Patisserie Bluejay

10/03/2025

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

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.

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

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.

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!

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.

03/22/2025

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

03/15/2025

Behind the scene of every new product development, is the agony of countless fail and retry, the sheeting method of this pastry is not done in a traditional way, so we can control how puffy we want, that’s what makes it special (at least in development stand point) whether that brings any good to the whole product, let me keep that a secret until we’ve done the actual product.

02/14/2025

01/18/2025

Some of you knows I openly told our customers how the long’an is underwhelming in this cake. We had scratch our head to amplify the long’an fruit taste but due to the subtle nature of this fruit, making long’an revealing will mean putting in a lot of them, which will disrupt the balance of the entire product. Instead of going down that path, what if we bench the long’an and let it do what it’s best at: being subtle. We went back to drawing board and redesign this from ground up: a new crystal layer made of coconut water is added that provides a smooth transition from fruit to tea taste, long’an now becomes subtly complements the coconut water until the black tea flavor kicks in. It’s overall a very refreshing and balance design in my taste. Reimagining the daddy’s cake 2.0

01/10/2025

We have a lot of respect for those that open up their business to help others in need, we don’t know a lot of things but baking is one of them. This is not much but this is something we can at least do for our community. We went to drop some supplies to the evac shelter in Pasadena and we got redirect to the supply center in mountain avenue, so we went there. And it was kind of near to the fire site so the air quality is very very bad. Couple seconds after I rolled down the window and we start coughing and tearing up. So imagine the people, the staff, the fire fighters, police who work on the site, definitely huge respect for them, we will do this again if we need to. Meanwhile, please stay safe for another wave tonight and our heart and prayers go out to those got impacted and those who fights to help others. We are in this together.

11/28/2024

Good Morning and happy thanksgiving! A friendly reminder: since September, our store had transition to part-time operation in order to stay sustainable, that means our weekdays are open for preorder pick ups only and weekends we are fully operational with mini cakes and cake slices, that stays true for holidays (like today). As much as we want to see you, we will hate to see you disappointed :) (if you come in and discover we don’t have pastries available) sorry for the inconvenience, and have a great holiday!