Master Baker Hideo Goto and Carlostito Gothong.
MASTER Baker, Chef Hideo Goto, is a second-generation Japanese baker whose family owns a chain of bakeries in the district of Kamo-Gun in Gifu Prefecture in Chubu Region of Honshu Island.
His father, Hideyoshi Goto started Fujinoya in 1950, a bakery in the mountain region that is a rich source of fresh and natural ingredients, giving its Japanese cakes the distinct natural taste. Fujinoya is known for its seasonal Japanese cakes that use ingredients best during the four seasons.
The cakes are characteristically refined and delicate. Chef Hideo introduced the combination of Western and Japanese techniques when he joined the family business in 1978.
Master Baker Hideo has been baking for 40 years now. He worked and trained in Nagoya City at the age of 20 and took a formal course in Tokyo Cake School. But he is quick to add that he has always worked for his father.
His own son is continuing the tradition of baking in the family back home wherein cakes can be ordered through the Internet.
I met the soft-spoken master baker when his young entrepreneur/student/ business partner Carlostito Gothong invited me to Fujinoya, where he is president.
The bakeshop-cum-bistro is located along Wilson Street in Lahug where the Gothongs own a long stretch of real estate. Tito is a scion of the Gothong family whose main business is shipping.
Signature Belgian Chocolate Cake
Only 24 years old, he is pursuing a degree in Business Management in USC. A passionate barista who loves coffee next to cooking and baking, Tito reveals that Chef Hideo is slowly introducing the unique concept of baking cakes Japanese style since Fujinoya Cebu is a business venture with the Gothongs and not a franchise.
Japanese baking style is meticulous that borders on perfection and guided by the philosophy of balance and harmony.
Matcha Shortcake
Trying Fujinoya’s signature baked products is a taste of refinement with the melt-in-your-mouth sensation.
The Choux Cream or Cream Puff has a softer, chewier choux shell than the French and the cream is milky rich unlike the usual custard filling.
Tito is extremely proud of the signature Chocolate Cake with layers of chocolate sponge cake filled with velvety cream in between and iced with Belgian chocolate ganache.
Matcha Nama Chocolate
Those delightful Japanese glutinous balls or Mochi are filled with an assortment of mango, ube and chocolate.
The Cheesecake was cottony soft and light. Tito’s current focus is the Fujinoya Nama Chocolate, which he claims is “almost perfect.”
Japanese Cheesecake
Nama is the legendary handmade soft chocolate in Japan, which is like eating a solidified ganache. His Matcha (green tea) Nama uses white chocolate. I actually liked it better than the regular chocolate-flavored Nama.
Fujinoya opened its doors in August 2015. Tito tells us that the bakeshop is on an extended soft opening since he wants to ensure the Japanese-baked products meet the standards of its Japanese counterparts.
