Patisserie Halumiere

A Cozy Pastry Shop under the Warm Sunlight

A 15-minute bus drive from the north exit of Tachikawa station towards “Keyakidai Danchi” will take you to the charming cake shop. We had a nice conversation with a chef, who won the first prize in a famous sweets competition.

The shop has large glass windows. The spacious inside and light green wallpaper can be seen through the windows. It has a parking lot as well.

We see a showcase that has more than thirty kinds of cakes and sweets every day. It is very colorful and is like an alluring jewelry box.

Look at these beautiful cakes. They are very elegant. Colorful fruits on the cakes are very juicy and beautifully decorated edible flowers are from Amichan Farm, which was introduced by Taratta Tachikawa before.
From the front on a picture, Fromage Cru is 2,808 yen (tax is included), Chocolat Fromage is 3,240 yen (tax is included).

From the front on a picture: “Jasmine Chocolat” is the chef’s specialty with aroma of jasmine and lemon. The price is 648 yen. “Strawberry Parfait” is decorated with many sweet strawberries. The price is 702 yen. “Yuzu” uses yuzu citrus from the chef’s hometown in Tokushima, the eastern side of the island of Shikoku. The price is 605 yen. “Rich Pistache” is made from white chocolate mousse with pistachio’s flavor and framboise and lychee are on the top. The price is 626 yen. All prices include tax.

Mr. Yoshiaki Miyake is a chef owner of the shop and Aki is his wife and a patisserie of the shop. He said, “I feel very comfortable working with her. She is an important person to me.”

He enjoyed making sweets reading his mother’s cookbooks when he was a child. Surprisingly, he was an athlete. He was a baseball player in junior high school and belonged to a track and field team in high school. Living in a dormitory, he spent a lot of time on the track. After graduating from high school, he went to a cooking school in Tokushima. At the school in Tokyo, he met a teacher who led him to the world of Amezaiku, a traditional Japanese folk art of sculpting candy into a variety of shapes.
He began working for the cooking school in Tokushima after the graduation and was sent to the school in Tokyo. Then, he started working at a hotel restaurant and got into Amezaiku.
In 2010, he joined Team Japan for the world confectionery competition and his team won the first victory. After he worked for some prestigious hotels and restaurants and in October 2019, he opened his shop, Halumiere. “Halu” means the sun and “Lumiere” means the light. As the name suggests, he wanted the shop to be a comfortable workplace under the warm sunlight. And he hoped that his wife would work as a pâtissier in the shop because she gave up her dream of being a pâtissier to raise their children. He wanted to have a place to work together. How sweet and warmful story it is!
He said, “I want to bake delicious sweets using local ingredients as much as possible and to make the city full of joy.” The experiences he obtained in the competition might move himself to the new world.