Exploring International Pastries at T.HASEGAWA

Diversity is not only about people but also about the rich history of flavors that different cultures bring to the table. We infused this diversity with our At the Table event by bringing international pastries to the office. We went on a mouthwatering adventure that took us around the world, exploring baked goods from Mexico, China, France, the Philippines, Japan, the Mediterranean, Germany, and Korea.

Mexican Pastries

A Festive Fiesta of Flavors

As we devoured international pastries, the vibrant and flavorful world of Mexican treats unfolded. From the sweet, buttery, flaky cuerno de mantequilla to the delightful conchas, our taste buds were swept into a fiesta, a perfect fusion of tradition and sweetness that set the stage for the symphony of flavors to come. Cuerno de mantequillas are very similar to croissants, especially the ingredients. They both have layers of dough and butter. The only difference is the shape of the pastry, where the ends of the sides meet together. With a buttery flavor and soft texture, this fluffy bread is full of flavor. Conchas, also known as (Pan Dulce) have a topping cut or scored to look like a seashell. With a buttery, sweet taste with a soft inside and a sweet, slightly crunchy topping that can be white or colored, it is truly a Mexican delight.

Mexican Pastries
Mediterranean Pie

Mediterranean Indulgence

Our senses traveled to the shores of the Mediterranean, where the Baklava tart combines layers of buttery and flaky phyllo dough and chopped nuts. The result is a fusion of nutty, honeyed essence in a structured tart. The tart became a gateway to the warmth and flavors of the Mediterranean.

Mediterranean Indulgence

Our senses traveled to the shores of the Mediterranean, where the Baklava tart combines layers of buttery and flaky phyllo dough and chopped nuts. The result is a fusion of nutty, honeyed essence in a structured tart. The tart became a gateway to the warmth and flavors of the Mediterranean.

Mediterranean Pie
Chinese Pastries

Chinese Delights

An Intricate Dance of Flavors

Transported to the bustling streets of China, we indulged in a sensory experience featuring the sweet-savory flavor of egg tarts, raisin and cream cheese bread, matcha red bean bread, and our 2024 flavor of the year ube with an ube sweet potato custard bread and ube taro mochi bread. Egg tarts are small, circular, flaky pastries filled with a smooth, lightly sweetened egg custard, making it the perfect small treat. Raisin and cream cheese bread was described as delicious bread without being dry. Similarly shaped to a bagel with the aroma of rum raisin and the perfect amount of cream cheese makes it an easy grab-and-go snack.

Matcha Red Bean has a noticeable green exterior and a red bean paste for the filling. The matcha’s slightly bitter flavor complements the red beans’ sweetness well. Ube sweet potato custard bread has a purple coloration paired with a yellow custard swirl. The somewhat earthy ube flavor within the fluffy bread mixed with a dose of creamy custard shows the versatility of the purple yam that is taking the world by storm.

Ube taro mochi bread is a sweet, soft bread incorporating ube and taro flavors. The mochi adds a chewy element to the bread, and the ube and taro add a sweet, slightly nutty, vanilla-y taste, creating a mesmeric combination. Beyond their scrumptiousness, these pastries became vessels of celebration, embodying the rich tapestry of China’s culinary heritage.

Chinese Pastries
French Pastries on a plate
French Pastries on a plate

French Pastries

Ooh La La Elegance

Parisian elegance graced our palates with an assortment of French pastries. From the subtle sweetness of pistachio crème brulee to the captivating flavors of lemon meringue tart, passionfruit eclair, raspberry vanilla cream tart, and cream puffs, each bite resonated with sophistication, offering a taste of refined French baking. There’s a reason crème brulée is one of the most recognizable desserts… everyone in the office loved it, and for good reason.

The pistachio cream adds a yummy nutty flavor without marring the creamy texture associated with crème brulée. Lemon meringue tarts have a buttery shortbread crust, sweet and tangy lemon filling, and golden meringue swirls come together in this attractive tart. Passionfruit eclairs are pastry shells filled with passionfruit custard. The tangy and tropical taste of passionfruit adds a refreshing twist to this dessert. The raspberry vanilla cream tart is a buttery tart crust filled with a smooth vanilla cream topped with fresh raspberries. The raspberries add a burst of fruity sweetness that complements the creamy texture, creating a perfect harmony of flavors. Made from choux pastry cream puffs, they are a classic French dessert filled with rich vanilla cream and dusted with powdered sugar. The exterior of the puff has a light crisp while the inside is soft and tender, making it a light and velvety pastry.

