Satori Bakery

Made with wheat flour and rice flour from Shizuoka Prefecture. This original melon bread was created because Makinohara is also a turtle nesting site.

The classic melon bread that is crispy and fluffy.

We combined the classic crispy and fluffy melon bread with a refreshing and sharp custard.

Using Hokkaido-produced wheat flour, this bread achieves a chewy texture through the yu-dane method.

A chewy fresh donut made with Hokkaido wheat flour. It is filled with refreshing custard cream.

Made with Shizuoka Prefecture wheat flour and rice flour. Features a refreshing red bean paste made with Hokkaido adzuki beans from Mataichian in Shizuoka, along with homemade okoi-cha cream. The dough contains double the usual amount of matcha powder.

Made with Shizuoka Prefecture wheat flour and rice flour. Contains a refreshing red bean paste made with Hokkaido adzuki beans from Mataichian in Shizuoka, along with fluffy cream that has a moderate sweetness. The dough also uses double the amount of matcha powder compared to usual.

Made with wheat flour and rice flour from Shizuoka Prefecture. Uses a refreshing red bean paste made with Hokkaido adzuki beans from Mataichian in Shizuoka. The dough contains double the amount of matcha powder compared to usual.

Made with Hokkaido-produced wheat flour. This chewy fresh donut contains matcha cream with a refreshing sweetness, using matcha from Marushichi Tea.

A melon bread filled with creamy rich matcha cream inside a crispy dough.

Made with Hokkaido wheat flour using the tangzhong method to achieve a chewy texture. Uses matcha from Marushichi Tea.