ink. by CANVAS TOKYO

スイーツイベントのご案内 4/2(mon)〜8(sun)

EVENTS

“St Tropez” POP UP STORE
@ ink.by CANVAS TOKYO
April 2(mon)~8(sun) 10:00~
“first served!!”

4月2日(月)〜8日(日)の期間、フランスはサントロペ出身のシェフパティシエ“ジェニファー”を迎え、彼女が創作するオリジナルスイーツ“St.Ropez”をinkバージョン(6種のテイスト)にて展開します。(※各日数量限定の為、商品が無くなり次第終了となりますのでお早めにお越しください。)

上記期間内はパティシエのジェニファーが皆様の目の前で創作する風景を見ていただきながら、他では味わう事のできないink×ジェニファーが生み出す空気感を、手作りのスイーツと一緒に体験していただけたらと思います。

※期間中はinkバージョンにて6種類展開予定です。

Cake story

The legend says that the original recipe was first invented by a Polish baker who came to the shores of St Tropez around 1950 and found fame after delighting the famous movie’s crew “And god created woman”, staring Brigitte Bardot.
It was reported that it’s Bardot herself who named it La tarte Tropezienne.
Through Our company, Le Saint Trop’, we are reviving this old and delicious sweet specialty from St Tropez and renamed it Mini Trope exclusively for Ink by Canvas.
Mini Trope is a brioche cake filled with a specialty cream and originally decorated with sugar – which you can find on our Vanilla mini trope – for this exclusive collaboration we have created a unique range of flavors to match with Ink by Canvas delicious beverages.
 Our approach and concept are inspired from a small St Tropez bakery who still handmake this cake. we proud ourselves in a more modern approach but always with the St Tropez Tradition in mind. We are bringing the sweet spirit of Saint Tropez to Tokyo!

Jennifer Court-Cervara
https://www.facebook.com/revolutionsttropez/
Le ST Trop’ (@revolutionsttropez) • Instagram photos and videos

From the south of France herself, Jennifer grew up in Cannes before moving to the Unites states where she first puersued a brilliant carrer in high finance. Her last role brought her to Singapore where she decided, after few years, that she wanted to pursue her real passion : baking.

She decided to go back to Europe and seek training with the best pastry chef of the world
Yann Duytsche, Best pastry chef in the world in 2011, Steve Morrachini, best Gault et Millaut pastry chef in 2016
Eddie Benghanem @ Gordon Ramsay Paris and lately Albert Y Ferran Adria, the fathers of molecular cuisine. (el Buli)
Jennifer is now combining her techniques and experience to offer a modern and exclusive approach towards her new creations.

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