The fundamentals of all sando are basically the same. Neat, crustless triangles of fluffy milk bread called shokupan serve as a vehicle for the sandwich filling, which is left to the imagination.

Focaccia has time-travelled here from the ‘90s and big, flat fougasses are having a bit of a moment, too. But shokupan, the thickly cut pillow-soft Japanese milk bread, might just be the most popular ...

We’re asking Toronto chefs and restaurateurs which takeout dishes have been getting them through the pandemic Ashley and James Schwalm had what seemed like a fairy tale life—two wonderful ...

She’s narrowed down her focus to just one thing: shokupan (Japanese milk bread), which she bakes fresh every day because “it has a short life span as it doesn’t have any preservatives”. Never miss a ...

The Easter market is increasingly competitive among Sydney bakeries. Expect more coconut, gelato and yuzu in your bun this ...