Embrace the warmth and flavors of the season with Fuyuko’s Kitchen’s Apple Galettes and Kabocha Squash Pie. Place your order now and let us add a touch of homemade goodness to your Thanksgiving feast!
Pickup Date:
Thursday, 11/28
from 10 am to 2 pm
Preorder Deadline:
Wednesday 11/20, by 6 pm
Popup EventS & Market
HOLLYWOOD Farmers Market
Sundays 11/24
Click here to see more details about our booth at the market!
Mandarin Coffee Stand
380 S Lake Ave suite 111,
Pasadena, CA 91101
Instagram: @mandarincoffeestand
Fuyuko’s Kitchen popup at Mandarin Coffee Stand is every third Sunday of the month.
NEXT POPUP EVENT AT THE MANDARIN COFFEE STAND IS ON:
SUNDAY 11/17
This event is on a first-come, first-served basis. Open hours are from 8 a.m. till sold out.
Meet Owner Barista Sherry Gao & her team!
They are dedicated to excellent brews and service.
More story on @latimesfood.
BAKING WORKSHOP WITH Fuyuko
Fuyuko’s workshop welcomes the harvest season of apples, dates, walnuts, and Kabocha squash, embraced by the warm scent of cinnamon, nutmeg, and vanilla. Come join me to learn how to bake! At the end of the workshop, you will take home your finished item to share with your friends and family!
FUYUKO’S KITCHEN
PICKUP MENU
@pasadena (fuyuko’s kitchen)
SATURDAY 11/23
@Hollywood (farmer’s Market)
SUNDAY 11/24
*Preorder cutoff time is 6pm every Wednesday before your pickup date.
*Please check your pickup DATE and TIME carefully!
About your purchase:
A confirmation will be emailed to customers after purchase. If you don’t receive the confirmation email within 24 hours, please contact us to verify your order transaction: hello@fuyukoskitchen.com
You will also receive a pickup reminder email before the pickup date. If you do not receive it, please contact us at 917-868-0560 by calling or texting us.
We recommend you store your picked-up bakery items in a cooler box when driving in hot weather. Thank you.
ALL sales are final.
No refunds for missed pick-ups.
Pasadena Pickups:
Pickup hours from 11 am to 2 pm
If you are late, please text or call us at our mobile number. Orders not picked up by 2 pm with no calls or text messages will be eligible for donation.
Hollywood Pickups:
Pickup hours from 8 am to 12 pm.
If you are late, please text or call us at our mobile number. Orders not picked up by 12 pm with no calls or text messages will be eligible for donation.
SEE YOU AT THE HOLLYWOOD FARMER’S MARKET!
Pickup for Fuyuko’s Kitchen is also available at Hollywood Farmers Market at Fuyuko’s booth, twice a month on Sundays. Pickup dates and hours are posted in advance for preorders (the earliest pickup hour will start at 9:00 am). We are also selling other individual-sized bakeries on a first-come, first-served basis. Thank you for your continued support.
Fuyuko’s Kitchen
Hollywood Farmer’s Market
1600 Ivar Ave, Los Angeles, CA 90028
Sundays 8 am - 1 pm
Fuyuko’s Kitchen will be participating this month in
11/10 and 11/24
Look for our booth with this Fuyuko’s Kitchen logo in the Food vendors section at Selma Ave. and Cahuenga Blvd intersection.
You may ask for directions at the information booth.
There’s no taste like home
After an illustrious career working under Michelin Star patissieres, acclaimed pastry chef Fuyuko Kondo returns home to Pasadena and reflects on what a life of baking has taught her.
Featuring: Fuyuko Kondo
Director/CD: Sam Vladimirsky
Editor: Dylan Chant
Writers: Jo Rosenthal, Sam Vladimirsky
Producers: Scott Larson, Sam Vladimirsky
Story Producer: Alexis Apostolou
CREDITS:
Cinematographer: Scott Larson
Gaffer: Peter Garland
Key Grip: Raviteja Anumukonda
1st AC: Shile Yang
Sound Designer: Graham Gold
ABOUT FUYUKO’S KITCHEN:
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.
Nov 17, 2022
FUYUKO’S KITCHEN ON
LA TIMES
Fuyuko’s Apple Galette story and recipe were featured in LA Times on Sunday 11/20/2022! Read the article online now:
“Thanksgiving, the L.A. way - 6 home cooks share their traditions”
What People Are Saying
“This Apple Galette is just extremely, extremely delicious. There's something incredibly satisfying about working to recreate something that you love to eat — that's one of the joys of cooking from recipes — and Fuyuko's baking is so worthy of that goal. I first heard about Fuyuko's amazing baked goods on Instagram from Bill Addison, and the first time I tried her incredible galettes I was hooked. They're not too sweet”
— Brian McGinn, Director, The Deligram December 22, 2022
“Local cookbook author and teacher Sonoko Sakai introduced the city to her sister, the accomplished Fuyuko Kondo. Through Sakai’s website, Kondo frequently offers her picture-perfect apple galette: She uses nutty Tehachapi Grain Project flour for the crust and arranges slices of Granny Smiths and Honey Crisps in hypnotic circles, scented with vanilla, nutmeg, cinnamon and honey.”
— Bill Addison, Restaurant Critic, Los Angeles Times April 17, 2021
“THE SECRET TO PEACH GALETTE is to make a pate brisée and then make an almond base under the peaches using almond flour. Crisp crust, fruit that is not too sweet - perfect! While in Los Angeles, Christopher Kimball enjoyed this peach galette, made by Fuyuko Kondo, who trained under Robuchon and also worked at LeNotre. ”
— Christopher Kimball, Milk Street June 07, 2021
Contact Us
We love hearing from you! Send us any questions or requests at hello@fuyukoskitchen.com