Takaki Bakery to Launch 'Stone Oven Bread Ends' in June, Balancing Food Waste Reduction and Rare Value

Takaki Bakery Co., Ltd. (Headquarters: Hiroshima City, Hiroshima Prefecture; Representative Director and President: Kazuhisa Sakamoto) will release four 'Stone Oven Bread Ends' products on June 1, 2026, focusing on the ends generated during the bread slicing process.

Many bread lovers actually prefer the 'ends'. They offer a unique aromatic crust and a firm texture. These newly released products provide a new way to enjoy the charm of stone oven-baked bread.

A Rare Delicacy: One Pair Per Loaf Stone oven breads are baked in large loaves and then sliced. The 'ends' are generated during this process. These ends are rare, with only one pair available from each loaf, making them particularly appealing to those who enjoy aromatic crusts.

Chosen for Taste, Contributing to Waste Reduction Recently, there has been increasing interest in sustainability and food waste reduction. However, Takaki Bakery believes that 'taste' is just as important as environmental impact when consumers choose food. These products, which were previously used as animal feed, are now being offered as merchandise. By enjoying the deliciousness of stone oven-baked bread, consumers naturally contribute to food waste reduction through their choice.

This is a product where sustainability is a result of choosing to eat it because it is delicious, not just because it would be a 'waste' otherwise.

Product Information 【Eastern Japan Area (Shizuoka and East)】 - Stone Oven Rye Grain Bread (Ends): Base price 238 yen, Tax-included 257 yen - Stone Oven Walnut Bread (Ends): Base price 238 yen, Tax-included 257 yen

【Western Japan Area (Aichi and West)】 - Stone Oven Sultana Raisin Bread (Ends): Base price 218 yen, Tax-included 235 yen - Stone Oven Whole Wheat Bread (Ends): Base price 218 yen, Tax-included 235 yen

About Takaki Bakery's Stone Oven Series In 2005, the company introduced the first stone oven in a Japanese bread factory, challenging itself to produce authentic European-style bread with a crispy outside and moist, chewy inside. These products are not just delicious because they are baked in a stone oven; they are the result of accumulated methods and techniques that maximize the characteristics of the oven.