In pursuing her dream of becoming a Pâtissière , Atsuko relocated to Paris and studied at the renowned Bellouet Conseil pastry school. After graduating, she refined her skills further at Art Macaron, a much loved Parisian bou- tique cafe, famed for its luxurious macarons and exquisite French patisserie.
On her return to London, Atsuko has relent- lessly continued to hone her skills. Her patis- serie displays an attention to the minutest of details which can only come through a genu- ine passion for her work. Beyond all of this, her motivation is really quite straightforward: “I simply love to see people smile when they are enjoying my patisserie. I like to think I’ve brought a little happiness to their everyday lives!”
After completing a baking certificate course in Japan, Mayumi started to teach herself everything from home baking to professional baking. At the same time, she visited many well-known bakeries across Japan and Paris to learn and to refine her sense of taste.
After relocating to the UK, she started to teach bread making classes while also selling her own bread at small markets across London and taking special orders from individual and cor- porate customers. Over the course of her career, Mayumi has discovered a passion for natural yeast. Her love of baking comes from the simple pleasure of delivering perfectly crafted pieces to her customers.