Newstart Bakery

New Start Bakery uses whole foods

Newstart Bakery was established in 1982 as a part of Mount Akagi Institute. To help promote good health in the community, the bakery began producing and selling bread and cookies without heavily refined flour and sugar.

With a desire to give everyone in Japan an opportunity to have a new start in life in both body and mind, we began making healthy, delicious bread.

We began with a desire to give everyone in Japan an opportunity to be able to eat healthy delicious bread and thus have a new start in life in body and mind.

We decided to start making delicious, healthy bread in order to fulfill our desire to give everyone in Japan an opportunity to have a new start in life in both body and mind. Our unique and diverse selection of products, such as miso crackers, makes use of traditional Japanese ingredients. Today, the bakery continues to produce whole wheat bread, natural yeast bread, various cookies, and granola cereal as it has been since the beginning.

Whole wheat flour is used in every product. Since whole wheat flour is ground up whole, the bran and germ are still in the flour, and thus the flour is rich in many vitamins, dietary fiber, calcium, iron, and many other minerals.

Our products have no additives. Due to our products being egg-free, dairy-free, and butter-free, people with egg and dairy intolerance can eat our baked goods with peace of mind. And don’t forget about our sugar-free cookies.

Visit the Newstart Bakery

Visit the New Start Bakery