Suzuya Patisserie

Good morning!How was your Thanksgiving? We had very busy days making Fuji Apple pies, Kabocha Pumpkin pies,  and cakes! In the first …

Hello!! I would like to talk about our seasonal pies if you have never had them.   I noticed, as I spend …

Hello! The weather is getting nicer out and our patio is being filled up more with customers. Our patio still has less …

Good morning! It is Chef Misuzu! It is still pretty hot, however I could tell the best season in the year is …

Hi, it’s chef Misuzu! I am so proud of our new packaged Sando. We had Egg Salad &Tuna Salad Sando on the …

Good morning, Las Vegas!! Hope you had a great weekend. We have been pretty busy at the shop since it was Labor …

It has been very hot and humid. Every year, around  this time, about a few weeks, we get high humidity and more …

Let’s start with the obvious: The past few months have been very difficult due to the Covid-19 outbreak. Having just opened our …

Customers often ask, “What is a day is like at Suzuya?” They’re interested in how their favorite cakes and pastries get made. …

SUZUYA is SUZUYA today because of the help we’ve gotten from our partnerships over the years. At our core, SUZUYA is about …

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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