Our head chef, Douglas Chou, originally hails from Taiwan. His interest in the culinary arts was evident from the very beginning. After graduating from Michigan State University with a degree in hospitality, he went on to perfect the art and his skill at Le Cordon Bleu College of Culinary Arts in Chicago and worked at a French restaurant. His mastery lies in French cuisine, and in particular, pastries, cakes, soups and breads. His career visions began to take place after working with Marriott hotels.
He then worked at a bakery in Seattle, and even traveled back to Taiwan, where he honed his skills in Taiwanese baked goods. He greatly appreciated the ability to touch back on his roots.
With the encouragement of his friends and family, he decided to open shop in Michigan. He would like to share various styles of baked goods with the community. Also, with special training, the bakery will be producing the ever so popular bubble tea. Douglas has searched high and low for the finest ingredients, including boba from Taiwan to honor where bubble tea was invented in the first place!
Douglas is surrounded by his team of coworkers, friends and family and we look forward to sharing our delightful chef with the community. Please enjoy and we welcome your feedback!