Yesterday marked an unforgettable milestone. We held our very first pre-open day for SUZUYA Bakery by Daicho right in Osaka Japan, and to say it was a success would be an understatement. My heart is absolutely overflowing with pride for our students.

From the beginning, the true vision behind this bakery has been to create a real-world learning space. It’s a place for students to truly learn how to operate a business—from mastering large-scale production in the kitchen to managing front-of-house service and navigating the daily logistics of running a shop. Yesterday was their very first time opening those doors to the public, and honestly, none of us expected what happened next.

Long before our 10:00 AM opening, a massive line started forming outside. It grew so quickly that our team had to go out onto the streets just to manage the crowd and guide the line!

Once the doors opened, the energy was electric—and intense! The sheer volume of wonderful customers caught our kitchen by surprise, making it incredibly difficult to keep up with production. In real-time, the students had to adapt. They made the smart decision to limit purchase amounts so more people could take something home, and they proudly handed out a special free gift they had personally created for everyone who showed up.

Watching these students experience the raw, fast-paced intensity of running a real bakery was beautiful. They were overwhelmed, yes, but this is exactly where the real magic happens. Trial and error, thinking on your feet, and feeling the rush of a busy kitchen—this was the main goal of the project. It’s one thing to bake in a classroom, but learning how to manage operations under real pressure is how they truly grow. I am so incredibly proud of how hard they worked and how they pushed through the pressure.

This success didn’t happen overnight. Behind the scenes, the students, teachers, and faculty have been working hand-in-hand for months. From the main teacher collaborating with students to craft the perfect menu, to the faculty setting up the Instagram account, creating collab reels, and documenting everything from construction to kitchen training—it has been a massive team effort. It’s been so exciting to watch them share this journey with the world from day one.

We all learned so much from yesterday’s rush. We are taking those valuable lessons to fine-tune our production and operations because we are doing it all over again! Our second pre-open is next Friday, June 12th, followed by our official Grand Opening the following Friday, June 19th.

To everyone in Osaka who came out to support these bright, hard-working students and their education—thank you from the bottom of my heart. We can’t wait to see you next week!

With love and pride,

Chef Misuzu

https://www.daicho.ac.jp/izumi/#gsc.tab=0

大阪調理製菓専門学校

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The post Overwhelming Gratitude: Reflections on SUZUYA Bakery by Daicho’s 1st Pre-Open in Osaka! appeared first on Suzuya Patisserie.

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