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Father and son’s sinfully scrumptious cheese tart creates a stir in Japan and Abroad

By on February 21, 2017

Many of Japan’s successful companies are due in part to family businesses. Kinotoya is no different.

When 24-year old Shintaro Naganuma joined his father Akio Naganuna at Kinotoya, the family’s long-running cheese tart business (based in Hokkaido), he knew there were better ways to sell the pastry to customers other than traditionally chilled for which their shop became known.

After a series of experiments and trying out different recipes using other cooking methods, Naganuma has finally crafted a perfect formula through slow baking: not too sweet, baked to perfection with all the good flavors sealed in and melt-in-your-mouth texture.

Using dairy products in Hokkaido, renowned for its high quality and superior taste, Naganuma’s attention to detail and critical thinking skills paid off.  The baked cheese tart is now the current craze in Japan and overseas. They will also be opening new stores in Sydney and Melbourne.

Naganuma launched Bake Co., Ltd. and rebranded to Bake Cheese Tart selling perfect tarts sold straight from the oven. Their website reads “Only freshly baked tarts have a combined crunchy and fluffy texture and cheese aroma that wafts out from them.”

They also resized the tarts into smaller serving so that people can eat it at one go and the blueberry topping was also removed.

They now have 9 stores in Tokyo, 1 in Tohoku, 3 in Kansai, 1 in Kyushu and 16 in Korea, Hongkong, Thailand, Singapore, Taiwan and China.

Kitasenju store by Japanese designer Yota Kakuda

 

 

Where to find Baked Cheese Tarts in Japan and overseas

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