October 2022 marks Suzuya Patisserie’s 10th Anniversary. I am incredibly proud of what Chef Misuzu and Chef Mike have accomplished over the past decade. I’ve spent the past six years working alongside them as they’ve transformed Suzuya from an up-and-coming bakery shop to a fixture

Tuna sando Recipe https://suzuyapatisserie.com/wp-content/uploads/2022/09/Tuna-Sando.mp4 ingredients ingredients ☆ Suzuya Shokupan 2 slices ☆ Tuna 70g canned tuna

The fall season welcomes comfortable weather, bundled with layers and new flavors. Apple butter snickerdoodle is a time embodiment of the current season. Soft and a tiny bit of tart, this pleasant cookie shall melt your heart.

Egg sando Recipe https://suzuyapatisserie.com/wp-content/uploads/2022/09/Egg-Sando.mp4 ingredients ingredients ☆ Suzuya Shokupan 2 slices ☆ Egg 3 per Sando ☆ Salted Butter Some

Ichigo Sando Recipe https://suzuyapatisserie.com/wp-content/uploads/2022/09/Ichigo-Sando.mp4 ingredients ingredients ☆ Suzuya Shokupan Half loaf ☆ Strawberries 2 or 3 per Sando ☆ Whipping cream A lot!

Morning toast Recipe https://suzuyapatisserie.com/wp-content/uploads/2022/09/Morning-Toast_1.mp4 ingredients ingredients ☆ Suzuya Shokupan Half loaf ☆ Eggs 2 per toast ☆ Butter 10 g

Suzuya Sandos are not your regular everyday sandwich. Our customers seem to notice that fact, rightfully so!  Made with love, and fresh. Every morning, our hard-working chefs craft these beautiful pieces of bread. It’s almost as if they are sandwiching jewels.  On most days, strawberries are crowned,

Welcoming the dessert of the summer, our mango mochi is simple yet delectable.  With a fresh slice of mango coated with apricot glaze and wrapped with Japanese rice dough and mochi, this dessert will have you return for more.