Our Concept
Our concept is simple, to provide freshly made quality bread in an environment you love to be in. Our products are handmade using 100% Hokkaido flour, additive/preservative free dough, and baked fresh daily with you in mind. We strive to make it easy to grab a fast, craveable meal without compromising quality or service.
Additive & Preservative Free
We only bake with additive and preservative free dough, therefore our breads have a shelf-life of 2 days. We recommend enjoying day-of!
Freshly Handmade Everyday
Okayama Kobo takes pride in our recipes, methods, and people to bring you the highest quality of bread, everyday.
100% Hokkaido Flour
Our flour is imported straight from Hokkaido, Japan, producing the softest and delicious bread.
OUR STORY
Okayama Kobo was founded by Tsunetaka Kawakami. Lacking the funds to pursue a university education, Kawakami supported himself by working at a chain of small bakeries, laboring and practicing until eventually his skill matched that of his supervisor. Kawakami went on to build his own self-run business with the opening of his first bakery, Okayama Kobo Liaison, and later his second bakery location, Okayama Kobo Kunitomi.
Springboarded by the success of both locations, Kawakami established a consulting business, and through this helped open over 200 bakery locations across Japan.