Different Tastes in Eastern and Western Japan: Behind the Scenes of "Commitment to Ingredients" and "Customer Smiles"

Mr. Tainaka (Takaki Bakery Co., Ltd.): Originally, our manufacturing plants differ between Eastern and Western Japan. While treasuring themes like "domestic wheat," we wanted to deliver flavors tailored to each region that would make customers think "I want to try this" or spark their interest. In Eastern Japan, we offer "Stone Oven Sweet Potato (Ibaraki-grown Beni Haruka)," and in Western Japan, "Stone Oven Sweet Potato Paste & Butter" and "Stone Oven Pumpkin Paste," among other efforts, to bring out the unique charm of each area.

New Dining Scenes Expanding Through Combinations with Fruit and Salads

Mr. Tainaka: Many customers purchased them combined with fruits like bananas or alongside salads. For breakfast or lunch, the convenience of "one of these and a salad completes a meal," and the ability to create a rich dining experience even in a busy daily routine, are things we feel have resonated with many customers.

The Crystallization of 20 Years of History and Artisanal Craftsmanship: Challenges in Single-Serving Sizes

Ms. Shinohara (Takaki Bakery Co., Ltd.): With regular large stone-oven bread, baking it large allows it to retain moisture well inside. Achieving that same moistness in an easy-to-finish "single-serving size" bread was our biggest challenge, and we focused heavily on "moisture adjustment" and material selection. As a result, it perfectly matched the needs of customers who felt larger-sized bread was "too much to finish," resulting in a product that brings joy to many.

Stone-oven bread was a massive challenge that turned common sense upside down, born from a strong desire to "make authentic European bread in a factory" in an industry where efficiency-first mass production was mainstream. We put ingenuity into the kneading stage, even introducing a "vertical mixer of a type rarely used in factories," paying attention to every single detail.

A production method packed with a lot of moisture is technically difficult and inevitably requires human labor, but we made no compromises in order to realize "the European artisanal bread we aim for."

东西日本风味各异：其背后的“对原料的执着”与“顾客的笑容”

田井中先生（Takaki Bakery株式会社）： 本来东日本和西日本的制造工厂就有所不同。这次我们希望在重视“国产小麦”等主题的同时，根据地域为顾客提供能让他们产生“想尝尝、感兴趣”的风味。例如在东日本推出“石窑红薯（茨城県产红Haruka）”，在西日本推出“石窑红薯红豆黄油”和“石窑南瓜红豆泥”等，我们动了一番脑筋来展现各个地区的独特魅力。

通过与水果和沙拉的搭配拓宽的全新饮食场景

田井中先生： 许多顾客选择将其与香蕉等水果进行搭配，或者与沙拉一起购买。在早餐或午餐中，像“只要有这个和一个沙拉就能搞定一餐”这样的便捷性，以及即便在忙碌的日常生活中也能营造出丰富用餐时光的特点，我们感觉到受到了广大顾客的认可。

20年历史与匠人技艺的结晶：挑战单人分量时的艰辛

篠原女士（Takaki Bakery株式会社）： 对于普通的大型石窑面包，通过做大可以很好地保持内部的水分。要在方便吃完的“单人分量”面包中也展现出同样的湿润感，这是最让我们头疼的，我们在“水分调整”和原料选择上精益求精。结果，它完美切合了觉得大尺寸面包“吃不完”的顾客需求，打造出了一款让许多人喜爱的商品。

在以效率优先的大规模生产为主流的行业中，石窑面包源于“想在工厂里做出欧洲正宗面包”的强烈信念，可以说是颠覆常识的大规模挑战。我们从揉面阶段就开始下功夫，甚至引入了“工厂里不常使用的立式搅拌机”，在细节上精益求精。

含有大量水分的制法在技术上非常困难，不可避免地需要大量人工，但为了实现“我们所追求的欧洲匠人面包”，我们没有做任何妥协。