An amazing texture achieved through careful craftsmanship.

A technique that brings out the maximum flavor of ingredients.

A desire to explore delicate scents and beautiful finishes.

Hiroko's Western-style sweets have a charm that makes them loved by everyone.

It has an exquisite taste that can only come from those hands.

After living in Melbourne, Hiroko returned to her hometown of Sasebo, Nagasaki Prefecture and opened a workshop.

Each time, we will ask you to tell us two of your favorite sweets.

We will introduce seasonal recipes that use plenty of Kumamoto's wonderful fruits.

We hope that you will imprint the craftsmanship on your eyes and experience it with your tongue, so that you can create a taste similar to Hiroko's at home.

In the classroom in September

We will make "Marronkuchen" and another chestnut dessert.

Maronkuchen is an autumn staple that Hiroko has been making for a long time.

This baked confectionery is filled with plenty of homemade chestnut paste made from Kumamoto chestnuts.

Crumbly, moist dough.

These light chestnut sweets are not too heavy and are perfect for the start of autumn.

We will let you know as soon as another item is decided.

Please come and join us.

○Date and Time

9/13(Fri)

(1) 14:00 - 16:00

9/14(Sat)

(1) 11:00 - 13:00

(2) 15:00 - 17:00

Capacity

12 people each time

[Membership Fee]

11,600 yen (tax included)

※Payment method

Please pay by credit card in advance or by bank transfer in advance.

Please note that cash payments will not be accepted on the day.

If you wish to make a bank transfer, please see below for the details.

Hiroko Tanaka

Confectionery researcher.

After graduating from confectionery school, he worked in a Western confectionery shop and as an assistant to a confectionery researcher before moving to France.

After training at the Alsatian pastry shop Maison Ferber, he returned to Japan.

She runs a French pastry and jam class called "créa-pâ" in Hakata.

After moving to Melbourne, he will resume production in his hometown of Sasebo in 2022.