Owner-baker Tarui-san learned the art of sourdough while working at one of Japan’s craft bread pioneers, Levain. At his cute bakery, just by Sangubashi Station, the counter is lined with sweet and savoury breads. You’ll find quintessential Japanese baked goods like anpan (red bean buns) lined up alongside French classics. The an-butter sando, a baguette filled with a wedge of butter and slather of sweet red bean paste is a favourite, as are the corn-studded or rosemary-topped focaccias, and the raisin and walnut sourdough.
Tarui sourdough is fragrant and rich with caramel notes, which is due to the combination of Hokkaido flour and organic German rye. Plus, the bread is on the softer side compared to chewier European varieties. Don’t miss the small fridge of ready-to-eat filled baguettes, such as mixed cheese or tender leg ham and cheese.
Tarui Bakery is nestled just off the main street, a few steps below street level. Look for the timber-framed doors and the courtyard garden of the adjoining Life Son cafe, which also serves Tarui bread.