Okazaki's unglazed bread and calzone, perfect for hunger before and after art appreciation, or during a walk. You can also enjoy salads, pita bread, and grills using organic vegetables from Ohara, where the owner, Mr. Iwamoto, lives. Refresh your mind and body by eating dishes and drinks that are easy on the body, including Korean medicine menus that incorporate the idea of medicine and food.

The storefront is lined with breads made with plenty of extremely fresh ingredients, such as onions and seasonal vegetables procured directly from farmers on Awaji Island. The owner, Mr. Seto, explains how he started the bakery, saying, "I started the bakery because I wanted to help farmers." Mr. Seto's parents' home is a farm on Awaji Island.

The owner, Ellie Jerome, bakes about 50 kinds of bread in cooperation with his wife, Saori, who is from Kyoto. The number of neighborhood repeaters who are attracted to the lineup that combines the goodness of French bread and Japanese bread and the cheerfulness of the couple who laughs, "It's hard, but it's okay if everyone is happy."

Located in a corner of a quiet residential area, this shop is open only on Sundays. On other days of the week, it is sold wholesale to natural food stores and French restaurants. The owner, Mr. Nakayama, has been involved in bread making all his life while raising his four children. The shelves are lined with 17 to 18 types of bread baked using homemade yeast from grapes, hops, and sake seeds, and domestic wheat.

“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.