Chef Kobayashi stands in the kitchen as a baker. He has a background as a French chef at a hotel, and after retiring, he worked extensively managing a bakery restaurant and producing wheat, before meeting Mr. Seto, who led him to his current position. Chef Kobayashi says, "I try to balance not only the bread, but also the whole dish.

It is a matter of course that the dough is delicious. The breads are made with a meticulously calculated taste that is only possible when all the ingredients and toppings are combined in the mouth.

From around June of this year, we plan to use home-grown wheat grown on Awaji Island. This is finally a wish come true," says Mr. Seto, who says that he will further deepen the partnership with farmers and show further evolution as a bakery. This is a bakery to keep an eye on.

Chef Nobuyuki Kobayashi (back left)
Born in Osaka Prefecture. After working as a French head chef at a famous hotel in Osaka, he has worked extensively in the management of bakery restaurants and wheat production.

Owner Takashi Seto (back right)
Born in Kyoto Prefecture. After working as a service man and general manager of a famous hotel, he opened a bakery after meeting the chef. He focuses on working with farmers.