I bake a lot of hard breads, making use of my past experience, but I often serve bean-jam buns and cream buns as well. I want to make bread that is unique to Slough and that everyone will like, like ojaga, which is made with potatoes in the dough," he says, baking 40 to 50 kinds of bread, mainly using domestic wheat, by the time the store opens. The ability to ask about the breads in person while making a purchase is also a Slough characteristic.

Recently, there are times when there is a line, but we want customers who have taken their turn to enjoy their bread selection in a relaxed manner. We try not to rush ourselves, and enjoy the time we have to talk with them," says his wife, Madoka.

With a growing number of local fans and attention from social networking sites, the bakery often sells out early in the day. But don't worry, although the space is only 10 square meters, bread is always being baked, and more bread than lined up in the morning appears on the shelves. We don't want to make a loss, and we also want to take care of our own lives. We want to take care of our own lives, and we want to do things such as local deliveries and participate in events. My goal is to be the kind of baker who can tell the younger generation that baking is a good job.