Four decades of Japanese pastry, documented in Barcelona.

Takashi Ochiai grew up in Niigata, trained and worked as a pastry chef, and continued his professional journey in Europe. In London he met Carme Marti; together they moved to Barcelona and opened the family pastry shop in 1983.

The project began with Catalan pastry and progressively introduced Japanese ingredients, recipes and French pastry technique. This long hybrid tradition is the foundation from which Ochiai Professional now speaks to international buyers.

• Japanese pastry heritage in Barcelona
• A family project founded by Takashi and Carme
• Japanese, Catalan and French pastry influences

Ochiai's own historical record documents the 2013 Best Artisan Butter Croissant in Spain award and the 2014 Best Master Pastry Chef recognition. National reporting on the artisan panettone competition also lists Ochiai as the 2018 winner.

Municipal and independent media sources have documented the couple's arrival in Barcelona, the development of the pastry shop and its role in bringing Japanese sweets such as dorayaki and mochi to a broad local audience.

• Official Ochiai history
• Barcelona City Council publication
• Time Out Barcelona coverage
• Catalunya Radio interview
• Metrópoli Abierta feature

Ken Ochiai studied International Trade and Japanese pastry at Tokyo Seika Gakkou before working for five years as a pastry chef in Tokyo. His career at Pastisseria Takashi Ochiai has combined production, team leadership, product development and B2B sales.

Through Ochiai Professional, he develops the family's next international chapter for distributors, importers, hotels, restaurant groups, catering operators, premium retail and private-label partners.

• International commercial direction
• Product and production experience
• Buyer support for Europe and international markets