Phillipine Pastries

Filipino Pastries

A Tropical Thrill

The expedition continued, unveiling the unique and tropical flavors of Filipino pastries. The ube danish, buko pandan crinkle cookies and calamansi crinkle cookies showcased the Philippines’ profound love for rich and diverse flavors. Continuing with our flavor of the year, the ube Danish incorporates the vibrant purple sweet filling with an outer flaky and layered dough. The result is a combination of buttery pastry and a slightly sweet ube flavor. Buko pandan crinkle cookies with pandan and its unique, subtly sweet, grassy flavor with mild vanilla notes and a lovely green hue. These cookies are crisp on the outside and soft on the inside. Calamansi crinkle cookies are citrusy and sweet soft lemon cookies. The lemon flavor is tart and bright and blends well with all those lovely, slightly crispy edges. The cookies have surface cracks, exposing the dough under all that powdered sugar and leaving patches of white powder on the tops.

This culinary expedition unfolded as a vibrant tapestry of the country’s colorful dessert culture.

Phillipine Pastries
Japanese Pastries on a plate

Japanese Pastries

Harmony in Simplicity

Embracing the simplicity and perfection of Japanese pastries, we reveled in the refined sweetness of melon pan, the artful precision of choco horn, and the flavors of an pan and cream pan. Melon pan is a classic Japanese sweet bread covered in a thin and crisp cookie (biscuit) crust with a crisscross pattern on top, replicating a melon or cantaloupe appearance. It has a crunchy, sweet outer crust with a super soft and fluffy inside. With a distinctive horn-like shape, a choco horn has a golden brown puff and pastries filled with a chocolate filling, with the top dipped in milk chocolate—crispy on the outside and chocolate goodness on the inside.

Anpan is a soft, moist Japanese sweet bun filled with sweet bean paste. Having a light and pillowy crumb and just the perfect amount of chewiness, not to mention a smooth azuki bean paste filling that’s sweet but not sugary, a Japanese red bean bun is a delicious snack. The cream pan is a soft bread roll filled with a sweet and creamy custard filling, and when you open the moist bread, the vanilla custard flows over. The combination of soft bread and the rich, sweet cream is a loved sweet treat in Japan. Each treat reflected Japan’s culinary philosophy, seamlessly harmonizing taste and aesthetics.

German Pastries

German Pastries

Hearty and Wholesome Comfort

Indulging in the heartiness of German pastries, the Napoleon layered cake features multiple thin layers of puff pastry with a whipped pastry cream filling and encrusted with more pastry crumbs. These layers are often separated by a generous spread of flavored fillings, resulting in a rich and multi-layered dessert with a combination of textures and flavors.

German Pastries
Korean Pastries

Korean Pastries

Sweet Innovations

Concluding our international pastry tour, we savored the sweet innovations of Korean treats Injeolmi, Gyeongdan, and Kkultteok, all falling under the umbrella of Tteok (Korean rice cakes). Injeolmi is made with a glutinous rice cake and coated with powdered soybean flour. The rice cake is chewy and slightly sticky, and the soybean adds a nutty, subtle, sweet flavor. Gyeongdan is a sweet rice cake ball stuffed with red bean paste and rolled with various colored powders. It is chewy and mildly sweet and is usually served during festive occasions and celebrations. Kkultteok is a ball-shaped rice cake filled with honey and sesame syrup. It offers a blend of chewiness from the rice cake and a sweet, nutty flavor from the soybean coating. Tteok introduced a unique twist of flavors and added a final touch of sweetness and innovation to our global culinary adventure.

A Global Feast of Culinary Coordination

Delving into international pastries is a sensory adventure that transcends borders and flavors. We embarked on a tour around the globe, immersing ourselves in the rich flavor of diverse cultures through their unique and delectable pastry creations. This experience was an invitation to appreciate the flavors that define each culture’s culinary heritage. From the festive Mexican pastries to the sophistication of French delights, every culture offers a new dimension to your palate. Each flavor introduces a world of taste, encouraging exploration and savoring the diverse array of pastries offered.

Whether you’re drawn to the tropical wonder of Filipino treats or the simplicity of Japanese pastries, there’s a recommendation tailored to spark your curiosity broadening your horizons, finding inspiration for your next dessert adventure.

Food and beverage brands who are looking to take their cuisine to the next level of flavor can explore the possibilities by contacting T.Hasegawa USA at

(866) 965-0502

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