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 England (Connecticut). Within a few miles of my home,…

Interviewer: What are you looking forward to for the Halloween contest? Chef Misuzu: It is to see how people decorate our cakes. I would like to see people are dressing up and putting our cakes in front. Interviewer: I like that. In regard to the Halloween theme or, pastries, what do we have in store?…

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…

Interviewer: We are going to have delivery in full swing soon, meaning that we will be able to deliver more than now we are. I wanted you to talk about delivery services to restaurants and how you are going to serve cakes to customers.   Chef Misuzu: In the future, we would like to offer…

Interviewer: What is your favorite time being at Suzuya?   Chef Misuzu: I like morning times. You can see the sunrise, we have a really nice view from here at Suzuya. It’s quiet and calm. I like when I have a coffee in the dining room.   Interviewer: What kind of morning drinks do you…

Interviewer: This week, we’d like to discuss cake delivery services. What are the most popular cakes to deliver and is there a special way that delivers cakes?   Chef Mike: Strawberry shortcake is the most popular item. The milk crape is the second most popular dessert after the strawberry shortcake. Since the COVID-19 outbreak, we’ve…

Interviewer: We wanted to talk about birthday cakes. Do you have any current or former birthday cakes that you’d like to share? What’s your favorite cake that resonates with you? Chef Misuzu: I love creating strawberry shortcakes, including the making process and the taste. I love making them not only because of its process, but…

Interviewer: We are going to talk about crepes, and how they are influenced by the Japanese touch. What is your story in terms of crepes? Chef Misuzu: This product came to my mind when I was helping sushi restaurants. One of the restaurants’ owners wanted a milk crepe for his wife. Given the opportunity to…

Interviewer: What is the background of the Ichigo (strawberry) daifuku? And why is it culturally significant?   Chef Misuzu: Daifuku is a very traditional Japanese sweet that Mochi and Anko (red bean paste) inside it, but Ichigo daifuku also comes with strawberry. The product is typically being sold around spring when cherry blossoms bloom in…

Interviewer: We wanted to talk about the Tokyo Cheesecake, let’s talk about a little bit of why it is called the Tokyo Cheesecake.   Chef Misuzu: I remember when we named it, I think we made that name in five seconds. We just wanted to make it different. You know you want to show this…