Organic JAS Certified Breads and Domestic Wheat from Known Producers

A few minutes from the Mishuku intersection on Route 246, turning towards Setagaya Park, ARTISAN TERRA stands along Mishuku Street, lined with stylish restaurants. Its chic facade evokes a Parisian boulangerie. The breads and baked goods visible through the glass are sure to lift the spirits of passersby.

Chef Go Eitoku, who was born into a family of bakers, now oversees the bread production for both Boulangerie La Terre and ARTISAN TERRA within the La Terre group. At ARTISAN TERRA in particular, he utilizes artisanal techniques and focuses on organic ingredients to create innovative breads and baked goods.

'Even when making the same bread every day, the process is truly different each day,' says Eitoku. The degree of fermentation varies subtly with the day's weather and temperature, requiring adjustments to hydration and fermentation times based on the dough's condition. He feels the living nature of yeast keenly every single day.



The breads at ARTISAN TERRA are uncompromising in their commitment to ingredients.
The focus is on organic wheat and yeast, with over ten types of flour and several yeasts, including their own homemade grape starter. It is quite rare nationwide for a bakery to have ten items certified as Organic JAS.
Made exclusively with Organic JAS certified ingredients, following strict procedures for the workshop and process, each bread offers a deep, satisfying wheat flavor with every bite. The green mark on the label is its certification.

Another distinctive feature is the use of several types of precious domestic wheat flours from known producers, including 'Haruyutaka' from Kataoka Farm in Hokkaido. Eitoku visits the farms to see the harvest and speaks directly with the producers, giving him the feeling of using ingredients 'provided by family.'

'That's why I feel a stronger desire to create bread that honors the farmers,' Eitoku shares.

Their other signature items, the baked goods that brightly adorn the shop, are supervised by Yukiko Omori, a researcher of French cuisine and pastry. Traditional French regional sweets, such as galettes, are offered on a monthly rotation, their moist, rich flavors making them popular gifts.
The in-store cafe space allows customers to enjoy sweets and breads with their drinks.

Chef Eitoku aims to continue crafting fundamental, everyday breads while also developing unique, proposal-driven menu items that only ARTISAN TERRA can offer.

'Today, there's a slightly unusual croissant baked with mint over there,' he mentioned, his profile revealing the earnest curiosity of a true artisan.