Savor Wildflower Honey Born from the "Sappachi" Project in Sweets and Breads

Aiplan Co., Ltd. (Sapporo, Hokkaido) has developed 6 types of original sweets and 3 types of breads using honey harvested from urban beekeeping on its facility rooftop, which will be offered starting Friday, May 1, 2026, at "Ristorante Foresta Bianca." These products utilize "wildflower honey" born from a collaboration with the NPO Sapporo Honeybee Project (commonly known as Sappachi). For the "Happy Dolce" dessert in the lunch course, typically 7 types of monthly changing desserts are offered exclusively for Friday lunch. Among these, 2 types will be offered weekly from the 6 newly developed honey desserts. The system allows customers to enjoy different combinations of the 6 honey desserts each week. Additionally, 3 types of honey breads will be sold as takeout items. All 6 types of honey desserts ■ New Product Development Born from Urban Beekeeping Initiatives Aiplan supports the activities of the NPO Sapporo Honeybee Project and provides the rooftop of its facility in central Sapporo as a beekeeping site. The bees collect nectar from flowers around Odori, bringing back wildflower honey with different colors, aromas, and flavors depending on the harvest month. These new products carefully use this special honey, developed by Aiplan staff as "delicious and visually enjoyable products." Aiplan has continuously engaged in activities to deepen understanding of bees and the environment through rooftop beekeeping. In 2025, it became a corporate member of the NPO Sapporo Honeybee Project, providing the rooftop of Seishindo Honten as a beekeeping site. Furthermore, in July of the same year, Aiplan held the "Aiplan Honeybee Research Group" for employees and their families, deepening their understanding of urban beekeeping and sustainability through beekeeping experiences, tasting freshly harvested honeycomb, and comparing honeys from different harvest periods. These new products expand this initiative from "knowing and learning" to an experience of "tasting." The appeal of honey harvested in the city of Sapporo is delivered in an accessible form of desserts and breads at their own restaurant. Scenes from the Sapporo Honeybee Project held last year ・Sapporo Honeybee Project https://www.sappachi.com/ ・For past initiatives, click here https://www.apg-aiplan.com/news/single/32519 https://www.apg-aiplan.com/news/single/34212 ■ Development Points The 6 types of sweets were developed by 9 cooking staff divided into 3 teams, each creating 2 types. The focus was not merely on emphasizing the sweetness of honey, but on how to leverage the unique aroma, lingering taste, and expansive flavor of wildflower honey when combined with other ingredients, undergoing repeated trials. Ingredients such as sour lemon and yogurt, rich cheese and cream, and fragrant coffee and coconut were carefully selected to enhance the honey's deliciousness, meticulously balancing sweetness, texture, and aftertaste. The 3 types of breads were developed by staff who also handle wedding cakes. They express the charm of honey in different ways, from flavors that blend well with meals to satisfying takeout products. During development, improvements were made through in-house tasting sessions. After completion, 300 pieces of each were prepared and served at an in-house event on April 2nd. By having staff actually taste them internally, the products' visual appeal, honey flavor perception, ease of eating, and overall completeness were further enhanced, leading to their current offering. Staff involved in development ■ Offering Overview The 6 honey desserts developed this time are as follows. Each product is finished with a unique character while utilizing the flavor of honey harvested from rooftop beekeeping. ● Rich Honey Mousse Caramel-filled mousse inspired by cute bees. Bitter coffee tart is enhanced with orange and cheese to tighten the flavor. ● Lemon Cheese and Yogurt Mousse A refreshing mousse of lemon and yogurt, balanced with sweetness and acidity from a honey glaze. The nectar of flowers