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Interview: Why Chef Misuzu became a pastry chef
Interviewer: What made you decide to become a pastry chef? Chef Misuzu: So, going back to my childhood, I always wanted to be a pastry chef because I wanted to bake and share with my friends and family. I was really happy that they liked what I made. Then I realized it was enjoyable to…
The best butter…
Good morning, Las Vegas!! Hope you had a great weekend. We have been pretty busy at the shop since it was Labor Day weekend. Today, I want to talk about my favorite ingredient called “brown butter”. It is browned butter… as named. It is heated to caramelize the milk solids in the butter. It concentrates…
Mango Mochi
Most requested item! At SUZUYA, we pride ourselves on using only the finest, perfectly ripe mangoes for our signature treat. We carefully select mangoes sourced in the middle of the season, ensuring the highest quality and flavor. That’s why, as the mango season nears its end, we bid a temporary farewell to our Mango Mochi….
A Heartfelt Thank You: Pastry Chef of the Year Award
I am incredibly honored and humbled to be named Pastry Chef of the Year by Desert Companion magazine. This recognition is not just for me but for the entire team at Suzuya Patisserie & Cafe—the amazing individuals who bring passion, dedication, and artistry to everything we create. When we first opened Suzuya in 2012, our goal was simple: to share…
New Year Greeting Message from Suzuya
Chef Mike: Thank you to all the customers who have been supporting us in the past year and also thank you to new customers who have decided to try us out. The year has been tougher and everything is not what we pictured, but we have a lot of things coming out this year. Kind…
Sweet Memory
A customer this morning came by and mentioned that on one of her visits with her daughter she asked about one of the lightning fixtures we have in the store. She mentioned that she recently got those lights installed I her home. Whenever she looks at them in reminds her of happy memories she spent…