Take-out Breakfast items(9am-noon):  Quiche, Blueberry Muffin, Scones(Black pepper scallion, Blue cheese pecans, Olive feta, Orange chocolate), Focaccia, Croissant (Tue & Thu), Almond croissant (Wed & Fri), Salmon cake(Tue & Thu), Yogurt with homemade granola. 

Afternoon snacks(12:30-5pm): Cookies (over 12 kinds of cookies freshly baked everyday), Pastries (Banana cake, Carrot cake, Financier, Far Breton, Gateau Basque, Hazelnut cake) Cakes (selection changes daily) 

Coffee beans(95 RPM), Green tea(Kettl), Black tea(Mariage freres)




Press & Clients (a-z)

Astier de Vilatte, Arts & Science, Brunch With, Design Sponge, Eater, Emily Thompson Flowers, Epicurious, Figaro Japon, Ginza, Golly Magazine, her. magazine, Jewels of NY, Kate Spade, Martha Stewart Weddings, Marie Claire, Mohawk General Store, New York Times, Refinery29, Regime des fleurs, Run Away Magazine, T Magazine,  Vogue US, Vogue France, Vogue Japan,  Vogue Wedding, Wall Street Journal Off Duty, & Premium ...



AYAKO KUROKAWA is a patissier, a pastry sculptor, and a food stylist in NYC. She picks her inspirations from her restaurant experiences, Brooklyn life, and day dreaming in the subway.
She likes the comfort of wood, precious old things, and simple fresh dishes. She also loves to surprise people, and to bring smiles to their faces with her sweets.

Her pastry recipes are based on classic French recipes, but are developed with the Japanese and American influences she had growing up. She developed the portrait and sculpture cakes from her love for stone carving and clay sculpting. They are her remarkable works.