Thanksgiving Day Menu
Embrace the warmth and flavors of the season with Fuyuko’s Kitchen’s Apple Galette’s and Kabocha Squash Bread. Place your order now and let us add a touch of homemade goodness to your Thanksgiving feast.
Pickup Dates:
-WEDNESDAY 11/25
-THURSDAY 11/26
Preorder Deadline:
-FRIDAY, 11/17 @ 6 PM
Net weight 12oz (340g) (Serves 6)
We start by choosing the Kabocha squash that is ripped and sweet, then we chop into pieces and steam until tender. After that the steamed pieces are passed through a sieve and a smooth textured paste is ready. The other key ingredients are Fall spices, raw sugar and browned butter to create a moist and flavorful Kabocha Squash Bread . It is topped with slices of semi-dried Kabocha along with dried cranberries.
Store in refrigerator. It is best served at room temperature for the full flavor & texture. Enjoy with cream cheese, or if you have any other suggestions, let us know!
Contains: Wheat, eggs, milk
(Serves 6-8)
Homemade steamed Kabocha puree mixed with refined Turbinado sugar, eggs, cream, and milk. A smooth custard filling. Heritage Sonora flour from Tehachapi Grain Project is blended into the pie dough to create a flavorful pie crust. In addition, the pie shell is blind baked which means it is pre-baked without the filling. This way, the pie shell will stay crusty after pouring the filling and baking for the second time. This pie is delicious, warm or cold. If you prefer to eat warm, it will taste more of a light custard texture, but if you prefer to eat cold, it will taste more of a rich Kabocha texture.
This pie is a custard base filling and needs to be store in the refrigerator. Please bring a cooler box with ice pads ( pie box size is 8”x8”x 2.5”) for your pickup.
Store your Kabocha squash pie in the refriigerator.
To warm up your pie: Preheat the oven at 350F and place your pie with the foil pan and sheet tray underneath until the crust is warm. In addition, you may enjoy your pie with whipped heavy cream, or ice cream of your choice!
Contains: Wheat, milk, eggs
Size: 9” in diameter, 6-8 servings
A perfect golden-brown crust is made with a blend of heritage Sonora flour from the Tehachapi Grain Project with a thin layer of Granny Smith apple compote spread on top. The tart flavor and Fall spices of the compote enhances the flavor of sweet red apples that are roasted on top. A final touch of apple jelly glaze is brushed on to keep the galette looking scrumptious on the dining table.
Instruction to store & reheat your galette:
The galette is best enjoyed on the day of pickup or until the next day. Store your galette in the refrigerator, and before consuming, reheat in the oven at 350F for about 15 minutes until the crust is warm. The crust will become flaky and light again. In addition, you may enjoy your galette with whipped heavy cream, vanilla ice cream or any cream of your choice!
Contains: Wheat, milk
Fuyuko’s Kitchen
Fall Menu
PICKUP @ pasadena
(fuyuko’s kitchen)
SatURDAYs
11/7, 11/14, 11/21
PICKUP @ Hollywood (Farmers Market)
SUNDAYs
11/8, 11/22
*Preorder cutoff time is 6pm Wednesday before your desired pickup date.
Size: 7” in diameter, 4 servings
A perfect golden-brown crust is made with a perfect blend of heritage Sonora flour from the Tehachapi Grain Project with a thin layer of Granny Smith apple compote spread on top. The tart flavor and Fall spices of the compote enhances the flavor of sweet red apples that are roasted on top. A final touch of apple jelly glaze is brushed on to keep the galette looking scrumptious on the dining table.
Instruction to store & reheat your galette:
The galette is best enjoyed on the day of pickup or until the next day. Store your galette in the refrigerator, and before consuming, reheat in the oven at 350F for about 15 minutes until the crust is warm. The crust will become flaky and light again. In addition, you may enjoy your galette with whipped heavy cream, vanilla ice cream or any cream of your choice!
Contains: Wheat, milk
Size 6.5 inches loaf. Serves 6.
A rich dense Fruit cake made out of dry fruits, such as figs, apricots, cherries and prunes which are soaked in Kirsh (Cherry Brandy) for 3months. The soaked cherries and prunes are blended into a paste and the figs and apricots remain in morsels, then folded into the batter. The batter is made with a blend of heirloom Einkorn flour from Grist & Toll, giving a refined flavor.
