Welcome to L’Esprit de Miyoko
A little time off
After very active spring, summer and fall seasons on Saturdays at the Ann Arbor Farmers’ Market, Café Japon will be taking some time off. Miyoko will be using the time off to take some advanced pastry courses and explore some new recipes.
Miyoko will not be at the Farmer's Market from Nov. 9 through Dec. 7.
Thanks to all of our dedicated fans who have been coming to the Farmers Market, purchasing our bread and pastries and giving us such positive feedback! We look forward to seeing everyone at the Farmers Market in the future.
Please check our website for information regarding the timing for when we will be at the Market again.
Café Japon restaurant was closed in June. I appreciate our partonage during the time
that the restaurant was open. It was a good six years. There, I deployed several aspects
of the food business in the small restaurant format: baking baguettes, other artisan
breads, croissants and other pasties, cakes and other baked goods; wholesaling breads to
restaurants; having a stall at the Ann Arbor Farmers’ Market; and cooking. I was able
to explore French food, such as: ratatouille, beef bourguignon, Sea Bass en Croûte,Tuna
tartar, etc.; as well as, Japanese food, such as: sushi, Japanese comfort food, traditional
Japanese cuisine, and vegetarian/vegan food in the restaurant, besides catering special
menus for special events. I also researched tea, serving high-end teas which were directly
imported from Japan. These teas included high quality teas, such as “Japanese national
competition award-winning sencha”, gyokuro and matcha. We had high-end Taiwanese
oolong teas (green) as well. To achieve excellent quality, we used special, purified water,
sea salt, organic vegetables, grass-fed beef, and free-range chicken where possible. This
is all L’Esprit de Miyoko.
I am carrying on my spirit to reflect on whatever I do. For the next phase, after I worked
on so many things for the past six years, I would like to focus on baking. I want to learn
baking in depth, and I want understand the scientific reasoning behind every phenomenon
related to baking. During the first phase, I established an excellent reputation for product
quality, especially with regard to baguettes and croissants. In the second phase, I plan to
further perfect each recipe to my best ability, based upon my enhanced understanding of
the scientific foundation.