Kisan Seisakusho
Bakery specializing in home-cultivated leaven (sourdough) opened in 2021 in a 140-year-old renovated private house.Azusa Omori starts by kneading the dough for all bread by hand.
She also does not use a fermentation machine, but instead controls the temperature in the room and the placement of the dough to achieve the best fermentation conditions for the bread dough.She then bakes the bread and cookies in her own wood-fired oven. On weekends, Omori's mother helps out at the store as sales staff.
Omori trained at the famous Okinawan bakery Munakata-do, and then at the farm bakery "Chantou La Vie" in Normandy, France.
She says her first encounter with "Country bread" was when he was a kindergarten student at a school where "Nova" was selling "Country bread"

Name：Kisan Seisakusho
address： 3141-1 Senba-cho, Sano, Tochigi
Instagram :  / kisanseisakujo  

Kinds of leaven
1, Sourdough
2, Raisin yeast liquid（No sugar）
3. Rice and Koji leaven

Shoot and Edit：Reiya Watanabe

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