News | CHIO SHIN

2026 Showa Sangyo · New Trends in Pastry Art: A Retrospective Seminar Report

We extend our deepest gratitude to Chef Keisuke Ueno and the Showa Sangyo team for sharing their frontline expertise and practical pastry philosophies directly from Japan.

The current landscape of Japanese pastry has shifted its focus away from complex flavor layering. Instead, it has returned to the core of retail operations: achieving stable mass production, mitigating waste, and maximizing product versatility within a single standardized workflow.

2026 Showa Sangyo: Emerging Trends in Pastry Arts — A Professional Seminar

上野啓介 | Preparations in Progress

This seminar focuses on the "Latest Market Trends and Practical Applications of Japanese Baked Confectionery (Yakigashi)." Chef Keisuke Ueno will provide first-hand practical demonstrations, integrating Showa Sangyo’s extensive expertise in raw materials and product development. From recipe formulation and ingredient selection to large-scale production applications, the session will offer an in-depth analysis of "executable techniques" and "future industry trajectories."

Transcending the Craft: Breadmaking through Artistic Sensibility

// The Art of Ingredient Selection // by Kobe Bread Legend #西川功晃

2026 Showa : Emerging Trends in Japanese Confectionery

The evolution of Japanese Yakigashi (baked sweets) is not merely a change in aesthetics or social media hype.

Highly Acclaimed! An In-depth Masterclass in the Art of MOF French Gelato

Featuring Master Chef Alain Chartier
Redefining Frozen Desserts through the Logic of Science