｛Out and about ｝Patisserie Nakano is one of our favourite neighbourhood hang-outs and our go-to place for macaroons. Just across the street from our studio, this charming little pastry shop never fails to impress us with their out-of-this-world pastry. In case you're wondering, the head pastry chef had learned his craft in Japan and later went on to further his studies in France, hence the name. (Nakano is a district in Tokyo,and patisserie means pastry shop in French.) Despite being very popular amongst the locals, (there is literally never a quiet moment in the shop every time we visit.) the shop manages to adhere to its artisanal roots in that everything is made on premise using the freshest,seasonal ingredients. (no canned fruit in their pastries) and they only make a small batch each day to maintain the consistency and the quality of their products. Store is open from mid-day to 8:30, but things get sold out very quickly, so be sure to stop by early in the day !!
暑氣蔓延的五月，甜點就變成了最大的能量來源。今天, 小編要介紹的昰位於MetaFormose工作室對面的職人甜點店-Patisserie Nakano。
主廚曾經就讀於東京的織田製菓專門甜點學校專攻洋菓子及甜點製作，以他在法國及日本製作經歷為基礎，2009年返台成立個人工作室，至今主廚還是不時的安排出國進修, 屢屢帶來日益豐富,令人驚艷的甜點創作。
融合了歐洲美食及東方文化，選用進口的法國與義大利天然原物料搭配創意巧思，使用當季水果，並以純粹的食材引出自然風味，設計製出如藝術品一般的甜點，讓享用的人有視覺跟味覺上的雙重享受。
店內位子並不多，白色色調為基底，呈現一種舒適放鬆的感覺，店家堅持「少量製作，並不長期供應」，除了帶給客人創新感也能夠保留自己對於設計的原則，因為天然原料無法大量生產又得少量製作以維持穩定度，帶給顧客最佳的品質保證。最喜歡他們家的千層可麗餅，結合法國傳統與日本心思的甜點，採用法式手工平底鍋煎法，一層層煎出用心與美味，再一片片與法國鮮奶油交疊而成，紮實的口感，及帶乳香但不帶油膩感，上頭的檸檬又帶出了一些酸甜並且提出了蛋糕的口感，十分令人難忘。
Nakano師傅經日積月累的學習，反覆印證甜點基礎原理，呈現生活中的優、雅、美，給予顧客同時享有海外風味的洋菓子及最合理的價格。
