Even with the existing demand for SUZUYA pastries and cakes, our style was unique to Las Vegas. New customers didn’t quite know what to expect. To them, this style of pastry was unusual with its more subtle sweetness, more commonly found in Japan. We listened to customers, both old and new, and adjusted accordingly. The result? Many of the great SUZUYA recipes are still made today.
Since then, we have continued to listen to our customers and grow. Most recently, we moved to our new location on Buffalo in January 2020. The dining area expanded and so did our menu. We brought back our crepes along with new toasts and sandowiches. We also serve tea and coffee at our cafe.
Even with all our changes and growth, our focus still remains: In everything that we do, we want to bring a smile to your face and bring joy into every day with SUZUYA.
United in our passion and diverse in our skills, our management team is dedicated to propelling SUZUYA Patisserie to new heights. Together, we embrace innovation, value collaboration, and are committed to excellence in every endeavor. We are not just leading SUZUYA, we are redefining what it means to be in the bakery industry. We build a future that’s sustainable and inclusive for all our customers and communities.
Founder/Pastry Chef:
Misuzu Ebihara, Michael Plourde
General Manager:
Rie Matsumoto