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OHESO PAN

OHESO PAN

オヘソパン
Vendor
株式会社おへそ
A bakery in Sera Kogen, Hiroshima. Made only with locally grown brown wheat and spring water, the yeast has been passed down since the company's founding. This is a sourdough specialty shop that bakes all bread and pizza with this yeast. Freshly baked items are delivered by high-speed freezing.
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About the brand

A bakery in Sera Kogen, Hiroshima. Made only with locally grown brown wheat and spring water, the yeast has been passed down since the company's founding. This is a sourdough specialty shop that bakes all bread and pizza with this yeast. Freshly baked items are delivered by high-speed freezing.
1
Brewed using only locally sourced pesticide-free barley and spring water, using our unique yeast. Committed to traditional methods, the sake is carefully fermented over time, resulting in a deep, unique umami flavor.
2
We use safe and reliable ingredients such as clear spring water from the local Sera Highlands, domestic wheat, and organic ancient wheat. This bread is packed with the blessings of nature, gentle on both body and the planet.
3
A solid bread made using authentic sourdough methods that is substantial and flavorful the more you chew. The outside is fragrant, and the inside is moist. A flavorful and never boring, a favorite among three-star restaurants.

More about the Brand Owner

OHESO PAN

Our story began with a fateful encounter on a farm in Italy. After getting married, I decided to move to a small settlement of about 700 people in Sera Highlands, Hiroshima Prefecture. He didn't originally aim to be a baker; after thoroughly considering how to live in this countryside, his challenge was to create "traditional bread made with homegrown wheat" at the region's first traditional folk house café. Setting aside the initial concerns when it opened in 2011, it has now become a place visited by many customers from all over the country. The challenge of the COVID-19 pandemic also became the catalyst for starting wholesale nationwide, allowing us to deliver our bread throughout Japan. Please try this special bread, filled with the rich nature of Sera Kogen and our passion.
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Learn more about this brand

Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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My wife and I started this brand through our encounter in Italy and our move from there to a small settlement in Sera Highlands, Hiroshima Prefecture. Wanting to escape the hustle and bustle of the city and start a new life in the nature-rich countryside, I boldly settled down in this hometown of my wife. After moving, wanting to bring a fresh breeze to the community, he renovated an old house and opened a café. There, I discovered making bread using local sourdough wheat.
　
Sourdù is the most primitive and simple method among natural yeast breads, where yeast is produced using only wheat and water. Its origins trace back to ancient Egypt, where humans have baked bread this way for thousands of years. I was deeply impressed by the authentic bread I tasted in Italy and the traditional methods that bring out the full power of the ingredients, which made me strongly want to create a one-of-a-kind bread that can only be baked here amid the rich nature of Sera Highlands.
　
　
　
When the unprecedented challenge of the COVID-19 pandemic struck, our desire to deliver our bread not only locally but also to people nationwide grew, so we began wholesaling to natural food stores and other connected places. What we aim for is not just "delicious bread," but bread that "nourishes both body and mind" for those who eat it. With the blessings of nature and a method that spares no effort in making breads, we want to continue making "special breads that can only be made here."

What are we doing?

