YOKOICHI

The usual ingredients for bread are flour + water + salt + sugar + yeast, but YOKOICHI bread does not use a drop of water.

Instead of water, fresh milk from Betsukai Town, Hokkaido, is used in abundance. The dough with milk kneaded into it has a unique sticky texture.

While the bakery has a variety of so-called common bakery products, including not only bread, but also various types of bread for meals and sweet dessert breads, the dough for bread without using a drop of water arrives at the store frozen in its dough state (mixed with milk and other ingredients from flour and kneaded). The most time-consuming and technical part of the bakery business is undertaken at the headquarters factory, while the process from the middle of the process is done at the stores so that the freshness of the product can be known to the customers on a store basis.

Frozen dough that can be stored for one year

Do you know the bakery process?
From early in the morning, hard work is done in the bakery kitchen, kneading flour and making dough every day. Making the dough is the most important part.

In this business model, the dough is made in Japan and transported frozen.

Hence, the stores will no longer need to be strongly concerned about hiring skilled workers.

Bakery management becomes easier.