a perfect choux pastry, light enough to feel like air

the precision of tempering chocolate to 31.5 degrees

pierre herme's ispahan

cherry blossoms along the meguro river, three days in april

a matcha from ippodo that tastes like the word umami was invented for it

my sensei at le cordon bleu tokyo, who made me redo lamination 47 times

the sound of a macaron shell when you tap it and it's right

japanese milk bread, the texture, the tear

joe hisaishi's scores for miyazaki films

spirited away, specifically the scene with the food

my grandmother's dorayaki, which she made every tuesday

the nezu museum garden after rain

the philosophy that pastry is science wearing an apron

a croissant with exactly 27 layers

the patience of a long proof

yuzu in december