田舎風カンパーニュ
Sourdough Campagne
Naturally leavened with local Japanese wheat and rye. Deep aroma, crunchy crust, and a moist, flavorful crumb.
Our Philosophy
Baking Authentic Bread for Everyday Tables
We believe that good bread requires patience. By letting our dough rest and ferment slowly overnight, we unlock the natural sweetness and deep character of Japanese-grown grains without relying on artificial additives.
01
100% Japanese Wheat
We source premium domestic wheat from dedicated Japanese farmers, celebrating the unique aroma, chewiness, and gentle sweetness of local grains.
02
Slow Overnight Fermentation
Long cold fermentation creates complex flavors, crisp crusts, and digestible bread that stays moist and delicious for days.
03
Wholesome & Pure
Simple, natural ingredients — flour, water, sea salt, and wild yeasts. No chemical preservatives, dough conditioners, or artificial flavors.
Breads & Pastries
Signature Lineup
A selection of what we bake fresh in our studio oven
パリジャン・バゲット
Traditional Baguette & Parisian
Crafted with long cold fermentation to develop natural sweetness and an airy, irregular interior.
高加水フォカッチャ
High-Hydration Focaccia
Juicy, soft, and fragrant with extra virgin olive oil, local herbs, and sea salt.
ブリオッシュ・菓子パン
Brioche & Sweet Breads
Rich with fermented butter, raisins, orange peels, and delicate Japanese craftsmanship.
Opening Hours & Schedule
How to Check Our Open Days
As a small artisanal studio, our baking and sales days vary each month. We post our monthly opening calendar and daily lineup on our official Instagram account.
Doors open at 10:00 AM on sales days until sold out. We recommend arriving early for the best selection of crusty loaves!
Find Us
Location & Visitor Info
| Bakery Name | Im Leaw (小さなパン工房 イム・レーオ) |
|---|---|
| Address |
193-1 Kaminakacho, Suzaka, Nagano 382-0083 Japan 長野県須坂市上中町193-1 牧半みぎ |
| How to Get Here |
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| Type of Service | Takeout only (no dine-in seats) |
| Payment | Credit Cards (Visa, Mastercard, JCB, Amex), PayPay & major QR payments, and Cash accepted |
| Workshops | Note Bread making classes are currently conducted in Japanese only. |