ウェブサイトとは何ですか？

https://www.facebook.com/525043817978504/

Gemma Matsuyama

ホーム
日本
Aichi-gun, Aichi
Gemma Matsuyama

Gemma Matsuyama, 芸術・技術, Aichi-gunの連絡先情報、マップ、方向、お問い合わせフォーム、営業時間、サービス、評価、写真、動画、お知らせ。

22/08/2022

got nothing on my boo

18/08/2022

Pop up Montblanc stand using Japanese Chestnuts! and I had to try it 🌰🌰🌰
Been wanting to try these 100% Japanese chestnuts for a few years since it’s nearly impossible to get them in the states.

(Even in Japan, many of the chestnuts produced for the mass market is grown in Korea or China. Whilst in the US it’s easier to import chestnuts from China, Korea, Spain, Italy or France)

We tried this Hokkaido milk soft serve, with meringue, butter cookies, and chunks of Nakayama chestnuts and paste squeezed on top a la minute.

So far my fave dessert 2022, after the gelato in bologna and the Portuguese egg tart.

I love so much the attention to detail delivered in each little moment here in Japan. Makes me reflect on my own shortcomings in the past as much as I felt like I gave my best efforts always, moments like these keep me humble.

Makes me want to try a little more in facing my self and grow in to the person I really want to be.

Amazing how good food can make me feel good after eating it and also so motivating.

The energy put in to this product moved me.. and I hope I never lose sight of how important on how we do anything is how we do everything.

Love you, have fun today ok?

31/07/2022

Japan is awesome and I got to meet family and best friends.
Truly grateful for everyone who’s helped us be here for our homecoming. We are so happy and so thankful for each person.

11/07/2022

Be right back
Chilling with this gelato

Top: pistachio
Middle: apricot
Bottom: fig

The best gelato ever

14/06/2022

Hello hello! This podcast with was recorded recently and if you’re new around this corner of the internet and curious “who am I even following?”

Here’s is a little story of how I got started cooking, and why I do what I do in the food industry.

Thank you Nabeel for inviting me to my very first podcast! I am so awkward but I swear I’m excited! Lol. Link in my bio

Love you miss you talk to you laterrrr

02/08/2020

Strawberry tart debut as a special today .la using these cuties 🍓from . Stuffed with vanilla cream. Topped with lemon verbena Sake jellies (obsessed) and that golden purslane that kept me smiling. You can find them tonight ready for pick up or delivery through Tsubaki/Ototo website 🐱😆
With that Rose Sake pairing from Courtney today. 💓💓💓

*summer time plays in the back ground*

07/07/2020

Wedding photos from from yesterdays with 💓 Steven was so amazing to work with for making us feel super comfortable doing a shoot in the city (there weren’t that many people so it felt intimate even in the whole street) there were a few other couples at the courthouse and my parents waiting. Only one witness can come in and I got to marry my best friend during this pandemic. It was a lucky day.

Thanks everyone that has sent us all the lovely messages wishing us well. It means the world to us and couldn’t be more happy to start this new chapter with Takahiro. A lot of you haven’t met him yet but I hope we get to meet one day somehow and celebrate
💓🥰💓🥰💓🥰

06/03/2020

GOURMANDISE! 3 day “The Oldest Patisserie in Paris” Class with ✨ he showed us how has thrived in a world that keeps changing, to create moments of magic that holds the test of time.
Not only the pastries were beautiful pieces to admire, but balanced and really delicious. Revising our daily rituals, and connecting to your team and guests was an important message.
I couldn’t have thank the for facilitating such a wonderful environment of learning.
Thank you for keep believing in what we can create together and have this opportunity of growth for me.

Amidst much stresses we face everyday, as industry colleagues and guests that support our work and come travel far to try our food, gratitude is filling my heart to have the opportunity to be in this profession.

New friends and people I have met through this trip was just the right amount of spark to refuel my focus. Everyone is incredibly inspirational.

The world of art and food is vital and we mustn’t put down others who are trying to grow or trying to do something better.
It is unbelievably encouraging that once you are ready to step out to grow a little more, surrendering to that calling is sometimes all you need.
We are in this together for a greater cause. LOVE. Love for food, nature, and people that try their best to maintain that LOVE. It is not easy to make anything, but with love and patience, that one pastry can really become a MOMENT.

Merci Beaucoup, thank you!

Amazing chocolates from @ Chicago Chocolate Academy Center

01/02/2019

New Years nerikiri mochi for the peepz 🥳

31/01/2019

Hi guys! I will be at on Tuesday February 5 from 11-1 PM 💕😊😆 I am really excited for the opportunity to tell you guys how I really feel about wagashi (trust me, only good things) 😉 we will make this Cherry Blossom dessert together. This event is sold through Eventbrite and the link is underneath my profile photo in the bio section. Hope you can join! 💕 thank you!

住所

Aichi-gun, Aichi