Published: June 06, 2021
Subtly sweet, soft and highly photogenic, a slew of Japanese-inspired bakeries and cafes are introducing Australians to a different kind of bread
Reiji Honour grew up eating soft white bread in Singapore and Japan. When he and his family moved to an Australian country town in 2005, the closest they could get to shokupan – Japanese milk bread – was white bread from Brumby’s Bakery.
“My mother, who is Japanese, would buy a whole loaf and cut thick slices of it. But it was never quite the same. There’s a subtle sweetness with shokupan which does not exist in white bread.”
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