Secret of deliciousness:
We use Hokkaido cane sugar.
We adjust not only the temperature but also the humidity of the oven according to the state of the dough, and bake it carefully. The 'Brown Edge,' which is born on the edge of the langue de chat dough, is a sign of delicious baking.
By increasing the process of mixing the dough, we produce a smoother and finer-grained dough using the 'Two-stage egg-incorporating method (original method by Ito Seika).'"