ABOUT US

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My name is Akiyo, and I am the founder and pastry chef of Bleu Neige Vegan Patisserie. Established in 2022, we specialize in Vegan Japanese-French Fusion pastries, operating from a commercial kitchen in East Harlem, New York City.

 

​​​I have over 15 years of experience working in both bakeries and fine dining restaurants in New York City. During this time, I dedicated 4 years as the Executive Pastry Chef at a vegan bakery on the Upper East Side, where I honed my expertise in creating exquisite vegan pastries and desserts.

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​When the pandemic interrupted my professional path, it became an opportunity to pivot and innovate. Fueled by a passion for exceptional quality and a desire to infuse bold flavors and tantalizing textures into vegan desserts, I set out to develop a menu that would redefine the very essence of indulgence for our cherished customers.

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Today, Bleu Neige specializes in Vegan Japanese-French Fusion pastries, a niche that combines the delicate artistry of French patisserie with the unique flavors and textures of Japanese desserts. This innovative approach allows for a diverse and exciting menu that is not commonly found in other vegan bakeries.

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All products at Bleu Neige are meticulously handcrafted from scratch, using only fresh, organic, and preservative-free ingredients sourced from local vendors. This commitment to quality ensures that each dessert is not only delicious but also aligns with sustainable practices, fostering a respectful and inclusive food culture