Hawa Patisserie

12/09/2026

Recent cake orders ✨

All my cakes are gluten free made with organic eggs and most are made with Japanese rice flour.

I love making fluffy cakes with a light texture and just the right amount of sweetness🤍🤍

Hojicha chiffon cake
Organic Hojicha Matcha ByronBay

Japanese rice flour cookie profiteroles
Vanilla, Lemon, matcha

Organic chocolate Silke Smooth Chocolate
Organic matcha Matcha ByronBay

Strawberry time 🍓I’ve been making strawberry sandwiches for Wal Bush Icecreamery again this year.

Organic strawberry Rodney and Tania Bruin

Vanilla chiffon cake with chocolate ganache cream

Chocolate Silke Smooth Chocolate

Vanilla chiffon cupcakes

Soufflé cheesecake

Chocolate roll cake with caramelised nuts

Chocolate Silke Smooth Chocolate

Baked cheesecake

Classic Japanese shortcake

Vanilla chiffon roll cake

Mini chiffon cake

29/08/2026

Classic Japanese Shortcake is back on the menu 🍓

Hawa’s GF Japanese rice flour chiffon sponge, with lots of fresh cream and fresh strawberries between the layers.

A cake originally from Japan, and one that brings me so much joy to make here in Australia.

It doesn’t need anything more.
Sometimes, simple things are the best💫

23/08/2026

Strawberry season is here! Collaboration with Bush Icecreamery again this year, with his amazing ice cream! 🍨🍓❤️

This year, we made the Strawberry Sandwich a little extra special. I used beautiful organic strawberries from Rodney and Tania Bruin sandwiched with my fluffy chiffon sponge made with organic eggs.

Wal’s strawberry ice cream is made with the same organic strawberries too. The fresh, slightly tangy strawberries, creamy milk ice cream, and soft, fluffy strawberry sandwich all came together so nicely🍓

It’s always such a pleasure and inspiration to collaborate with a talented chef like Wal. I learn so much every time we work together! Thank you 🙏

24/07/2026

This Sunday, we’ll be at Bangalow Market
After this market, we’ll be taking a break from markets for a while.

While I was in Japan, I had some time to think about my life, my business, and what feels right for me moving forward✨
Markets have been a really special part of my journey. I’ve loved meeting new people, being part of the community, and sharing my cakes with you. It has brought me so much happiness🕊️🤍

This decision hasn’t been easy. Even now, I still feel a little sad about stepping away, and I’ve been asking myself if it’s the right choice. But I want to trust my intuition and see where this next path takes me.

Thank you so much to everyone who has visited our stall and supported Hawa over the years✨✨

Custom orders and our wholesale will continue as always.

We’d love to see you this Sunday 26 July.

📍 Bangalow market Bangalow Market

🕐 8am - 2.30pm

12/07/2026

Soft, fully Japanese soufflé cheesecake✨✨
So light it melts in your mouth♡

All gluten free, Menu in bio♡
𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄𓐄
Taeko | Japanese Pastry chef in Byron Bay 🍰
Gluten free fluffy rice flour cakes
Japanese sweets in Byron Bay

09/07/2026

Gluten free cookie cream puffs 🤍

Still not 100% sure what to call these 😅
In French it’s choux à la crème, and in Japan we just say choux cream.

I used to call them profiteroles, but since there’s no chocolate on top, it didn’t feel quite right… so cream puffs for now!

The cookie topping took a few tries, but I’m really happy with how it turned out.
Crispy on the outside, soft and creamy inside with my usual custard ✨

Menu & orders in bio🕊️

09/07/2026

10/06/2026

I have been exploring rice flour cookie choux for a while now, but I haven’t been able to create a cookie recipe I was truly satisfied with.

While in Japan, I tested a few new cookie styles and I finally feel like I’ve found a recipe 🍪
It’s really interesting how using the same ingredients but changing the method just a little can totally change the texture… it really reminded me how deep and delicate pastry making is.

I also made a new chocolate version this time 🍫

Rice flour choux soften pretty quickly, so I’d love to offer them fresh and made to order, rather than at markets, so you can enjoy them at their best💛
I’ll start taking cake orders from July ✨

23/04/2026

Hawa Patisserie will be taking a break from late April to late June.

I've been away from Japan for over 10 years — and I haven't been able to be there for my family as much as I wanted. So, I'm going home.
While I'm in Japan, I'm planning to do pop-ups and share my journey along the way ✨new inspiration, new trends, new connections.
I can't wait to come back and share it all with you.

🍰Bangalow Market – April 26th
This will be my last market for 2 months.
I would love to see you there one last time before I go.

Thank you, always, for your love and support 🤍

20/04/2026

We will be at Bangalow market on 26th April.

Come and grab our gluten-free profiteroles, the perfect treat while you explore the market 🤍

Soufflé cheesecake and Japanese roll cakes will be available in limited quantities.
If you would like to place a preorder, just send me a DM 🕊️

See you at Bangalow💛✨