Sando lovers will already be familiar with the Japanese milk bread known as shokupan. For those who haven’t yet had the pleasure, let me explain. Imagine the freshest, softest loaf of white bread possible, baked by baby bunnies wearing cashmere scarves in a fairy floss kitchen in the sky. Then you’d be getting close. 

On the outside, shokupan might look like any ordinary loaf of white bread, but pull it apart and you’ll discover a pillowy-soft, cloud-like interior. This is achieved by using what’s known as the ‘Yudane method’ – the baker mixes bread flour with boiling water, which gelatinises the starch, keeping moisture in the bread as it bakes. 

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Sydneysiders can now snuggle up to the freshest shokupan every day, with Japanese bakery Akipan recently opening in Pyrmont. These shokupan specialists have studied every detail of the baking process to ensure they can perfect it here in Australia. Most of the equipment they use – from flour and bread pans to butter brushes – has been brought over from Japan. And while Akipan adheres to traditional Japanese baking techniques, they also incorporate Australian ingredients, such as fresh milk and cream. This has resulted in a truly unique shokupan that you won’t find anywhere else. 

Along with the regular white shokupan, Akipan also makes matcha-marbled and raisin loaves, as well as hojicha bread, made with hojicha green tea. There’s even an onsite cafe, so you can enjoy a coffee or tea and a hot buttered slice of toast while you wait for your freshly baked loaves. Just watch out for passing planes as you float home on your cloud.

You can find AKIPAN at Shop 3/2-14 Bunn Street, Pyrmont, NSW.

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