A unique, small bakery: owner trained in Germany.

“If you want to do it, do it now.”

Tamaya Owner  Yoshimi Usui

Shigeki Usui

Haruko Usui

At any rate, she loves kneading dough

The bread of Tamaya is original in Kyoto where there is a high competition of bakeries.

Take a look at these rolls. They are slightly bigger than commercial products. They are much softer, you can taste the flavor of wheat. They are filling and has unique taste.

“We don’t use eggs to make rolls so children, who have food allergies, can eat these too. That also makes us unique.”

All types of bread are nice and soft like Yoshimi and her smile.

Yoshimi worked a part-time job at bakeries, then Went to Germany at the age of 30

She is from Kyoto, went to University of Otani, specialized in German literature. She was working a part-time job at many famous bakeries in her college days.

When she was 30, she went to Freiburg, Germany on a working holiday. While studying at a language school, she worked at a bakery. Although she wanted to open her own shop eventually, she had no idea what to do.

Her mother Haruko asked a question when she tried to find some new part-time job after coming back to Japan.

She said, “I wondered whether you go back to part-time work again. If you want to dedicate yourself to it, just do it.” Then she found a place.

It is located on the main street near the bus stop. Thanks to her father, Shigeki’s help, she finally opened Tamaya in 2007.

She focuses on how soft the dough is: Originality comes out in the process

We found that the reason why Tamaya is so unique is because of Yoshimi’s perspective by interviewing her.

“I really love kneading risen dough. I love bread that has a smooth touch. It makes me happy.”

Yoshimi says that white bread’s dough has the best touch. Most bakeries use water and skim milk, but Tamaya uses only milk.

“Milk is more expensive and difficult to make dough since it contains protein and less water. Yet it is considerably smooth!”

Yoshimi goes to the bakery before 2 in the morning everyday. She kneads risen dough and put in the oven one after another. Making ingredients for cooked hybrid bread is her mother’s task. Tamaya opens at 8 in the morning, and some fresh baked breads are put on the shelf.

“I was very happy when my customer told me that she has never had such fresh baked bread that doesn’t need butter or jam.”

Tamaya suggests new idea of “unique products”. Generally, people plan steps accordingly to their goals. However Yoshimi is different. She values a significant step which leads the result. Making the manufacturing process enjoyable is one of the ways to create strong originality.