Isetan Shinjuku will begin accepting pre-orders for its Christmas sweets from November 5th.
According to a buyer at the store, they want to sell sweets that incorporate elements such as "cute fantasy" and "handmade by a pastry chef," reminiscent of this year's hit Disney film, "Frozen."
Enfant's Hexenhaus (on sale from November 26th to December 9th / 3,500 yen) is an assembly-type sweet made up of five parts, designed to resemble a small house in the snow.
Tokachi Confectionery Workshop Kanon's Christmas Happy Bear (pre-order only / 1,200 yen) is a cookie made with six small bears made from Tokachi wheat and featuring a Christmas message. Both will be sold at Cafe & Sucre on the store's basement floor.
An "advent calendar," which counts the days until Christmas, will make you feel like you're in a fantasy world. The calendar chocolate (5,000 yen) from Berger, a chocolate factory in the ancient city of Salzburg, Austria, offers a different flavor of chocolate each day when you open the 24 small windows labeled "today's date." The elegant elephant motif on the packaging also adds to the fantastical atmosphere. Calendrier de Lavant, from DAMMANN FRERE, a French tea brand that has been around since the time of Louis XIV, allows you to enjoy tea from France, China, Sri Lanka, India, and South Africa 24 times in the run up to Christmas.
Sweets created with the ideas and creativity of popular pastry chefs will also be available. Chef Nishino Yukiaki of Maison de Petit Four's Noël Couronne (pre-order only / 3,600 yen) is baked with a rich chocolate crust filled with refreshing orange confit and lavishly decorated with semi-dried fruit on top, creating a gorgeous Christmas wreath.
Chef Nagai Noriyuki of Noliette's Torron de Noël (pre-order only / 3,705 yen) is a rich and fruity Buche de Noël, made with semi-dried prunes and apricots wrapped in coconut dacquoise and gorgeously decorated for Christmas. Chef Terai Norihiko of Aigre Douce's Cake aux Buches (pre-order only / 4,300 yen) combines wood-grain coffee-flavored dacquoise with moist chestnut crust and homemade chestnut compote.
