Nishioka looks forward to getting back to teaching and will start offering public baking workshops in January 2022. The studio is a community space where artists and pastry chefs collaborate and learn from each other. While Nishioka is producing her dessert art in the kitchen, local artists display their ceramics and other crafts in the front of the shop on a monthly curated rotation. “When I decided to have a business my mentality was, ʻI donʻt want to be in a red ocean.’ That was the foundation of everything. “I didnʻt want to be another bakery,” she said. Chan Kim and Renée Mauborgne’s book, “Blue Ocean Strategy,” to create a new concept and demand. When Nishioka created her business plan she used an approach outlined in W. Owner of Beyond Pastry Studio, Cristina Nishioka Sarah Burchard We’re gonna root for you.’ I couldnʻt wrap my head around it that I started as a pop-up.” People saw that and were like, ‘We’re here. You donʻt often see that person open something up in the middle of the pandemic. “You donʻt see this story every day,” Nishioka said. She said the support of the community makes her feel like she is going in the right direction. A customer will visit one day, bring their co-worker the next day and soon the whole office knows about it. The success of the studio comes from word-of-mouth recommendations in the community she has created. “Sometimes I'm still mixing the dough and the customer is like, ʻI want six of those I'm going to come back!” Cristina said. Nishioka’s pastries, especially the Filipino ones, are so popular they often sell out before they even reach the shelf. If you show up to Beyond Pastry Studio on your lunch break you are going to be too late. There's no such thing as ʻmy grandma taught me how to make this cake,ʻ because we donʻt have ovens. “The baking culture in the Filipino culture is non-existent,” Nishioka explained. You would think when tasting her ube ensaymadas and pandesal adobo nests she has been making these Filipino pastries since she was born, but that is not the case. In addition to asking her aunties for locally grown ube – because she would never use ube extract – Nishioka sources fresh coconut for coconut pie, enormous jackfruits for jackfruit upside-down cake and summer mangos for mango-pineapple Spanish rolls. There is no menu at Beyond Pastry Studio, just Nishioka’s imagination and extensive repertoire. I go back to Indonesia, Malaysia, Singapore, and attend classes and learn something, not just in the course but by traveling.” “I donʻt go to mainland United States,” Nishioka said, “I go back to Asia. There are Filipino pastries of course, many she learned during her time at Julie’s, but you will also find French, Middle Eastern and South East Asian inspired treats too. Every year she goes somewhere new to take a class and discover new techniques. Nishioka’s pastry case reflects her extensive travels. I didnʻt know this place was gonna magically appear in my lap. I didnʻt know how it was going to work out. “It was just screaming at me, ʻyou need to do something!’ I didnʻt know where to get money. “The calling was so strong,” Nishioka said. Chocolate Chunk Cookies with sea salt Sarah BurchardĪ few months later, in the middle of a pandemic, she pursued the dream she had been manifesting since 2015 and opened her studio in downtown Honolulu. Gula Melaka Bread made with palm sugar, coconut milk, walnuts, pumpkin seeds and sesame seeds and.
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