Who We Are

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.

In September 2025, we had the incredible opportunity to study shokupan and melonpan under the guidance of the exceptionally talented Satomi (tokyobakingbread) in Tokyo, Japan.

Her deep knowledge of Japanese breadmaking completely transformed the way we approach our craft, from technique and fermentation to shaping and texture. The experience opened our eyes to the subtle details that make these breads so special, and inspired us to bring that same level of authenticity and care back home to Wisconsin.

Every loaf and bun we bake today carries a bit of what we learned in Tokyo: precision, patience, and respect for the process.

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.

FAQ

  • 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.

  • 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.

  • We currently bake out of Sugar Studio, a rental kitchen and retail store located in West at 2201 S. 84th St. We are a fully licensed commercial bakery that sells bread at Farmers Market TO GO in Brookfield, and at the Outpost Natural Foods in Baview via our pickup program. We also sell our products at local farmers’ markets and supply local restaurants.

  • 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, melonpan 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.

  • Yes! Please reach out to us with your business name and contact information. We will send you our menu and pricing, and coordinate a sample drop-off.

  • Our Wisconsin wheat 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.

    Our Traditional Milk bread uses a standard non-organic bread flour, that give the softest, most fluffy bread possible.