​Hugo et Leo was born from a desire to bring quality and healthy bread to the Japanese countryside. Over the last 10 years we have grown and  evolved our craft by incorporating carefully selected flours, removing all additives from our menu and finally adding a touch of Ayurveda in our baskets. We are a more informed society who appreciate bread that is flavoursome and naturally nutritious. The range of breads at Hugo et Leo Bakery are constantly evolving and expanding. Our passion for producing the perfect bread means we are always on a quest to create the ideal combination of flavour and texture.  

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Non-GMO, Chemical-Free, All-Natural Spelt flour is our base flour for all our breads and all our pastries even our pure butter spelt croissant. So our bread has naturally sweeter and nuttier flavour punched with extra proteins, vitamins and minerals. Our long fermentation not only makes our bread full of flavour but also make it less fattening, more digestible and better for type two diabetes than modern mass produced  bread. 

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Our handmade recipes are based on  traditional stories to provide a sensory experience where flavour and texture speak louder than words. Our artisan bakery craft  is about taking our time in the process and it is above of a  labour of love that it is baked in every bread.