Teaching the quiet art of Japanese pastry, one fold at a time

Background

I am born in Paris, from a japanese mother and a french father. Luckily my mother has taught me japanese from a young age and took me there several times to know the culture and my family. I have always loved cooking and baking, and would spend a lot of time in the kitchen with my mother or my grandmother. When i moved to Japan at 21, i worked as a cook in different restaurant and realized how i missed making pastries. So i decided to go back to France and got my pastry degree in 2018. From then i have been working for bakeries, restaurants, hotels and pastry shops : french ones and japanese ones. I worked 5 years in a japanese-french pâtisserie in Paris where i learnt the art of wagashi, that i have been teaching there for 4 three years. Now teaching in London, in english, french, spanish or japanese : Let me know in what language you would like to have the class so I can tailor the class for you !

Philosophy

What i love about pastry is that the more you try the better you get — precise movements need to be repeated until they become intuition. No rushing, no shortcuts, just the satisfaction of mastering a craft. Here I want to teach you the traditionnal aspect of japanese pastries but accessible, so that you can have all the tools in hands to master it yourself.

Ingredients

Getting good japanese products can be difficult and pricey - also i prefer to aim for local and organic when possible, if not imported from Japan. In London i recommend you to go : - - - -