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The ideal blend of creamy meets crunchy

Crafted in keeping with the long-time Japanese tradition for making the best Baum Kuchen (spit cake), the Queens Brûlée is a specialty of Nishimoto Ltd., a company located in the Kouchi prefecture countryside.

Nishimoto Ltd. has been specialised in egg farming for over forty years, which explains how it eventually wound up delighting its customers with a Baum Kuchen whose excellence lies precisely in the freshness of the eggs used. Crafted in keeping with the long-time Japanese tradition for making the best Baum Kuchen (spit cake), the Queens Brûlée is a specialty of Nishimoto Ltd., a company located in the Kouchi prefecture countryside. Nishimoto Ltd. has been specialised in egg farming for over forty years, which explains how it eventually wound up delighting its customers with a Baum Kuchen whose excellence lies precisely in the freshness of the eggs used. Although the company only runs a single store, it distributes a good portion of its product output throughout Japan through the realm of e-commerce. Seeing as consumer satisfaction is at the heart of the company’s concerns, Nishimoto Ltd. has always been extremely attentive to consumer feedback and has therefore built a very favourable reputation.

The Queens Brulée consists of fresh eggs collected right on the company farm, whisked together with creamy cheese and Japanese butter. Just like the company’s other baked goods – which mainly include other varieties of Baum Kuchen – one or two batches of Queens Brulée are baked in the company’s giant oven every day. The main organoleptic qualities of this elegantly packaged cake are brought to the fore by a combination of opposing textures, in which the crunchy exterior is sublimely contrasted by the creaminess of the interior, the whole of it complemented by pleasantly refreshing citrus notes, a captivating milky taste, and a well-balanced sweetness on the tongue. This treat is unanimously lauded by all those who have the opportunity of indulging in it, including the members of this year’s Monde Selection jury, who have yet again crowned the Queens Brulée with a Grand Gold medal as well as a “coup de cœur.”

"Each year, one product per category is awarded the Prize of the Jury as a token of excellence in know-how and quality. In order to qualify, the product must be unanimously selected as a “coup de cœur” by the jury members. The winner of the Prize of the Jury is then selected from a group of just 5 nominees, which makes this award an even greater honour for the recipient."

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