At the age of 22, Mr. Yoshida trained at a bakery and hotel in Kyoto, and also honed his skills in Europe before setting up his own bakery at the age of 30. At that time, the bread in restaurants was not very good. The value of bread was low. But I realized that chefs were looking for good bread, and I realized there was a demand for it," he says. What was revolutionary was that instead of selling his own bread, he would produce and serve bread that matched the cuisine of individual restaurants. Bread that matches the chef's specialties accentuates the restaurant's cuisine. The bread gained a reputation for being appreciated by both chefs and customers.

［Yoshida Bread is famous for its campagnes and baguettes made with natural yeast. Yoshida pays careful attention to the seeds, pursues the compatibility of flour and seeds, and changes the combination of the two for each type of bread. To break the notion that natural yeast bread is sour or hard, the bread is carefully fermented with natural yeast and has a rich and deep flavor. As Mr. Yoshida says, "Hard breads are the most popular among the elderly." Both campagnes and baguettes have a crispy crust and soft texture. Yoshida-san's desire to let more people know the depth of such breads, and the encouragement of customers seeking the coveted breads that were only available at restaurants, led to the long-awaited opening of a sales outlet in Matsukezaki in 2017.

Fans who have heard rumors about the weekly sales on Fridays, Saturdays, and Sundays start coming in the morning to buy. About 12 kinds of croissants, baguettes, and campagnes are sold in person. Every weekend is a long-awaited event.