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Pastry chef and chocolatier Michiko Marron-Kibbey has built Deux Cranes into more than a confectionery brand; it is a reflection of identity, craftsmanship and thoughtful sourcing. Drawing from her Japanese heritage, French training and global experiences, she makes sure her work balances precision and artistry, while her recent visit to Ecuador with República del Cacao deepened her connection to chocolate at its origin.
Your Story and Background
Can you share the journey that led you to become a chocolatier and pastry chef?
I always had a passion for baking and loved the creativity of it. I was always able to get into a flow when baking, so it’s something I would do when I was bored or stressed. While I enjoyed a career as an early childhood educator in Washington D.C., I was looking for a more creative outlet, so my husband and I moved to Paris in 2017. I attended Ferrandi and apprenticed at Mori Yoshida, where I was immersed in this amazingly regimented, but creative, world that really allowed me to thrive. I knew I had found my calling, and I was able to start gaining the confidence to dream about my own version of pastries and chocolates.
How has your Japanese heritage shaped your craft?
I would say it opened up my mind to what flavor could be. In Japan, nuanced flavors are appreciated, and seasonality is considered above all else. There’s a real concern for quality that I admire and try to bring to my work. But there are also so many different experiences I’ve had while being fortunate enough to travel.
What initially drew you to chocolate?
I love that it’s scientific and predictable, but also so incredibly complex and rich in history and expression of flavor. It really gives us a canvas to paint with, and something like a bonbon can tell a whole flavor story in just one bite. In a restaurant, you get multiple courses to tell your story. As chocolatiers, we only need one bite, and that’s a really special thing.
The Birth of Deux Cranes
What inspired you to create Deux Cranes?
When we were living in France, I really felt at home, and I think a lot of that came from the pride in savoir-faire that the French feel, which we also have a very strong sense of in Japan. I had always wanted to share my story as a Japanese-American through my work, so it felt perfect to pair the symbolic crane in a duo to represent harmony, and to communicate the intention of marrying Japanese flavors and aesthetics with French savoir-faire and Western European chocolate history.
What is a piece or collection that feels especially meaningful to you?
Every March, we launch the Sakura Collection in Japan. We celebrate the fleeting season of cherry blossoms as a real time to connect with nature and community. I have so many wonderful memories of that season from growing up there, and I wanted to honor them. I also think the collection is symbolic of our ethos around seasonality. I had wanted to make the sakura bento since we started in 2018, and we finally launched it in 2022. The items change every year, but it’s usually a collection of bonbons, jellies, cookie bars and some kind of sablé. This year we included a bonbon with iterations; ganache made with plum wine I made and have been aging since 2023. It’s challenging to pull together all the different elements, but it really showcases what we do, and that’s what makes it so special.
Extraordinary Experiences
What defining moments or experiences continue to influence your work today?
I learned so much working at Mori Yoshida in Paris. He was just becoming widely well-known in Paris after winning a big competition show when I was there in early 2018, so I got a front-row seat to what explosive growth looks like on the ground. It was fascinating to be a part of and really helped prepare me for the growth Deux Cranes experienced during the pandemic. He also has such a clear vision for what he wants his pastry to communicate, and I am inspired by that to this day.
I also recently had the opportunity to travel to Ecuador with República del Cacao. This was the most incredible experience. Getting to see and smell and touch the land where our chocolate comes from was so special. As chocolatiers, we can sometimes be divorced from the origin, unlike chocolate makers who work more directly with the growers and the beans. It was such a good reminder of the heart and soul behind this incredible product. I loved meeting all the people involved, from the people who work at the sugar plantation to the cacao growers to the makers at the factory. I was so inspired by the pride they all so clearly felt in their homeland and their chocolate artistry. That pride was infectious and it made me proud to use República del Cacao. It really proves just how precious and unique chocolate is as a so-called commodity product. When it’s produced with care, it can positively impact so many lives.
Looking Ahead
Is there something you are eager to explore?
I’m excited to continue learning more about Latin American chocolates and find ways to incorporate them into our lines. I love the versatility and distinctiveness of the Ecuador 31%, so I’m eager to explore chocolates like that, ones that can blend well with what I’m trying to achieve with flavor while still having their own personality. I’m also obsessed with our new chocolate bites, which feature a crunchy and chewy texture and are bound with different couvertures. They’re so delicious and I’m excited to continue developing that line.
What advice would you give to pastry chefs who are looking to build a brand?
I would start with what you want to share and what makes you unique. That sounds so simple, but it’s something I always come back to; I want to share a unique approach to traditional European chocolate work with a focus on Japanese flavors and design. There are so many genuinely good chocolatiers in the market now, so you have to find what makes you unique. My desire to share this story hasn’t changed, because it’s central to who I am at my core.
(This article appeared in the Summer 32 issue of Pastry Arts Magazine)
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