Not just delicious occasionally, but consistently delicious, every time.

Directly in front of Shoin-Jinja Mae Station on the Tokyu Setagaya Line, visible from the train, is Boulangerie Sudo. Chef Hideo Sudo, who has served as chef at renowned Tokyo establishments such as Taillevent Robuchon, Peltier, and Mariage de Farine, and has won numerous awards, opened this shop with his wife, Eriko, also a baker and his former colleague.

It's truly remarkable how happy people who have found their calling seem to smile. Chef Sudo, brimming with the desire to 'create delicious food, have customers enjoy it, and deliver even a little happiness through food,' was smiling throughout the interview. The entire shop is enveloped in a positive aura.



Influenced by his mother, who was skilled at home cooking, Chef Sudo grew up in an environment where cooking was a familiar part of life. He was already making sweets on his own in elementary school, and with a child's natural realization that 'eating delicious food is such happiness!', he naturally gravitated towards a career in food. He then met Eriko, who would become his partner in both life and work, and together they finally established their own shop, bringing their long-held ideals to fruition.

Chef Sudo's primary focus when making bread and pastries is their 'melt-in-your-mouth' quality. For both bread and sweets, he constantly considers how to achieve a smooth texture, adjusting the flour and ingredient ratios, the amount of water, and even the day's climate. 'Bread isn't just about proportions; it's made using all five senses. That's what makes it so fascinating and challenging,' says Chef Sudo.

The shop's signature item, the 'Setagaya Mountain Shokupan' (loaf bread), is a highly popular creation made with a homemade natural yeast hop starter. The dough has a very high moisture content compared to regular bread, boasting a delightful aroma and a smooth, melt-in-your-mouth texture. When toasted, the crust becomes crisp, further enhancing its fragrant notes. Another specialty is the 'Thin-Crust Black Sesame Anpan,' generously topped with black sesame seeds. This dark anpan incorporates black sesame paste in both the dough and the filling. It's the chef's proud creation for sesame lovers. Each bite fills the mouth with the fragrant aroma of black sesame, offering a comforting flavor that pairs wonderfully with green tea.



Chef Sudo, with his background as a pastry chef, speaks passionately about his plans to focus more on sweets. His 'big three' childhood favorites—pudding, roll cake, and shortcake—already have original recipes forming in his mind. Currently, the shop offers his signature 'Sudo Pudding,' confitures, and baked goods, but it's likely that a variety of pastries will soon fill the display cases.

'I make bread and pastries that are good enough to give as gifts to loved ones.' Chef Sudo's words, backed by his experience, are filled with confidence and warmth.

Reading the descriptions of the breads on display, one can't help but feel excited imagining their taste.──Boulangerie Sudo is precisely such a captivating establishment.