09/20/2026
Long post / story time. Sorry, not sorry. 🤍
There’s a lot behind this change, and I wanted to share it because I think it’s important for people to see the reality of what goes into running a very small family business.
The fruit desserts have been such a huge part of our growth, and I’m genuinely so grateful for how much love they’ve gotten. They helped carry us through a really difficult stage of starting this business, and I’ve learned an enormous amount through making them.
But they are also one of the most labor-intensive things we make, and continuing to produce them every single week alongside everything else has simply become too much.
So we’re not saying goodbye to them completely — we’re just changing their place in the business.
You’ll still see limited fruit dessert releases from time to time, but our regular dessert menu will be focusing much more on fresh handmade daifuku mochi made with seasonal fruit, creams, fillings, as well as other kinds of snacks and desserts I originally envisioned Blossom & Bloom being centered around.
This change is also giving me the opportunity to do something I’ve wanted to do for a while: share what I’ve learned about making the fruit desserts with other people.
I’ll be offering beginner fruit mold sets, either on their own or bundled with my recipe book, which will include recipes for mousses, vegan mousse options, fruit inserts, assembly guidance and more. Video classes are also coming soon.
If you’re interested in the molds, the recipe book, or want to stay updated about future classes, comment fruit desserts and I will send you a DM with more info on how you can take advantage of this offering. I’ll also be making a separate video with all the details.
Thank you for supporting us not only when we make something exciting, but also when we make changes that allow this business to remain healthy and sustainable for our family. 🤍
