During the Meiji era (around 1880), there were two bakeries in Tokyo that pioneered the history of bread in Japan. One was Kimuraya, which still has its main store in Ginza, and the other was Mikawaya. "Mikawaya," a bakery still loved by locals in Murakami City, Niigata Prefecture, was established in the 1900s as a goodwill branch of Mikawaya Tokyo. Our owner chef Hironori Takahashi was born in Japan as the fourth generation of this family.

After graduating at the top of his class from a culinary school in Tokyo, Takahashi was determined to challenge himself in Europe, the home of Western confectionery, and in 1999, he went to Switzerland as a Japanese cook for his visa. Three years later, Takahashi took up a post as a pastry chef at the five-star Savoy Hotel in Zürich, where he worked for eight years.

Gradually, however, Takahashi became aware of the unique qualities of Japanese breads and confectionaries, and he began to develop a desire to introduce Japanese breads and confectionaries in Switzerland. Thus in 2009, he opened his own bakery.

Thanks to this, the number of local customers is gradually increasing and we are receiving favorable feedback. We will continue to carefully deliver the deliciousness of Japanese bread and confectionery every day.

Career history of Hironori Takahashi, chef-owner

1974
Born in Murakami City, Niigata Prefecture as the 4th generation of a traditional bakery.

1993
TV Tokyo "TV Champion" bread championship 2nd place winner

1994
Graduates at the top of his class from Tokyo Seishin Culinary School
Teaches at the same school after graduation
TV Tokyo "TV Champion" 2nd bread championship 2nd place winner

1999
Moved to Switzerland

2002
Obtained an official visa for pastry chef
Became chef patissier at Savoy Hotel Baur en Ville

2009
Opened Hiro Takahashi in Adliswil, Canton Zürich

2022
Named one of Zürich's Best Bakeries in an article in Gault&Millau