Ever wondered what it’s like to be a pastry chef in Japan? We chatted to Nao Maeda, one of Tokyo’s pioneering gluten-free patissiers, about life, dough and sweets. She shared a few cheapo tips for a gluten-free Tokyo too.
How long have you been in Tokyo and where were you before?
I’m from Osaka (one day I’ll be an “Osaka obachan” with animal print shoes and a bag of sweets to give to random people). I lived there until I moved to Tokyo two years ago.
What brought you to Tokyo?
I wanted to make some positive changes in my career. I worked as a pastry chef (patissier in Japanese) in Osaka for nine years. Most of that time I was working at a French-style cake shop. When my partner got a new job in Tokyo, I thought it was a good chance, so we moved here together.
![Nao Maeda](https://cdn.cheapoguides.com/wp-content/uploads/sites/2/2014/12/IMG_6183-770x577.jpg)
Tell us a bit about your work life in Tokyo?
At first I continued to work as a pastry chef, at a shop in Ginza and then at a hotel. However, the conditions were a little unstable for me. Now I’m working as a baker (of bread) for a small shop – it’s more relaxed and fun. I’ve also started my own baking lessons. I realised that there are many people with allergies or dietary restrictions here, but not so many options for them. In my lessons I specialize in gluten-free cakes and sweets. I also do vegan cakes.
I do 1-2 lessons a month, usually on weekends in the Shinjuku area. A mix of Japanese people and foreigners take part. The lessons are in Japanese, but easy to understand I think. Some of the sweets we have made are dacquoise, black forest cake, Japanese-style Xmas cake (sponge), roll cakes and Mont Blanc, all gluten-free. I use free range eggs and the healthiest options possible, but I try to keep the lessons cheap! One lesson is usually about 3 000 yen, this includes all of the ingredients and equipment.
![Nao Maeda](https://cdn.cheapoguides.com/wp-content/uploads/sites/2/2014/12/IMG_6202-770x577.jpg)
Briefly describe a typical day in your life?
I get up at 4:45 and have a quick breakfast, then head to the station. I start work at 7am. When I arrive at the shop, I shape the dough for the day, let it rise and bake everything. I usually make meron pan, anpan, white bread and pumpkin bread. In the afternoon I prepare the dough for the next day. When I get home I feed and entertain the cat, do preparation for my private sweets lessons, or relax. A few times a month I also teach beginner Japanese lessons at the community centre. I’m a volunteer teacher.
What do you like most and least about Tokyo?
Most: There are so many nice places to eat!
Least: The crowds everywhere, and the crowded trains!
![Nao Maeda](https://cdn.cheapoguides.com/wp-content/uploads/sites/2/2014/12/IMG_6298-770x577.jpg)
What’s your biggest expense?
Food!
What do you blow money on (i.e. what’s the fruit of all your cheapo savings)?
“Researching” other sweets and breads. And buying ingredients for new recipes I want to try.
![](https://cdn.cheapoguides.com/wp-content/uploads/sites/2/2014/12/IMG_5310-770x578.jpg)
What are your top three Tokyo cheapo tips?
1) Make the most of winter bargain sales.
2) Walk everywhere!
3) Get cheapo Japanese lessons at your community center!