The worldview our brand aims to realize is "bread-making that connects nature and people, the fields and the dining table." To achieve this, we have a unique commitment to material selection and manufacturing methods. First, the sourdough yeast used for bread is made using only locally grown brown wheat without pesticides and spring water from Sera Kogen, carefully passed down every day for 16 years since our founding. By fermenting slowly using only the power of nature, without any commercial yeast, fermentation aids, or additives, natural plant-based lactic acid bacteria and yeast work vigorously, resulting in bread that is gentle on the body and rich in flavor.
　
The basic dough is made with this yeast combined with only flour, salt, and water, and ferments for 20~30 times longer than usual. This long fermentation slowly breaks down the starch and protein of the wheat itself, resulting in bread packed with natural umami and nutrients such as amino acids, enzymes, and B vitamins. Even without adding sugars, oils, dairy products, vitamins, or malt commonly found in regular bread, microorganisms create complex flavors such as sweetness, umami, and acidity. By harnessing the power of natural fermentation bacteria and slowly savoring umami using only grains and salt, it is similar to Japanese nukazuke or miso.
　
We also have our own standards for selecting raw materials. We want to support domestic wheat producers as much as possible, so we use wheat from Kyushu and Hiroshima. Until last year, we used foreign organic rye, but after meeting a producer in Hokkaido who cultivates rye using circular farming, we switched entirely to domestic production starting this year. Additionally, for ancient wheat that is difficult to obtain domestically, we source organic certified wheat from organic specialty stores. For secondary ingredients, we select dried fruits and nuts that are as organic or additive-free as possible, striving to ensure you can enjoy them with peace of mind. Regarding salt, all breads and pizzas use sun-dried salt from Autostralia, which is rich in minerals.
　
　

Commitment to the product

Our breads are characterized by a unique flavor created by the quality of the ingredients and the meticulous craftsmanship of the process. We introduce our three proud lineups that let you truly experience the umami of simple ingredients with our dedication.
　
First,Tierra Campagne Small Slices」。 From the new series "Tierra," which means "earth" in Spanish, our signature bread "Campagne" has debuted.
Compared to typical country bread, it is slightly smaller in size. This size is easy to pick up for those who want to try hard breads or those living alone. Also, since the sliced pieces are frozen, you can thaw them little by little as you want to eat. A wild flavor made by adding Kyushu wheat and whole wheat flour to Hokkaido rye. This is our store's flagship bread.
Start simple and enjoy it with high-quality olive oil and salt. Since bread itself is a fermented food, it pairs well with other fermented foods like cheese, prosciutto, and wine.
　
Using the same fabric but different shapes,Tierra Baguette Smallso please give it a try. Because the baking area is large, you can enjoy the crunchy crust (skin) and its fragrant aroma.
　
　
Next,rus raisinsis perfect as a dinner companion or snack.
A flavorful dough packed with 100% domestic wheat umami, kneaded with organic raisins.
　
　
Furthermore,Pizza Kisuki Camembert & Anchoviesis a luxurious product made with Camembert cheese from Kisuki Dairy in Okuizumo. Dairy cows are raised on feed that is separated and controlled to prevent genetically modified feed, and this rare milk is used to create a carefully crafted cheese.
The belly button pride, the sourdough cake, the creamy and rich richness of slowly aged Camembert, and the unique saltiness and umami of anchovies blend exquisitely, creating a deeply addictive flavor that will captivate you once you try it.
　
*Origins may change

Who are supporting us?

Our bread is supported not only by locals in Sera Town, Hiroshima Prefecture, but also by a wide range of stores nationwide, including natural food stores, organic supermarkets, and restaurants. In particular, we receive many orders from restaurants that focus on ingredients and production methods, as well as from retailers and cooperatives targeting health-conscious customers, and through wholesale, our bread has now appeared on tables all over Japan.
　
Customers have expressed their satisfaction with messages such as, "I never get tired of eating it every day," "I can safely feed it even to small children," "I had given up on bread, but now I can eat this bread," and "It improves bowel movements and is indispensable."
　
　
The actual buyers are mainly women in their 30s~50s, families, and those seeking health or organic products. Additionally, demand for commercial use is increasing in restaurants, hotels, and food distribution events, with evaluations such as "authentic flavor" and "so delicious just by naturally thawing." Wholesalers have also received positive feedback such as "High customer repeat rate" and "Sharing the bread's story has increased our fan base."
　
We had been so busy making it that we hadn't put much effort into sales until now, but we were surprised to receive direct requests from the head chef of a famous Tokyo restaurant and to see the breads depart in places we never expected.
　
Supported by customers across the country who look forward to bread, we will continue to make bread that nourishes both body and mind.
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