MESSAGE

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  Hello, my name is Iwanaga, and I am the father of bread here at bricolage bread & co. Usually, I’m baking amazing bread (if I do say so myself) at the bakery Le Sucré-Coeur in Osaka. Now introducing, bricolage bread & co.’s bread: the wheat that we use is all domestically grown, and whole-wheat wherever possible. This choice is based on Chef Namae’s desire “to use as many ingredients as possible from producers whose faces we know” and his careful supervision of everything and anything in the kitchen.
  With this, we necessitate only domestic wheat, sourced from only a handful of reliable producers and milling companies. I did not have to conform to Chef Namae’s demands, rather, it became a very natural choice as I worked with him. In contrast to Sucré-Coeur, which uses 10 kinds of wheat flour, mixing both French and Japanese sources, this was an extremely limiting and a difficult challenge. But we visited the producers and saw for ourselves. We experienced the people, the soil, the wheat, and smell the scent of the fields and the air ourselves - and I wanted to keep those sensations as pure as possible and express them just as they were.
  The team shared the same sentiment of not wanting to diminish any part if possible, and that became the reason why we chose to make bread using whole-wheat flour, as much as we possibly can without overdoing it. This is a symbol of the eponymous “bricolage bread.” At the same time, we do not want to brand ourselves with “domestic/whole-wheat” as a kind of style; I believe that this is truly part of bricolage bread & co.’s philosophy and should be passed down with care and nurturing. bricolage bread & co. is not purely a bakery, but whatever we are ranked, whatever meaning it holds, I believe that the future is in the hands of the young people working on-site, as well as the people who come to visit us. It gives me the utmost pleasure if you all are a part of nurturing this place with a sense of freedom, enjoyment, and warmth.

  Ayumu Iwanaga, Le Sucré-Coeur

  

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  I am a very lucky person. To be able to call Iwanaga, a craftsman who bakes such delicious bread, and Kojima, who roasts and brews such delicious coffee, both my friends ? I am very lucky.
  They are my friends through “deliciousness,” with whom I can talk about what is in my heart and what is important to me, as well as my own freedoms and hopes for the future.
  Without this, our store would not have been born.
  I want as many people as possible to share this happiness as I would not be able to enjoy it alone - Whether it be those who I work with, or the customers who come to purchase from us.
  Our store was created with this kind of ego. And I hope that this can be considered good ego.
  Perhaps those who do not understand will not understand. But then again, that is part of the world’s diversity.
  Through sharing a time of “deliciousness”, we can share a moment in each other’s lives.
  Is there anything more peaceful than this?
  I hope that you all become our friends too. We think about you, and hope that you will understand us.

  Shinobu Namae, L'Effervescence Head Chef

  

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  I love the coffee culture in Scandinavia, including that of Norway. At Fuglen Tokyo, I introduce a people-centered way of living, directed by coffee.
  
  I have always wanted to be able to brew coffee for someone with it having a positive effect, if only even slightly, when a pleasant time is what they were seeking.
  
  When Chef Namae asked me to supply the coffee for their shop that would sell bread by Baker Iwanaga from Le Sucré-Coeur, the image of people happily drinking our coffee while eating their bread immediately came to mind.
  
  Whether you're enjoying Fuglen’s coffee at breakfast, with your lunch, or dinner, whether with bread or something else in another place, as long as you enjoy it it makes me very happy.

  Kenji Kojima, FUGLEN TOKYO