[Macaron mania!?] 20 years of trials: the “kasshu-kasshu” texture in an ultimate macaron?

This time, we visited “ドルチェメンテ” in Kawaguchi, Saitama. Owner and head chef, Chef Ishida, not only serves as Executive Secretary of the Saitama Western Confectionery Association but is also a highly skilled patissier who teaches at a confectionery school. He generously shares the techniques he has amassed over many years with younger colleagues and works passionately so that “everyone can create delicious sweets.”
Every dessert he makes has been meticulously refined over time. For example, the almond cream used in his tarts is prepared by grinding the almonds himself. Among all his creations, the macaron-perfected over 20 years to reach his ideal-is his proudest piece, which he confidently describes as “the best in Japan.”
Keep an eye on his passion for cakes, the team’s dedication, and Chef Ishida’s drive to “give his all in making the most delicious treats.” Be sure to watch the video to fully appreciate his commitment and charm!
ドルチェメンテ〒332-0004 Kawaguchi-shi, Saitama-ken, Ryoke 3-13-11HP : dolcemente.co.jp/
During our conversation, Chef Ariga, who is also an active UA-camr patissier, came up. We plan to interview him in March-stay tuned!有賀シェフ「UA-cam製菓学校」 / @パティシエ有賀のyoutube製菓