[2020.02.15] This bakery is well-known in the local area for its dedication to creating bread that is good for your body. Despite knowing about their commitment to this goal, I had never actually tried their bread until recently. ① Sweet Potato Cinnamon Roll: This bread features a strong cinnamon flavor thanks to the use of cinnamon powder. The sweet potato filling inside is delicious. ② Rice Flour Petit Bread: Using rice flour in bread baking is apparently quite challenging. I bought this expecting something like a scone, but it was completely different.

This is a bakery located in a residential area in Uraji, Itoshima City, specializing in additive-free bread. The bakery uses natural ingredients to create bread that is gentle on the body. The bakery is small and can only accommodate 2-3 people at a time. It is only open on Wednesdays, Saturdays, Sundays, and holidays. On my visit, I purchased three types of bread for breakfast. The first was a rice flour petit bread for 324 yen, made with tapioca flour to achieve a fluffy texture and suitable for those with wheat allergies. The second was a basil bread for 270 yen, with plenty of freshly picked basil leaves for a fragrant taste. The third was a lemon bread for 270 yen, made with candied lemon for a subtle sweetness. The bakery, called "Tennen Pan Koubou Raku Raku," is located in a residential area beyond the Chikuhi Line from the Uruji intersection. Address: 1-12-14 Uraji, Itoshima City. Phone number: 092-323-4499. Opening hours: 10:00-18:00. Closed on Mondays, Tuesdays, Thursdays, and Fridays (excluding holidays).

I ate it before taking a photo... Purchased at Itosai. Apple bread and sesame bread. The apple bread has a soft and chewy texture unique to natural yeast, with large pieces of apples inside. The apples are sweet and slightly tangy, very delicious. The size is slightly smaller than the palm of my hand. Since I have small hands, it's quite a small bread. The sesame bread also has a chewy texture with a fragrant sesame flavor. When toasted, the aroma is really nice. The elastic dough allows you to savor the chewiness and sweetness as you chew slowly. Although it is a bit pricey due to being made with natural yeast, with the closure of the longstanding "Sokkyo Shijin," this place is quite valuable now. It seems that they have limited operating days, but with many outlets, I would like to purchase it again if I come across it.

Good morning. Yesterday morning, I went to the chiropractor because my body was feeling out of sorts. My mom helped out by looking after my son, which was a big relief. I went to a natural bread shop called "Raku Raku" in Fukuoka and tried some of their breads. The ingredients were clearly labeled, and the taste was very gentle and suitable for those with allergies. I also bought some steamed brown sugar bread and dumplings, which were delicious. I heard you can also buy them at Itosaiya. The muffins at another shop were a bit dry for my liking. Overall, I had a pleasant experience at these places.

●Overall●I visited this bakery because I had tried their bread when it was being sold at Iwataya for a limited time and it was delicious. They use Hoshino yeast in their bread. Each bread is soft and slightly sweet. The breads are small but dense, giving a feeling of fullness. I particularly liked the purple sweet potato bread and spinach bread at Iwataya, but they are not available now due to being out of season or a lack of good ingredients. They also have unique bread like charcoal melon bread (with black crust). The owner, who has experienced atopic dermatitis, makes bread that can be safely eaten by allergy sufferers. They provide detailed information about the ingredients used, and there is a list of ingredients available, so even those without allergies can learn about the bread. They offer made-to-order options where you can specify ingredients individually (not all requests can be accommodated, but it is very helpful for those with allergies). I also have atopic dermatitis and love bread, but I need bread that does not contain any wheat flour. The shop is located in a residential area where only one car can barely pass. This can make it a bit difficult to visit by car, but you can also purchase their bread in Tenjin. They usually sell their bread every Thursday morning around 8 am (or 9 am?) in front of Koganemaru Chokoku Kogyo's shop, known as "Hanya-san," across from the central post office in Tenjin. On Wednesdays and Saturdays, they sell their bread at the "Hashimoto Marche" in Kinono Ha Mall. (The website mentioned 9 am, so I may have misheard the time, please confirm). They will also be participating in a bread special event at Iwataya starting from the end of this month, August 31st. Even if you are far away, this is a great opportunity to try their bread.●Bread Purchased●・Melon Bread ⇒ Overall, it is soft. As others have mentioned, the thick melon crust makes it irresistible for melon bread lovers. Toasting it enhances the softness even more.・Soy Milk Melon Bread ⇒ Slightly milder than melon bread. The crust is also thick. I prefer soy milk melon bread over regular melon bread.・Pumpkin Bread ⇒ Tastes better when toasted. The appearance screams pumpkin, but the taste is subtly pumpkin-flavored. The slight sweetness of the pumpkin makes it a recommended choice even for those who are not fond of vegetables.

