Our Story

dōmi™ (short for do-ray-mi) was founded in New York City by two pastry chefs with Michelin starred, fine dining backgrounds who wanted to eat delicious pastries that would remind of them of their childhood memories and travels.

After making their deubt at the World's Fare in Queens in summer 2019, dōmi™'s popularity quickly grew. Only a couple months later, they were accepted as a vendor at Smorgasburg, the largest open air market in America. With their successes from Smorgasburg, dōmi™ opened their first NYC brick-and-mortar location in Canal Street Market in February 2020. 

In August 2020, dōmi™'s collaboration with Common Clover was featured on Food Network—"The Gorgeous Mooncake Gift Box We Can't Wait to Buy This Year" for their fresh take on mooncake gift giving for the Mid-Autumn Festival. They have collaborated with Drink Moshi, creating a Japanese Neapolitan drink and dessert pairing and Yi Fang Fruit Tea, for a "Taste of Taiwan" drink and dessert pairing as well. 

dōmi™ closed their shop in NYC at the end of December in 2020 and moved to Los Angeles in February 2021.

Since moving to Los Angeles, dōmi™ has collaborated with Los Angeles natives Steep, Hanchic, Copper Cow Coffee, and Seoul Sausage. 

OUR FOUNDERS

Joe Cheng Reed
Joe realized his love for food at an early age. He began sketching and drafting recipes since elementary school. After graduating college with a degree in Hospitality, he decided to move to NYC to attend the International Culinary Center (formerly known as the French Culinary Center) to live out his dreams. He worked while he studied, eventually helping open a restaurant and becoming a sous chef within three years. Because he felt like he needed to be versatile, Joe transitioned into pastry two years ago. He was promoted to sous chef a year later at Ai Fiori. He has worked at Huertas, Willow, Cassette and lastly, Ai Fiori.

Evelyn Ling
Evelyn always knew she would eventually work in food. After graduating college with a degree in Marketing and Finance and spending two years working in NYC, she realized that she needed to finally take the leap and enroll in culinary school. After graduating Top of Class from the International Culinary Center, she continued on to work at Park Avenue Seasons, Ai Fiori, and eventually Eleven Madison Park.