Interviewer: what new things can we expect for 2022? Chef Misuzu: Currently, we are working on Valentine's day special. We are thinking about updating the Green tea log cake. We also have a shelf that we already built at the store, and we are going to

Interviewer: First and foremost, what makes your sponge cake recipe so unique? Chef Misuzu: It's all about the texture. The texture is very wet and smooth, and it's just wonderful. I prefer it by itself; I can eat it without any cream or anything else. It's

Interviewer: For today's interview, it would be the pastry party pack. Why do you want to start this pastry party pack in the first place? Chef Mike: It allows people to try out new things. Many consumers like getting their hands on such products for the

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

Interviewer: Do we have any idea what you guys are thinking about when it comes to publishing a recipe video and a recipe page for the first time? Chef Misuzu: For being healthy, can we make items using kabocha pumpkins? Kabocha is a nutritious ingredient that

Interviewer: Today we are going to speak about apple pies. What is it about apple pie that makes it so appealing? What is it about pies that makes them shimmer in the fall? Chef Mike: It reminds me of where I grew up, which is New

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