BreadStone Oven BreadTakaki Bakery Co., Ltd.
| Exhibitor (Manufacturer) | Takaki Bakery Co., Ltd. |
|---|---|
| Address | 3-7-1 Nakano-Higashi, Aki-ku, Hiroshima City, Hiroshima |
| TEL | （0120）133-110 |
| Established | Former corporation established in 1951, Established in April 2003 |
| Representative | Representative Director, President, Operating Officer: Kazuhisa Sakamoto |
| Capital stock | 60,000,000 yen |
| Number of employees | Number of employees: 845 employees (as of April 1, 2019) |
| Job description | Manufacture and sale of bread |
| Website | https://www.andersen-group.jp/english/group/takaki-bakery.html |
Founded in Hijiyama Honmachi, Hiroshima City in 1948. With a desire to contribute to the improvement of our customers’ dietary life, we have strived to deliver truly delicious, quality bread since our foundation.
With that desire unwavering to this day, we continue to make efforts to bake safe and always reliable bread, devoting time and effort in our pursuit of deliciousness because bread is an essential item to life.
Takaki Bakery’s Stone Oven Bread
We wanted our customers to taste authentically made bread, so the first thing we did was get stone ovens, something that not many bread factories had back then. Learning from traditional European methods, we completely redesigned how bread is made in a factory, from how the ingredients are selected to the processes that are used. The powerful heat of our stone ovens bakes bread that is golden brown on the outside and soft and flavorful on the inside.
Premium Brick Oven-Baked Bread
●Only the best ingredients
Our bread is baked with the perfect balance of stone ground flour and other ingredients carefully selected to suit each product.
●Each of the most important processes is done by hand
Some processes have to be done just right to make delicious bread. We do each of these processes by hand.
●Baked in a stone oven—golden brown on the outside and soft on the inside
The infrared element of the stone oven envelops the bread in radiant heat, baking it to perfection.
●Breadmaking that highlights the quality of the ingredients
We aim to create bread using traditional techniques that bring out the best of the ingredients and don’t use yeast activators, emulsifiers, margarine or shortening.
