Japanese bakeries SINSERITE and Egashira Seipan highlight traditional methods

Japanese bakeries SINSERITE and Egashira Seipan are gaining attention for their traditional methods and expansion efforts.

In Setagaya, Tokyo, the award-winning bakery SINSERITE (Kita no Komugi) is noted for its additive-free products. The shop, which won the Bakery Japan Cup in the shokupan category, is popular for its 'Tenshuku Shokupan' made with natural yeast and its keema curry bread. The bakery also donates bread crusts to animal protection organizations.

In Saga City, the long-standing Egashira Seipan, founded in 1954, is maintaining its original recipes for signature items like 'Showa Melon Pan' and 'Egashira Shokupan.' After moving away from mass retail to focus on direct management, the company has expanded its presence in Kyushu. In June, the bakery launched its first international location in Costa Mesa, California, to test its traditional flavors in the American market.