[Kumamoto Representative Wins First-Ever Victory at Kyushu Sugar Craft Competition]

Ayaka Nagano, a pastry chef at L'oiseau Bleu, has won the sugar craft category at the All-Kyushu Confectionery Skills Contest. The winning piece is scheduled for in-store display starting in June.

L'oiseau Bleu (located in Tamana City, Kumamoto; Representative: Akihiro Shimogami) announced that its pastry chef, Nagano, who participated as the Kumamoto Prefecture representative at the All-Kyushu Confectionery Skills Contest held at Marine Messe Fukuoka in May 2026, won the championship in the sugar craft category.

This marks the first time that a Kumamoto Prefecture representative has won in this category.

A Demanding Stage Faced Just 1.5 Months After Joining the Company

Nagano, who had only been with the shop for a month and a half, trained until late at night alongside her regular duties under the guidance of the owner couple, both of whom have won national competitions. The competition is demanding, testing both technique and speed as contestants must assemble a regulation-sized sugar craft within a limited time of two hours and 30 minutes, surrounded by gallery members and judges.

On the day of the event, she also served as the athlete representative for the pledge, a role decided at the last minute, and achieved results beyond her training in her work, technique, and overall performance, successfully winning the championship as the Kumamoto representative.

At L'oiseau Bleu, we place great importance on "nurturing artisans who can grow not only in technique but also as individuals." We believe this award is a result of Nagano's hard work, as well as the support of everyone who has encouraged her, our staff, and all our partners.

Special Exhibition of Sugar Craft Works Starting in June

The award-winning sugar craft will be exhibited for a limited time inside L'oiseau Bleu starting in June 2026. Please take this opportunity to view the delicate world of sugar craft, which is rarely seen up close.

Furthermore, we are starting sales of our popular seasonal "strawberry shaved ice." We flash-freeze strawberries harvested during their peak season from winter to spring and process them into homemade syrup and confiture, creating a dish where you can luxuriously enjoy the original flavor of the fruit. Please enjoy the taste of summer unique to L'oiseau Bleu alongside the exhibition of the winning work.