[Le Pan Kobe Kitano] Collaboration with Historic Chocolate Brand 'Caffarel' Born! Exclusive Sales at 'Italia-ten 2026' in Nihonbashi Mitsukoshi!
Le Pan Kobe Kitano, the bakery of Hotel La Suite Kobe Harborland, collaborates with the historic Italian brand 'Caffarel' to launch 'Brioche con Gelato' using Gianduja. Exclusive sales at Nihonbashi Mitsukoshi's Italian Exhibition from April 29 to May 6, 2026.
📋 Article Processing Timeline
- 📰 Published: April 27, 2026 at 22:00
- 🔍 Collected: April 27, 2026 at 13:31
- 🤖 AI Analyzed: April 28, 2026 at 02:29 (12h 57m after Collected)
Le Pan Kobe Kitano, directly managed by Hotel La Suite Kobe Harborland (General Manager: Kazushi Hiyama; Location: Chuo-ku, Kobe), will develop special sweets in collaboration with Yamamoto Shoten Co., Ltd. (President: Itaru Natori; Location: Chuo-ku, Kobe), the general importer for the historic Italian chocolate brand 'Caffarel' from Turin.
These sweets feature Caffarel's Gianduja chocolate gelato sandwiched in Le Pan's light and airy brioche, creating a rich yet refreshing experience. This product will be sold exclusively at the Caffarel booth at 'Italia-ten 2026', held at Nihonbashi Mitsukoshi Main Store from April 29 to May 6. This is a rare opportunity to enjoy a special sweet created by two iconic Kobe brands.
**Product Introduction**
* **Brioche con Gelato Pistachio (Left):** Le Pan's brioche filled with pistachio ice cream, Caffarel's chocolate spread, and cremosa, topped with pistachios. Enjoy the harmony of Gianduja and pistachio.
* **Brioche con Gelato Gianduja (Right):** Le Pan's brioche filled with Caffarel's Gianduja gelato, chocolate spread, and cremosa. Features a cool melt-in-the-mouth texture with the crunch and aroma of caramelized hazelnuts.
**Details**
* **Price:** 880 yen each (tax included)
* **Location:** 'Italia-ten 2026' (PART 2), Nihonbashi Mitsukoshi Main Store, 7F Event Hall (Caffarel Booth)
* **Period:** April 29 (Wed) – May 6 (Wed), 2026 (Ends at 6 PM on the final day)
* **Quantity:** Limited to 120 units per day for each type
**About Caffarel**
A historic chocolate brand from Turin, Italy, founded in 1826 and celebrating its 200th anniversary in 2026. It invented and popularized 'Gianduja Chocolate', a blend of hazelnut paste and cocoa.
**About Le Pan Kobe Kitano**
Opened in 2012 in Kobe's Kitano district as a direct bakery of Hotel La Suite Kobe Harborland. It uses local Hyogo ingredients such as flour, milk, and eggs, and is popular for its hotel-quality rich bread made with home-roasted natural yeast. In 2025, the 'Le Pan Head Office' was opened to offer freshly baked products with a terrace and foot bath seats.
These sweets feature Caffarel's Gianduja chocolate gelato sandwiched in Le Pan's light and airy brioche, creating a rich yet refreshing experience. This product will be sold exclusively at the Caffarel booth at 'Italia-ten 2026', held at Nihonbashi Mitsukoshi Main Store from April 29 to May 6. This is a rare opportunity to enjoy a special sweet created by two iconic Kobe brands.
**Product Introduction**
* **Brioche con Gelato Pistachio (Left):** Le Pan's brioche filled with pistachio ice cream, Caffarel's chocolate spread, and cremosa, topped with pistachios. Enjoy the harmony of Gianduja and pistachio.
* **Brioche con Gelato Gianduja (Right):** Le Pan's brioche filled with Caffarel's Gianduja gelato, chocolate spread, and cremosa. Features a cool melt-in-the-mouth texture with the crunch and aroma of caramelized hazelnuts.
**Details**
* **Price:** 880 yen each (tax included)
* **Location:** 'Italia-ten 2026' (PART 2), Nihonbashi Mitsukoshi Main Store, 7F Event Hall (Caffarel Booth)
* **Period:** April 29 (Wed) – May 6 (Wed), 2026 (Ends at 6 PM on the final day)
* **Quantity:** Limited to 120 units per day for each type
**About Caffarel**
A historic chocolate brand from Turin, Italy, founded in 1826 and celebrating its 200th anniversary in 2026. It invented and popularized 'Gianduja Chocolate', a blend of hazelnut paste and cocoa.
**About Le Pan Kobe Kitano**
Opened in 2012 in Kobe's Kitano district as a direct bakery of Hotel La Suite Kobe Harborland. It uses local Hyogo ingredients such as flour, milk, and eggs, and is popular for its hotel-quality rich bread made with home-roasted natural yeast. In 2025, the 'Le Pan Head Office' was opened to offer freshly baked products with a terrace and foot bath seats.