Here, we work closely with ingredients, including wheat.
There are places where you can learn to make bread from scratch.

In April 2026, we welcomed our first class of students to our baking school.

Here, you don't just learn about bread-making knowledge and techniques.
I will work in an actual bread-making setting while aiming to become a baker.

Even if you've never made bread before, it's okay.
Measuring, dough preparation, fermentation, shaping, baking—
You will learn the fundamentals of each step in making bread through bread-making theory and practical training.

And it's not just about learning "how to make bread."

Knowing the characteristics of the material,
I noticed a small change in the fabric.
I think about how to make it even more delicious.

Through daily practical training, you will gradually develop your own "eye for observation" and "ability to create."

Biei, located almost in the center of Hokkaido, boasts abundant nature and,
There are producers who cultivate the ingredients there.

It's not just that you can see their faces.
You can actually meet them, talk to them, and learn about the background behind the creation of the materials.

That's why,
"I want to make bread that tastes even better using these ingredients."
This feeling arises.

Know the materials. Know the people. Know the land.
All of that helps cultivate one's sensibilities as a baker.

From basics to advanced techniques, all within two years.
While being involved in the actual bread-making process under the guidance of experienced craftsmen,
I aspire to become a full-fledged baker.

Moreover, this school is a place where you can "work while learning."

To work as both a student and an employee,
You can learn practical bread-making techniques on-site while receiving a salary.

Also, our customers, colleagues, producers, etc.
While working and interacting with various people,
You will acquire the necessary attitudes as a working professional and as a skilled craftsman .

Two years of living, working, and studying in Biei.
There are things you can only see by working with bread every day.

The bread made here is
This bread isn't just for practice.

The bread you made.
The bread you helped to produce,
These items will be available as actual products in the Ferme La Terre Biei store.

Then the customer picked up the bread,
They pay money to buy it.

"It was delicious."
"I want to eat it again."
You might even receive such feedback directly from them.

That is something you can't get from school practical training alone.
This is an experience only true bakers can have .

Of course, we don't entrust everything to them from the start.

Under the guidance of experienced craftsmen,
Master the basics and gradually increase the things you can do.

You will experience failures and times when things don't go as planned.
But each and every one of them,
This will empower you to become a future baker.

Bakery Chef

Yoshinori Nezu

YOSHINORI NEZU

A bakery chef who has honed his bread-making skills over many years at top-class hotels and bakeries in Japan.

After working at the Tokyo ANA Hotel (now ANA InterContinental Hotel Tokyo),
He has been leading the bakery as chef at The Peninsula Tokyo since its opening.

After that, he worked at La Terre Co., Ltd., serving as sous chef and then chef at Boulangerie La Terre.
Currently, he works as the bakery chef at Ferme La Terre Biei.
I lead the bread-making process.

Opening: April 1, 2026 Location: 〒071-0218
Ferme La Terre Biei (inside the bakery kitchen), Omuramurayama, Biei-cho, Kamikawa-gun, Hokkaido

Principal: Hiroaki Sakai, President and CEO of Biju Co., Ltd. and Ferme La Terre Co., Ltd.
Instructor: Yoshinori Nezu, Chef of the Bread Department at Ferme La Terre Biei Eligibility: High school graduates or above Selection Process: Document screening followed by a first and second interview Tuition/Training Fees: Free (Employee employment / Salary provided / Comprehensive insurance coverage)