We are pleased to announce that Chef Koki Nishikawa of Ça marche will be leading a bread-making workshop in Tokyo, with the cooperation of Ebetsu Flour Milling Co., Ltd

Tomizawa Shouten organized this training course as part of its technical support program for baking professionals

Our aim is not only to share technologies and knowledge that can be used on-site, but also to create a platform for interaction and information exchange among those involved in bread making, leading to the formation of a sustainable community

The theme is "Improving Productivity." We will introduce techniques and ideas that can be implemented in daily manufacturing settings, including demonstrations. We will deliver practical content such as ingenuity in creating diverse product lines from limited preparation time, and product development that makes the most of the characteristics of domestically produced wheat

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