In November 2010, I bought a natural yeast roll bread from the natural bread workshop Ragura-san, which was being sold at the JA Itoshima Sanchoku Market Itotona Saisai. Among several shops selling bread, I decided to buy this bread because I felt a strong commitment. The shop card displayed next to the bread mentioned that the shop owner had struggled with allergies such as atopic dermatitis and asthma, and had come to understand the importance of food, using safe ingredients to bake bread. I tried the roll bread (3 pieces for 350 yen) this time, and it was dense and had a lingering sweetness when bitten into. It was a shop I stumbled upon, but it made me feel quite happy. I would love to try their other breads as well.

"Hoshino yeast bread made by the bakery "Raku Raku" is purchased without using any additives or preservatives. It is fermented and baked slowly for about two days, using natural fermentation without the use of fermentation machines like a Hoiro. They do not mass-produce and handmake secondary ingredients such as red bean paste and vegetable paste. The popular natural yeast melon bread (180 yen) has a crispy surface but is dense. The Raisin Epi (250 yen) has plenty of raisins that spill out, and the more you chew, the more you can enjoy the taste of brown rice dough. Although the natural yeast bread is slightly expensive, its unique deliciousness is unbeatable. Thank you for the meal. * Raku Raku Natural Bread Studio * [Website, Blog] 1-12-14 Ureshi, Itoshima City 092-323-4499 Closed on Mondays to Saturdays (contact required) 9:00-17:00"

I had been wanting to go there, but the opening days and times didn't quite match up with my schedule, so I had given up. However, when I happened to visit Hashimoto Mall, I found a market called "Itoshima Marche" where various shops from Itoshima were set up. Among them, I found and bought some bread. At the market, there were several types of bread that seemed healthy, such as whole wheat roll bread, loaf bread, sweet potato bread, orange bread, etc. From those options, I purchased a pumpkin bread (two pieces for around 260 yen) and a komatsuna bread (two pieces for around 260 yen). They were a bit pricey, but they use Kyushu-grown wheat, natural yeast, and salt from Itoshima, so I think it's understandable (^ー^) The dough was soft and fluffy, not too dense or too light, and had a comforting taste. The sweetness of the pumpkin was delicious. The komatsuna had no bitterness and was easy to eat. I still want to visit the actual shop someday. Thank you for the meal.

I used to frequent the Natsumura at Tenjin IMS and the pop-up shop across from the Tenjin post office (which is no longer there) in the past. I finally visited the workshop that I had been wanting to go to for a while. It was so nice to talk to the husband and wife owners after a long time. I love the "purple sweet potato bread" with its soft and chewy texture and gentle sweetness. I also enjoy buying the round bread series with seasonal fruits and vegetables kneaded into the dough, which is slightly sweet and chewy. The whole soy milk roll bread has a firm outer crust, but it becomes sweeter as you chew, making it a favorite among children who often ask for it. You can also purchase these breads at Itosai or Kinoha Mall, which is convenient. You can also order them online through their website. A hidden gem at the workshop is the bread magnet made from bread ingredients (the mini bucket size is so cute and realistic ❤). I really like it! I remember the husband mentioning that they used to sell at Hands in Hakata AMU. The husband's playful spirit shines through in their products!

This is a shop located around halfway between Hatae Station and Chikuzen-Maebaru Station. I purchased soy milk roll bread and whole wheat bread this time. The soy milk roll bread not only uses soy milk but also seems to include okara. The dough is soft and has a slight flavor of homemade soy milk. The whole wheat bread is a bread kneaded with millet and sea salt. There were not many types of bread available, but it seems that Ragura has a commitment to not using eggs, dairy products, or additives. Since they are only open on Wednesdays, Thursdays, and Fridays, it may be a good idea to call before going.

After finishing work on 4/12 (Tuesday), I stopped by the ion and found that the local bakery "Pan Kobo Rakuraku" was selling bread at one-third of the original price. I couldn't resist and ended up buying some, even though I still had Ryoyu Pan in the freezer. It's a privilege of local supermarkets in Fukuoka to get bread from local bakeries at a discounted price. I froze the bread I bought this time since I couldn't consume it right away. I did have a slice that evening with some drinks. On 4/14 (Thursday) morning, I had Ryoyu Pan's Miyazaki Kirishima black pork yakiniku bread and a slice of Rakuraku's bamboo charcoal bread. I topped the bamboo charcoal bread generously with fig jam given to me by a friend. It was pure bliss. On 4/22, which was Flower Friday, after work, three female colleagues and I had an oyster party. Of course, bread was a must even here. We thawed the Rakuraku rye bread stored in the freezer, sliced it, and shared it among the three of us. We served it with a generous portion of oyster ajillo. It seemed like the perfect accompaniment to drinks. I think I'll try making it for solo drinking at home next time. The oyster ajillo used was "Hiro-chan's oyster ajillo" and it was delicious, so I recommend it. If you find some delicious rye bread, definitely try making an open sandwich with it.