Mr. Yasui, who has many years of experience as a hotel pastry chef and boulanger, opened a bakery on the first floor of his house. At first, it specialized in selling danishes, but gradually expanded its product lineup to meet the needs of customers. Check out the limited number of roll cakes that only appear on Saturdays and Sundays.

A popular bakery from New York, USA, landed in Kyoto for the first time last summer. Approximately 50 to 60 types of bread are lined up every day, including the ever-popular croissant pretzel and bread that can only be obtained at the Kawaramachi branch in Kyoto. There are also morning and lunch menus that are limited to the store, so you can enjoy both eat-in and takeout.

A bread specialty store from Kyoto has opened in Nishioji Oike. Based on the concept of "raw bread that can be eaten every day", they make simple and delicious bread every day. There are easy-to-eat items such as fruit sandwiches and egg sandwiches made with carefully selected bread, perfect for light meals and snacks.

This shop was opened by self-taught gardener Takayuki Miyakoshi, who has been looking for popular bakeries in the areas he visits to tend his garden and eating bread while walking around. Eight kinds of hand-kneaded bread made with high-quality ingredients are arranged in a DIY space. You can also buy it at the wine bar where your friends stand at the counter from 18:00.

The main store is located on Iki Island, Nagasaki Prefecture, floating in the Genkai Sea, and the sister store of [Pan Plus], which has three stores in Kyushu, has landed on Honshu for the first time! You can enjoy the combination of various ingredients and bread that you have never seen before, including Saga squid. Among them, the must-try is the masterpiece Iki beef curry bread that won the gold medal at the “National Curry Bread Grand Prix 2018”.

Okazaki's unglazed bread and calzone, perfect for hunger before and after art appreciation, or during a walk. You can also enjoy salads, pita bread, and grills using organic vegetables from Ohara, where the owner, Mr. Iwamoto, lives. Refresh your mind and body by eating dishes and drinks that are easy on the body, including Korean medicine menus that incorporate the idea of medicine and food.

The storefront is lined with breads made with plenty of extremely fresh ingredients, such as onions and seasonal vegetables procured directly from farmers on Awaji Island. The owner, Mr. Seto, explains how he started the bakery, saying, "I started the bakery because I wanted to help farmers." Mr. Seto's parents' home is a farm on Awaji Island.

The owner, Ellie Jerome, bakes about 50 kinds of bread in cooperation with his wife, Saori, who is from Kyoto. The number of neighborhood repeaters who are attracted to the lineup that combines the goodness of French bread and Japanese bread and the cheerfulness of the couple who laughs, "It's hard, but it's okay if everyone is happy."

Located in a corner of a quiet residential area, this shop is open only on Sundays. On other days of the week, it is sold wholesale to natural food stores and French restaurants. The owner, Mr. Nakayama, has been involved in bread making all his life while raising his four children. The shelves are lined with 17 to 18 types of bread baked using homemade yeast from grapes, hops, and sake seeds, and domestic wheat.

“Because we eat bread every day, we want to make bread that is close to our daily lives,” says Chef Tanaka. Aiming to make bread as simple as possible, carefully selected domestic, organic, and additive-free ingredients that do not use eggs or honey. The wheat, which is the key to making bread, uses wheat from Hokkaido and Kyushu, and is carefully made over time with low-temperature fermentation for a long time.