1. Spelt is an ancient grain — closer to nature

Spelt has been cultivated for over 7,000 years and remains largely unchanged.
Unlike modern wheat, heavily modified for mass production, spelt keeps its natural structure, flavour, and nutrients.
That’s why it tastes real.

 

2. It’s easier to digest for many people

Spelt’s gluten structure is simpler and more delicate.
Many customers tell us they feel lighter and more comfortable eating spelt compared to modern wheat.
It’s bread that loves your body back.

 

3. It’s naturally rich in nutrients

Spelt is packed with:

• protein

• fibre

• B-vitamins

• minerals such as iron, magnesium, and zinc

Every bite offers nourishment that’s both gentle and sustaining.

 

4. It’s better for the environment

Spelt grows well in poorer soils and requires fewer chemicals and fertilisers.
Choosing spelt means supporting farming that is kinder to the earth — something deeply aligned with our village of Nishiawakura and its forest culture.

 

5. It tastes incredible

Spelt has a warm, nutty aroma and a subtle natural sweetness.
This gives our big country loaves depth of flavour, and makes our sweet breads — croissants, brioches, and pastries — uniquely rich, aromatic, and satisfying.

Once you taste it, you’ll understand why we never looked back.

 

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Spelt flour × pure spring water × lots of love.