Tomizawa Shoten to Open "TOMIZAWA STUDIO FUKUOKA" in Fukuoka as a Cooking School Following Jiyugaoka

Tomizawa Shoten Co., Ltd., a leading retailer of confectionery, bakery ingredients, and equipment, celebrating its 107th anniversary on April 1, 2026, will open its first cooking school in the Kyushu area, "TOMIZAWA STUDIO FUKUOKA" (hereinafter referred to as Fukuoka Studio), on May 1, 2026 (Friday) at CAITAC SQUARE GARDEN in Kego, Chuo-ku, Fukuoka City.

This studio will be established as a cooking school following the Jiyugaoka Studio in Tokyo. Instructors with experience in patisseries, boulangeries, and culinary fields will be in charge of the lessons. Leveraging Tomizawa Shoten's unique lineup, which handles a wide range of seasonings and ingredients used in cooking as well as confectionery and bakery items, the curriculum will allow students to learn a wide variety of handmade items, from sweets and bread to full meals, using authentic ingredients and tools.

In the lessons, specialized staff will handle tasks such as weighing and cleanup, creating an environment where participants can concentrate on the cooking process. It is a cooking school where participants can learn to create high-quality handmade items as a premium experience in a spacious and comfortable environment.

The first lessons will start on Friday, May 1st.
Details of the available lessons are scheduled to be released from 1:30 PM on Wednesday, April 1st, and reservations will begin from 1:30 PM on Sunday, April 5th.

*Membership registration (free) for Tomizawa Studio is required to make a reservation.

Background and Objectives of Establishment

Tomizawa Shoten has consistently proposed "the joy of handmade" and "authentic flavors" through carefully selected ingredients and tools, including confectionery and bakery ingredients, as well as seasonings, ingredients, and equipment for cooking. As part of these efforts, the Jiyugaoka Studio in Tokyo has been operating a cooking school with themes of both confectionery/bakery and daily cooking, and has continuously refined its experiential value based on its course content, operational know-how, and feedback from participants.