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nagi.byamy

@nagi.byamy

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nagi atelier 凪
pâtisserie journal · berlin
plant-based pastry, made with intention
@amyygan

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Thank you for making Blind Date with Tea such a special day. 🍵🤍 
Our first Blind Date with Tea brought together so many curious people to taste, talk, ask questions and experience tea beyond the label. It was wonderful to see the space filled with conversations and to hear afterwards how much people enjoyed the event and learned from the experience. 
Together, Kwok Ying von Beuningen @kwokying_tea_daily , Deerland Tea @deerlandtea_taiwan , Kanoa Tea @kanoatea, Himali Cup @himali.cup and nagi.byamy @nagi.byamy brought different perspectives to the day, from blind tasting and tea cultures to the stories behind each cup and the relationship between tea and pastry. Blind Date with Tea was something we created together, and seeing all these different ideas come together in one space was a big part of what made the day so special. 
We’re also grateful to P60 Culture Space @impression.taiwan for providing the space to bring everyone together, and to Cee Cee Berlin @ceeceeberlin for featuring the event and helping it reach even more curious people across Berlin. 
And to everyone who walked through the door: thank you for coming with an open mind, tasting with us and making the day what it was. 
Our first Blind Date with Tea, and hopefully not our last. 🌿🍵 
Taste first. Meet the stories afterwards.

#teaevent #berlinevents #teatasting #teapairing taken in Berlin, Germany by @nagi.byamy

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a month ago

developed these from scratch at home since I somehow lost my copy… ahem

made them with these beautiful tea samples I received recently — tea choux series ✨

(from the left)
GABA Gyokuro Powder “MATSU” - Kanoa tea
Spring Blossom — Himali Cup
Yuzu Blossom Black Tea — Deerlandtea
Black Oolong C. Jin Xuan — Deerlandtea

I spent way too much time getting the choux exactly how I wanted from my home kitchen: caramel craquelin, light cream, not too heavy or too sweet. basically little milk tea bombs, except you can actually taste the difference between each tea 🍵

for Kanoa Tea’s GABA Gyokuro Powder MATSU, I added just a tiny pinch of sea salt and it was exceptional — so much umami, but still really clean on the palate.
the other teas were amazing too, each fragrant in its own way.

results: better than I thought.

I shall make them again for Mid-Autumn Festival. Mooncake series nagi style 😆🥮🍵

#choux #plantbasedpastry #veganpastry taken in Berlin, Germany by @nagi.byamy

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a month ago

a Sunday of pastries, tea, flowers & lovely people. 🍃

my first time creating a full pastry selection for a tea tasting, inspired by the teas, the season, and flavours I’ve been wanting to explore.
all made plant-based, with as many gluten-free and nut-free options as possible.

there were a lot of tests (and definitely some chaos), but seeing everything come together on the table and watching people try the pairings made me really happy.

thank you @impression.taiwan Susu for having me and @deerlandtea_taiwan @himali.cup @kanoatea whose amazing teas I had the chance to pair with, thank you also to everyone who came by and tried something ♡
Happy to share these little creations with you all. by @nagi.byamy

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a month ago

shiki atelier is becoming nagi atelier.

I’ve actually been thinking about changing the name for a while. I went through so many names and ideas, but somehow nothing really stuck.

I think part of it was because I was still figuring out what I wanted this little project to become, and what I wanted it to represent.

Then I came across nagi — 凪.

Nagi describes the moment when the wind falls still and the water becomes calm.

And for some reason, this one just felt right.

The more I thought about it, the more it connected with what I want to create. Not necessarily “quiet” pastries, but that little moment when you eat something and everything else becomes quieter for a second.

You notice the flavour, the texture, the scent, the season,maybe even the person sitting across from you. You’re just there.

We all come to the table carrying different kinds of noise. But for a little while, I like the idea that all of that can become quieter and we can simply enjoy the same thing together.

There’s also something important to me about how that pleasure is created.
I love exploring how much flavour, texture, richness and emotion can be created through plant-based pastry, while trying to make choices that cause less harm along the way,without ever wanting it to feel like a compromise.

I still want everything I love about pastry: crunch, creaminess, acidity, comfort, curiosity, familiar flavours and unexpected ones.

