By Kate McCarty
Photos by Ryan David Brown
From our May 2020 issue
Babka buns with sweet adzuki-bean paste and pomegranate, chocolate sake cake oozing with passion-fruit ganache, and Danishes filled with strawberry–green-tea custard: How did Portlanders survive their recent stint without baker Atsuko Fujimoto’s irresistibly delicious, fusion-y pastries?
Her treats had been on Portland’s dining scene since 2002, after Fujimoto moved from Tokyo, where she was editor of a music magazine. Once she decided to be a baker, she got kitchen work at several venerable Old Port establishments — Fore Street, Standard Baking Co., and Miyake. Then, in 2014, she and Markos Miller opened Ten Ten Pié, a Bon Appétit–acclaimed and locally beloved East Bayside general store where Fujimoto served upwards of a hundred different sweet and savory items at the lunch counter. In March of last year, though, the shop closed, and just like that, her peach-plum galettes with ginger-honey cream were gone.
Fortunately, it took only a month for Atsuko Fujimoto to get her Japanese-Euro mash-ups back on the market. She leased kitchen space from South Portland’s Two Fat Cats Bakery and started distributing through cafés and markets under a new brand, Norimoto Bakery, which caught on quickly. “Now, I’m at the place where I really need to find a bigger space, hire people, and grow the company,” Fujimoto says.
More Okinawa black-sugar brioche rolls with hōjicha custard and walnuts, please.