Kaori Ishibashi, owner of the organic cake studio [bio sweets capocapo KAPOCAPO], located in Kyotamba-cho, central Kyoto, surrounded by mountains rich in nature, became a self-taught confectioner after retiring from a major company. In January 2000, she opened a workshop to make sweets using carefully selected organic and pesticide-free ingredients in Kyotamba-cho, central Kyoto Prefecture, where she had moved. In a quiet space along the Yura River, dozens of warm sweets, both baked and fresh, are produced daily.

Ishibashi says, "It is not that organic makes you healthier, but when you choose to coexist with nature through organic cultivation, you realize that the taste is close to nature, and your body and mind become healthier. The basic ingredients are Miyama heirloom eggs, butter from Hokkaido, and flour from Kyushu. No white sugar is used, and the bakery is conscious of genetic modification and additives. ［The starting point of Kaho Kaho's sweets making is safe and secure handmade snacks. If you want to enjoy sweets to your heart's content, try their sweets. The main store, about a two-hour drive from Kyoto City, has a café where you can enjoy seasonal lunches and teas. It is better to make a reservation before heading there, as it gets crowded at lunch time.