The bread manufacturing and wholesale business, "Komugiya Co." directly manages the store, "Bakery & Café ESPRIT Nagara".

Since its opening in October 2019, word of mouth has spread about the restaurant's ability, and the number of fans is steadily increasing.

* Information is current at the time of the interview.
Please check the latest information of each facility and store when using.

Esprit's breads are not only delicious, but also healthy for the body, and are made with the Komugiya's "eat healthy" philosophy in mind, not to mention their commitment to the ingredients.

In this issue, we take a closer look at the charm of Esprit, which makes visitors fall in love with it.

It's on the east side of Gifu City Nagara Park, at the corner of the intersection immediately after passing in front of the park parking lot.

An entrance with a modern appearance and greenery

Bright and open bakery space

A café corner with a sense of style in a clean, mature space

When you step into the store, you will be greeted with cheerful voices saying "Irasshaimase!" and the staff will welcome you with a smile. The inside of the store is also stylish and exciting.

Using high-quality and fresh seasonal ingredients
Over 120 types of bread

There are many types of curry bread and focaccia, and a rich lineup of side dishes alone

In the spacious store, there are a wide variety of breads with various ideas. It's full of fun, such as using fresh seasonal ingredients flexibly and making special bread only for that day, so you'll want to come every day.

Volumey sandwich products, including seasonal fruit sandwiches

All sandwiches are exquisitely matched with plenty of sandwiched ingredients. The moment you take a bite, there is no doubt that you will be hooked!

Left "Focaccia cutlet sandwich / T410 yen, E418 yen" Right "Focaccia sandwich with German potato and pastrami / T410 yen, E418 yen"

Cute rounded coupe with delicious ingredients sandwiched in between.

Tiger face "Torapan/T200 yen, E203 yen", "Airplane deep-fried bread/T270 yen, E275 yen"

At Esprit KPB, the second store in Kagamihara, you can buy bread that is very popular with children.

There is a wide variety of breads, sandwiches, baked sweets, and more, so it's hard to decide which to buy.

Easy-to-understand price card with details

"T" for take-out and "E" for eat-in. Ingredients are also written on the price card, so people with allergies can buy with confidence.

From the open kitchen, you can hear the energetic voice of "Welcome!"

When the bread is baked, they will announce in a loud voice, "〇〇 Bread is freshly baked. Please take a look!" When you hear a voice like that, you want to eat it right away.

A bakery where both customers and staff can smile

Owner Chef Manabu Yoshimura (Representative Director of Komugiya Co., Ltd.)

The owner and chef, Mr. Yoshimura, is a genius who develops new techniques one after another to make bread delicious.

– When did you decide that you wanted to be a baker?

Yoshimura: “My father was a baker, so I grew up playing in my home workshop from the age of two, and by the time I was in the upper grades of elementary school, I was a full-fledged baker (laughs). It was only natural for me to take over the family business.

However, when I took over the family business at the age of 23, it was an era when full-fledged baguettes were not recognized. With a strong desire to have many people eat real, delicious baguettes, I changed my family business, which was a white bread maker, and repeated trial and error to spread authentic baguettes. It was really hard every day until it was recognized. ”

– In addition to the bread manufacturing, what made you decide to open a bakery?

Yoshimura: "I have wanted to open a bakery for about 10 years. Coming across this property made it a reality.

Many people enter the bakery industry every year, but the reality is that the turnover rate is high due to training and daily busyness. That's why I decided to create a sustainable bakery where everyone can work energetically. ”

Yoshimura: "In an environment where you can enjoy working, good staff will grow, which will lead to improved customer service. In order to make the store better, we will incorporate the opinions of not only customers but also staff, and make everyone smile through bread. I strive every day to become one.”

– Please tell us about the concept of Esprit.

Yoshimura: "If I had to say, I would say that it is a "petit luxury in everyday life. ...... The cost is higher because we use only the best ingredients, and we know who is producing them, but we hope to provide a healthy, happy, and delicious experience for our customers."

Products using egg-free croissant dough

A message from Mr. Katsuei Shiga, the chef of the master “Signifian Signifie”, written on the wall

– What do you value as a baker?

Yoshimura: "Simply put... it is overwhelmingly delicious, healthy, and friendly to the world.

In order to maximize the original sweetness and umami of wheat, we are particular about the manufacturing method, such as homemade cultured yeast and low-temperature long-term aging fermentation. I would like to contribute to the SDGs in various ways from the viewpoint of food by considering the amount of nutrition intake per day, taking in fresh seasonal bread, and eating bread that leads to health. ”

A wide range of recommended breads such as brioche and whole grains

There are also plenty of standard brunch items such as quiche and croque-monsieur.