Kei started her career in pastries by leaving her hometown of Los Angeles and attending École Supérieure de Cuisine Française in Paris, graduating at the top of her class. She subsequently rounded out her culinary education by training at top Michelin starred restaurants in Paris.
After returning to Los Angeles, Kei continued to hone her craft at various restaurants and bakeries as well as creating bespoke desserts and confections for her friends and family. Word spread quickly of her work and Kei was soon asked to expand her creations for private clients and restaurants which in turn led to the creation of Sugarbird Sweets.
Exotic spices, seasonal fruits, teas and surprising textures find their way into Kei's confections and baked goods. Her years of traveling and immersing herself in the culinary cultures of Japan, France and the United States have resulted in a Franco-Japanese essence which define Kei's simple yet stylish confectionaries.