STYLEBREAD has its origins in a bakery store with a history of about 100 years in Japan. We now have 3,500 customers, and we started our business of frozen bread for commercial use because of the words of a top Japanese chef.

"I want you to bake bread for cooking. We need bread for cooking, not bread in a bakery. “

The chef, who is thoroughly dedicated to his work, said that bread is the detail to a dish, but only when that detail is perfected can it be appreciated by the customers.

The requirements for good bread as given by such a chef are,

1. The crust of the bread must be thin and crispy.
2. The aroma of natural yeast brings out the sweetness of the wheat.
3. The texture should be light and soft.

These are still our benchmarks in baking.

For us bakers, we believe that it is just as important to bake delicious bread as it is to know in which setting the bread is useful.

For us, the stage where bread shines at its best is when it is eaten with a meal.