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Osaka Panko Bakers Guild
Osaka, Japan
Bakers who bake crustless white bread specifically to be processed into breadcrumbs, rather than repurposing standard bread offcuts, which is what gives true panko its airy, coarse flake.
Y
Tended by
Yumi Kobayashi
Bakes at 4am so the bread reaches exactly the right dryness by the time the morning grinding shift starts.
“Ordinary bread makes ordinary crumbs. This bread was never meant to be eaten whole.”
Our sourcing philosophy
Baked for texture, not for eating — a subtle but real difference in how the crumb fries up.
What they supply