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SUZUYA: A Sweet Start to the School Season
As the hustle and bustle of the school season begins, mornings at SUZUYA turn into a delightful hub of activity. We see a mix of regulars and new faces, some stopping by after school runs, others just to indulge in a bit of morning sweetness. No matter the reason, every visitor is welcomed with open…
Learn more about FUJI APPLE PIE
Interviewer: Please let me know more details about Fuji Apple! Chef Mike: Fuji apple is the four most popular apples in the United States right now. There are Granny Smith, Red Delicious, and Gala in the top three. It’s actually more popular in the U.S. eating Fuji Apple as it is. Not a lot of…
Interview: How the Suzuya Patisserie was established
Interviewer: Thank you so much for being here. I did want to ask, what brought you to Las Vegas? Chef Misuzu: I knew I wanted to be a pastry chef and wanted to learn English because I fell in love with learning English, so I wanted to do both, and then I figured out that…
Halloween at Suzuya — A Spooktacular Celebration! 🎃
This year’s Halloween was extra special for us at Suzuya! We had the joy of joining the “Monster Mash” Trunk or Treat event hosted by the Las Vegas Metropolitan Police Department (LVMPD) — a fun and heartwarming community gathering that brought together families, local businesses, and officers for a night full of smiles, costumes, and sweets. It was wonderful…
Starting Suzuya at Home
Interviewer: How do you determine your store’s menu? Do you have any meetings to list up the recipes and review them based on your taste? Chef Misuzu: Yes. We change our menu every three months and update our recipes. Interviewer: I see. How about your recipe videos? Chef Misuzu: Yes! I know what kind of…
Interview: Halloween
Interviewer: Do you guys have things like set-up Halloween, in terms of bakery goods, or cakes? Chef Misuzu: Yes, we make “kabocha” products every year, including kabocha pudding and other products. Interviewer: Oh, really. For those of us who don’t know about what kabocha is, would you explain what it is? Chef Misuzu: Kabocha is…
