Why Kuma-San ?
Kuma in Japanese means “bear” and “Kuma-San” that gives its name to the bakehouse could be “Mr Bear” or “Mrs Bear” or the large sleuth of “Teddy Bears” that live at the bakehouse.
We like bears here as much as we like bread. Bears have a reputation for enjoying good bread, whether it is a marmalade sandwich or both honey and condensed milk with their bread!
Our Philosophy
Back to Basic, Simple Happiness
In a world that moves too fast, we believe in slowing down.
We believe in the comfort of warm bread fresh from the oven, sweet buns that make weekends special, and the simple act of sharing them around the table.
Bread has always been humble, honest, and meant to be shared—bringing people together over conversations that linger and laughter that fills the room.
This is the happiness we create together—simple, real, and right here.
The Journey
The seeds of Kuma-San Bakehouse were planted 16 years ago when we returned from France. Having been spoiled with fine boulangerie daily, we found ourselves in England where 80% of the bread comes out of a factory.
So Miyo was determined to learn how to make it as good as it possibly could be and almost every day for the next 10 years baked fresh bread at home. Thousands of loaves later, largely self-taught with some short courses at Forge Bakehouse in Sheffield and the School of Artisan Foods, her bread became so popular among family and friends that she was encouraged to sell it.
In 2019, she submitted three entries to the World Bread Awards, a well-known competition with many very experienced bakers. Even though it was her first attempt, all three entries won awards, with her Citrus and Chocolate Brioche winning runner-up in the Speciality Sweet category.
After this success, she opened Kuma-San Bakehouse in 2019, and what began as a personal mission has grown into a beloved community where people gather together over their shared love of good bread.
Awards & Recognition
2019
World Bread Awards
Three awards in first attempt • Citrus and Chocolate Brioche – runner-up in Speciality Sweet category
2023
Britain’s Best Loaf
Innovation Category Winner • Overall Winner
2025
Britain’s Best Loaf
Innovation Category Winner • Overall Winner
Miyo’s work has been featured in various media including BBC News, national newspapers, radio, and Japanese media outlets.
Our Bread Community
Where tradition meets passion, and bread brings people together
What started as a simple idea — neighbors coming to collect a weekly loaf — has grown into something truly special. Today, over 1,200 people subscribe to our newsletter, and our community continues to grow.
But it’s not just about the bread. People enjoy coming to our bakehouse, collecting their loaves, and having conversations. It’s become a warm, friendly gathering place where connections are made over a shared love of good bread.
This sense of community is at the heart of everything we do — bringing people together, one loaf at a time. In a world that moves too fast, we believe in slowing down.
The Baker and Her Husband
Miyo
From Tokushima, JAPAN
Miyo never intended to be a baker. She is an education expert from a family of educators—four generations of teachers—and holds two Masters degrees in education.
As a mainly self-taught baker, she has developed a distinctive approach that blends Japanese and Western baking traditions. She integrates authentic Japanese ingredients—like matcha tea and yuzu (a fragrant Japanese citrus fruit)—creating breads that are both familiar and truly unique.
This innovative fusion has earned her recognition including three World Bread Awards in 2019, and Britain’s Best Loaf wins in both the Innovation category and Overall Winner titles in 2023 and 2025.
Kuma-Chan (David)
Miyo’s Husband
Meet Miyo’s English husband David, whom she affectionately calls “Kuma-Chan.”
Kuma-Chan tests all the bread and sweet buns, and only the products which receive the paw print of approval make it on sale.
His discerning palate ensures that every product meets the highest standards before reaching our customers.
