Drawn in by the aroma of freshly baked bread. A tour of Takehara’s bakeries

A weekend-only bakery that began with school lunches
– Murakami Bakery

“Murakami Bakery,” located in the Takehara Historic Preservation District, is a community-rooted bakery that opens only on Saturdays and Sundays. That’s because it was founded in 1950 as a company making school lunches, and even today it handles school lunches across Takehara City. On weekdays, they focus on preparing and delivering lunches, and on weekends they open the shop to sell directly. The owner is third-generation baker Koichi Murakami. With the desire to “bring breads to Takehara that I’ve never eaten myself,” he gained experience in Osaka and Hiroshima before returning to his hometown in his 30s.

True to the belief that “using Takehara ingredients is our policy,” a look around the shop reveals local names everywhere—Takehara sea salt, rice flour from the Konashi area, and sweet red bean paste from Matsuya Nijuyaki Honpo, among others. The signature item is the adorable rabbit-shaped “Usagi Shokupan” (rabbit milk bread). It’s inspired by the rabbits on Okunoshima, one of Takehara’s best-known attractions. Murakami was impressed by animal-shaped shokupan he happened to see on TV and says, “I even went all the way to Tokyo to learn how to make it!”—a proud creation made with an original custom mold.

Murakami doesn’t compromise on flavor, either. One standout is the piping-hot “Takehara Beef Curry Bread,” fried to order at the counter. The spices are adjusted to match Takehara’s specialty, Togeshita beef, with careful attention even to the texture.
“I’ve been involved with school lunches for many years, so some people tell me, ‘You were raised big and strong thanks to your dad,’” he says. Hoping that one day he’ll be the one to hear those words, Murakami keeps baking—now and into the future.

A life as a baker, sparked by curiosity
– Megumi Bread Workshop RyuRyu

Beloved by the cute name “RyuRyu,” “Megumi Bread Workshop RyuRyu” is a bakery located along the coast in Tadanoumi. Owner Emi Ryuoh spent 10 years gaining experience as a bread-class instructor before opening the shop in 2016. She continues to bake breads enjoyed by everyone from children to seniors.
Originally from Saitama, Ryuoh moved to Tadanoumi—her husband’s hometown—after marriage and childbirth. As she began life in an unfamiliar place, she happened to notice a bread-making function on her microwave and tried baking as an experiment. She says that moment is the starting point of everything.

“At first, I couldn’t make it well at all,” Ryuoh says. But with her natural curiosity, she practiced again and again, and started attending bread classes whenever she could between raising her children. “I want to get better.” Before she knew it, that feeling grew into the point where she could teach classes herself. After becoming a baker, she began standing at the counter together with people who were once her students, offering around 20 kinds of gently flavored breads.

The most popular item is the lightly sweet “crispy melon pan.” Another RyuRyu-style favorite is “potato bread,” made with potatoes grown by local neighbors.
RyuRyu will mark its 10th year in May 2026. Describing life as “full of ups and downs,” Ryuoh has kept going as both a maker and a business owner. “I’m grateful we’ve made it this far, and I’m building up strength for what’s next.” It seems she’s now reaching that milestone.

One of the joys of visiting a bakery is ending up with a tray piled high. Once you’ve picked something sweet, something a little salty, and a few items for souvenirs, head out for a stroll on a whim. Not being able to wait until you get home, you take a bite—and even the moment you think, “I should’ve bought that one too,” is part of the fun.
Two bakeries you’ll want to stop by in Takehara. Though their stories differ, you can feel the makers’ passion in both. May your travel memories linger, along with the aroma of freshly baked bread.