A pastry chef in Japan-Mango Farm

As a pastry chef working and living in Japan, I must say that I have been spoiled; from seeing the most amazing sugar and chocolate sculptures to tasting traditional French pastries that taste as good as the original, you can really have it all.

But it’s not only the sweets. From the fresh produce like a 2 million Yen melon (not that I tried!!) to the most basic ingredients, you will find a high quality driven by the passion of people who take pride in a job well done.

A while ago I was fortunate to visit a mango farm in Fujieda, Shizuoka.

Tasting fruits ripened to perfection while listening to the people talking about their passion, the facts and anecdotes behind the mango on my plate was like eating a story book! Delicious food isn’t just something tasty; it is a bit of an art, a bit of a science and something skillfully crafted.

There are many kinds of mangoes growing (mostly in vinyl houses) in Japan from Hokkaido to Okinawa.

For a patissier. coming across such a great product is a source of inspiration, since the visit at the farm I have created many mango desserts.

In other blog posts, I will share some of the recipes.