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After practicing for eight years in Europe where he learned about the origins and the basics of pastry, Toshihiko Yoroizuka opened his own store in Ebisu, Tokyo. He then established his own sweets-style focusing on a sense of “live,” offered through savory ingredients and fresh-baked sweets in Tokyo Midtown and Hachimanyama, Suginami ward. In 2000, he won the edition of the “INTERSUC 2000 Paris” competition.
In 2010, he set up a cacao farm in Ecuador, and in 2011 a pastry and restaurant was built as an annex to Ichiyashiro Yoroikuza Farm on the top of Mt. Ishigaki in Odawara. Yoroizuka seeks ways to deepen his experience as a pastry artist, challenging new possibilities by being connected to region activities and primary industry.
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