who are we exactly?
Hello! We’re Evelyn and Joe, two second-generation immigrant kids with big ideas and even bigger dreams. As the children of immigrant parents, our lives have always been deeply rooted in food. Rather than explicitly stating it, food was how our parents showed us their love. Maybe, we do, too. Our mission has always been to remind Asian immigrant children (like ourselves) of the comforts of our culture, all while introducing our fond childhood memories and experiences to other cultures.
Our story begins in the world of fine dining. We met while working at Ai Fiori and, during our time there, we had the opportunity to hone our skills and, through the rigors of our work, we quickly became the best of friends. While eating fried sesame balls, hojicha soft serve, and thick slabs of brick toast, we began dreaming of a means of bridging the gap between traditional Asian pastries and upscale, refined desserts. And so, dōmi was born.
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 our deubt at the World's Fare in Queens in summer 2019, dōmi's popularity quickly grew. Only a couple months later, we were accepted as a vendor at Smorgasburg, the largest open air market in America. With our successes from Smorgasburg, we 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 our fresh take on mooncake gift giving for the Mid-Autumn Festival. We also collaborated with Drink Moshi and Yi Fang Fruit Tea while in NYC.
Due to COVID19, we closed our shop in NYC at the end of December in 2020 and moved to Los Angeles in February 2021.
dōmi's 'everything milk buns' were named on Thrillist as one of 'LA's best creamy treats'; our lunar new year cakes as one of the 'Best Lunar New Year Desserts in LA'; as well as one of 'AAPI Owned Dessert Spots You Need to Know in LA'. Our true claim to fame is our mention in Eater as one of the 'Bad-Ass Asian American Bakers Reshaping the LA Desserts Scene' and our mirror glaze cakes being one of the 'Best Dishes Eater Editors Ate This Week'.
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 Yu
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.