|
THE KOKO STORYKOKO bakery is a local small artisan bakery focused on quality, not quantity. We provide hand made breads, pastries and sandwiches -- always fresh. Most of our French and German style breads use levain: a way of fermenting the bread dough. The ingredients are simple (flour, water, levain and salt), the process is complex. Some breads take over 40 hours from beginning to end. We spare no effort in making the finest breads and pastries possible.
|
Who We Are
|
Nobuko Maruyama, KOKO’s founder and owner loves bread, especially French baguette. After five years formal training at a popular chain bakery in Japan, she realized baking was her passion but had doubts about the mass production process. She moved to Boston where she worked at Japonais Bakery in Brookline, several independent bakers in the Boston area, and most recently at the Boston Harbor Hotel, The Langham Hotel, and the MIT catering department.
Returning to her love for artisan baking, she had an internship at Annarosa’s in Salisbury, learning from their deep French bread experience. She followed that with professional training at King Arthur in Vermont. With complements from Annarosa’s owner and Jeffrey Hamelman at King Arthur, she was now ready to open her own bakery. Guaranteed fresh, KoKo’s products span the bakery spectrum — from premium French croissant to German rye — from red bean buns to blueberry scones. |
