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Cafe | Customer | Staff Blog
Welcome, Our New Neighbors!
Lately, we’ve noticed new faces around our café – those coming from the veteran affairs building next door. Their curiosity brought them here during their breaks, and we’re thrilled they’ve found a delightful spot so close to their workplace. It’s always heartwarming to see new customers enjoy our offerings and atmosphere.
Exciting News: Suzuya Patisserie’s Second Location Grand Opening in Chinatown!
Dear Suzuya Family, We are thrilled to announce the grand opening of our second location, SUZUYA Cafe, in Chinatown! For the past 13 years, Suzuya Patisserie has been a beloved part of the Southwest community, and now we’re bringing our unique flavors to a new neighborhood. About SUZUYA Cafe Located in the vibrant Chinatown area, SUZUYA…
Sweet Creations Behind the Scenes
Our chefs have been busy crafting beautiful Pudding à la Modes, each one topped with unique fruits and seasonal touches. Recently, we featured fresh-cut mango — a lovely way to say goodbye to summer and welcome fall.We always try to make use of ingredients that deserve one last spotlight of the season. Every pudding is a…
Graduation Season & Summer Celebrations
Graduation season is in full swing, and we’re loving the energy in the store! Customers have been celebrating their grads with cakes, decorations, and lots of sweet treats. We’ve prepared adorable edible decorations that come in a special bag for your graduate—including a chocolate “congratulations” plaque, cake pop cap, white chocolate diploma, and even a…
Koinobori Cake 2023
Interviewer: Children’s day is coming soon – will there be any special cakes? If so, why did you decide to make such a cake? Chef Mike: So the Koinobori cake is special for Children’s Day on May 5, which we celebrate in Japan. The cake itself is a chiffon roll with chocolate cream and fresh banana…
Pudding is called Purin?
Interviewer: Why is it called “Purin” in Suzuya? Chef Mike: It’s more just the Japanese pronunciation. Japanese people call pudding “Purin.” Interviewer: Please let us know this item’s features or recommended points. Chef Mike: The custard pudding, we make it with vegetarian hen eggs, kind of high-quality eggs. And ours has a fairly bitter caramel…