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pierre à pierre is...

 

 

OUR SERVICE

 

Create a product

Products that can be manufactured differ depending on the type of business, manufacturing equipment, existing technology, etc.
We will propose sweets products that match each shop.

 

Useful for business strategy

Is the brand image improvement and the pursuit of profit contradictory?
No, we will do these things simultaneously and help with stable management.

 

Provide technical guidance

We offer a wide range of instruction from confectionery school instructors, store staff technical instruction, small group lessons, personal lessons, etc. from professionals to amateurs and kids to seniors.

Contact us

from here !

 

 

Do you have a problem?

There is no pastry chef...

There are many things that you can do without hiring patissier in other industries, small restaurants, etc.

If you add sweets to the menu, it will also lead to an increase in customer prices.

Products that can be manufactured differ depending on the type of business, manufacturing equipment, existing technology, etc.
We will propose sweets products that match each shop.

Create a product

 

 

What to sell ...

If you don't know what to sell as a weapon, you won't have a profit if you try hard.

Do you not review the mistake of the place where the ladder hangs?

Is the brand image improvement and the pursuit of profit contradictory?
No, we will do these things simultaneously and help with stable management.

Useful for business strategy

 

 

I want to make sweets well ...

"I would like to present sweets by hand on the anniversary of the important person!"

Everywhere in the world, we will fully support one-on-one by business trip, skype, etc.

Confectionery school instructor · technical instruction of store staff · small group lessons · personal lessons,
We support a wide range of professionals, amateurs, kids and seniors.

Provide technical guidance

 

 

President / Chef Patissier Ishikawa Masayoshi

<Career>

8 years of training at Hotel New Otani Osaka after graduating from Tsuji Confectionery College. After that, I worked as a chef patissier, factory manager, etc. in Osaka and Kobe.

After that, I worked as an instructor at a confectionery school and as a freelance pastry chef in teaching and consulting activities.
Joined Kobe-Glamourdise (macaron specialty store) in 2012 and worked as chef patissier and retired in October 2018.

Winner of the West Japan Confectionery Contest Best Prize (Piesmonte Division of Taste and Skills), etc.

The strength is the number of drawers that derive the optimal solution from the experience of various business types such as hotels, private stores, medium-sized factories, cafes, restaurants and confectionery schools.
In the previous job, I became chef Patissier and turned management into a surplus in one year, and from the following year onwards I achieved results of planning strategy and product development, achieving a recurring profit margin of over 15% over all five years.

Currently, as an advisor to companies, I work on product development, improvement of working environment, improvement of productivity, and technical guidance.

 

 

Contact us

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・ The absolute number of pastry chefs is overwhelmingly small in the cooking industry,The chronic labor shortage at the patisserie is attributed to the high turnover rate. That is due to hard work and the severity of the salary.

In order to eliminate such conditions, we must provide high value-added products.

By increasing added value, sales will increase and payroll conditions and conditions will also improve.

 

 

・ It is natural for patissier to make delicious sweets.However, I think the cake made with the commitment to the important person is better than that.

I will teach you not to fail an important cake to send to loved ones.

I teach in confectionery school, cooking class, a business trip, a personal lesson in zoom, etc. in various forms.

 

About YOUTUBE activities

People who make sweets at home feel that there are many who think that making sweets is difficult.Certainly looking at it is difficult and requires a theoretical base. However, pastry chefs are naturally working and work with higher precision than that.
I have uploaded videos for making cakes without failure.
I work to make the whole industry better.

Contact us

from here !

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