I am Fuyuko, and I am a professional pâtissière.

While I was born in New York, I was raised all over the world, including cities like Los Angeles, Tokyo, and Mexico City.

After I graduated from Pasadena City College, I traveled to Europe to study the art of French Patisserie. I earned my certificate as a professional pâtissière after years of training at CERIA (a culinary institute in Brussels). My ambition led me to renowned pastry shops and restaurants in Brussels and Paris, where I worked with top ranking MOF Chefs and legendary pâtissier, Gastron Lenôtre where I experienced extraordinary culinary skills and craftmanship.

After my work there, I moved to Tokyo in the '80s and began to build my career as a pastry chef. Around this time, it was rare to see women in the culinary industry, but I was determined to go against that stereotype. In 1995, I became the owner of a pastry shop and school in Shibuya, called La Chouette.

As the years passed, my journey continued. I moved back to the U.S. in 2014, where I worked in local bakeries and restaurants in NYC. The awe-inspiring chefs I worked with introduced me to the concept of using farm-to-table ingredients.

During the pandemic, I moved to Los Angeles, where I started a cottage food business, straight from my home kitchen. Following the farm-to-table path I learned directly from farmers, California's abundance of fresh fruits and heirloom grains allows me to make my pastries to be as enjoyable as possible. My pursuit of making fine pastries continues, and I hope you will come to taste the flavors of the seasons through my galettes and much more.