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.

Saturday, June 6th /
Sunday, June 7th

Workshop menu:
CHERRY TARTLETS & FLAN TARTLETS WITH BERRIES

SUMMER WORKSHOP - CHERRY TARTLETS & FLAN TARTLETS WITH BERRIES

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SUMMER WORKSHOP - CHERRY TARTLETS & FLAN TARTLETS WITH BERRIES

$200.00

June marks the beginning of summer fruit season at the farmers 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 pie dough, including rolling and shaping tartlet shells, blind baking, preparing custard filling for the flan tartlets, and pitting and cooking fresh cherries for the cherry filling.

Fuyuko will also share helpful tips for preparing components in advance, so you do not have to complete everything in one day.

At the end of class, each student will take home two of each tartlet made during the workshop.

WORKSHOP PROCEDURE

The workshop begins with a full demonstration by the instructor. Students will closely observe the process of making the dough, preparing the fruit filling and custard, and assembling the tartlets.

Hands-on practice will take place during Step 1. Students are encouraged to participate throughout the workshop while observing the baking process along the way.

STEP 1:

The workshop begins with preparing the custard filling for the flan tartlets, followed by assembling both tartlets using pre-prepared components.

Students will then participate in hands-on practice to assemble their own tartlets. After a short resting period, the tartlets will be baked in the oven.

STEP 2:

The demonstration will continue with how to prepare each component from scratch.

Students will learn how to make the dough, roll out the sheets, cut them into rounds, and mold them into tartlet pans. The instructor will also demonstrate how to blind bake tartlet shells for the flan tartlets.

Preparation of the cherry filling will include pitting, macerating, and cooking the cherries into a finished filling.

By this stage, the baked tartlets will be ready to cool. The flan tartlets will then be transferred to the refrigerator to chill before decorating with fresh berries.

STEP 3:

Students will finish decorating the chilled flan tartlets with fresh berries.

Enjoy tasting half portions of each tartlet served with tea. This will also be an opportunity to review the baking process and ask any additional questions.

Each student will take home two of each tartlet, for a total of four tartlets.

Please bring a cooler bag with ice packs to help keep the tartlets cool during your trip home. Thank you!

Workshop date:

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

Learn more

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.

Past Workshops

Fall 2024 Workshop: Assorted Cookies - Speculoos, Kipferl, Diamond cookies, Spritz cookies
Summer 2024 Workshop: Fig Galette
Summer 2024, 2025 Workshop: Plum Galette
Summer 2024, 2025 Workshop: Strawberry Rhubarb Galette
Summer 2024 Workshop: Yellow Peach Galette
Fall 2024 Workshop: KABOCHA PIE WORKSHOP
Fall 2024 Workshop: Date Cake with Walnuts and Chocolates
WINTER-Spring 2025 Workshop: Gateau au Chocolat
Winter-Spring 2025 Workshop: Poached pears with spices & Peart Almond Tartlets
Summer 2025 Workshop: NECTARINE & FRANGIPANE GALETTE, STONE FRUIT JAM
Fall 2025 WORK SHOP - Fig Pie with Pistachio-Almond filling & Fig jam
Spring 2026 workshop - Genoise Cake with Mousseline Cream & Berries