Shibuya's Patisserie Megan - bar & patisserie Presents the Ultimate Simplicity
Now Available Online: Cheesecake and Terrine Chocolat

THINK GREEN PRODUCE Co., Ltd. (Shibuya-ku, Tokyo, President: Masato Sekiguchi, hereinafter TGP) has announced that it will begin selling whole cheesecakes and terrine chocolats exclusively online from Megan - bar & patisserie, a café-restaurant with a factory located inside MUSTARD HOTEL SHIBUYA. The price is 2,500 yen (excluding tax), and orders will be accepted online from Thursday, August 20th, with shipments every Wednesday.

Sales Site:https://ghghgh.jp/pages/megan-thecheesecake

This product focuses on simplicity and basics within the realm of classic cheesecakes and chocolate cakes that are widely available. We aimed to create a cake that we are confident will be perceived as "the ideal cake" by those who taste it, based on the idea that it is often difficult to find the perfect flavor and texture in basic items.

Ingredients and Method

To achieve deliciousness in a simple cake, we pay close attention to the ingredients and methods used. We use only the essentials, carefully selecting ingredients to highlight the natural flavors of the cheese and chocolate, and employ a meticulous low-temperature baking method that takes time to perfect.

• Cheesecake “THE CHEESECAKE”:

All ingredients are sourced domestically, with cream cheese, flour, butter, and cream coming from Hokkaido. The cream cheese, in particular, is chosen for its smooth texture and rich milk flavor. The cake is baked slowly at a low temperature in a flat oven for 90 minutes, resulting in a texture that is as smooth as rare cheesecake despite being baked. The addition of a layer of tangy sour cream enhances the cheese flavor, and the crispy cookie base completes the perfect balance of three layers.

• Terrine Chocolat “THE CHOCOLAT”:

Made primarily with chocolate and butter, without flour, to achieve a rich, melt-in-the-mouth texture. It uses 64% cocoa French chocolate, with a hint of Mandarin Napoleon orange liqueur for an added depth of flavor. The terrine chocolat is also baked slowly in a flat oven but not fully baked, resulting in a semi-raw texture that resembles fresh chocolate truffles.

About the Patisserie
Sweets from Megan - bar & patisserie are themed around traditional, modern, and simple concepts. They aim to evoke a sense of nostalgia while offering a fresh taste experience through a clear and straightforward presentation. The terrine chocolat and cheesecake embody Megan’s concept and aim to update the delicious memories of cakes you've had somewhere before.