We proudly use Hokkaido-produced cane sugar.
Our baking process is a testament to our meticulous attention to detail. We not only adjust the oven's temperature but also carefully control humidity to match the dough's condition. This ensures that the 'Brown Edge,' the delightful signature of a perfectly baked Langue de Chat cookie, emerges deliciously on the edges.
We produce our cookies using the 'Double-Stage Egg Incorporation Method (an Mr. Ito Confectionery original technique)' deliberately adding extra mixing steps. This method results in a smoother and finer-textured dough, ensuring the utmost quality.