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.

Get ready to welcome the spring season with Fuyuko’s Kitchen workshops!

We’ll begin with a classic French Genoise cake layered with Mousseline cream and fresh berries, a light and elegant dessert perfect for spring gatherings. More seasonal workshops are coming in the following months, so stay tuned!

Spring workshop

Saturday, May 2nd /
Sunday, May 3rd

Workshop menu:
Strawberry Rhubarb Galette (7”) with Pistachio Crumbles WORKSHOP

SUMMER GALETTE WORKSHOP - STRAWBERRY-RHUBARB GALETTE (7

SUMMER GALETTE WORKSHOP - STRAWBERRY-RHUBARB GALETTE (7") WITH PISTACHIO CRUMBLES/ RHUBARB COMPOTE & STRAWBERRY PUREE

$200.00

Join our workshop to learn how to make the Strawberry Rhubarb Galette!

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 begin with assembling the galette, followed by hands-on practice by the students. After that, the demonstration will continue with how to make the dough from scratch.

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

Enjoy a plated dessert featuring a slice of galette, rhubarb compote, strawberry purée, and whipped cream, served with tea.

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

Class date:

At the end of class, students will taste the assembled cake and take home a Strawberry Rhubarb Galette (7”) they baked 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