Style Bread's New Salted Bun: A Japanese Breakfast Standard Set for Launch
Style Bread's Innovative Salted Bun: A Game Changer in Breakfast
As we look towards 2026, a revolution in breakfast is on the horizon thanks to the introduction of Style Bread’s new salted bun. Set to hit the market on February 2, this product is tailored specifically for the breakfast buffets of hotels and the diverse menus of restaurants, embodying the essence of Japan’s unique bread culture.
Style Bread, headquartered in Minato, Tokyo, has meticulously crafted this bun using domestically sourced soft wheat and butter, combined with salt drawn from the deep sea of Kochi Prefecture. The result is a salted bun that’s not only delicious but also showcases the complexity of its natural ingredients. Utilizing their homemade natural yeast known as Kiryu yeast, the company employs a unique long fermentation method that maximizes flavor and depth.
The salted bun is designed in a petite size, perfect for hotel breakfasts. With just a few minutes of reheating from frozen, it delivers an exterior that is crisp and aromatic, while the inside remains soft and warm, with a delightful burst of butter with every bite. This product provides a bakery-quality experience without the usual operational complexity, making it an ideal solution even in hospitality environments facing workforce shortages. The easy preparation method enhances both satisfaction and added value at breakfast buffets.
Developer Insights
According to the product developer, “The balance of butter and salt is the key to achieving the right flavor in our salted buns. In this product, we meticulously focused on sharp, clean flavors by selecting domestic salted butter and Kochi's flat pan salt. To perfect the saltiness and enable the butter’s flavor to shine through, we fine-tuned the ingredients in increments of 0.1%, repeating the testing process dozens of times until we reached the ideal balance.”
The Development Journey
The journey to develop this bread has not been without its challenges. For a detailed exploration of the technological hurdles faced, visit the story of how Style Bread defied conventional wisdom surrounding frozen commercial bread by emphasizing their ingredients and methods: Development Story.
Related Interview
Curious about how Style Bread intends to compete in the breakfast market dominated by croissants with unique Japanese value? Explore the background of this salted bun’s development through the insightful reflections of the company president, Tanaka, who has navigated 15 years of challenges: Interview.
Product Overview
- - Salted Bun
This product is offered primarily for business purposes. For more details, including ordering information and inquiries, please visit Style Bread's official site: Style Bread HP and their online catalog for commercial products: Online Catalog.
Company Overview
- - Company Name: Style Bread Co., Ltd.
- - Established: May 2006
- - CEO: Tomo Tanaka
- - Business Scope: Manufacturing and sales of bread
Company History
Rooted in a bakery with over a century of history in Kiryu City, Style Bread began its focus on frozen bread production in 2006. The company's founder, Tanaka, was inspired by the belief that “delicious bread becomes even better when frozen” during a trip to the United States. Using their in-house Kiryu yeast and domestically sourced wheat, they have become a trusted choice at around 5,000 hotels and restaurants across Japan. In 2018, they ventured into the consumer market with their brand
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