It’s a funny thing, this relationship between the French and Japanese. Their cultures and aesthetics are quite different, but there’s a mutual admiration. There’s an equal love for all things refined and fancy. A higher degree of precision and a shared devotion to details. Pierre Hermé and Jean-Paul Hévin launched their careers in Tokyo. Sadaharu Aoki rocks the éclair and croissant in Paris. Franco-Japanese mélanges totally work.
So it makes perfect sense that there is a Japanese company with a French name that’s soon to be found in New York: Chambre de Sucre.
They’ve taken the humble little sugar cube and turned it into a work of art.
Did you know the French invented the sugar cube? C’est vrai.
And Chambre de Sucre has created little bits of artistry…
… made to charm…
… before they magically disappear in a fine cup of tea.