Popup EventS
& Market
SUMMER WORKSHOP WITH Fuyuko
Join me and learn how to bake our delicious sweets. The workshop takes place at Fuyuko’s home kitchen in Pasadena. Maximum four students per class, hours from 9am till noon.
At the end of class, students will have a tasting time and take home the one they baked during the workshop.
Upcoming Workshops:
Saturday 8/1 and Sunday 8/2
Red Plum Galette & Stone Fruit Jam
Saturday 9/5 and Sunday 9/6
Fig Almond Cream Galette &Fig Jam
HOLLYWOOD Farmers Market
MARKET DATES:
SundayS 7/12, 7/26
(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 7/19
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.
More story on Food & Wine.
Fuyuko’s Kitchen
SUMMER Menu
PICKUP @ pasadena
(fuyuko’s kitchen)
SatURDAYs 7/11, 7/18, 7/25
PICKUP @ Hollywood (Farmers Market)
SUNDAY 7/12, 7/26
*Preorder cutoff time is 6pm Wednesday before your desired pickup date.
Size: 7” diameter, 4 servings
Local ingredients such as Sonora flour from Tehachapi Grain Project for the tasty crust, Ken's Top Notch Produce for the Organic Yellow Nectarines, and Fat Uncle Farm’s almond flour for the almond cream. They are all happily baked together in a 450F oven, creating delicious flavor and texture in this seasonal galette.
A tea cake full of nutty flavor that is created from hazelnut colored butter, Turbinado sugar, spelt flour, and almond flour. Topped with generous amounts of homemade semi-dry summer fruits such as cherries, strawberries and nectarines.
Contains:Wheat, milk, nuts, egg whites.
Organic produce from: Andy’s Orchard, Ken’s Top Notch Produce, Fat Uncle Farm
Soft-textured cookie tart with homemade Apricot jam. Sablé Breton is a regional cookie from Brittany, France. Normally it comes in a round shape. It is easy to slice and share with others when baked in a rectangular shape. Contains: Wheat, milk, egg, nut
Organic produce: Organic apricots from Farmers Market , Fat Uncle Farm, Tehachapi Grain Project.
Madeleines are made with a blend of Einkorn flour, butter, eggs, and vanilla paste. High-temperature baking creates the hump of Madeleines. Simply delicious.
Contains:Wheat, milk, eggs
Organic produce: Grist & Toll
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.
Nt wt. 5oz
Andy’s Orchard apricots from Santa Monica Farmers Market. Slow cooked to maintain maximum flavor and bright color of Apricots. Refrigerate after opening the jar and consume within three weeks.
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 Booth: Every 2nd & 4th Sundays of the month is our market day.
Next date: Sundays, 7/12 & 7/26
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.
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