Rie grew up in Hiroshima, Japan where, at age seven, she had her first experience with baking. Spurred by wanting to understand the science behind it and the desire to improve, Rie taught herself how to bake through endless experimenting in the kitchen and consulting books. She later furthered her skills by attending advanced patisserie and bread courses at culinary institutes such as by École Gastronomique Bellouet Conseil in Paris and NGS Japan. Rie believes that baking at home should be enjoyable and free from complicated techniques. She develops her recipes based on this philosophy and shares pictures of her creations on Instagram (@happyhomebaker).