As part of the Humanities Research class in the IG Course, third-year students participated in a special guest lecture titled “The Passion Behind Pastry: A Beloved Kyoto Confectionery’s Journey,” delivered by Mr. Yoshinobu Takeda, the grand chef of Baikal, one of Kyoto’s most well-established Western confectionery shops.

Mr. Takeda shared his journey as a pastry chef, along with the history of Western-style sweets and the heartfelt philosophy behind his craft. Students gained insights into how Baikal continues to evolve while honoring tradition—adapting to rising material costs and changing consumer preferences, yet steadfastly preserving the quality of key ingredients.

During the session, students had the opportunity to sample Baikal’s renowned cheesecake and popular apple pie, deepening their appreciation for the craftsmanship and creativity involved in confectionery making. Mr. Takeda also spoke about the challenging period during the COVID-19 pandemic and how he remained committed to bringing smiles to people through sweets, inspiring students to reflect on their own values and aspirations.

In the hands-on portion of the class, students tried their hand at making decorative roses out of marzipan. Though the delicate work proved to be a challenge, students successfully created elegant floral designs and experienced firsthand both the difficulty and the joy of pastry art.

The lecture was a meaningful and engaging experience, combining food culture, creativity, and personal reflection in a truly memorable way.