［Tomokazu Shiromoto, chef-patissier at Patisserie Natur Shiromoto, worked for 18 years at a top Japanese confectionery brand and then trained for a year and a half in Luxembourg before going independent. His artisanal and uncompromising approach to pastries has attracted many fans. The chef's unwavering pursuit of freshness, safety, and the highest quality ingredients is probably the reason for his trust and popularity. Chef Jomoto says with a smile, "If efficiency were important, it would be better to bake in batches, but I bake everything in the store several times a day, keeping an eye on sales.
Patisserie Natur-Shiromoto places great importance on freshness, even in baked goods, in order to bring the best possible flavor to the palates of its customers. The chef's desire to have customers taste his sweets as close to freshly made as possible is the reason why he keeps the best-before date somewhat short. I love sweets myself, and I also love making them," says Chef Shiromoto, who receives daily comments from customers in his hometown as well as from all over Japan.
