Suzuya Patisserie

Interviewer: Today we are going to speak about apple pies. What is it about apple pie that makes it so appealing? What …

Interviewer: What are you looking forward to for the Halloween contest? Chef Misuzu: It is to see how people decorate our cakes. …

Interviewer: Do you guys have things like set-up Halloween, in terms of bakery goods, or cakes? Chef Misuzu: Yes, we make “kabocha” …

Interviewer: We are going to have delivery in full swing soon, meaning that we will be able to deliver more than now …

Interviewer: What is your favorite time being at Suzuya?   Chef Misuzu: I like morning times. You can see the sunrise, we …

Interviewer: This week, we’d like to discuss cake delivery services. What are the most popular cakes to deliver and is there a …

Interviewer: We wanted to talk about birthday cakes. Do you have any current or former birthday cakes that you’d like to share? …

Interviewer: We are going to talk about crepes, and how they are influenced by the Japanese touch. What is your story in …

Interviewer: What is the background of the Ichigo (strawberry) daifuku? And why is it culturally significant?   Chef Misuzu: Daifuku is a …

Interviewer: We wanted to talk about the Tokyo Cheesecake, let’s talk about a little bit of why it is called the Tokyo …

Welcome to the Suzuya Blog

Thank you for stopping by to learn a little more about SUZUYA. Chef Misuzu and Chef Mike will be sharing stories and giving you a behind-the-scenes look into all things SUZUYA. Be sure to follow us on social media too.

Enjoy!
Chef Misuzu & Chef Mike

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