Originally from Japan, Sayaka began her cooking career in Canada after studying environmental science.
She has since worked in Australia and Japan before moving to France in 2014, (working at Sola , Verjus, Table ) and then joining the Grand Bain team in Belleville.

Strong of her passion for fermentation and natural sourdough bread, she took over the opening of the sister bakery Le Petit Grain.

She decided to settle in Gyé-Sur-Seine in Champagne-Ardenne and joined the Garde Champêtre project where she obtained the Michelin green star (sustainability award).