Adapting tradition to modern day life

Yogi SEGAWA, Nutritional Bread Making candidate at the 2018 Masters de la Boulangerie


Japan now has numerous bakeries. Even though rice remains the basis of the Japanese diet, the popularity of bread took off during the food shortages after the Second World War. Ever since, the quality has continued to improve, boosted in particular by the teachings of Professor Calvel in the 1906s to 1980s.

“We have to work from our traditions, they are a solid base… Then we adapt our products to modern Japanese consumers. That is how we can introduce more and more people to bread. I am especially keen on working with textures to break the image the Japanese have of European bread being heavy and dense.”   

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