A short walk north from Hankyu Shukugawa Station, you’ll find a cake shop called “ミッシェルバッハ” (Michelbach).
Founded in 1982, the shop is now run by its second-generation owner, who actually happened to be my classmate.
I believe it used to be called “ドイツ菓子 ミッシェルバッハ” (German Sweets Michelbach), but these days it seems to offer a wide range of sweets beyond just German pastries. Recently, it has become especially popular for a baked sweet called “クッキーローゼ” (Cookie Rose), with many people lining up every morning to buy them.
This time, we stopped by “ミッシェルバッハ.”
目次
Exterior of “ミッシェルバッハ”
The shop is located straight north from Hankyu Shukugawa Station.
Here’s what the shop looks like from the outside.
The traffic cones in front of the shop are for people lining up to buy Cookie Rose.
The shop itself is small, but every morning there’s a long line stretching along the wall.
Articles about Cookie Rose are here↓
Inside “ミッシェルバッハ”
When you enter the shop, the display case is right in front of you. Of course, it’s not just Cookie Rose—the fresh cakes are also popular.
The previous owner focused mainly on German pastries, but the current second-generation owner trained in Paris, so French pastries are now the main focus.
Baked sweets are displayed next to the showcase.
When Cookie Rose happens to be left in stock, they are displayed here as well.
They had some on this day too, but we were told “no photos of Cookie Rose,” so please check them out at the shop.
I wanted to buy something to take home, but since Nishitsu has already bought Cookie Rose twice before, I decided to go with fresh cakes this time.
Products from “ミッシェルバッハ”
I bought these four items.
First up is this “ロールケーキ” (roll cake), a classic sweet that remains steadily popular.
Cream is rolled into a moist sponge cake.
With fresh cakes, the cream is often the star, but in this roll cake, the sponge itself takes center stage.
Baking a thin, even, moist sponge cake is actually quite difficult, but the skill here really shows.
This cake is called “シシリー” (Sicily).
“Sicily” refers to the island of Sicily in Italy, and the name apparently comes from the use of lemons from Sicily.
A lemon-flavored cream is sandwiched between layers of joconde sponge, I think, and the top is coated with apricot jam.
It’s a cake with a refreshing citrus sweetness.
This one is called “ガナッシュ” (Ganache).
Ganache is made by mixing chocolate and fresh cream, essentially what’s known in Japan as nama chocolate. I think the chocolate cream used in this cake is made by combining whipped fresh cream with ganache.
Chocolate whipped cream is difficult both to make and handle because it separates easily, but this was finished as an incredibly smooth chocolate cream, and it was delicious.
And here is “バレンシア” (Valencia).
Of course, that must be Valencia as in Valencia orange.
By the way, Valencia oranges actually originated in the United States, not Valencia, Spain.
This cake has orange mousse coated with nappage, with a chocolate sponge cake base.
The sweetness and tartness of the orange give the mousse a light texture, making this another refreshingly tasty cake.
“ミッシェルバッハ” Shop Information
★Hours 10:00～19:00
★Closed Mondays, Tuesdays, irregular holidays
★Phone 0798-74-3789
★Address 2-28 Kudetani-cho, Hyogo Prefecture, Nishinomiya City, Kudetani-cho
★Card payment Not accepted
★Related Links
Tabelog
(*Prices, menu items, business hours, etc. are as of the time of coverage. Please check directly with the shop for the latest information.)
