Patisserie Dounel
The "true deliciousness" of sweets must be due to the fact that they have been handed down for thousands of years.
何千年も受け継がれているもの
だからこそ、お菓子の
“真のおいしさ”があるはず。
I want everyone to be able to enjoy that taste at an affordable price.
All of Dunelle’s sweets are handmade using traditional recipes that I learned about on-site in three European countries.
Traditional and classic European sweets are packed with the history and culture of the region. Because their flavors have been passed down from person to person and continue to be eaten, we want more people to know about their “true deliciousness.” I believe that this is where the roots of “Pâtisserie de Nell,” which makes many traditional sweets, lie.
Another attraction of Dunelle is the store, where more than 200 kinds of colorful sweets are lined up, and the French patisserie-style open terrace where you can enjoy freshly baked sweets with organic tea or coffee.
Please come and visit us.
chef NAKAZAWA YOSHIHITO
1971: Born as the fourth generation owner of the long-established confectionery store Patisserie Denelle.
1991: Moved to Europe
1991: Worked at Boulangerie Patisserie Orphan Palais in Versailles, France (in charge of the confectionery and bread department)
1992: France, Saint-Germain-en-Laye, Patisserie Grandin, World Honorary Member (in charge of the patisserie department)
1993: France, Millouz, Patisserie Jacques, then World Honorary Member (in charge of the patisserie department in general, chocolate and glass departments)
1995: Germany, Baden, Konditorei, Endale, World Honorary Member
(Trained in the patisserie department, learning about Baumkuchen and German sweets)
1995: Chocolatier Pilon, Toulouse, France. A chocolate specialty store with an honorary member of the world. In charge of all chocolates and confitures. 1996: Participated as a member of the team that won first place in the degustation category at the Coupe de Monde (world championship). 1996: Patisserie Pilon, Toulouse, France. In charge of all patisseries.
1996: Patisserie Royale Liceo, Paris, France (responsible for all pastry departments)
1996: Konditorei Varie, Innsbruck, Austria (responsible for all pastry departments)
1997: Boulangerie L’Autre Bronge, Paris, France (bread department)
1997: Returned to Japan
1997: Executive chef of Nisshindo Co., Ltd., Tokyo
2008: Professor of confectionery at the International Confectionery College, Tokyo
2009: Owner chef of Patisserie Denelle, Tokyo
WHOLE CAKE
CAKE
BAKED SWEETS
HALF-BAKED SWEETS
CHOCOLAT
CONFISLEY
MACARONS
GELATO
CONFITURE
BREAD
GIFT
OTHERS
For more details, please check the store's social media!
何千年も受け継がれているもの
だからこそ、お菓子の
“真のおいしさ”があるはず。
Commitment to materials
FLOUR
Taking advantage of the quality of domestically produced wheat flour and dozens of types of wheat flour that the owner chef encountered during his trip to Europe, he uses and blends them to suit each sweet.
EGG
We use eggs from Iwate Prefecture.
These rich eggs, produced with carefully selected feed, are delivered directly from the source.
MILK
Made with milk from Hokkaido.
We use carefully selected milk that has been pasteurized at low temperatures to retain its natural nutritional value.
BUTTER
They use 100% Hokkaido milk and butter that has been carefully kneaded to create a smooth, delicious texture.
Dairy products (cream)
We use cream from Hokkaido or inland (Iwate and Yamagata) depending on the cake.
The cream is whipped using a machine made in Germany, giving it a refreshing and rich taste.
- We use only fresh cream from Hokkaido, which melts in your mouth with a natural texture.
- Mainland fresh cream is the highest quality pure fresh cream with no unpleasant taste, produced by cows raised with carefully selected feed.
CHOCOLATE
We use cacao from France and Belgium.
Every process, from growing the cacao beans to producing the chocolate, is organic.
As a chocolatier, we use dozens of different types of cacao to suit each sweet.
SALT / SUGAR
We source sea salt from the Guérande region of France as well as several types of domestic salt, and use different ones to suit each sweet.
GELEE
The jelly used to coat the cakes is made in-house from scratch.
The apricot jam is also made from apricots.
Access
Store name:：Patisserie Dunel
Address:：1F, 2-865-19 Suzukicho, Kodaira City, Tokyo 187-0011
Business hours：10:30-20:00 (Monday-Sunday)
Closed:：Irregular holidays
Eat-in, 12 seats, open terrace
*We are taking thorough measures against COVID-19. The eat-in space is well ventilated.
It is a comfortable space where you can dine and drink.
Parking available (5 spaces in front of the store)
Telephone number:：042-401-2952
Access：Seibu Shinjuku Line, Hana-Koganei Station South Exit (22 minutes on foot, 11 minutes by car) JR Chuo Line, Musashi-Koganei Station North Exit (29 minutes on foot, 8 minutes by car)