Introduction to the Chef
I chose to pursue the life of a pâtissier because of the excitement I felt when I made sweets with my sister in my elementary school days. When I was a student, not many men became confectioners as today. So when deciding a career after graduating from high school, my mother was against me going into the confectionery field. However, I could not forget the excitement, and could overcome my mother's opposition and entered a confectionery school. In addition to the practical training at the school, I received training in many places, both in Japan and overseas after graduation. Even when I make new recipes today, I still feel the same excitement that I felt as a school boy.
There is one thing that is always important to me when making sweets.
In addition to the beauty of its appearance, a confectionery should be manufactured based on a scientific basis, taking into account the hygiene of each ingredient. I am adamant that this connects to its deliciousness. I will continue to seek and cherish a heart that “creates beauty” without forgetting a heart of “lifelong study”. I hope you enjoy the new sweets which appear each month and can be eaten in the shop, as well as cakes such as for birthdays, etc. which can be taken home. Every dessert is made from the heart for your special day.
Chef Pâtissier, Naoya Fujiwara