Take-out Breakfast items: Quiche, Blueberry Muffin, Scones(Black pepper scallion, Blue cheese pecans, Olive feta, Orange chocolate), Focaccia, Croissant (Tue & Thu), Almond Croissant (Wed & Fri), Salmon Cake, Yogurt Granola.
Afternoon snacks: Cookies (over 12 kinds of cookies freshly baked everyday), Pastries (Banana cake, Carrot cake, Financier, Far Breton, Gateau Basque, Hazelnut cake...) Cakes (selection changes daily)
Press & Clients (a-z)
Astier de Vilatte, Arts & Science, Brunch With, Design Sponge, Eater, Emily Thompson Flowers, Epicurious, Figaro Japon, Ginza, Golly Magazine, her. magazine, Jewels of NY, Kate Spade, Martha Stewart Weddings, Marie Claire, Mohawk General Store, New York Times, Refinery29, Regime des fleurs, Run Away Magazine, T Magazine, Vogue US, Vogue France, Vogue Japan, Vogue Wedding, Wall Street Journal Off Duty, & Premium ...
AYAKO KUROKAWA is a patissier, a pastry sculptor, and a food stylist in NYC.
Her pastry recipes are based on classic French recipes, but are developed with the Japanese and American influences she had growing up. She developed the portrait and sculpture cakes from her love for stone carving and clay sculpting.