After repeated failures, Rahul Deo from Pune flew to Japan twice to learn baking soft, fresh Japanese bread and open ‘Tokyo Bakery’
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The aroma of freshly baked bread coming from a modest albeit slightly hidden bakery in Pune never fails to tempt me to stop for a loaf or try some warm cakes.
Tokyo bakery, as the name suggests, offers probably the softest Japanese bread that I have had the good fortune of trying.
Started by Rahul and Arundhati Deo in 2017, the bakery offers a range of Japanese bread that claims to be chemical-free, “without any additives or preservatives” and, of course, always fresh from the oven.
Japanese loaf, melon pan, anpan, curry bread and custard bun are some of the traditional Japanese bread offered at this bakery along with 14 other variants.
But what’s interesting to note is that neither of the partners is a baker or ever have been.
After graduating as an electronics engineer from Pune, Rahul spent about 13 years in the IT industry. His…
