HOKKAIDO MILK TOAST MOUSSE • VANILLA SPONGE • ADZUKI CHOCOLATE JAM • ADZUKI MILK CUSTARD • PAIN PERDU BASE

“Je suis gourmand!” she declared, arms stretched wide over a table brimming with friends, crusty bread, and breakfast staples. But what does it really mean to be a gourmand? For Anko, it’s not just about loving food—it’s about living in joyful excess. She feasts with abandon, her grin as wide as a kid’s in a candy shop. 

This morning, she brings out a new invention, still unnamed but already spoken of in reverent tones by her friends: a toast, but not just a toast. At the base is a Hokkaido milk toast mousse, whipped into a decadent cloud—milky, soft, and just toasted enough to whisper of warm breakfasts and lazy weekends. It’s topped with a swirl of red bean and dark chocolate jam, an unlikely and immaculate pairing that somehow works: the earthy gravitas of adzuki beans entangled with bittersweet cocoa, spread thick enough to make your tongue pause and ask questions.

This toast, this jam, this mousse—it’s not about breakfast. It’s about wonder. It’s about what happens when you stop asking “What goes together?” and start asking “What could be?” It’s about turning the table into a playground.

Anko doesn’t follow culinary rules. She follows instinct. And maybe that’s what being a true gourmand means: not eating more, but feeling more. Remembering that food, like life, is better when it’s shared, a little messy, and always—always—savoured.

Photos are for reference only. The actual product might differ by 10-15% in colour as some screens and resolutions have different colour balances.

ALLERGEN:

• GLUTEN/ FLOUR- YES
• EGG- YES
• DAIRY- YES
• SOY-NO
• NUTS- NO
• ALCOHOL- NO
• NON-HALAL-We use animal-sourced gelatin (Porcine-pork origin).