From Lockdown Hobby to Microbakery Reality
I was one of those "pandemic bread heads" who dove into the wonderful world of sourdough during the lockdown. But unlike many, my enthusiasm for baking didn't fade as the world reopened—instead, it grew into something more: a dream of owning my own bakery.
One of my first bakes!
All that good bread needs is good butter.
In April 2023, I took the first steps toward turning this dream into reality. I diligently researched and inquired at my local city government about the requirements to start a food business in my city, which, I must say, was quite a journey given Japan's strict regulations. There were moments of frustration and doubt, but after 10 months, I received the unexpected - and amazing - news that my application for a food business license had been approved!
When my license arrived in February, it felt surreal. Honestly, I hadn’t fully expected to get it, so I hadn’t planned out all the logistics yet. That kicked off a whirlwind of activity—creating a logo, developing a hygiene management manual, finalizing the initial menu. It was a lot, but I was (and still am) incredibly grateful for the opportunity. It’s one of the things I resolved to pursue at the start of 2024, and the year is already shaping up to be an exciting one.
It all started from a cookie craving.
By June 2024, I was ready to take my first orders for cookies in a soft-launch arrangement. Since then, I’ve been baking regularly, but next month is the real milestone: Simple Crumb Bakery is officially opening! Along with my cookies, I'll be offering my focaccia, which is a special part of my baking journey. My love for focaccia started during a trip to Milan, where I stumbled into a cafe after church, thinking I was ordering pizza (that later explained the Italian sales assistant’s confusion). But that taste and texture? They’ve stayed with me ever since. So while everyone else was perfecting their sourdough loaves during the pandemic, I was obsessed with getting my focaccia recipe just right.
My nearly naked focaccia
A lot of businesses are born out of necessity. For me, it was a craving for soft, chewy cookies in a country that loves crisp, crunchy ones. And a longing for a dense, chewy focaccia crumb when most of the ones I found in Japan were flat and dry. If you've been missing these things too, I’d love for you to follow and support @simplecrumbbakery on Instagram. We’re ready to bake for you!
Give us a follow over on Instagram @simplecrumbbakery