And Nagi feels right for where I am now too. A new chapter ,taking everything I’ve learned with me, while giving myself the space to figure out what I actually want to make, explore and share.

nagi atelier 凪. 🤍

-amy taken in Berlin, Germany by @nagi.byamy

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a month ago

Where tea meets pastry, flavour meets possibility. 🍵🍰

As part of Blind Date with Tea, we’re exploring another way of experiencing tea: through pastry.

Berlin-based pastry chef Amelia Gan, behind SHIKI Atelier, will present a small collection of seasonal, plant-based pâtisserie developed in response to the teas.

With a pastry journey spanning Paris, Singapore, Malaysia and Berlin, Amelia’s work focuses on seasonal ingredients, texture and balance, creating desserts that are refined without being overly sweet.

For this collaboration, tea and pastry come together to explore how aroma, texture and flavour can change the way we experience each other.

Come taste the pairing and experience another side of Blind Date with Tea.

🍵 Blind Date with Tea × SHIKI Atelier
📅 06.09.2026
⏰ 13:00–19:00
📍 P60 Culture Space, Prinzenallee 60, 13359 Berlin
🎟 €5 entrance · No registration needed

Deerland Tea @deerlandtea_taiwan , Kanoa Tea @kanoatea and Himali Cup @himali.cup bring together three distinct tea perspectives from Taiwan, Japan and the Darjeeling Himalayas. From Taiwanese specialty tea and the traditions of Senchadō and Shizuoka Gyokuro to small-batch teas made by independent growers in Darjeeling, each offers a direct connection to the people, craftsmanship, culture and land behind the teas.

Where tea meets pastry, flavour meets possibility.

#dessertgram #dessertpairing #teapairing #Blinddatewithtea #berlinevent taken in Berlin, Germany by @nagi.byamy

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a month ago

Blind Date with Tea 💘 - What is it about?

We often meet tea through its name, origin, packaging, tasting notes or price before we actually meet the tea itself. These details tell us what to expect, what to taste, and sometimes even what we should think is “good.”

*Blind Date with Tea* turns that around.

We start with the tea itself. Taste first, follow your senses, and discover the story afterwards.

It’s not about finding the “best” tea, but about tasting without assumptions, becoming curious about what is in the cup, and then meeting the people, places and cultures behind it.

📅 06.09.2026
⏰ 13:00–19:00
📍 P60 Culture Space, Prinzenallee 60, 13359 Berlin
🎟 €5 entrance | No registration needed

🍵 01 Blind Date with Tea
Hosted by Berlin-based tea sommelier Kwok Ying von Beuningen @kwokying_tea_daily , this continuous blind tasting invites you to experience tea before knowing its label or origin. Spend 10–15 minutes following your senses, exploring different flavours and expressions of tea, before discovering the stories and people behind each cup.

🌿 02 Specialty Tea Market
Then meet the people and cultures behind the cup.

Deerland Tea / Angie Chen - @deerlandtea_taiwan is dedicated to sharing the depth and diversity of Taiwanese specialty tea, connecting each cup with Taiwan’s tea craftsmanship, traditions, and cultural heritage.

Kanoa Tea / Aika Matsuda @kanoatea - Premium single-origin Gyokuro from Shizuoka, alongside Japanese tea culture and practices inspired by Senchadō.

Himali Cup / Swikriti @himali.cup - Rare, small-batch teas sourced directly from independent smallholder tea makers in the Darjeeling hills of the Himalayas.

🍰 03 Dessert × Tea Pop-up
With Amelia Gan @amyygan / SHIKI Atelier @shiki.atelier, tea enters another conversation. Seasonal, plant-based pâtisserie meets specialty tea to explore how flavour, aroma and texture can change when the two are experienced together.

Taste the tea. Meet its story.

#teaevent #teatasting #teamarket #specialtytea #teaculture taken in Berlin, Germany by @nagi.byamy

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2 months ago

Birthday season, blueberry edition 🫐🍋

V+GF Blueberry Lemon tart made twice this week for two back-to-back birthdays of me loved ones.

It has a sweet tart base, Lemon almond cream, baked lemon “cheese,” Vanilla bean crémeux, Blueberry confit and fresh blueberries.

