A BOULANGERIE USING NATURAL YEAST, FRESHLY GROUND WHEAT WHILE PAYING SPECIAL ATTENTION TO DETAIL

Bread full of vitality
like fresh organic vegetables

Lumière du B, with white wooden walls and a blue sign, is located in a quiet corner of town, just a minute walk from the Yuigahama coast on Route 134. The fragrant smell of freshly baked bread that surrounds you the moment you open the door is a scent that calms your entire body.

A one minute walk from the beach. A bakery hat you can wish to stop by on your way to Kamakura

Owner Chef, Kentaro Muryoi, has been stoically making bread with 100% homemade natural yeast and no additives for over 12 years in Kamakura. Natural yeast is unstable and relies on stable temperatures, humidity and many other factors. Muryoi carefully and patiently cares for the yeast daily, and treats it like he would care for something that was living.

The dozens of strains of yeast that Muryoi cultivates is made from seasonal fruits like watermelon, peach and apple. The majority of the these are purchased from organic farmers he met at the farmers market held at the United Nations University in Aoyama. Muryoi explains that “Pesticide-free fruits are not only delicious but is good for the body as well. Even after they are made into bread, their power remains the same.” His boulangerie, along with his bread, also sells organic fruits and vegetables from like-minded farmers. He believes that his desire to be able to handle fruits and vegetables roots from his family business of owning a supermarket.

The commitment he has for his ingredients also applies to the flour used for the bread. After searching and producing satisfying results, he now uses domestic pesticide-free wheat and European organic wheat which he grinds into flour with his own stone mill. It is rare to find a baker who goes to such lengths to preserve the taste and aroma of freshly ground flour. In addition to wheat, he is always curious about other ingredients and strives to keep an open mind while experimenting with different ingredients such as ancient rice. Muryoi says that the first step in baking is to imagine what kind of bread you wish to create, and in order to get to that image he searches for the right combination of flour and yeast.

Different types of flour are used for different breads

　A unique flour mill imported from France

Most of his breads, soft to hard, deli and sweet breads are made with no eggs or milk and are vegan. All the ingredients he uses in his bread are also all additive-free. In order to taste the real essence of Lumière du B, Muryoi recommends to try the Baguette, which is knows to a be a bread that cannot be fooled. The flavor of the wheat that spreads into your mouth and the mellow aroma that leaves a lingering aftertaste shows how this simple bread was made with the utmost care. The lasting feeling of satisfaction cannot be forgotten after trying the breads at Lumière du B.