Patisserie Bluejay

Patisserie Bluejay Patisserie Bluejay is specialized in discovering new baking ideas by fusing western baking techniques and oriental flavors.

Since baker Jay found her true love baking. Her fat partner (now even fatter husband) was deeply influenced by her passion, was committed to helping Jay delivers her passion to everybody. Together we founded Patisserie Bluejay in Canton, China in 2012. Since then, we had introduced over 200 cake recipes using regional specific ingredients such as bitter melon, celeries, teas, lychee, pepper, etc.

With mercy from God, our passion had been fruitful. we had nominated city's top 10 small bakeries during the few years when we operated. In 2018, we had paused operation in Canton because we took on a new journey of our lives in Los Angeles, US. The itchiness of baking never stopped bothering baker Jay even when dealing with the new environment. So we had spent 2 years preparing ourselves and get acquainted with the American dairy and ingredients and develop new recipes. Now we are ready to serve them in our community.

celebrating juneteen with fathers, why not. After all, daddy has the big boy’s heart inside. But sometimes daddy also ap...
06/14/2026

celebrating juneteen with fathers, why not. After all, daddy has the big boy’s heart inside. But sometimes daddy also appreciates some English in style. We got both of them covered. A jinji mamalade layer that made of real home grown mandarin orange (limited supply) along with a earlgray sponge cake and chantily cream. As for the deco, sunrise royal blue and sunset violet purple, both come naturally from butterfly pea flower and jin made into agar agar wave, one can imagine. Sorry for the last minute announcement, we actually got the final product in plan yesterday….. and also sorry for the limited supply and single size 7 inch at $88 Father’s Day weekend only. (we are planning to make 10-15 of those depends on the jinji supply)

We treat baking as science and engineering, and we mean it. But what does that really mean? Take this Canele as example....
05/09/2026

We treat baking as science and engineering, and we mean it. But what does that really mean?
Take this Canele as example.
You might think it’s a well blended of milk, sugar, rum and egg.
But there’s a fourth dimension to this little beast, and Its “Time”.

Timing is encoded as a count down for where fermentation carves out micro air cavities from the batter.
Fermented too much? too much bubbles and it will overbooked
Fermented too little? Too little bubbles and it will undercooked and collapse

Only when done right, it will a perfect amount of crust transitioned smoothly into custard. A perfect journey from smoky to sweet, crispy to smooth.
For that, I am pretty confident that our little beast here is one of a kind, it can give a run for its money when pair up with the big guys in France and Japan. Canele is not even the main feature for our bakery, baking canele is just a sport we love.

The theme for this week? “Boss Level.” 🍰🎮 ——- Me: “Are you SURE we should take more orders? It’s getting a bit crazy...
05/09/2026

The theme for this week? “Boss Level.” 🍰🎮 ——- Me: “Are you SURE we should take more orders? It’s getting a bit crazy in here… should I stop taking them now?” ——- Chef: “Don’t stop. It’s Mother’s Day. We’re going to take every order we can because these moms deserve it. If I have to treat this like a boss level to get it done, I will.” ——- And here we are. Every single cake was made with so much intention and love, even if it meant a lot of overtime. We’re tired, but our hearts (and the kitchen) are full. Happy Mother’s Day weekend to all the incredible moms out there! ✨🌷 CakeArt PastryChef SmallBusinessLove

Day 1 of us looking for trouble ourself :) Prep ahead of time, but baked on the same day.
10/03/2025

Day 1 of us looking for trouble ourself :) Prep ahead of time, but baked on the same day.

✨ A Little Late… But Worth the Wait! ✨We took our time crafting this year’s mooncakes because we wanted to get it just r...
09/26/2025

✨ A Little Late… But Worth the Wait! ✨

We took our time crafting this year’s mooncakes because we wanted to get it just right — a perfect balance of flavor, texture, and aesthetics.

Sure, we could have gone the easy route with mochi mooncakes and ganache fillings… but where’s the fun in that? 😏

We wanted something that truly represents us — something bold, a little different, with a mix of classic and modern, East and West.

🌕 The Classics
We challenged ourselves to bring back the iconic Hong Kong–style baked custard mooncake — complete with salted egg yolk, because what’s a mooncake without it?

🌱🍵 The Modern Twist
Our crust is inspired by langue de chat cookies — thin, buttery, and slightly salty, cutting through the richness while staying light and elegant.

Inside, we created three custom fillings:
💚 Matcha Shiroan (smooth Japanese white bean paste)
💛 Classic Egg Custard (a Hong Kong favorite)
🖤 Black Tea Brownie (yes, a little English flair!)

We know we’re late to the mooncake game this year — but that’s exactly why we made these in small batches, using only limited ingredients. Each one will be baked fresh on the day of pickup, so you can enjoy them at their best. Just like our cakes, every moon cake is made by the chef with no preservative, so they only meant to be eaten fairly quickly, If you have too much moon cake already, don‘t push yourself with ours, after all they are sweet stuff.

For us, mooncakes are about family, gathering, and sharing something meaningful — and that’s why we wanted to make them happen this year while we still can, even if we’re late. ❤️

📸 More details in the photos — let them do the talking.

Like title, there’s actually a secret ingredient that we might have messed up during the beta drive…. Some of us like it...
08/10/2025

Like title, there’s actually a secret ingredient that we might have messed up during the beta drive…. Some of us like it, some doesn’t …. Fine tuning is on the way

Debuting on the weekend of 5/24th, the refined artifact of our broken fridge challenge, the hope of our repair budget re...
05/18/2025

Debuting on the weekend of 5/24th, the refined artifact of our broken fridge challenge, the hope of our repair budget recovery, the successor of the mochi creme puff….. anyway, introducing the inversion mochi cream puff, where now the presence of mochi is dominant and the chewiness is indigenous, yet when pair with the punch puff crispness, brings forth a contrasty experience. The aiscream-like fruit-base mousse core wrapped by a gentle and soft tea base frost mochi, gaming your taste with ice and fire… this is the very original of our patisserie Bluejay lab creation, and we will launch several combination in sequences for this season (or further depends on workload). no need to preorder, no need to rush or fomo, that’s not our main intention for our customers.

Thanks to everyone’s hard work. The compressor failure has fixed and we have recovered within one day! Our fridge is bac...
05/18/2025

Thanks to everyone’s hard work. The compressor failure has fixed and we have recovered within one day! Our fridge is back to work and we are operating normal today! In Bluejay we have a tradition when something breaks and we can’t operate normally, we will use that down time and give ourself a challenge and worked on a new product for release. partly because we had some free time to kill, partly because we want to recover some cost of fixing things ;) Whichever priority comes first. This time comes and it will be the same, we will be releasing something that can be crispy, chewy and creamy… not to steal the thunder of the good news, we will follow up with a separate thread. For now, we are back in business!

One of my feared nightmares had happened. This morning we arrived and discovered that our display fridge stop making coo...
05/17/2025

One of my feared nightmares had happened. This morning we arrived and discovered that our display fridge stop making cool….. a good part of our inventory had impacted, Some are from reserved birthday cakes, some are for slices, it’s painful but we have to toss them away. As a result, our inventory will be impacted for the weekend. And instead of putting them into the display fridge, we will just show the tags for slice. Cookies and caneles are no problems. Sorry for the inconvenience.

Piloting another experimental product, minty lemonade with popping candy, aka cold fusion.
03/22/2025

Piloting another experimental product, minty lemonade with popping candy, aka cold fusion.

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Arcadia, CA

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