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Le Cordon Bleu Daikanyama Campus
~Bakery Course Graduate Stories ~

Students learn how to make authentic French cuisine, pastry and bread at the famous French culinary school, Le Cordon Bleu Japan, while living in Japan. Our graduates are now working in a variety of areas within the food industry.

Here, we introduce the stories of our Bakery Course graduates.



Comprehensive Class Focusing on Bread-making Basics & Fermentation is a Hit!

Daikanyama Bakery Diploma Graduate
Ms. Emiko Motegi


Emiko Motegi studied bakery at the Daikanyama campus in Tokyo and now runs a bakery class in Yotsuya called “Fermentation.” Emiko’s class has attracted attention because it allows even the novice baker to learn authentic bread making techniques and realize their dream of making real French style breads such as Baguette and Pain de Campagne. Emiko feels that since “yeast” is a living organism, we must treat it with affection as we make bread rather than focusing on the time and energy it takes to make bread. In particular, Emiko places great importance on “fermenting” and “maturing” the dough, in fact, when fermenting her baguette dough, she leaves it to ferment for one whole day during the 1st fermentation period. “Each lesson is 4 hours long and students use all 5 senses as they experience the appeal of making their own bread from fermentation through to smelling the aromas of the bread as it bakes in the oven. The oven used in the class is a commercial-grade bakery oven known as a “deck oven.” As students wait for their dough to ferment, Emiko provides traditional French dishes that marry well with bread and then once the long-fermented bread is baked, a bread tasting session takes place. It’s this warm and considerate atmosphere that has inspired students to spread the word about this class. After Emiko received her diploma from the Daikanyama campus, she did an internship at a bakery before realizing her dream of running her own bakery class. She also has plans to become more involved in a variety of activities including: selling bread and giving short classes at events; assisting chefs and cooks with photo shoots for publication; and she even plans to start doing demonstrations at people’s homes. And just as yeast causes the little balls of dough to rise and expand, we feel Emiko’s aspirations will also continue to develop in a delicious way.


Yotsuya, Tokyo




Artisan Baker offers Bread Atelier with a View of Mt. Fuji from Lake Kawaguchiko

Kawaguchiko Bread Atelier – Lake Bake & Café
Bakery Diploma Graduate
Ms. Miwa Suzuki


Miwa Suzuki obtained her bakery diploma from the Daikanyama campus in Tokyo and now runs a bread atelier in Yamanashi prefecture, which boasts a panoramic view of Mt. Fuji as the backdrop. 
The bread atelier is located in an old style Japanese house with a tiled roof, which has a café and terrace as well. The bread made here at the atelier is very popular with locals and visitors alike as Miwa makes a variety of breads made with natural sourdough starters cultured from ingredients such as grapes and malted rice. It seems the bread is sold out just as quickly as it’s made. The café also provides fluffy cappuccinos with their Jura espresso coffee machine. This is the ultimate place to take a café break from driving!! 

湖畔のパン工房 Lake Bake(レイク ベイク)& Café

Bread Atelier
Lake Bake
& Café

2585-85 Oishi, Fujikawaguchiko, Minamitsuru District, Yamanashi, Japan



Boulangerie Café opens in Kawasaki City, Kanagawa

Daikanyama Campus Bakery Diploma Graduate
Ms. Kayoko Oyabu


Ms. Kayoko Oyabu, who obtained the Bakery Diploma from Le Cordon Bleu Daikanyama Campus, opened a boulangerie café named “KoaA” in her home in between Futako-Shinchi and Takatsu in Kawasaki city. “KoaA” has become very popular with its impressive line up of hand-made natural sourdough breads, jams, fillings and pastries made with organic ingredients and Japanese flour. Ms. Oyabu’s husband, who has also attracted attention and become quite friendly with many customers, designed the modern house, which has an area dedicated to the classroom and Café. The café offers a lunch plate based on bread. Why not drop by if you’re out for a stroll in the Tamagawa area?


2-11-15 Futago, Takatsu-ku, Kawasaki, Kanagawa  213-0002, Japan



Boulangerie Opens in Kyu Karuizawa!

Jean Valjean
Daikanyama Campus Bakery Diploma Graduate
Mr. Tsutomu Terano


Tsutomu Terano opened his bakery, [Jean Valijean] after obtaining his Bakery Diploma from Le Cordon Bleu Daikanyama Campus. 
The bakery is located in a gallery close to the golf club in Kyu Karuizawa, which is very popular with summer holiday makers as well. We received the following news from Tsutomu: “The people who spend time in their summer homes in this area live a variety of lifestyles and news of my bakery has spread. Sometimes it might be old friends who come to visit but I’m thrilled with how customers have spread the word about my business. We see all sorts of customers such as couples riding around on bicycles, as well as families, but there’s definitely an increase in the number of people living a carefree life as they engage in their own hobbies here. Perhaps this is the trend now? Also, I was extremely honored when the Emperor and Empress came into my bakery and spoke to me during their visit to Kyu Karuizawa at the end of August. I would like to express my sincere gratitude to all the chefs and graduates at Le Cordon Bleu for their support and cooperation since we opened on Bastille Day.”


Jean Valjean
2337 Kyu karuizawa, Karuizawa machi, Kitasaku gun, Nagano 389-0100



Yukiko Ogata is awarded 2nd place in the Délifrance Sandwich World Cup in which Professionals and Amateurs from 8 countries competed

Bakery Diploma Graduate Yukiko Ogawa takes 2nd place in the 2012 Délifrance Sandwich World Cup


On February 14, 2012 (French local time) in Paris, Bakery Diploma graduate Yukiko Ogata, was awarded 2nd place in the Sandwich World Cup sponsored by Délifrance. 2012 marked the 9th year of the competition and talented participants from 8 countries (Japan, France, England, Italy, Switzerland, Belgium, Malaysia, and Turkey) gathered for the event.  Participants are judged on a number of criteria including: speed of preparation, ease of consumption, presentation, taste, nutritional balance, and recipe originality. Limited by the competition rules that dictate the ingredient cost for each sandwich must be less than 2 euros, Yukiko created a sandwich that symbolized “peace” by boldly garnishing her sandwich with a lotus root chip. The winner of the competition was Darren Chin from Malaysia, who is a graduate of Le Cordon Bleu Paris. Darren wanted to create a sandwich that emphasized the influence of European cuisine in South East Asian cuisine. He won the competition with his pork sandwich flavored with herbs and spices accompanied by a daikon radish salad. The judges were very impressed with his unique presentation as well. Congratulations to both Yukiko and Darren. We wish you all the best for the future.


2012 Délifrance Sandwich World Cup