Takaki Bakery to Launch 'Stone Oven Bread Ends' in June, Balancing Food Waste Reduction and Rare Value
Takaki Bakery will launch four 'Stone Oven Bread Ends' products on June 1, 2026, utilizing the end pieces generated during the slicing process. These rare portions, previously used as feed, are now commercialized to contribute to food waste reduction.
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- 📰 Published: May 21, 2026 at 20:30
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Takaki Bakery Co., Ltd. (Headquarters: Hiroshima City, Hiroshima Prefecture; Representative Director and President: Kazuhisa Sakamoto) will release four 'Stone Oven Bread Ends' products on June 1, 2026, focusing on the ends generated during the bread slicing process.
Many bread lovers actually prefer the 'ends'. They offer a unique aromatic crust and a firm texture. These newly released products provide a new way to enjoy the charm of stone oven-baked bread.
■ A Rare Delicacy: One Pair Per Loaf
Stone oven breads are baked in large loaves and then sliced. The 'ends' are generated during this process. These ends are rare, with only one pair available from each loaf, making them particularly appealing to those who enjoy aromatic crusts.
■ Chosen for Taste, Contributing to Waste Reduction
Recently, there has been increasing interest in sustainability and food waste reduction. However, Takaki Bakery believes that 'taste' is just as important as environmental impact when consumers choose food.
These products, which were previously used as animal feed, are now being offered as merchandise. By enjoying the deliciousness of stone oven-baked bread, consumers naturally contribute to food waste reduction through their choice.
This is a product where sustainability is a result of choosing to eat it because it is delicious, not just because it would be a 'waste' otherwise.
■ Product Information
【Eastern Japan Area (Shizuoka and East)】
- Stone Oven Rye Grain Bread (Ends): Base price 238 yen, Tax-included 257 yen
- Stone Oven Walnut Bread (Ends): Base price 238 yen, Tax-included 257 yen
【Western Japan Area (Aichi and West)】
- Stone Oven Sultana Raisin Bread (Ends): Base price 218 yen, Tax-included 235 yen
- Stone Oven Whole Wheat Bread (Ends): Base price 218 yen, Tax-included 235 yen
■ About Takaki Bakery's Stone Oven Series
In 2005, the company introduced the first stone oven in a Japanese bread factory, challenging itself to produce authentic European-style bread with a crispy outside and moist, chewy inside. These products are not just delicious because they are baked in a stone oven; they are the result of accumulated methods and techniques that maximize the characteristics of the oven.
Many bread lovers actually prefer the 'ends'. They offer a unique aromatic crust and a firm texture. These newly released products provide a new way to enjoy the charm of stone oven-baked bread.
■ A Rare Delicacy: One Pair Per Loaf
Stone oven breads are baked in large loaves and then sliced. The 'ends' are generated during this process. These ends are rare, with only one pair available from each loaf, making them particularly appealing to those who enjoy aromatic crusts.
■ Chosen for Taste, Contributing to Waste Reduction
Recently, there has been increasing interest in sustainability and food waste reduction. However, Takaki Bakery believes that 'taste' is just as important as environmental impact when consumers choose food.
These products, which were previously used as animal feed, are now being offered as merchandise. By enjoying the deliciousness of stone oven-baked bread, consumers naturally contribute to food waste reduction through their choice.
This is a product where sustainability is a result of choosing to eat it because it is delicious, not just because it would be a 'waste' otherwise.
■ Product Information
【Eastern Japan Area (Shizuoka and East)】
- Stone Oven Rye Grain Bread (Ends): Base price 238 yen, Tax-included 257 yen
- Stone Oven Walnut Bread (Ends): Base price 238 yen, Tax-included 257 yen
【Western Japan Area (Aichi and West)】
- Stone Oven Sultana Raisin Bread (Ends): Base price 218 yen, Tax-included 235 yen
- Stone Oven Whole Wheat Bread (Ends): Base price 218 yen, Tax-included 235 yen
■ About Takaki Bakery's Stone Oven Series
In 2005, the company introduced the first stone oven in a Japanese bread factory, challenging itself to produce authentic European-style bread with a crispy outside and moist, chewy inside. These products are not just delicious because they are baked in a stone oven; they are the result of accumulated methods and techniques that maximize the characteristics of the oven.
FAQ
「石窯パンの端っこ」はいつから発売されますか？
2026年6月1日に発売されます。
「石窯パンの端っこ」はどの地域で購入できますか？
東日本エリア（静岡県以東）では「石窯ライ麦粒のパン（端っこ）」と「石窯くるみブレッド（端っこ）」が、西日本エリア（愛知県以西）では「石窯サルタナレーズン（端っこ）」と「石窯全粒粉入りブレッド（端っこ）」が発売されます。
なぜ「端っこ」を商品化したのですか？
パンの製造工程で生じる希少な端っこ部分を、石窯パンの魅力を新しい切り口で楽しんでいただくため、またフードロス削減への取り組みとして商品化されました。
タカキベーカリーの石窯パンの特徴は何ですか？
2005年に日本の製パン工場で初めて石窯を導入し、上質な材料をシンプルに配合し、水分をたっぷり含ませてじっくり発酵させ、石窯の熱で焼き込むことで外はこんがり、中はしっとりもっちりとした食感を実現しています。
商品の価格はいくらですか？
東日本エリア販売品は本体価格238円（税込257円）、西日本エリア販売品は本体価格218円（税込235円）です。