The storefront at 365 Days features a glass window that reveals the constant movement of bakers shaping dough on flour-dusted wooden counters. It functions as a retail bakery and test kitchen that pushes the concept of a daily staple into a craft experiment. Customers frequently queue for the Crunchy Meringue bread, a recipe that owner Junichi Sugikubo developed by trial and error to achieve a specific, shattering crust. He opened this shop to rethink how bread fits into a Japanese breakfast routine.
365 Days
food drink