the cream in the Entremet Le Pain to chocolate cream.

This chocolate mousse uses milk chocolate from Valrhona, a French company. It features a mousse of orange, which pairs well with chocolate, and a slightly bitter orange marmalade jam encased within the mousse. A crunchy base adds a delightful texture, making this a truly enjoyable treat.

This tart, filled with almond cream and baked to a moist interior and crispy exterior, is topped with custard cream and adorned with a colorful array of seasonal fruits.

We will increase the number of strawberries provided.

We will prepare a chocolate plate with your message.

Please write your desired message (20 characters or less).

We will prepare a chocolate plate with your message.

Please write your desired message (20 characters or less).

We offer number candles to accompany your cake.

Please choose one candle from the numbers "0" through "9".

We offer number candles to accompany your cake.

Please choose two candles from the numbers "0" through "9".

■ Reservation period: Until Thu, Dec 17
■ Pickup dates/times: Wed, Dec 23 to Sat, Dec 26, 11:00–19:00
■ Pickup location: Le Pain Headquarters (1F, La Suite Le Pain Building)

■ Reservation period: Until Thu, Dec 17
■ Pickup dates/times: Wed, Dec 23 to Sat, Dec 26, 11:00–19:00
■ Pickup location: Le Pain Headquarters (1F, La Suite Le Pain Building)

■ Reservation period: Until Thu, Dec 17
■ Pickup dates/times: Wed, Dec 23 to Sat, Dec 26, 11:00–19:00
■ Pickup location: Le Pain Headquarters (1F, La Suite Le Pain Building)

■ Reservation period: Until Thu, Dec 17
■ Pickup dates/times: Wed, Dec 23 to Sat, Dec 26, 11:00–19:00
■ Pickup location: Le Pain Headquarters (1F, La Suites Le Pain Building)

■ Reservation period: Until Thu, Dec 17
■ Pickup dates/times: Tue, Dec 1 – Sat, Dec 26, 11:00–19:00
■ Pickup location: Le Pain Headquarters (1F, La Suite Le Pain Building)

This is Le Pain's original lemon cake, made with plenty of lemons from the Setouchi region. The fluffy cake batter is generously mixed with candied Setouchi lemon zest. Enjoy the mild acidity and rich, deep flavor.

The refreshing tartness of Setouchi lemons combined with a moist, baked butter dough creates a light, melt-in-your-mouth treat with a refined, lingering aftertaste.

These are chocolate shortbread cookies made with dark couverture chocolate. The rich aroma of cocoa and the delightful texture of toasted almonds make this a truly enjoyable treat.

These tea-flavored shortbread cookies are infused with several spices, including cinnamon, ginger, and cardamom. Their spicy aroma is sure to be addictive.

A variation of the popular Boule de Neige. Each one is carefully dusted with powdered sugar and freeze-dried raspberry powder.

By incorporating air into melt-in-your-mouth butter and using flour that retains moisture even after thorough baking, we were able to create a light and crispy texture. These cookies are subtly flavored with Madagascar vanilla.

This is a traditional baked good from the Brittany region of northern France. It's made with generous amounts of fermented butter from Isigny, France, and Guérande salt, resulting in a rich and flavorful treat.

This is a special treat made with almonds that the pastry chef himself crushes and bakes to retain just the right amount of texture. Each snowball cookie is carefully dusted with powdered sugar to finish it off.

This blissful treat uses fragrant Uji matcha to perfection. The white chocolate chips mixed in blend with the matcha, mellowing its bitterness.

The crispy dough, infused with the aroma of slightly bitter coffee, is mixed with perfectly matched dark chocolate chips.

Our popular Boule de Neige cookies are baked using rich and flavorful brown sugar. Each one is carefully finished by dusting it with powdered sugar and Tamba black soybean kinako (roasted soybean flour).

A smooth, rich flavor created by the interplay of custard and fresh cream. A light and fluffy sponge cake with a gentle egg flavor. This is Le Pain's proud roll cake, with a taste that everyone will love.

These bonbons combine high-quality French chocolate with three of Japan's most renowned and internationally recognized alcoholic beverages: Remy Martin XO, Dom Pérignon, and Fukuju Junmai Ginjo. The result is a fragrant and luxuriously flavorful treat.

These bonbons combine high-quality French chocolate with three of Japan's most renowned and internationally recognized alcoholic beverages: Remy Martin XO, Dom Pérignon, and Fukuju Junmai Ginjo. The result is a fragrant and luxuriously flavorful treat.

This exquisite treat features French chocolate with a refined cocoa aroma, sprinkled with "Onokoro Shizuku Shio," a type of salt produced in a traditional kettle-boiled oven on Awaji Island. The bitter dark chocolate perfectly complements the salty flavor.

This exquisite treat features French chocolate with a refined cocoa aroma, sprinkled with "Onokoro Shizuku Shio," a type of salt produced in a traditional kettle-boiled oven on Awaji Island. The smooth milk chocolate and the hint of salt create a perfectly balanced flavor.

Le Pain's signature shortcake, made with their specially crafted dough and fresh cream, is filled with delicious seasonal fruits. It's a classic favorite.

This baked cheesecake features a rich and smooth flavor thanks to the use of French cream cheese.

A smooth pudding made from carefully selected eggs and milk. Its smooth texture, combined with the slightly bitter caramel, creates a dessert that evokes a sense of nostalgia.

Made with Kobe pork bacon, onions from Awaji Island, and bell peppers from Hyogo Prefecture, and finished with scrambled eggs. The special sauce pairs perfectly with Le Pain's bread. Served in a takeout container.

On the first tier, there are delicate and refined Japanese flavors crafted by Takeyuki Shima, Executive Chef at “Kobe Minato Onsen Ren”. The second tier features a colorful array of Western dishes prepared by Minoru Nakamura, Executive Chef at “La Suite Kobe Oceans Garden”. On the third tier, Narinao Ohnishi—pastry chef and head of the confectionery department at “Le Pain Kobe Kitano”—offers delightful sweets. This is a meticulously crafted Osechi created by the La Suite Group, combining premium ingredients with the exquisite skills of chefs specializing in Japanese, Western, and dessert cuisine.

【First Tier】
Sweet black beans, red and white kamaboko, smelt roe, silver cod simmered in miso, mini kokushi konbu maki, red and white pickled radish, small sea bream pickled in bamboo leaves, thick omelet, unagi wrapped in nori, date maki, pickled daikon with chrysanthemum petals, softly cooked abalone, six-sided taro, bamboo shoots, red konjac, millet gluten, pickled plum and carrot, edamame, boiled shrimp glazed with soy sauce, shiitake mushrooms, yellowtail baked with yuzu, lotus root pickled in vinegar

【Second Tier】
Abalone, lobster, Kobe salmon, salmon pâté, smoked salmon, trout roe, chicken crepe rolls with mentaiko, domestically raised beef roast, ratatouille of assorted vegetables, mozzarella cheese, pork and parsley terrine

【Third Tier】
Baked cheesecake, matcha and chocolate cake, red and white macarons (raspberry and vanilla), Seto Inland Sea lemon weekend cake, Canelé Bordeaux