Wednesday, May 2, 2012

Koan Bakery & Café こうーあん 022-365-8383


Address:  宮城県多賀城伝上山3-1-25. Located on Route 45 on the left-hand side going to Matsushima from Tagajo.

Map:  Scroll down to the bottom.

Open weekdays:  9:00 am ~ 6:30 pm.  
Sat., Sun. & Holidays:  8:30 am ~ 6:30 pm.

I was turned on to this bakery by my boss who had bought me a scrumptious chocolate croissant a week or so ago.  I pass Koan on almost a daily basis but have never had the pleasure of tasting their specialties until partaking of that croissant.

Today on the way home from a pleasant drive to Shiogama I had a bit of a sweet tooth and decided to give this bakery a try, and I was sure glad I did!

I ordered the gateau chocolate cake set for 500 .  It’s normally 600 but they are running a Golden Week discount.  My wife didn’t go with a set but instead just ordered a fig and cheese pastry with a coffee. 

I was quite surprised when I received my cake, as there was a macha ice cream シュークリーム along side of it.  The waitress told me that it was a special Golden Week service.  What luck!

Macha Cream Puff & Chocolate Cake

The chocolate cake was great: deep, rich & flavorful.  The coffee was quite nice, as well.  The pastry portion of the cream puff was extremely flaky and the macha flavoring was quite mild and pleasant.  My wife was very happy with her pastry and glad that we had stopped in.

Fig & Cheese Pastry

We thought it might be prudent to take a couple of samples home just in case our sweet tooth returned.  The crescent bread with butter and natural salt was fantastic and didn’t make it home as we devoured it on the drive.  Later that evening I ate the 黒糖デニッシュ, but it was a little too sweet for my palate.


Koan advertises as a “natural yeast” bakery which I don’t know too much about but by the results I’d say it’s a good thing.  They offer lunch sets of pizza or pasta for 1000 and apparently offer live entertainment from time to time.

If you happen to find yourself in this neck of Tagajo I recommend you stop in just as we did.  I know I’ll be back.


No comments: