This store has a giant strawberry sitting atop its store front, as if it were a strawberry shortcake. Of course as expected, it is a bakery. Running the store is chef Afuso, originally from Kincho. After training for six years in Tokyo, chef Afuso opened his long-awaited store in his hometown. While still young, Chef Afuso is a highly skilled craftsman; as a matter of fact, at practical pasty contests and such, Chef Afuso is a Kyushu contest champion title holder.

The “Standard Profiteroles” are only filled with custard once an order is received. The pastry is made from French flour, with its great aromas. The mineral content of the salt is adjusted by using a blend of salt from both France and Okinawa.The butter used is produced in Hokkaido, and the vanilla beans are from…; each and every ingredient has been handpicked in this way.

This is a “Nutima-su pudding” which uses salt from Miyagi Island. The smooth texture irresistible. Of course, this too is a gem resulting from Chef Afuso’s unbounded obsession. At any rate, Chef Afuso is an eager experimenter who, despite enjoying the taste of a product himself, thinks “perhaps this can be made to taste even better”—and likely feels this way more than anybody else. As a result, Chef Afuso has taken the time to scrutinize each and every ingredient and repeated the process of trial and error.

He was only 26 years old when opening his bakery in 2012. “Instead of ‘waiting until the time is right’ I decided to open my bakery when I did as I figured I could grow with the bakery. Thinking ahead I thought, that way it will be a better learning experience for myself.” His attitude itself seems to be in line with his unwavering spirit of inquiry when it comes to his recipes.

Nonetheless, he also has challenges to overcome. “Inevitably, given the nature of the locality, there are very few opportunities for large numbers of customers to stop by. I call Kincho ‘a dessert island on land’, but I will do my best without getting disheartened for the sake of my hometown”, said Chef Afuso as he laughed. He continues his efforts every day by proactively creating opportunities for himself to be seen by large groups of people, or as mentioned earlier, has strived to perform well at contests.

Lastly, I’d like to introduce one of his sugar works. It seems the story of the pastry chef fulfilling his own dreams with his own strength has only just began. 。

Basic information

Address	46 Kin Kin-cho Kunigami Okinawa
Car parking	Available
Open Hours	11:00 - 20:00
Fixed Holidays	Monday
Contact Details	Okinawa fusion patisserie Mont Crea
Telephone	098-968-2215
URL	https://www.facebook.com/fusion.patisserie.MONTCREA