3 products

Milk Bread

Japanese-style milk bread — shokupan — that tears into soft, tall clouds, given a long, cool fermentation so the flavor develops slowly.

Real milk and butter, flour, and time: no softeners, no conditioners, nothing you would not keep in your own kitchen.

Slow fermentation keeps each loaf moist for days and gives it a gentle, malty sweetness. Baked to order overnight in El Monte and at your California door next morning.

What is shokupan?

Shokupan is the tall, square-shouldered Japanese milk bread famous for a crumb so fine and springy it tears into sheets. Ours rises slowly and cool overnight — a longer rise that trades sweetness-from-a-bag for a gentle, malty depth.

Toast it thick for butter and jam, press it into a molten croque, or keep it pillowy for fruit sando. Slow fermentation keeps the loaf soft for days — no conditioners required.