She aspired to become a swimming teacher, but eventually graduated from a pastry school. Yukie Noguchi has spent most of her career working in luxury hotels, drawn by the wide range of pastry-making experiences: from desserts in restaurants to wedding cakes for banquets, and afternoon tea in lounges.
Noguchi currently leads a team of pastry chefs at Janu Tokyo, which opened in 2024 and is committed to plant-based pastries.
“I thought that vegan pastries, which do not use eggs or dairy products, would have unpleasant textures and lack flavor. However, I met Chef Yusuke Aoki, and I became convinced that the demand for vegan and plant-based pastries would grow in the future.”
“I thought that vegan pastries, which do not use eggs or dairy products, would have unpleasant textures and lack flavor. However, I met Chef Yusuke Aoki, and I became convinced that the demand for vegan and plant-based pastries would grow in the future.”
Featured in so good #33