Known as the bakery of the “World’s Best Cream Puffs,” Beard Papa’s has been a household name since 1999 when Yuji Hirota opened the first Beard Papa’s store in Osaka, Japan, pumping out this unique cream puff to happy people. Since that time, Beard Papa’s mission has remained unchanged: to pursue uncompromising quality in the World’s Best Cream Puffs. Today, Beard Papa’s cream puffs can be found
in more than 300 stores in 17 countries including Japan, China, Hong Kong, Korea, Taiwan, Indonesia, Australia, Singapore, the U.K., Thailand, the Philippines, Tahiti, Malaysia, Russia, Canada, Central America and the U.S. Using mostly locally sourced, high quality, all-natural ingredients, the bakery has gained a worldwide following and tantalizes all five senses with precision and showmanship behind the counter. Beard Papa’s will serve up a variety of cream puffs, using Choux pastry shells prepared locally and baked daily on-site. Whipped cream custards will contain local ingredients when available and be prepared throughout the day. The cream puff menu includes dulce de leche, chocolate, green tea, éclair style, cookie crunch and strawberry flavors. In addition, Beard Papa’s offers specialty and seasonal items like fondant au chocolate, mochi ice cream, cheese cake sticks and mango iceshower. The kitchen will be led by head pastry chef and manager Wenchi Yang, formerly of Oswego Grill and Fenouil. The Beaverton location is Beard Papa’s first outlet in Oregon, in addition to its 16 locations in California and two in Washington. Beard Papa’s maintains shops in Florida, Hawaii, Illinois, New York and New Jersey.
