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🍰 The Philosophy of Precision
Even something as common as custard has countless variations.
Chef Hatae conducts meticulous tests —
from production flow, ingredient transformation, and complete emulsification,
to the subtle flavor shifts that occur after emulsifying.
Every single detail is examined with scientific precision.

🧈 The Secret of His Feather-Light Buttercream
Rather than relying solely on Italian meringue,
he achieves an incredibly light yet stable texture by precisely controlling whipping speed and timing.
This buttercream adapts perfectly to various cakes and pastries —
ideal even for kitchens with limited staff, while still ensuring a boutique-level finish.

🥚 The Obsession That Begins with Eggs
Every ratio of whole egg, egg white, and yolk is carefully calibrated.
Each formula reflects his relentless pursuit of perfection in pastry craftsmanship.

🍷 The Aroma’s Finest Moment — 50°C
Even the timing and temperature of adding liqueur are deliberate;
at exactly 50°C, the aroma binds best, sealing in depth and balance.

🌰 Homemade Hazelnut Paste, Crafted with Patience
Using premium IGP Piedmont hazelnuts with skins intact,
he insists on roasting and blending them by hand, preserving the nut’s pure fragrance and layered texture.

👨🏻‍🍳 A Celebration of Ingredients and Detail
From temperature to texture, from ratios to balance,
Chef Hatae redefines the meaning of the perfect dessert.
Our sincere thanks to Chef Atsushi Hatae and Sous Chef Takahashi
for sharing their expertise and presenting such a world-class pastry experience.

🐨 For more details, please contact ChioShin Business (Taipei / Taichung offices)
📞 Tel: +886-2-2270-5588