In 1999, a small bakery opened in the small town of Osaka, Japan. People in the town couldn’t resist the aroma from the bakery, or the kind face of the owner, Yuji Hirota. His fluffy white beard was so renowned that he became known as “Beard Papa” to all of his regular customers. He perfected the art of his pastries by making a double-layered puff–choux on the inside, and pie crust on the outside. Then, he proceeded to make the perfect filling, made with a mixture of whipped and vanilla custard cream. Beard Papa’s stores still use the recipe to this day, along with a ton of new recipes that are bound to satisfy any palette.
