Frederick Cassel will be releasing two Halloween-themed sweets from October 1st to 31st. In addition to the new October releases from their monthly sweets series "INSPIRATAION," a new product will also be released on October 14th.

The two Halloween sweets being released this time are a caramel mousse tart with an elegant orange cream and cinnamon scent, and a chocolate and orange sablé (12 pieces) (756 yen each, tax included). The tart is topped with a cute bat-shaped chocolate.

New products from the monthly "INSPIRATAION" collection will also be released. For October, they will be offering a sweet named after Frederick Cassel's beloved son, "Diego," which combines rum and vanilla, which have a deep connection to Reunion Island, where Frederick Cassel was born, with tropical fruits. The lineup includes three items: "Baba Diego" (756 yen including tax), a savarin cake soaked in plenty of rum-flavored syrup and topped with Tahitian vanilla cream; "Choux Diego" (486 yen including tax), a cookie choux filled with Tahitian vanilla cream and Chantilly cream, topped with rum-marinated pineapple and groseille; and "Macaron Diego" (260 yen including tax), a ganache with a refreshingly bitter lime flavor and pineapple confit. Additionally, a new product, "So Fresh" (756 yen including tax), will be available from October 14th. It is an exquisite dish, featuring bergamot jelly, which captures the aroma of bergamot from Kochi Prefecture, paired with fragrant sable.

In addition, to commemorate the release of Frederic Cassel's first recipe book, "Frederic Cassel's First Sweets Bible," which was released on September 16th, a talk and demonstration event with Frederic Cassel will be held on September 30th in the event space on the second floor of Daikanyama T-Site Building 1.