Seatle Woman Magazine, Dec 2009
"Pastry chef Tomo Osawa, formerly of Scottsdale’s Echo Coffee and a onetime assistant to Spago’s Sherry Yard, has filled Fàme’s sweets case with unusual combinations and old favorites like cinnamon swirl bread and chocolate chip cookies. I took a chance on an espresso oatmeal cookie, a surprisingly satisfying blend of sweet and dark flavors. Melonpan, those Japanese sweet rolls covered in a thin layer of cookie dough, were best when dunked in hot coffee. Osawa’s eggy brioche was rich and crumbly and perfect even without butter or jam. A guava-cheese croissant was perfectly light and airy, its center sweet with fruit and cream cheese."
"This passion for pastries has since led Osawa on an extraordinary journey. She worked for Ponti, a high-end seafood grill that overlooks the Seattle waterfront, and later moved to Los Angeles, where she won a position at Spago, a famed Beverly Hills bistro, and where she assisted Sherry Yard, one of the most celebrated pastry chefs in the world. When Tomo started her tenure at Brentwood’s Amandine Patisserie, she says she baked an average of 30 gourmet cakes per day..."