夕日

http://www.blurb.com/books/2124321

(mac·a·Ron)

http://www.blurb.com/books/2030277

"From the Vine" Sporks.....

Asparagus

Beef

Salmon

Lobster

Cornish Hen

Lamb

Strawberry

Strawberry Ho-Ho's.....

Macarons.......

Coconut-Curry Macaron with Fried Basil

Smoked Salmon-Dill Macaron with a Cream Cheese Filling

Chocolate-Bacon Macaron

Black Sesame Macaron

Been going on a macaron frenzy coming up with new and funky flavors. Coming up next.......Curry Coconut, Smoked Salmon-Dill, Pineapple Sage, and Lemon-Basil.

Coffee and Tea anyone?...........

From the Spork Seafood Dinner

Coffee kanten, Green Tea, and Red Bean Manjuu

Photo courtesy of Martha Cheng

More Cakes.....

白鳥.....

海豚ケーキ.....

Chocolate......

ハート.......

For one of our Japanese wedding companies

Galette de Rois.......

Every once in a while we make this classic French pastry-Galette de Rois or the Pithivier

It's always good to revisit the French classics, for one, so that we don't forget and second to honor the tradition of pastry making.

Strawberry farms in Japan....................

The sweetest and the most fragrant of strawberries can be found in Japan. Notice that they are raised and are not touching any soil matter which keeps them perfect from bruising and contamination. They are packed according to size and grade. You will not find them packed mixed with the large strawberries over the small strawberries as you normally do in America. They are also grown according to season. So....if they are not in season you will not find them sold in the markets.

マカロン。。。。。。

These macaron wedding cakes are very popular in France and Japan. They have somewhat taken on a niche here with our Japanese wedding company clientele.

More Wedding Cakes....................

Wedding Cakes for one of our Japanese clienteles

Wedding Cakes...................

Wedding cakes done for our new Japanese clientele

Holidays.....................

Two tarts featured for Thanksgiving, Kabocha Tart and French Apple Tart.

Pate brisee' layered with fresh kabocha custard, creme chantilly and fresh kaboch cream.

Pate brisee' layered with creme d'amande, cinnamon-vanilla roasted apples, and then topped with thinly sliced apples sprinkled with cinnamon sugar and then baked until golden brown.

飲みましょか。。。。。

十人友達日本からきましたんだ！今度は日本で飲みに行くか。。。。

World Chocolate Masters 2009, and the winner is....................

Japan!

おめでとうございます！さすが日本な！

Unbelievable, is what I think when I look at that chocolate showpiece. The theme was Haute Couture and once again Japan has proved that they are a force to be reconed with in the world of patisserie!

ホリデーコレクション..............

Chanel Bag

Yule log

Stollen

Strawberry Shortcake

Souffle' Fromage

Cakes I made for a photoshoot for a Honolulu Magazine for Christmas.