Suwa Karin‑no‑Ki — a bakery committed to Hokkaido wheat and additive‑free dough On this day I, food‑lover Kasai, visited Suwa Karin‑no‑Ki. The owner opened the shop in May 2012 with a strong desire to bake bread that parents can feel safe giving to children and babies. The dough uses wheat from Hokkaido and contains no preservatives, artificial colors, or additives. ・Eggs ⇒ Eggs from chickens raised at the foot of Mount Yatsugatake ・Milk ⇒ Milk from Jersey cows raised on the Nobeyama Plateau ・Sausage and bacon ⇒ Additive‑free, showcasing the natural taste of the meat ・Wheat ⇒ Carefully selected Hokkaido wheat (e.g., Haruyutaka) About 25 types of bread (including seasonal items) are usually on display; when I visited around 2:00 p.m., many items were already sold out. The owner recommends enjoying the bakery's most popular bâtard with a dip of olive oil. I tried a rare matcha‑flavored melon pan and a rusk made from melon pan. The large, American‑style oat cookies were sold out that day, but they are excellent when available. Find your favorite bread and enjoy it! ◎ Bread Workshop Suwa Karin‑no‑Ki 📍 Suwa City Ote 2‑1‑2 ☎ 0266‑55‑4343 ◎ Hours: 10:00 – 19:00 ◎ Closed: Sunday, Monday, Tuesday ◎ Parking: Nawate Parking Lot (parking voucher available for customers who purchase) ◎ Payment: Cash, PayPay ◎ Website: https://treeofkarin.weblike.jp/