A common gripe of people posting and navigating these pages is: Where can I get this in the US, around where I live? I want to ask the community to share their favorite stateside baking options (and if the moderators allow, where to find them). How do people deal with the different ingredients, water quality, tools, and even workplace culture, among other constraints, and still produce at scale a good product?
I'll start with my favorite in the Raleigh metro area: Shoku-pan (www.yukiyabakery.com)
by rodotube
7 Comments
I am guilty of this, tried some recipes at home before but nothing comes close to what you can get from a bakery. Not sure if it’s the oven or what, but texture never comes out like a Japanese bakery style shokupan.
Bread girl
This just made me crave bread
I use bread recipes from Japan (because I’m from there and can read Japanese). When I see the Shokupan recipes based in the US (where I live now), they are quite different from what I see among Japanese. First of all, most Japanese recipes don’t use tangzhong or yudane. Their wheat is different from the wheat in the US (protein levels, moisture contents, etc.).
I just came back from Japan after visiting Mom. Even their supermarket bread is better than my homemade Shokupan. (Their supermarket bread doesn’t last for weeks like the ones here, though.)
Btw Kashipan is the ones with sweet stuff inside or on top, like Anpan or Cream Pan. Their bread is much sweeter too.
Based off what I see, it looks similar to challah or brioche, but I’ve never had it before. What’s it like? I know it’s good
i don’t have japanese bakery near where i live. i think the closest one is over 30 min drive away. you can find similar style of loaf in some korean bakeries which may be more common around in some cities or closer in my case.