is a renowned award
winning parisian patissier of exquisite luxury
pastries. He graduated from the Machida cooking school and worked among others for patisserie Chandon in Tokyo, Jean Millet's and Couderc's restaurants in Paris, and at Girardet's in Switzerland. Aoki moved into the pastry business in 1991 and opened his first atelier in Paris in 1998.
A year later on the atelier was moved and Aoki began to make pastries for tea rooms, receptions and some of the very best
hotels. His customers included Chanel, Christian Dior and Kenzo. He also became responsible for the French offices of the Federation of Japan Confectionary Associations and a major consultant for some of the major food companies around the world.
In 2004 Sadaharu opened his corner at the Galeries Larayette Gourmet and at the specific request of All Nippon Airways he served dessert for all business class flights to depart from Paris. In 2005 he expanded his boutiques into Tokyo and began making some of the very best
edible creations which became famous around the world and ensured him a name when it came to luxury
Today the majority of his work consists of a mixture of Ginza and Saint Germain with Japanese ingredients mixed with French confections. This allowed Aoki to apply a sense of detail along the lines of the Japanese when it came to presentation and packing. This is the same when it comes to pastries, cookies,
cakes and chocolate confections, each and every one of them being perfect and beautiful to the eye. Of course along with being the very best
when it came to looks each piece also has to appeal to the taste buds. The Opera au the vert, green tea opera is one of the best known of French patisserie since its release in the 60s. This classic pastry is made up of alternates of rectangular layers of almond biscuit, butter cream flavored with coffee and chocolate ganache.
Aoki puts his own touch into this confectionary by slightly infusing the butter cream with Matcha powder and this ensures that every bite comes with an aromatic green tea after shadow. Lovers of chocolate will take delight in the super Dome au chocolat, a luxury
hazelnut cooking base with a dome of chocolate and ginger mousse that comes with a chewy caramel centre.
Like numerous other pastry chefs, award
s/ ">Sadaharu Aoki has a stand at Lafayette Gourmet, however the stand of Aoki stands out as being one of the very best
thanks to the luxury
of the pastries which are simply elegant and mouth watering.