Hanabi's vision is to bring customers a refined handcrafted dessert selection with all-natural ingredients and modern designs. Their menu is composed of modern French mousse cakes, delicate desserts and bread inspired by flavors from different cultures around the world. Every product crafted by Hanabi kitchen is lovingly handmade by their trained bakers, after multiple rounds of testings and improvements before presenting to customers.
Chef Sunny Yan mastered in science at Southampton University in the UK, before honing her baking skills at Kendall College in Chicago, to pursue her dream to become a world-class dessert chef. As a student, she trained at esteemed restaurants and patisseries, including Everest, EPIC, and Floriole Café and Bakery in Chicago, and the San Francisco Baking Institute, All Spice in San Mateo, and Chez TJ in Mountain View. After graduation, Sunny moved to the Bay Area and baked at Craftsman & Wolves and Madera, the Michelin-starred restaurant within Rosewood Sand Hill hotel.
At Hanabi she’s joined by a team of talented bakers from all over the world, including Denmark, Iran, India, Mexico, China, Korea, Vietnam, the Philippines, and more. Together they delight diners with refined desserts featuring natural ingredients and modern designs. The menu is composed of modern French mousse cakes, from mirror-glaze moon cakes for special occasions to cute mini boxes popularized during the pandemic. As well as buns and croissants, featuring ube, matcha, lychee, and diverse flavors.
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"The chef-owner, formerly of All Spice in San Mateo, and the Michelin-starred Chez TJ in Mountain View, melds Asian ingredients like matcha and red bean with French pastry traditions, as seen in creations like her ube hanabi cake topped with Filipino halo halo." - SF Chronicle
