Journal
Journal
Tomodachi
A small recipe from my first bakery years, revisited more than twenty years later. There are some words that stay with you, even when you do not think about them...
Tomodachi
A small recipe from my first bakery years, revisited more than twenty years later. There are some words that stay with you, even when you do not think about them...
What I Learned from One of Japan’s Most Respect...
Pain Stock, Fukuoka There are moments in a craft that only feel inevitable in hindsight. Pain Stock is a destination bakery in Fukuoka, Japan — one of those places people...
What I Learned from One of Japan’s Most Respect...
Pain Stock, Fukuoka There are moments in a craft that only feel inevitable in hindsight. Pain Stock is a destination bakery in Fukuoka, Japan — one of those places people...
Beside Chef Nogami, I Am Still Learning
Over the years, Chef Tomohiro Nogami has appeared quietly alongside my journey in bread. March 2015 — Learning Beyond HomeAt the Taipei International Bakery Show Not every day.Not always in...
Beside Chef Nogami, I Am Still Learning
Over the years, Chef Tomohiro Nogami has appeared quietly alongside my journey in bread. March 2015 — Learning Beyond HomeAt the Taipei International Bakery Show Not every day.Not always in...
LE SUCRÉ-CŒUR - The Bakery That Taught Me to Lo...
I first visited LE SUCRÉ-CŒUR on 20 May 2016. It was my first trip to Japan, and LE SUCRÉ-CŒUR was the first bakery I visited there. At that time, I...
LE SUCRÉ-CŒUR - The Bakery That Taught Me to Lo...
I first visited LE SUCRÉ-CŒUR on 20 May 2016. It was my first trip to Japan, and LE SUCRÉ-CŒUR was the first bakery I visited there. At that time, I...
Chef Kazuhisa Okazaki — The Craftsman Who Becam...
On Pâtisserie Troyes, friendship, generosity, and the kind of craftsmanship that makes me question my own work. I first visited Pâtisserie Troyes in July 2016. At that time, Chef Kazuhisa...
Chef Kazuhisa Okazaki — The Craftsman Who Becam...
On Pâtisserie Troyes, friendship, generosity, and the kind of craftsmanship that makes me question my own work. I first visited Pâtisserie Troyes in July 2016. At that time, Chef Kazuhisa...
The Wooden Pétrin Made for Respectus Panis
Before it became part of the bakery, it was just wood in a workshop. I still remember seeing it there — surrounded by timber, machines, sawdust, and the kind of...
The Wooden Pétrin Made for Respectus Panis
Before it became part of the bakery, it was just wood in a workshop. I still remember seeing it there — surrounded by timber, machines, sawdust, and the kind of...