Hi, I’m Peter, the baker behind Day Bread Bakers.

My lifelong love of Japanese culture came full circle on my honeymoon to Japan, where I discovered the incredible world of Japanese bread and bakeries. I was struck not only by the softness and flavor of the bread, but also by the values behind it — locally sourced ingredients, attention to detail, and a deep sense of community.

When I came home, I couldn’t stop thinking about the lack of fresh, locally sourced bread in my community. With just a KitchenAid mixer and a sack of flour, I sketched a quick business plan, designed a logo, and in two weeks, I started baking and selling bread. At the time, I was working full-time in the engineering department of a foundry, but on weekends, I poured my heart into our bread. What began as a side project quickly became what fulfilled me most.

Day Bread Bakers launched as a premium, luxury bread brand, but I’ve always believed that good bread should be for everyone — not just those who can afford it. That’s why I started the Pay It Forward Program. With it, customers can donate loaves that we share with neighbors in need, ensuring that everyone in our community has access to bread made with care and quality ingredients.

Today, I’m proud to bring Milwaukee fresh Japanese Milk Bread and pastries made with local Wisconsin wheat, butter, and honey. What started as an obsession has grown into a bakery built on passion, connection, and love — one loaf at a time.

FAQs

What is Japanese Milk Bread?

Japanese Milk Bread, or Shokupan, is a soft, fluffy loaf known for its delicate texture and slightly sweet flavor. It’s made with a special method that uses a warm flour-and-milk starter to give the bread its signature pillowy crumb and long-lasting freshness. At Day Bread Bakers, we craft our milk bread with Wisconsin-grown organic wheat, local butter, and raw honey — creating a loaf that’s both comforting and elevated.

Why do you bake Japanese bread and bakery items?

My passion for Japanese baking comes from both personal and cultural connections. I’ve always loved Japanese culture, and I have family in Japan who’ve helped me appreciate the traditions around food and community. On my honeymoon there, I fell in love with the bakeries — especially the way they use simple, locally sourced ingredients to create breads that bring people together. That experience inspired me to bring the spirit of Japanese baking home to Milwaukee, where I now craft Japanese Milk Bread and pastries with Wisconsin wheat, butter, and honey.

Do you have a brick-and-mortar bakery?

Not yet! I’m currently a cottage baker, which means everything is baked fresh in my home kitchen and sold directly at Milwaukee-area farmers’ markets. This lets me keep production small-batch and personal, while making sure every loaf and pastry is as fresh as possible. We don’t sell online — to enjoy our baking, come find us at a market on our [Market Schedule] page.

Do you have any gluten-free options?

Yes! We bake a gluten-free version of our Japanese Milk Bread that has the same soft, pillowy texture people love in the original. While it’s made with care, please note that we bake in a kitchen where wheat flour is present, so we can’t guarantee a completely gluten-free environment. Many of our customers who are sensitive to gluten (but not celiac) have enjoyed it as a comforting and delicious option.

Can I order ahead or place a bulk order?

Yes! We’re happy to take pre-orders and bulk orders for our breads and pastries. Whether you need extra loaves of Japanese Milk Bread for the week, croissants for an event, or a larger order for your business, we can bake to order. Please reach out through our [Contact Page], and we’ll work with you to confirm availability and pickup.

Is your wheat Organic?

The wheat we use in our Japanese Milk Bread (and bakery) is certified USDA Organic, grown by Meadowlark Organics right here in Wisconsin. This means the grain is farmed without synthetic pesticides, herbicides, or fertilizers, and without genetically modified seeds. USDA Organic certification also ensures the farm follows strict standards that protect soil health, water quality, and long-term sustainability. In short — it’s cleaner for the land, and better for the bread.