Joie Joie 326 is on Route 6. Coming from R58, it’s just before Torii Gate on your lefthand side.
It’s a French-style patisserie. The Patisier worked as the chief dessert chef at G8 Okinawa Summit in 2000. The man with skills.
The shop is nicely decorated with Okinawan white plaster walls and corals.
A dazzling view of fancy sweets.
Quiche, made of local organic vegetables.
Rounds cakes. They all look gorgeous and photogenic.
12cm round was about JPY2400 to JPY2800.
Each pieces are about JPY420. A little expensive for Okinawan market, but they are already looking they are worth it.
Can’t decide which one to take!
They are conscious in selecting ingredients. They don’t use refined sugar. They use black sugar and maple syrup which have more minerals in it. They say they always try to find local and organic ingredients for wheat and fruits. The eggs are from local free-ranch chickens.
Good looking puff cream. JPY200. We might as well grab one of these.
There’s a sitting area in the back.
Organic coffee. Organic tea. Organic juices.
We finally decided what to take.
I got a Caramel et banane. A little pastry came with it.
What a pretty looking piece.
It tasted gorgeous too. Caramel moose, banana jelly, and all the nuts with chocolate paste.
YuYu had a Okinawan sweet potato cream cake with cassis jelly.
And she loved it.
It was a wonderful mixture. The creamy potato with fascinating twist of acid from cassis. Very sexy.
And this was a quiet little guy with a bold confidence. The cream is plain but rich milky body, and it has no oily slime or no chemical perfume that so many other creams have. This puff cream is a must to take when you come here.
What a pleasant afternoon with high quality sweets.
Sometimes you get really tired after eating sweets, but these have none of those side effects.
Joie Joie 326