Starting in early July, Fiorentina Pastry Boutique at Grand Hyatt Tokyo will be offering limited-edition summer sweets made with luxurious fresh fruits such as mango, Shine Muscat grapes, and watermelon.

From early July to late August, eight new flavors will be available in the popular annual "Verrine Estival" (750 yen each). The "Mango and Coconut Brûlée Verrine" is a verrine layered with rich mango pudding and coconut crème brûlée, topped with plenty of mango. The "Macedonia" features a liquid Macedonia fruit jelly sandwiched between mascarpone mousse and pistachio mousse, creating a verrine with a new texture. The "Peach Melba" uses a whole French peach compote, and the pit is filled with crème brûlée and finished with Melba sauce. Other new verrines include "Shine Muscat and Ice Wine Jelly," a sophisticated blend of ice wine and spumante; "Rose and Watermelon Jelly," accented with hibiscus jelly; "Milk Chocolate and Raspberry Pepan," a milk chocolate pudding topped with raspberry sauce; and "Passion Fruit and Melon Fromage Blanc," featuring refreshing passion fruit and rich melon mousse. Additionally, "Petit Summer Verrine Pieces" (1,980 yen), a set of five mini-sized verrines, will also be available. Also available from mid-June to late August is the "Small Watermelon Tartlet" (650 yen), a tart filled to the brim with the sweetness of small watermelon. The tart is baked with lychee and topped with almond cream, custard cream, and small watermelon. This adorable sweet is made with lychee liqueur jelly and topped with chocolate that resembles seeds.

Also, from mid-July to the end of August, "Summer Cookies" (800 yen) featuring summery motifs such as dolphins and hibiscus, and a set of four "Summer Cookie Assortment" (1,000 yen) will be on sale.