I’ve been thinking a lot lately about the kind of desserts I naturally come back to,fruit first,enough acidity, different textures,and “not too sweet” . This one felt very much like that.
Tarts will probably always be my favourite to make and to eat. 🤍

#berlinvegan #plantbasedpastry #patisserievegetale #blueberrylemon by @nagi.byamy

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2 months ago

Last week was full of other trials and failures, and now I’m also taking a little break from croissant doughs 🌿

These started with some redcurrants I picked from the garden, and a gluten-free, nut-free tart shell test I’d been wanting to try. It still needs a few tweaks, but it tasted quite good.

For the tart: redcurrant jam, hōjicha crémeux and hōjicha hazelnut cream. (V+GF)

I also finally tried making this style of flan in a vegan version. The most important thing for me was keeping the custard really creamy after baking rather than heavy. I had some almond praline left, so I lined the base with it and added toasted walnuts underneath.

A few things to adjust, but these were very nice to eat. 🤍

#plantbasedpatisserie #veganpatisserie #berlinvegan taken in Berlin, Germany by @nagi.byamy

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2 months ago

Bake of the week 🥭🥥

I’d been craving mango sticky rice for ages, but kept forgetting to soak the glutinous rice—Not this time.

I steamed it with pandan leaves in my Thermomix, mixed in pandan coconut syrup, and used it as a filling for pain suisse–style croissants made with my practice dough. Topped with whipped mango-coconut cream and fresh mangoes that weren’t quite as sweet as I’d hoped, but still worked beautifully. Love the overall flavour and texture of this one.

For now, I’m enjoying this quiet little life—baking at home and doing what calms me. Which reminds me of the meme my sister loves: “Don’t love your job, job your love. Don’t face your fears, fear your face.” 😭😂

#veganpastry #patisserievegetale #plantbased #vegancroissant by @nagi.byamy

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2 months ago

My sister bought too many carrots, so naturally I turned some of them into an experiment 🥕

Croissant dough lined with some Okara oatmeal cinnamon cookie crumbs , filled with spiced pudding and a super fluffy carrot cake, then finished with caramel whipped ganache.

The Okara was actually left over from making the soy milk for my tau fu fah, so the two experiments are kinda connected haha. The flavours for this Carrot cake tart (🤔?)worked really well together, but there’s still plenty of room for improvement—especially the texture of the croissant after it sits for a while. Well, I’ll keep testing.

And since I currently have a little more time on my hands and haven’t been craving much lately besides tau fu fah, here are also some photos of the pot I made the other day. I somehow finished the entire thing by myself over a couple of days, which is honestly a little crazy.

#veganpastry #patisserievegetale by @nagi.byamy

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2 months ago

A little banoffee moment 🍌
I made this tart for a recent workshop proposal and I thought it deserved a place here too, since i can also make it vegan + gluten free ✨

The tart is made with a pâte sucrée, salted caramel, chocolate ganache, fresh bananas and mascarpone chantilly. I wish I could’ve seen the cross section 🥲

Banoffee has always had a special place in my heart. Like I’d not go for a Chocolate tart but a Banoffee? say no more.

Then I got a little carried away had a craving for mochi too, so I also made a vegan soymilk mochi ichigo daifuku and matcha mochi cookies with/without redbean. 🍓🌱 taken in Berlin, Germany by @nagi.byamy

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3 months ago

Practice day, again.

Croissant dough, just in another form.

This morning started with cooking red beans into a paste, laminating dough, and making a tofu “cheese” filling. I thought about turning the strawberries into a jam, but I couldn’t bring myself to. I loved how they looked just as they were—fresh, imperfect, and bright.

In between folds, I’ve been applying for jobs. It’s been one of those weeks where almost every posting makes me feel like I don’t quite belong there. It’s a strange feeling.

I’m also at a point where I know that things are rarely simply good or bad. Most things are just… things. They happen, they pass, and somehow they lead you somewhere you couldn’t have planned.

Maybe what I’m really looking for isn’t just a job, but a place where I belong. Until then, I’ll keep baking, keep learning, and keep trusting that what’s meant for me will find me eventually.

Until tomorrow. 🌿

#plantbased #veganpastry #patisserievegetale taken in Berlin-Charlottenburg by @nagi.byamy

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3 months ago