Erica Hui

Been a long time coming… but I finally feel at home again. 🖤
Walking into Mizuna, I found myself surrounded by this hilarious, talented crew — a bunch of knuckleheads who welcomed me like I’ve been here forever.

I’m grateful, I’m grounded, and I’m proud to say I’m officially the Pastry Chef at Mizuna.
Here’s to new flavors, new fire, and a beautiful new chapter.

To my daughters who made me a mom and my mom who made me. Love you guys! And happy mother's Day Ma! Who I call Betty 😅❤️

Blue!!! That's my boy🥰❤️❤️When you score that W just for showing up… Certified chill status unlocked.

🎃 Pumpkin Cheesecake with a Ginger Snap Crust — bringing all the cozy fall vibes! 🍁✨

Creamy pumpkin filling with a hint of spice, balanced by that crisp, buttery ginger snap crust. This is fall on a plate! 😍 Who’s ready for a slice?

From dirt to dessert! 🌱🥕 Watch these humble carrots go from their day job in the garden to starring in the kitchen as the world’s most delicious cake. Who knew veggies had a sweet side? 🍰
Swipe to see these garden superstars living their best life — in cake form. 🧁✨
PS: You’ll never look at carrots the same way again. 😉

I love basque cheesecake in the morning 🤤☕

Chocolate coconut cake🤤

Sweet Enough Treats first catered event. If you're interested in having great desserts for any event please contact me!

sweetenoughtreats