Meet Tsuzuki Kanaoka | Pastry Chef & Business Owner

We had the good fortune of connecting with Tsuzuki Kanaoka and we’ve shared our conversation below.

Hi Tsuzuki, what was your thought process behind starting your own business?
I’ve always wanted to start my own business, it was just a matter of when. After I left my job in Boston, moved back to Denver, and worked for a couple months as a freelancer, I did think about going back to the corporate world. I just thought it was time to start something new again. So I started looking for jobs online, but there weren’t any jobs that really excited me. So then I thought, if there aren’t anything that I want to do in the corporate world but I do know that I want to start my business, why not just do the latter? One of the many things I learned while freelancing, is that if there’s anything that interests me – whether that be a potential hobby, reading a certain type of book, or trying out a new recipe, I’m always going to be thinking about until I actually do it. My business was the same – I was always going to be thinking about starting a business until I actually do, so that’s why I decided to give it a shot.

Can you give our readers an introduction to your business? Maybe you can share a bit about what you do and what sets you apart from others?
From TK is a dessert business I started in early 2022. I focus mostly on making the tiramisu right now, and am also trying out new recipes on the side. All the desserts are Japanese-inspired, meaning that they’re not sugary sweet as the desserts we often see here in the states. I’ve tried making many kind of desserts, and decided to focus on the tiramisu because I think it’s the best thing I can offer. The original recipe was developed by my mom, and I tweaked it a tiny bit to fit my own taste. It was the most popular dessert at my parents’ restaurant, and I wanted more people to eat it. It’s light, creamy, and sophisticated. It’s not as heavy as the traditional tiramisu, but still has the bold rich coffee aroma and taste. I’ve made it many times to adjust the recipe because even the slightest change can make a big difference on the taste. The thickness of the sponge, the sweetness of the cream, boldness of the coffee syrup and the quality of cocoa powder all come into play when making the tiramisu. It’s only been couple months since I started the business, but I’m hoping to grow so that more people can try it out.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
My best friend actually came to visit Denver a few months ago. I think it depends on the time of the year and what’s available at the moment, but we went to the more touristy places – The Red Rocks Amphitheater, Boulder Pearl St, Downtown Denver, etc. If it was a longer trip, I think a day trip to Vail and the Rocky Mountains, Garden of the Gods, or Glenwood Springs would also be nice.
In terms of food – we went to Sakana to get some sushi, went to a Farmers Market to get some local groceries and have a bbq, also stopped by Tokyo Premium Bakery to get fresh bread, and lastly had her try my tiramisu

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Although there are many people I want to thank for supporting me and my dessert business – I definitely wouldn’t have gotten this far without the help and support from my parents and my team at Sakana (the restaurant that I work at). From taste-testing different desserts to spreading the word out about the tiramisu, they’ve been given me the support and encouragement I need even before launching the business. Given that I manage everything by myself, it’s also super helpful to get inputs and ideas from different angles as well.

I think the hardest part about having your own business is not just starting, but to keep moving forward. It’s one thing to start a business, but it’s another thing to not give up and continue doing it. I’m still only a few months out from starting From TK, but I’ve been able to continue working hard because of the support and encouragement I get from my parents and coworkers.

Website: Fromtk.com

Instagram: Fromtksweets

Facebook: Fromtksweets