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Small bread factory “KANPANIO”

Only for the weekend！Where locals make a line for bread

Owner Mr. & Mrs. Tsuruta was attending bread making private school together. Their common dream was to open a baker in country side. Whilst they were learning how to make a bread, they found information regarding Mukatsuku Peninsula.

Finally in 2014, they opened KAMPANIO the baker only opens on weekends.

2 major philosophy, Local ingredients, just out of the oven

Mr. & Mrs. Tsuruta strictly uses local ingredients in or der to giving back and coexist with society, and provide fresh bread every morning.

For the service for Saturday and Sunday, they start preparing Friday night. Not only table bread, they make variety of bread from sweet bread to something they make with different side dishes.

The ingredients

No manmade coloring, additive free ingredients only used.

Rice flour is produced in local terraced rice field. And for their popular bread Salt butter bread, they use salt made by Hyakusho-an the company established in Nagato known for good salt producer.

Recommended Menu

Original Mayonnaise Bread　100yen

Simple and basic, first bread they learned. Memorable bread for owner.

Also, Salt butter bread and apple bread are popular among local customers as well.

Kanpanio, comes from people shares bread in Latin

Business hours are 10AM to sold out, however, local customers sometimes make a line for opening and some of the popular bread usually sold out around noon. If you have particular item you would like to try, please try stop by noon!!