Sawako's Tokyo Kitchen - Baking Made from Scratch

      In this context, rhythm is gauged by attention: a roll cake shaped into smooth spirals, melonpan featuring its intricately scored crust, and milk bread so light that it disintegrates at a touch. Sawako’s guidance is demanding yet always gentle. “Baking should bring joy to people,” she states. “I believe that delightful sweets need not be intricate. What truly counts is the warmth, care, and a heartfelt sense of beauty.”

      Her journey in baking started in her mother’s kitchen. “As a child, my mother would make homemade treats for me—graceful French pastries, Japanese sweets, and freshly baked bread,” she reminisces. “Though she wasn’t a professional, her creations matched the beauty of any patissier’s offerings. Watching her cook filled me with admiration, and she was my very first inspiration.”

      Years later, after studying in London and Paris, Sawako returned to Tokyo with a wish that felt both simple and profound. “I wanted to establish a space in Tokyo where people from various nations could come together, bake, and experience Japan through sweets,” she shares. “That marked the inception of Fait Beau Tokyo.”

      She began on a small scale—“just a few friends in my home kitchen,” she recalls—but news spread quickly. “With the growth of the internet and social media, more people from around the world discovered my classes. Soon, students from numerous countries were traveling to Tokyo to bake together—something I never thought possible at the outset.”

      Her classes showcase the essence of Japanese baking in what it adopts and what it enhances: the fluffy chiffon of shortcake, the delicacy of a cotton cheesecake, and the light texture of Hokkaido-style milk bread. On the countertop, a roll cake cools beneath a sheet of baking paper, as pale as silk. “When they take the first bite and exclaim, ‘It’s so soft! I’ve never had anything like this!’—that moment brings me genuine happiness,” Sawako expresses. “Seeing their delight reminds me why I enjoy teaching these Japanese baked goods.”

      Her classes are intentionally small—what she describes as human-scaled. “The one-day group lesson features three different themes, each encompassing two recipes,” she clarifies. “These are crafted so that even those who aren’t deeply interested in baking—like friends or family visiting together—can enjoy them.”

      She adds, “The private lesson allows you to select the sweets or breads you wish to learn to make and have a tailored class. Some students come alone, while others arrive in pairs. This course appeals to those seeking a more serious learning experience, and it’s actually the most popular offering at my school.”

      Additionally, there’s the Master Course, a four-day intensive program that includes 16 recipes and an introduction to Japanese flour and tea culture. “While it’s not a private course, it accommodates a maximum of two participants,” she explains. “Most students who enroll in this course either currently run a business or aspire to open their own shop someday.”

      For Sawako, teaching is about balancing precision with kindness. “My recipes are rigorously tested, and I always strive to provide clear, step-by-step instructions and guidance, even for beginners,” she notes. “At the same time, I love when students incorporate their own ideas—such as using fruits from their homeland or adding a personal touch to a decoration. I always advise them, ‘Master the basics first. Once you grasp the foundation, you can start experimenting.’”

      Her teaching has started to make an impact beyond Japan. Just before the COVID-19 pandemic, a beginner named Noelia Tomoshige came from Spain, working in fashion but dreaming of baking. Sawako guided her through the four-day Master Course and then urged her to study at Le Cordon Bleu for the essential fundamentals. “Even during the pandemic, she pursued her education with determination and eventually opened her own shop,” Sawako shares. “Today, she stands as one of the most renowned pastry chefs in Madrid. While her success is due to her own dedication, I am honored to have been her first teacher—the one who helped her take her first steps into the pastry world.”

      Sawako’s studio in Shibuya attracts students from all corners of the globe. “Nowadays, I have students from various countries—from Europe, the US, Australia, Asia, and even South America,” she states. “Many come to Tokyo specifically to attend the class, which continues to astonish me.”

      Sawako’s philosophy is distinctly Japanese, not for its ingredients but for its spirit. Precision here signifies care; hospitality is evident in the details. She instructs students to neatly trim parchment paper, not as a performance but to ensure that neatness prevents drag in delicate batters. She takes her time when arranging fruit, showcasing the patience reminiscent of ikebana. “Many of my students travel