Our Story

SakuSaku Flakerie is a small, family-owned bakery built around a simple idea: make things that are genuinely worth eating.

We specialize in French pastry through a Japanese lens—combining classical technique with Japanese flavors, seasonal ingredients, and Yuri’s own sensibility as a baker. That might mean a beautifully laminated traditional croissant, matcha red bean kouign-amann, yuzu tart, or a mind-blowing cruffin.

Everything we do starts with craft. Our pastries and breads are made from scratch by our own team, in our own bakery. Dough is mixed, laminated, shaped, proofed, filled, baked, and finished by people—not produced in a central factory or designed by a corporate test kitchen to be identical in a hundred locations.

That approach is slower, harder, and considerably less efficient. We think it is also the reason the food tastes the way it does.

SakuSaku grew out of years of professional baking experience, including time spent learning in some of the best bakeries around the world, but it has never been about reproducing someone else’s pastry case. We respect the traditions behind what we make while giving ourselves room to experiment, change with the seasons, and create things that feel distinctly ours.

We are still a small bakery. The people making your food are working only a few steps away from the people handing it to you. We know many of our customers, we obsess over things most people will never notice, and we still get excited when someone takes a bite of something we made and immediately smiles.

That is really why SakuSaku exists.

Not to make more pastry.

To make pastry worth coming back for.