so good.. magazine – The magazine of the haute pâtisserie

He combines French tradition and Japanese perfectionism in his bakery Aigre Douce in Tokyo.

Before opening his bakery Aigre Douce in Tokyo, Norihiko Terai developed a bright career inside and outside of Japan, learning from great French masters. His creations blend the very best of French tradition with the Japanese balance and perfectionism. It is important to highlight his elaborated range of cakes, cookies and travel gateaux, very popular among the Japanese consumers.

Bio Highlights

• 2004 – Opens of Aigre Douce
• 2005 – Member of Relais Desserts

Aigre Douce means ‘sweet and sour’ in French. Sweets are not delicious enough if they are just sweet
so good.. magazine #3

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