For those unfamiliar with Baumkuchen, this German cake is made by painting meticulously thin cake layers over a rotating spit. This incredible technique is an art in and of itself, with layer upon layer of tender crumb. Nenrinya’s version then soaks the Baumkuchen in a sakura-steeped syrup for a moist yet delicate cake meant for savoring slowly.

Sandos are a popular sweet in Japan, made by sandwiching a sweet, sticky, buttery filling between two sable cookies. The NYC version combines the flower and the fruit by adding both sakura blossoms and cherries to the caramel filling. The sweet-tart flavor of the cherry and the blossom’s more delicate floral nature are rarely combined, and this buttery, tart, sticky cookie will surely become one of your new tastiest treats.

This old-fashioned sweet is still a beloved schoolyard snack for kids. Made by combining delicious creamy peanuts with crunchy puffed rice balls (much like a Rice Krispie treat), this favorite gets an adult spin. Kagurazaka Zaryo uses a special technique in which sakura leaves are steeped in the syrup that binds the nuts and rice together, for just a hint of festive flavor.

Tokyo Banana are some of the most popular souvenir snacks, and their cherry blossom flavor does not disappoint. These perfectly portioned cakes have a creamy banana custard center, surrounded by a sakura-printed sponge. Not only does the sakura sponge have the classic five petaled design, but it also is baked with cherry blossom essence, for a taste you can see.

Ryoguchiya Seisei is known for its elevated and elegant versions of Japanese sweets, and this sakura sweets bar is no exception. These refined sweets combine the beloved more textured tsubu-an, or whole-red bean paste, with light and crunchy rice flour dots lining its edges. The combination of flavors and textures are vastly more than they appear, and the beautiful presentation means you’ll be proud to give this to anyone.

This other sweet is one of the most classic seasonal mochi treats in Japan (and one of my personal favorites). The combination of the red bean-intact tsubu an, the chewy cherry-scented sticky rice, and the salty bite of the pickled cherry leaf make it like nothing you’ve ever had before. Iseya’s fresh mochi delights and inspires, and is not to be missed by any traveler.

The French and the Japanese have always loaned from each other in the world of pastry, and this Sakura Mont Blanc is no exception. Made by celebrated Kobe patisserie Antenor, this little mountain starts with a layer of dacquoise, followed by a sweet strawberry confiture and a pink sakura and red bean paste cream. Sakura jelly and a real sakura blossom are then added on top for a final flush of sakura sweet flavor.

These sweet pink sandwich cookies are the perfect office giveaway-- with lots of little cookies, each is shaped like a petal of a sakura blossom. This classic langue-du-chat and white chocolate combo is popular in Japan, but here it gets a seasonal upgrade. Ginza Tamaya sandwiches crispy, buttery pink langue du chat cookie with whipped chocolate that has been mixed with real cherry blossoms for a crisp and satisfying little cookie.

No matter what you choose, you’d better hurry-- the sales last only until March 31st, and once they’re out, they’re out! This amazing range of sweets can sometimes go fast, so get yourself down to Daimaru Tokyo (on the first floor) and see for yourself how amazing sakura season can be!

Written by HanaSara Ito