Bakery & Restaurant Sawamura

Bakery & Restaurant Sawamura opened in 2009 in Karuizawa, built, by the company's own description, with respect for the resort town's natural surroundings, before expanding to locations in Tokyo and Nagoya. The bread itself rests on two deliberate slow choices: four house-cultured yeasts developed in-house for depth of flavor and aroma, and an 18-hour fermentation at low temperature that produces a high-hydration dough — the source of the moist, chewy texture the bakery is known for. More than 30 wheat varieties, sourced both domestically and from abroad, rotate through the lineup rather than the operation running on one or two house flours. Sawamura extends past bread into two other in-house operations: SAWAMURA ROASTERY, which hot-air roasts both blended coffees built to pair with the bread and single-origin beans from selected regions, with hand-drip service by baristas at some locations; and SAWAMURA FRUTERY, which handles jam and confectionery production. Each Karuizawa and Tokyo location pairs its bakery counter with a sit-down restaurant serving a location-specific menu built around the same bread program, so the same loaves that go into takeaway bags also show up plated in the dining room.