Private-label Japanese desserts with pastry expertise behind them.

A successful own-brand brief begins with the buyer's market, service model, target customer, target format and cold-chain reality. Ochiai then identifies which existing family or development route is commercially and technically coherent.

Projects can be evaluated across dorayaki, handmade mousse-filled Mochiai, cotton cheesecake, Kurimu gelato and sorbet, chocolates, amenities and selected Japanese bakery products.

• Distributor and importer ranges
• Restaurant and hotel concepts
• Premium retail collections
• Corporate and luxury-brand projects

Flavour, unit weight, assortment, presentation, packaging and labelling are reviewed together. Technical sheets, ingredients, allergens, storage, minimum order quantities and lead times are confirmed only after the intended product and market are clear.

This approach protects product quality and gives purchasing teams the information needed to compare a proposal seriously rather than relying on a visual concept alone.

• Product and flavour selection
• Format and portion architecture
• Packaging and label requirements
• Technical and logistics review

Takashi Ochiai and Carme Martí established the family pastry project in Barcelona in 1983. Ken Ochiai now leads Ochiai Professional's international B2B work, combining pastry training in Tokyo, production management and international trade experience.