“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.

Chef Tanaka's passion has been well received by the people of the town, and every day the store is visited by local residents one after another. Not only the madams who come to buy bread for breakfast, but also many of the neighborhood children prefer baguettes to sweet breads and side dishes, saying, "I love the French bread here. Tanaka Bakery has become a representative bakery in the area. The chef continues to bake bread today with his heart for the people who eat it.