CASE STUDY

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Canelé Kenkyujo LLC

Takeomi Ute, head of Canele Kenkyujo LLC, began his apprenticeship in cooking in his teens; aspiring to be a French chef, he encountered mini canelés at a cafe in Paris during his training journey when he was 27.
While working as a chef in Osaka and Okayama thereafter, he spent nearly 10 years researching canelés. And in 2015, he opened a canelé specialty store, Gateau-Mu^r, in Okayama City.
The store's flagship product is mini canelés that are about 3 cm in diameter. They always offer more than 10 different flavors, with both the batter and toppings varying for each. Ingredients are carefully selected for each type, and everything from the processing of fillings and toppings to the batter composition, heat control, and storage methods are finely adjusted to create flavorful masterpieces. The colors are beautiful, and they are highly sought after in gift catalogs and online stores.
After moving to his hometown of Nagi Town, Okayama Prefecture, he adopted a canelé batter dispenser.
The store has been open for 11 years. They have developed hundreds of canelé recipes.
In addition to canelés, they also make baked goods such as macarons; the rich cream-filled "Nama Madeleine Sand" was conceived from the desire to create "a unique mainstay to follow the mini canelé," and is being developed under the new brand "M madeleine," having been introduced as a "neo-madeleine" in last year's ELLE gourmet Digital.
Last year, they opened a pop-up shop at Daimaru Tokyo and participated in events such as the French Exhibition at Nihonbashi Takashimaya.
Even now, he continues to hone his skills while maintaining connections with mentors and juniors from his days as a chef.

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