July 8, 2026
On July 1, 2026,
we held a bread-making workshop at Ebetsu Flour Milling Tokyo LAB (Ota Ward, Tokyo), with Chef Koji Nishikawa of Ça marche as the instructor.
This workshop, themed "Towards Improving Productivity: A Wide Variety of Dough Variations from Four Types of Dough," was conducted for professionals involved in bread making
On the day of the event, Chef Nishikawa gave a demonstration, sharing his approach to developing a diverse range of products from limited ingredients, and how he utilizes the unique characteristics of domestically produced wheat in his product creation. Numerous recipes using Tomizawa Shouten products were also presented, providing participants with a practical learning opportunity
Furthermore, Mr. Shuichi Osawa, Ms. Haruka Kubota, Ms. Momoka Miyake, and Mr. Yudai Sakiyama also participated as support members in this workshop, making it a valuable opportunity for leading bakers to gather around Chef Nishikawa
A detailed report of the workshop and what happened on the day can be found in the Tomizawa Shouten Wholesale Column
▶ Read the column here:
[Event Report] Learning from Chef Koki Nishikawa of Ça marche: Bread Making for Increased Productivity |Shouten Column
Date and Time: Wednesday, July 1, 2026, 10:00 AM - 6:00 PM
Venue: Ebetsu Flour Milling Tokyo LAB (Ota Ward, Tokyo)
Instructor: Koji Nishikawa, Ça marche
Theme: Towards Productivity Improvement - Diverse Variations from 4 Types of Dough
Tomizawa Shouten Co., Ltd.
Ebetsu Flour Milling Co., Ltd