About Our Story
Learn how French pastry tradition and Japanese craftsmanship come together to create beautifully handcrafted desserts.
Meet Chef Tomoko
A Lifelong Passion for Pastry
Patisserie Tomoko was born from a lifelong passion for the art of pastry—a craft that bridges two great culinary traditions. Chef Tomoko trained in the classical French patisserie tradition, mastering the techniques of laminated doughs, delicate mousses, and precision confectionery.
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Inspired by Japanese Craftsmanship
Rooted in Japanese aesthetics—the pursuit of harmony, restraint, and seasonal beauty—her work brings a rare sensibility to the Brooklyn pastry scene. Each creation reflects the Japanese concept of monozukuri: the art of making things with care, skill, and intention.
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A Destination for Every Dessert Lover
The shop at 568 Union Ave in Williamsburg is designed as a destination—a place where the everyday ritual of a pastry becomes something to savor. The Dessert Bar offers a curated tasting experience; the Take Out counter brings the same quality home.
Where French Technique Meets Japanese Precision
French patisserie is a discipline of structure—precise ratios, classical forms, and centuries of accumulated technique. Japanese pastry culture brings something different: an obsession with texture, a reverence for seasonal ingredients, and an aesthetic minimalism that lets each element speak clearly.
Crafted by Hand, One Pastry at a Time
At Patisserie Tomoko, these two traditions meet. You'll find Matcha dacquoise layered with Matcha Ganache, Yuzu Macaron with yuzu Ganache, and mille-crêpe cakes built with the patience of a Japanese craftsperson. Nothing is rushed. Everything is made by hand.
The result is a pastry experience that is at once familiar and surprising—rooted in the best of both worlds.