How Asako Iwayanagi Elevates Haute Pâtisserie with Artisan Gelato | Carpigiani (Sub ENG + ITA)

At Pâtisserie Asako Iwayanagi, pastry is more than dessert – it's an artistic expression shaped by seasonality, craftsmanship and meticulous attention to every detail. In this Best Practice video, discover the creative vision of pastry chef Asako Iwayanagi and architect and creative director Takumi Shukuzawa, the duo behind the acclaimed Tokyo-based brand. Together, they combine high-end pastry, fruit-forward creations and minimalist spatial design to create a distinctive and immersive dessert experience. From recipe development and flavor pairing to production, training and design, the case study shows how creativity, craftsmanship and technology work together to achieve exceptional quality. To produce the gelato used in their creations, the team relies on the Maestro HE multifunction batch freezer, chosen for its precision and consistency. They also use the 191 Steel single-flavor soft serve machine to prepare premium soft serve as part of their dessert offering, demonstrating how different gelato technologies can support a high-end pastry concept. Watch how one of Japan's most renowned pastry boutiques combines artistry, craftsmanship and innovation to redefine the contemporary dessert experience. Discover more about Maestro HE: https://bit.ly/4bLE8De Discover more about 191 Steel: https://bit.ly/4h4iWfd ---------------------------- Follow us on Instagram   / carpigiani1946   Follow Carpigiani Gelato University on Facebook   / carpigianigelatouniversity   Follow Carpigiani on Facebook   / carpigiani1946   Follow us on LinkedIn   / carpigiani-group