Sadaharu Aoki
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Sadaharu AOKI is a Japanese Chef living in Paris. He arrived in France when he was 21 to take pastry lessons. After 12 years of training, he decided to open his own pastry shop in France. Today, he works on the synergy between French Pastry and Japanese Pastry. I have over 100 Flexipan® mats now within my facility. I use them for all style of pastries. I use them for baking and freezing as well. Before the opening of my Pastry shop, I worked in my workshop to produce the pastries for Catering. I received so many orders from the big companies like Louis Vuitton, Jean Paul Gaultier for their parties. It was really a big challenge for me to keep these high level customers satisfied and to produce so many cakes in one go. I had a small workshop and worked with a few workers. So, I did use Flexipan® very often. If I have not had Flexipan®, I would not have been able to respond to such big orders. > Which Demarle product do you use more often ?
I use Silpat® everyday for Macaroons and Flexipan® for Petits Fours. However, I like to use Silpain® too. It is very different from Silpat®. If you use Silpain® to bake a short bread pastry, you get a perfect finished product. It's really a great product.
Cake with fruits and Financiers. > What kind of pastry are you interested in now ? Now I am trying to add the Japanese touch in French cakes. In my shop, you can find, for example, Green tea cake or Sesame Macaroon. In addition to my French experience, I try to use Japanese ingredients. It is a way for me not to forget where I come from. It's a good timing because these days, French people find Japanese culture interesting. > What is your dream ? My first dream has already come true, it was to open a shop in Paris. My next dream is to open a shop in New-York and in Tokyo. |
Gratuated in a catering Japanese school and began his career as a baker in Tokyo - 1987
Opened his workshop -1995
Opened his first "Pâtisserie Sadaharu Aoki" in Paris, Vaugirard street - 2001
Alpajon Coupe de Peltrer 3rd prize and 1st prize for degustation - 1995
Gastronomy competition Coupe Jean Louis Berthelot Grand Prix - 1996 |