Store in a cool place.
(9 pieces in a gift box)
A petite cake made with rich French Valrhona cocoa and almond paste, topped with our house-made candied orange peel and a sprinkle of cacao nibs.
A piece of chocolate is hidden inside. Warm the cake for about ten seconds to enjoy it molten.
Net wt: 9oz
Light, delicate and flavorful blend of grains and nuts with a touch of fresh orange zest flavor. Almond slices are toasted separately, orange segments are hand separated in pieces from the rind, French cane sugar Cassonade has a subtle flavor, and pistachios are air dried which keeps the color vivid and tasty. The mixture of grains and nuts is baked in low heat for a couple of hours until crispy. Enjoy for breakfast, or sprinkle on top of your dessert and fruits.
Ingredients: Organic orange zest & segments, oats, pistachios, almond slices, coconut oil, Cassonade(French cane sugar), maple syrup, rice puffs, sunflower seeds, coconut flakes, egg white and brans.
Contains: Wheat, egg, bran, nuts
Organic produce from McFarlin Family Farm, Fat Uncle Farm, Santa Barbara Pistachio Company, Grist & Toll, Helen’s oranges
*Granola pictured with fresh fruit as a serving suggestion.
Net weight 12oz (340g) (Serves 6)
We start by choosing the Kabocha squash that is ripped and sweet, then we chop into pieces and steam until tender. After that the steamed pieces are passed through a sieve and a smooth textured paste is ready. The other key ingredients are Fall spices, raw sugar and browned butter to create a moist and flavorful Kabocha Squash Bread . It is topped with slices of semi-dried Kabocha along with dried cranberries.
Store in refrigerator. It is best served at room temperature for the full flavor & texture. Enjoy with cream cheese, or if you have any other suggestions, let us know!
Contains: Wheat, eggs, milk
A golden Sablé Breton with a rich, buttery crunch that gives way to a soft, melt-in-your-mouth center. Topped with vibrant homemade orange marmalade, this classic French pastry balances bright citrus notes with deep, caramelized warmth. Baked in an elegant rectangular shape, it’s crafted to be effortlessly sliced and shared over coffee or tea.
Contains: Wheat, milk, egg, nut
Organic produce: Organic apricots from Farmers Market, Fat Uncle Farm, Tehachapi Grain Project.
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 3 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 1 pm with no calls or text messages will be eligible for donation.
Popup EventS
& Market
HOLLYWOOD Farmers Market
MARKET DATES:
SundayS 11/8, 11/22
(or every 2nd and 4th Sunday of the montH)
Click here to see more details about our booth at the market!
Next Popup event at
Mandarin Coffee Stand is on:
Sunday 11/15
or every third Sunday of the month
380 S Lake Ave suite 111,
Pasadena, CA 91101
Instagram: @mandarincoffeestand
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.
The next workshop with Fuyuko will take place on Winter 2027.
Thank you for joining the workshop this year.
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 Booth: Every 2nd & 4th Sundays of the month is our market day.
This month: Sundays, 11/8 & 11/22
Look for our booth with this Fuyuko’s Kitchen logo in the Food vendors section at Selma Ave. and Cahuenga Blvd intersection. We are next to Wild Local Seafood & Tomorrow’s Bagels. You may ask for directions at the information booth at the intersection of Ivar & Selma Avenues.
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.
Oct 17, 2026
FUYUKO’S KITCHEN ON
Biite
“Right in time for fall: @kondofuyuko on the humble galette, a pastry that changes with the seasons and leaves room for the human touch. The galette is a frame for whenever the moment brings.”
— Biite October 17, 2026
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
“She also pops up at the Hollywood Farmers’ Market with pastries both sweet and savory, which is where you’ll find her focaccine (a round, individually-sized focaccia), made with a mix of AP and Tehachapi spelt flours, lending a rich, smooth flavor to the olive oil-enriched dough. Toppings rotate seasonally, but the gentle fusion of Japanese and European flavors is especially apparent—and delicious—in this springy variation.”
— Emily Wilson and Jamie Feldmar, The Angel April 1, 2026
“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