Levain is an artisanal bread bakery in Shibuya, Tokyo, that has been a well-known pioneer in the industry since the 80s. When visiting the bakery in her 20s, Yuko Segawa was struck by the world that is artisanal bread.
“The experience was incredible. You must keep munching because the flavours and textures are so deep and tender.”
She trained at her place of inspiration and then spent some time learning the art of traditional Japanese and Italian Cooking.
Segawa opened her first bakery in Nagano, Japan, which she ran for 13 years. In 2019 she opened Mizu Bread in Eden Terrace and has been introducing Japanese bakery culture to Aucklanders ever since.
The Curry Pan is Mizu Bread’s most popular baked good. Pan, Japanese for bread, is a milk bread dough filled with a secret curry filling and deep fried.
“Our secret to the curry filling is that we use a lot of soffrito and a mix of seasonal vegetables that are gently cooked for 3-4 hours.”
When selecting the ingredients for her cosy cafe, Segawa has one question in mind: Would I use these same ingredients to feed my children? The humble bakery handmakes almost everything. Natural, rustic and warm are its three central values.
Segawa said that the most rewarding aspect of her job is the comments from her lovely customers. From kiwis, their response is often, ‘i’ve never had anything like this before.’ But her heart is full when the words ‘this reminds me of a cafe back in Japan’ are spoken.
Her favourite item to make is her rustic bread. With simple ingredients, she can see the dough rise free and happy. It is as though you can see the mood of the delicate dough.
When looking to her future, Segawa would like to one day own a small organic farm, growing all her vegetables and wheat for friends, family and the bakery to use.
Some words of wisdom for anyone wanting to get into baking are to be intentional:
“My personal advice is to be clear with the message that you want to share with your goods.”
Be sure to check out Mizu Bread at 187 Symonds Street, Eden Terrace.
