Ishibashi began her confectionary career as a self-taught baker starting off with wholesale business to restaurants and taking request orders for wedding cakes while working as an acupuncturist. Fascinated by the art of baking, she began reading cookbook after cookbook wondering why her finished product never turned out as expected. Unsatisfied with the conventional methods found in the cookbooks she read she decided to learn under confectioner and former house of representatives member Makiko Fujino. After 3 years under the training of Fujino, she received a diploma from Makiko Foods Studio. Thereafter she attended various culinary schools around the world such as Bellouet Conseil in France, the The Culinary Institute of America, Valrhona Chocolate School in France, and received training under various French chefs visiting Japan.