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Kisan Seisakusho
Bakery specializing in homecultivated leaven (sourdough) opened in 2021 in a 140yearold renovated private house.Azusa Omori starts by kneading the dough for all bread by hand.
She also does not use a fermentation machine, but instead controls the temperature in the room and the placement of the dough to achieve the best fermentation conditions for the bread dough.She then bakes the bread and cookies in her own woodfired oven. On weekends, Omori's mother helps out at the store as sales staff.
Omori trained at the famous Okinawan bakery Munakatado, and then at the farm bakery "Chantou La Vie" in Normandy, France.
She says her first encounter with "Country bread" was when he was a kindergarten student at a school where "Nova" was selling "Country bread"

NameKisan Seisakusho
address 31411 Senbacho, Sano, Tochigi
https://maps.app.goo.gl/ESea8T1thEc5b...
Instagram :  / kisanseisakujo  

Kinds of leaven
1, Sourdough
2, Raisin yeast liquidNo sugar
3. Rice and Koji leaven

Shoot and EditReiya Watanabe


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