The bakery on Sado where natural yeast is used for its bread

Poppo's Bread is located in the Saruhachi village of the Hatano district halfway up a Kosado mountain. It is surrounded by trees and neighboring houses cannot be seen at all from the bakery. In such a place enveloped by rich nature, the desire to have "delicious and safe bread" eaten by people has led Poppo's Bread to make bread from domestic flour and natural yeast. The natural yeast is a combination of the homemade yeast made by fermenting raisins and a little bit of Hoshino Natural Leaven to cut down on sourness unique to natural yeast. Since natural yeast is a living thing, its conditions vary from day to day. Poppo's Bread always aims to make delicious bread by discerning subtle differences and putting in a lot of time and labor.

Poppo's Bread is particular about raw materials!

Poppo's Bread is particular about raw materials so as to provide the customers with bread that can be eaten without fear. The first thing to be associated with the materials for bread may be "wheat," but Poppo's Bread thinks that "water" used to knead dough is no less important than wheat, because it has a great effect on the taste of the bread.
The water used for Poppo's bread is water springing out to a copse from a small hill where no private houses are found. The tasteful natural springwater free from impurities is very important not only for the taste of bread but also for making bread that can be eaten without fear or worry.
In addition, the flour used for Poppo's bread is made from domestic wheat (produced in Iwate and Hokkaido), and sub-materials such as organic raisins and walnuts are carefully selected, too.

The main features about Poppo's bread

Pop's bread is a little tougher than ordinary bread on the market. The more you crunch it, the more tasteful it becomes.

There are five kinds of bread:
【Standard dough】 The most orthodox dough made only from flour, salt and natural yeast.
【Soft dough】 This dough is moist and soft like a sponge. Butter and sugar are used.
【Dough made from whole wheat flour】 Very healthy dough made from 100% whole wheat flour, salt and natural yeast
【Bagel dough】 A bagel is made in a special way in which it is boiled before it is baked. A little beet sugar is used.
【Dough made from rye flour】 This dough is made from flour made from organic rye (produced in North America) and Haruyutata (a species of wheat grown in Hokkaido), salt and natural yeast.

How to preserve the bread
Poppo's bread is fermented only with natural yeast and absolutely no additives are used. A little bit of ingenuity in the way of preserving bread will make it more tasteful!
After perchasing the bread, if you find some waterdrops inside the package, break the seal, and preserve it in a cool place or in the refrigerator.
If you cannot eat all of the bread, preserve the remainder in the freezer, and thaw it in the microwave oven and eat it.

name of facility	Poppo's Bread
address	174-5 Saruhachi, Sado City, Niigata Prefecture
FAX	0259-66-4124
website	http://www17.ocn.ne.jp/~poppopan/　(Japanese only)
business hours	8:00 - 12:00
a regular holiday	Sundays, Wednesdays and Thursdays
a parking place, a parking lot	Parking place: available / Free of charge / 3 cars
commodities that are dealt in (sold)	Bread made from domestic flour and natural yeast
payment method	cash
remarks column	*The products cannot be sent to overseas.