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A bakery popular for its "Koedo Japanese bread," made with domestically sourced ingredients that are gentle on the body.
Kawagoe Bakery Rakuraku is located near the entrance to Kashiya Yokocho, a popular tourist spot in Koedo Kawagoe. The bakery, with its façade reminiscent of traditional Kawagoe townhouses, sells unique breads made primarily with domestically sourced ingredients.
All breads use Hokkaido wheat, especially the premium eat-in bread made with "Kitanokaori" Hokkaido flour, fermented for 18 hours with homemade yeast, which sells out daily. Their staple "Miso Bread," topped with miso-flavored cookie dough blended with wheat and rice flour, along with Campanile made with sweet sake, and salt butter bread using wasabi and miso, are part of their lineup of "Koedo's Japanese breads," incorporating Japanese ingredients unique to Kawagoe. The savory bread selection also includes items with a Japanese twist, such as chikuwa and cartilage tsukune.
Due to limited production, the bakery may close once sold out, even before the designated time. It is recommended to visit early in the morning.
Salt Butter Trio (Okinawan salt, consommé wasabi, honey miso) each at 100 yen (tax included)
A shop modeled after a Kawagoe townhouse.
Frequently Asked Questions have been vetted and answered directly by each listing.
Q
Do you have menus in foreign languages or with pictures? (If so, please let us know the languages available.)
No.
Q
Do you serve vegetarian menus?
No.
Q
Is there a space to eat in?
Yes, there is.
Q
Is there free Wi-Fi available in the bakery?
Yes, it is.
Q
Are there any smoking areas?
Not available.
Some reviews are AI-translated.
When I passed by Kawagoe Bakery Rakuraku, I saw a line outside and joined out of curiosity. I unexpectedly discovered that this small, cozy bakery was full of surprises! There was a wide variety of bread, from French baguettes and all kinds of savory breads to melon bread, a Japanese favorite. There were also unusual flavors like coffee and miso, leaving me overwhelmed by the choices. In the end, I chose the simplest salt bread, and its unpretentious flavor really showcased the baker’s skill. I still wanted more after finishing it, so I bought several other kinds that day and saved them for breakfast the next morning, adding a little happiness to my trip.
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