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2025 Meiji Meiji X Yuji Ajiki Theory Dessert Lesson 】Behind the Scenes

Thank you to Chef Yuji Anzai for his generous sharing!
He not only demonstrated a variety of our favorite desserts, but also taught the students the theory of how to make them.
In addition, he also taught the students a deep theoretical foundation, which benefited them a lot.

【2025 Chiao Shun Lecture Meiji Meiji X Yuji Ajiki Theory Dessert Class 】.

Chef Yuji Yasushi and his sous-chef are working hard to prepare for the lecture.
Looking forward to tomorrow's dessert theory course...
This course is based on solid theory, which explains techniques and creative thinking.

Inheriting centuries of craftsmanship, we have honed our skills to perfection. The quality of Moulins Bourgeois Bourgeois Flour is one of the best in Europe. “Moulins Bourgeois Bourgeois Flour”.

Not only has it been certified by Paris and the European Union, but it has also been the official powder for the “Best of Paris Baguette Competition” for many times.
Because of its outstanding flavor and quality, it has been appointed by the French Presidential Palace as the official baguette powder of the Presidential Palace.

2025 Chiao Shun Lecture: Meiji Meiji X Yuji Ajiki Theory of Dessert Class

“Starting from theory.
Utilizing my profound experience in making confectionery
I bring you solid theories about confection making.
The beauty of desserts does not lie in the fancy, but in the precise combination of technique and theory, the simpler it is, the more powerful it is”.

One of the best in Paris, with the highest market share Behind the scenes of Moulins Bourgeois Bakery Lectures

Thank you, Chef Maximilien Têtard.
For showing the characteristics of his flour in action.