Baking workshop with Fuyuko

About myself: I bring many years of professional pastry chef experience. I was also an owner and teacher at the pastry school “La Chouette” in Shibuya, Tokyo for more than 15 years. Since my moving to the US in 2014, I have been creating seasonal recipes from local fresh produce, dairy products, grains, and nuts. Here at my workshop, I would like to share recipes from my best-selling items at the market and popups.

SUMMER workshop

June marks the start of summer fruit season at the farmer’s market. In this workshop, Fuyuko’s Kitchen will teach you how to make handcrafted cherry tartlets and flan tartlets with fresh berries. You will learn the basics of making pie dough, pitting and cooking fresh cherries for the cherry tartlets, blind baking tartlet shells, and preparing a custard filling for the flan tartlets. Fuyuko will also share tips for preparing components in advance, so you do not have to do everything in one day. After class, you will take home two of each tartlet you make during the workshop.

1

Saturday, August 1st /
Sunday, August 2nd

Workshop menu:
Red Plum Galette and Stone Fruit Jam

At the end of class, each student will take home the galette made during the workshop.
Click for a step-by-step overview of the workshop:

Learn more
SUMMER GALETTE WORKSHOP - RED PLUM GALETTE AND STONE FRUIT JAM SUMMER GALETTE WORKSHOP - RED PLUM GALETTE AND STONE FRUIT JAM SUMMER GALETTE WORKSHOP - RED PLUM GALETTE AND STONE FRUIT JAM
SUMMER GALETTE WORKSHOP - RED PLUM GALETTE AND STONE FRUIT JAM
$200.00

Join our workshop to learn how to make galettes with Summer fruits from the local Farmers Market. The workshop is mainly a demonstration in close view where you are welcome to touch & feel the texture of each component. Hands-on is included for assembling your galette to take home.

STEP 1: DEMONSTRATION

The instructor will demonstrate the whole process. The students will closely watch the process of making dough, preparing and cooking the fruit filling, and assembling and baking the galette.

The demonstration will start with assembling the galette, followed by the hands-on practice on step 2 by the students

STEP 2: HANDS-ON

The students will start with a hands-on activity by assembling the galette with prepared components. Resting time of 30 minutes and baking time of 1 hour are required for the galette.

Once ready to bake, all the galettes will be in the oven while the demonstration continues.

STEP 3: TASTING AND Q&A TIME

While cooling down the baked galettes, the students will gather at the table for tasting. A plated galette with a cup of tea will be served to each student. This will also be the time to review the baking process and ask any more questions you may have. By the end of tasting, your galette is ready to pack in a box and take home!

2

Saturday, September 5th /
Sunday, September 6th

Workshop menu:
Fig Almond Cream Galette and Fig Jam

At the end of class, each student will take home the galette made during the workshop.
Click for a step-by-step overview of the workshop:

Learn more
GALETTE WORK SHOP: FIG ALMOND CREAM GALETTE AND FIG JAM GALETTE WORK SHOP: FIG ALMOND CREAM GALETTE AND FIG JAM GALETTE WORK SHOP: FIG ALMOND CREAM GALETTE AND FIG JAM
GALETTE WORK SHOP: FIG ALMOND CREAM GALETTE AND FIG JAM
$200.00

Join our workshop to learn how to make Fig galette, Frangipane filling with almond cream, and Fig jam with Balsamic vinegar!

STEP 1: DEMONSTRATION

Demonstration of the whole process done by the instructor. The students will closely watch the process of making dough, preparing & cooking the fruit filling, and assembling and baking process of the galette.

The demonstration will start with assembling the galette to bake the galettes during the workshop and take home.

STEP 2: HANDS-ON

The students will start with a hands-on activity by assembling the galette with prepared components.

Once ready to bake, all the galettes will be in the oven while the demonstration continues. At the end of the workshop, students will take home a freshly baked galette.

STEP 3: TASTING AND Q&A TIME

Tasting of a plated galette prepared by the instructor and served with tea.

This will also be the time to review the baking process and ask any more questions you may have.

Workshop Overview

The instructor will guide you step by step through each pastry recipe with demonstrations, followed by a hands-on session for students. At the end of the workshop, you’ll pack the pastries you made in a box to take home. We will also have time to enjoy tasting the pastries prepared by the instructor over a cup of tea, so you can review the process and ask any additional questions you might have.

Workshop hours:  9 am to 12 pm  (3 hours)
Our entrance door is open 15 minutes before class. You are welcome to come in at this time to prepare yourself.

Class size: 1 to 4 students 

*Private workshop is also available for 3 to 4 students. Please contact us at hello@fuyukoskitchen.comif you are interested.

Price: $200 per person

What students will receive: Hands-on finished items by students. We will provide you with a box to pack your pastry.

What to bring: An apron, hand towel, closed-toe shoes with soft or non-marking soles, and a pen to take notes.
Please bring a cooler bag or box with ice packs to transport your finished product in a safe temperature while driving back to your destination.
We will have water bottles for you, but you are welcome to bring your own beverage.

Location: Fuyuko’s Kitchen in Pasadena, CA 91101
(Full address and mobile phone number provided upon completion of sign-up). The class will be held on the ground floor of a private apartment building. 

Parking:  Street parking.

Waiver Form: Each student participating in the workshop is required to sign a waiver form. We will have a hard copy available for you to sign at the class before we begin the workshop.

Contact email address:hello@fuyukoskitchen.com Please do not use any social media app for sending messages. We do not accept cancellations by email, only by phone call or text (see below).

Cancellation: Please call or text our contact number on your confirmation email. We do not accept cancellations by email or social media DMs.Click here to learn more about our cancellation policy.

Information about Covid safety:

-Please wash & sanitize your hands upon arrival at our facility. Face masks are not required but recommended.

-If you experience Covid symptoms or come in contact with someone with Covid, please contact us and stay home. Please read our cancellation policy. 

Cancellation Policy

In case of cancellation, please call or text our contact number on your confirmation email. We do not accept cancellations through email or social media DMs.

Workshop fee is fully refundable if you cancel at least 14 days prior to the date of the class. You can also reschedule to other Workshop Classes within the same season if there is an opening. 

If we need to cancel a class due to unforeseen circumstances like kitchen facility issues, illness or other reasons, your workshop fee will be fully refunded. 

Workshop fee is not refundable if you cancel 13 days to 48 hours before the starting time of your reserved class. We encourage you to send someone in your place or reschedule to another Workshop date within the same season if there is an opening.

If you call less than 48 hours before the starting time of class, the workshop fee is not refundable and there will be no rescheduling or substitute for the class.

Once the class has started, Late students, No-call, and no-show students will not be refunded or rescheduled.

Thank you for understanding our cancellation policy and please let us know if you have any questions.

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  • NECTARINE & FRANGIPANE GALETTE

    Summer 2025 Workshop: NECTARINE & FRANGIPANE GALETTE, STONE FRUIT JAM

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