B: Today, we invite you into a world where baking meets nature. Our guest is food blogger and stylist Huong Thao. Thao is the author of two books, “The Red Strawberry Garden” and “Wandering Bread”, both filled with recipes and reflections that reveal her quiet philosophy that food should be natural, nourishing, and deeply personal.

A: Based in Ho Chi Minh City, she works from her modest home kitchen, crafting pastries that combine simple ingredients with artistic detail. Among them, her sakura blossom cookies have become one of her most beloved creations, admired not only for their taste but also for their beauty.

Foodblogger Huong Thao (Photo: Huong Thao)

B: Thao, can you tell us how you first came to use blossoms in baking?

“I’m a nature lover, so edible flowers have always fascinated me. Fresh blossoms don’t last long in baked goods, so I chose salted sakura blossoms. They’re beautiful, they keep well, and they add a unique taste. The cookies combine the buttery sweetness of flour and butter, the tangy notes of raisins and cranberries, and the salty edge of the blossoms,” Thao said. 

A: In Japan, salted sakura blossoms are often used in tea or rice to capture the fleeting beauty of spring. Thao, fascinated by edible flowers, reimagined this custom into a cookie that pairs perfectly with tea, coffee, or even as a delicate gift.

B: The result is a treat that feels seasonal but is enjoyed year-round, during Lunar New Year, weddings, birthdays, or quiet afternoons with family and friends.

The result is a pastry that looks almost too pretty to eat, yet tastes even better than it appears.(Photo: Huong Thao)

A: Imagine a buttery cookie base, finished with a blossom pressed onto its surface, looking as if it has bloomed just for you. Thao will tell us how she creates them, and why patience is the secret ingredient.

“The ingredients include flour, almond flour, butter, sugar, eggs, dried fruits, and sakura blossoms. The quality of the butter is especially important—using premium butter makes the cookies truly fragrant and delicious. The hardest step is arranging the blossoms. They should look like flowers in bloom, not wilted. Making a few is easy, but when you’re shaping hundreds, it requires patience and care. To preserve the blossoms’ color and fragrance, I bake the cookies at a low temperature for a longer time. That way, the cookies stay crisp and delicate, and the flowers remain soft-hued and lovely,” Thao added. 

B:  The ingredient list may seem familiar, but the artistry lies in the shaping. Each blossom must be placed carefully, as if captured mid-bloom.

These cookies pair perfectly with a cup of tea. The bitterness of tea balances the gentle sweetness of the pastry.(Photo: Huong Thao)

A: The result is a pastry that looks almost too pretty to eat, yet tastes even better than it appears. The pairing with tea is especially meaningful. In Japanese culture, salted sakura blossoms are steeped in hot water to make sakurayu, a drink for celebrations. Thao’s cookies echo this tradition but add a Vietnamese touch of home baking.

 “These cookies pair perfectly with a cup of tea. The bitterness of tea balances the gentle sweetness of the pastry. Many people enjoy them at New Year, but they’re also sold well on other festive occasions. For me, sitting down with a fragrant cup of tea and a wholesome, beautiful cookie always brightens my mood. And good spirits are the best medicine for health,” Thao said. 

B:  Sakura blossom cookies are simple, delicate, and filled with care, just like the way Huong Thao approaches baking.  

A: We hope you’ve enjoyed today’s story and maybe found a bit of inspiration for your own kitchen. Thanks for joining us on “Food Delight”. See you next time, with more stories told through food.