After graduating
from high school,
I went on to graduate
from a pastry school,
and then I was fortunate enough
to start working
at Pâtisserie Maison
in Mejirodai.
It was a short period
of time —
less than two years —
but they taught me
the very basics
of making sweets,
and I truly learned
so much there.
I’m still very grateful
for everything
they did for me.
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