Inspired by my son's wheat allergy, I began creating gluten-free bread and baked goods with rice flour over nine years ago.
Today, I share my knowledge through rice flour baking classes and a gluten-free bakery near Osaki Station in Tokyo, which opened in December 2025.

After years of development, I created a 100% rice flour loaf that is remarkably soft, fluffy, and delicious.

My goal is to create a future where everyone—whether they have allergies or not—can enjoy great food together. I offer rice flour bread and baked goods that people choose simply because they are delicious.

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