A Little Extra Effort to Bring Out the Flour's True Flavor, Made with Heart

A few minutes' walk into the residential area from the South Exit of Oizumi-Gakuen Station on the Seibu Ikebukuro Line, diagonally across from the Inageya supermarket, sits Boulangerie Copain, a tiny bakery occupying just seven tsubo (about 23 square meters). It opened in 2006. The space, originally a restaurant, was renovated to become a shop. However, the kitchen area was expanded for easier workflow, leaving the sales floor in a modified triangular shape that feels crowded with just two customers. Despite the limited space, the shop always offers around 60 types of bread and pastries, including baked goods. A characteristic feature is the daily changing menu, necessitated by the compact space.

Owner Chikako Ikeda trained in bread making at popular Tokyo bakeries after graduating from vocational school. Her interest in food, cooking, and ingredients themselves dates back to her childhood; she recalls spending time in the library looking at books about food. Even now, her passion for ingredients is strong. When she goes out, she finds herself captivated by various foods in shops, murmuring, "That looks delicious. And the shape of this one is interesting."

Perhaps this is why the bread menu at her shop is so creatively inspired. She actively incorporates ingredients popular with women, such as beans, pumpkin, sweet potato, and adzuki bean & matcha. You'll also find intriguing combinations like mochi with bacon and cheese – not commonly seen in bread, but ones that intuitively seem like they would work wonderfully.



Given its location in a residential area, diagonally across from a supermarket, the bakery has many regular customers from the neighborhood and acquaintances who visit daily. Sometimes, customers bring fresh vegetables from local farms as gifts, showing how well the shop has integrated into the Oizumi-cho community.

"Making each item with care, putting my heart into it, and adding that extra touch without cutting corners" is Chef Ikeda's motto. Currently, she bakes with one other staff member. When asked if the demanding work isn't too much, she replies confidently, "Working with a small team ensures consistency in flavor." Though petite and reserved, Chef Ikeda possesses a passionate spirit.

The top photo features two types of baguettes. The one on the left, with its pointed shape, is the 'Baguette Céréales,' made with a blend of grains like flaxseed, millet, foxtail millet, and sesame, making it rich in minerals. The one on the right is the 'Baguette Nature,' which undergoes a 16-hour long fermentation to enhance the flour's natural taste. This simple baguette, with its deep flavor, is a personal favorite of the chef. The shop also offers a wide variety of daily specials, including German breads made with homemade sourdough, campagne breads with natural yeast, savory buns, and sweet pastries. It's advisable to check the menu before visiting. Inquiries by phone are also welcome.



The breads at Boulangerie Copain all have a gentle appearance. Perhaps this is because the chef, who loves ingredients, carefully selects and combines them – like beans, sweet potatoes, figs and walnuts, or cheese and honey – to enhance their deliciousness.

Furthermore, as you can see from the photos, the baked breads possess a refined elegance, free from any coarseness. Each one exudes a sophisticated charm, a testament to the chef's sensibility and skill. Among them, the freshly baked bread with 'fig, gorgonzola, and honey' holds a power to bring happiness to anyone who tastes it, amplified by its wonderful aroma.