2010: A Passion for Japanese Baking

In my native Japan, I fell in love with the country’s traditional soft, airy, yet moist and milky-flavored bread—now beloved worldwide. Determined to master the craft, I studied their centuries-old techniques and became a licensed baker.

2016: A New Challenge in Germany

When I moved to Germany, I encountered a stark contrast—dense, hearty breads that were the opposite of what I grew up with. One day, a friend mentioned how much she missed soft bread, inspiring me to bake Japanese bread at home. I shared it with friends occasionally, but soon, they began asking for it regularly. That’s when the idea of starting a bakery took root.

2018: Turning Passion into a Vision

Six months after the birth of my second daughter, I started seriously considering baking as a business. Word spread and my growing community of supporters wasn’t just Japanese—many Germans and others also fell in love with the unique texture and taste of my bread. That’s when I knew: this bread could win hearts everywhere.

2021: A New Beginning in North Carolina

After moving to Cary, I explored local bakeries and found that while some carried bread similar to Japanese varieties, none captured the exact softness and delicate flavors I cherished. Before launching my business, I asked friends and started investigating the requirements of cottage bakeries.

2022: Bringing Japanese Bread to the U.S.

With my home kitchen fully inspected and insured, I began selling at farmers' markets in Cary. The response was overwhelming—customers often enjoyed their first bite on the spot and returned to buy more. Many became loyal supporters, returning weekly. Fellow vendors even remarked, “Your stand is always so popular!” This confirmed what I had believed all along—Japanese bread had a place in the American market.

2023: Expanding Our Reach

We contracted with a commissary kitchen and started appearing in the Raleigh Market, Moore Square Market, and major cultural festivals. At a large Asian festival, our stall sold out by noon. We also participated in the International Festival at the NC State Fairgrounds.

To serve even more customers, we launched our online store, delivering freshly baked goods across the Triangle, including Cary, Raleigh, Holly Springs, and Fuquay-Varina.

2024: How to make baking profitable (O maybe I just love what I do)

Plenty of blogs share stories of baking journeys cut short—and for good reason: it's tough waking up at 2 a.m. to bake fresh goods, and when lucky selling out, making just a few cents on the dollar. 

I had to figure out a way to make my passion sustainable, so I took a break and acquired certificates from WakeTech's Bakery and Pastry Arts program, where I was awarded two Gold Medals in competitions sanctioned by the American Culinary Federation.

2025

I have learned to improve my production yields, invested in equipment, and we are reopening with renewed enthusiasm. Please join our mailing list and stay tuned as we bring authentic Japanese bread closer to you. Thank you for being part of this incredible journey!