Comme'N TOKYO, a bakery with its main shop in Tokyo's Kuhonbutsu neighborhood, is releasing a limited-edition treat called "œuf bâton" from Saturday, August 1 through Saturday, October 31, 2026, at Comme'N TOKYO and Comme'N STAND. It's the brand's second collaboration with INFINI, a patisserie also based in Kuhonbutsu and run by chef Fumiyuki Kanai, who trained at a three-star restaurant. Building on the gift set Comme'N has sold since March 2026, the new version brings in INFINI's sensibility through two flavors, "パルファン" and "Earl Grey," pairing Comme'N's croissant with INFINI's delicate meringue for a flavor combination available only during this limited run.
To celebrate the release of "œuf bâton," Comme'N STAND will also offer a limited-time, tropical-inspired parfait supervised by INFINI from Saturday, August 1 through Sunday, August 16.
Comme'N TOKYO's main store and its Azabudai Hills location have also been selected for the "Tabelog Bread Tokyo 100 Notable Shops 2026" list.
A Second Collaboration Born From a Shared Love of Kuhonbutsu
Comme'N and INFINI first held a collaboration event in March 2026, brought together by a shared wish to help liven up the Kuhonbutsu neighborhood.
For that first collaboration, the two brands combined Comme'N's bread with INFINI's confectionery techniques and sensibility to offer a course-style dessert, presenting a new way to enjoy bread and sweets together that was well received by many customers.
Building on that response, the brands developed a collaboration flavor with INFINI based on the "œuf bâton" gift set already sold by Comme'N, resulting in this limited-edition version that brings the appeal of both brands together in a single product.
A New Texture Combining Croissant and Meringue: "œuf bâton"
INFINI's meringue, known for how smoothly it melts in the mouth, is paired with a croissant made using Comme'N's fragrant, high-quality AOP butter.
Baked slowly at a low temperature, the meringue turns light and delicate while the croissant becomes fragrant and crisp.
With the first bite, the meringue dissolves in a light, airy way that meets the crisp, fragrant texture of the croissant, creating a light and pleasant contrast of textures.
Each set includes five pieces in total, three of the "パルファン" flavor and two of the "Earl Grey" flavor, letting people compare the two distinct aromas. It's a treat suited both to enjoying at home and to giving as a gift to someone special.
パルファン
Inspired by "パルファン," one of INFINI's signature creations, this flavor was designed to evoke a fresh, vivid scent. The elegant notes of bergamot, rose, and jasmine are layered with the fruity tartness of strawberry and raspberry for a refreshing, vivid aroma and taste.
Earl Grey
This flavor combines the aromas of black tea and bergamot, adding the fruity tartness of passion fruit as an accent to express a fragrant, layered take on Earl Grey.
Product name: œuf bâton
Contents: Three pieces of パルファン, two pieces of Earl Grey
Price: ¥3,500 (tax included)
Available: Saturday, August 1 to Saturday, October 31, 2026
Sold at: Comme'N TOKYO, Comme'N STAND
*Quantities are limited, and sales may end once stock runs out.
A Limited-Time Tropical-Inspired Parfait Supervised by INFINI
To celebrate the release of "œuf bâton," Comme'N STAND is also offering a limited-time parfait supervised by INFINI.
The dessert is built around summer's signature fruits, mango and passion fruit, for a tropical-inspired treat.
Layers of crumble, jelly, and ice cream are combined with the fragrant, juicy fruit, offering a different texture with every bite.
Mint, shiso, and ginger are also added as accents, bringing a refreshing aroma and a layered flavor. The fruit's sweetness and tartness combine with these notes so that different aromas and flavors unfold with every bite.
Beyond its vivid appearance, the parfait offers a range of aromas, textures, and flavors, making it a treat exclusive to this summer.
Product name: Parfait Exotique
Price: ¥2,800 (tax included)
Available: Saturday, August 1 to Sunday, August 16, 2026
Sold at: Comme'N STAND
*Quantities are limited, and sales may end once stock runs out.
Chef Profile: Fumiyuki Kanai
Born in 1978 in Saitama Prefecture.
After graduating from the Tsuji Confectionery College, he trained at Bigot Tokyo.
In 2009, he moved to France, where he honed his craft in fine desserts at the three-star restaurant Guy Savoy Paris, also serving as acting pastry chef at the one-star restaurant ル・シベルタ during his time there.
After returning to Japan, he worked as pastry chef at Benoit, part of the Alain Ducasse Enterprise group, in Aoyama, Tokyo, before becoming pastry chef at UN GRAIN.
After leaving that role in 2019, he spent time preparing to go independent before opening INFINI in 2020. Alongside running the shop, he is also active as a corporate advisor, teaches at a culinary school, and gives demonstrations and workshops both in Japan and abroad.
Comme'N TOKYO's Main Store and Azabudai Hills Location Selected for "Tabelog Bread Tokyo 100 Notable Shops 2026"
Comme'N TOKYO's main store and its Azabudai Hills location have been selected for the "Tabelog Bread Tokyo 100 Notable Shops 2026" list.
Comme'N focuses on careful bread-making from ingredient selection through method, guided by the idea of creating a place where people can connect through bread, continuing to make each loaf by hand.
With both locations now recognized, Comme'N plans to keep offering bread that fits into everyday life while taking on new challenges.
