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100% committed to Tokachi flour, listening to the rustle of the wheat fields

100% committed to Tokachi flour, listening to the rustle of the wheat fields

Mugioto

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The Tokachi plain is famous for the production of wheat in Japan. 100% of the wheat, as well as other ingredients Mugioto uses, are produced in Tokachi. Mugioto breads are locally-produced and also locally-consumed.

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This shop’s speciality is its 8,000 square meter space for a bakery. This is the largest space in Japan used just for a bakery. Also on-site is a field where local high school students can sow and grow wheat together. A windmill, the symbol of this shop, turns a water wheel, and in turn, runs the stone mill. Flour is then kneaded and baked in the open kitchen.

One can feel their love and passion for Tokachi flour and bread.

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Inside the shop, you can see the staff making different kinds of bread. The warm aroma of freshly baked bread permeates throughout the shop.

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The fresh pizza is also recommended!

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It is the reincarnation of wheat to bread.

There are also eat-in spaces too. If the weather is nice, you can sit outside at a table in a picnic setting to see the vast wheat field. In the winter, you can see a white snowy carpet covering the landscape from the warm comfort indoors.

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This lovely bakery was born in Tokachi, raised in Tokachi, and loved in Tokachi. Why don’t you come and try the delicious bread in Tokachi?

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