The cream puffs made with "Mr. Nagai's rice flour (Kitazuho)" produced in Hokuryu-cho have a gentle taste!

Monday, February 28, 2022

Nagai-san's rice flour (Hokuzuho), produced in Hokuryu-cho, is used in "Choux Cercle," a cream puff made with 100% Hokkaido ingredients.

The cream puffs were developed by Madoka Kimura, owner of Brasserie Cercle, a sweet store in Sapporo. Kimura's motto is "to develop a restaurant that uses no food additives, no chemical seasonings (no chemical seasonings), and focuses on vegetable dishes, and to have a connection with producers and chefs as the basis of her service business.

shoeserkle

The "choux cherkle" offers four different flavors of custard. A new type of cream puff with a crisp, gentle taste!　Please try it!

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