Our story
It started with a loaf of bread.
A few years ago, a few of us were baking shokupan in a tiny Midtown apartment and posting the loaves on Instagram. People kept asking how. So we taught one class. Then another. Then we found a real studio with good light, a proper oven, and enough room for a long table. That's where you'll find us now — a few blocks west of Times Square, on a quiet street, behind a pink door.
What we believe
Slow is the whole point.
Baking is one of the last things you can't rush. We protect that. Every class is built around the pauses — the rests, the proofs, the moments where the dough is doing the work and you can sit with a cup of tea.
Small groups make better days.
We cap every workshop at ten because eleven is a classroom and ten is a dinner party. You should leave knowing the names of the people next to you.
Good vibes are a real thing.
We light candles. We play actual music. We use the nice plates. None of this costs much, and all of it matters.
The studio
A long, light-filled room above a flower shop.
Two long communal tables, eight workstations, a wall of windows that face east, a soundtrack that's heavy on French pop and bossa nova. Coffee in the morning, wine in the evening, fresh flowers always. Visit by booking a workshop or a private event — we're not open to the public otherwise.
Who we are
Mei Tanaka
Founder & Lead Instructor
Grew up between Osaka and Brooklyn, learned shokupan from her grandmother's worn-out recipe card. Bakes brioche on Mondays when no one is watching. Believes the right music is half the loaf.
Eli Park
Studio Lead, Pastry
Came up through restaurants in Lisbon and Brooklyn. Makes the croissants you can't stop thinking about. Carries a thermometer everywhere. Will absolutely talk to you about butter.
Andie Rivera
Workshop Host
Self-taught sourdough person, ex-bookseller, the warmest welcome in the room. Runs the starter-care group chat. Recommends a different novel every week.
Sam Cole
Community & Events
Plans the private events and the holiday bake-alongs. Hosts dinner most Wednesdays. The reason there are always fresh flowers on the table.