北欧スタイルからアレンジ　素材を味わうパン : haluta bageri

Exploring Bakeries

A Modern Nordic-style Bakery

Just a short walk from the north exit of Nakakaruizawa Station,
turn left onto Nakayama Road, and you'll spot a pretzel.

The pretzel serves as a sign for this authentic bakery,
which looks like a makeshift building covered in metal sheets.

It seems to have been newly renovated and transformed into a modern space.
The high ceiling suggests it used to be a warehouse,
with an impressive view of the spacious kitchen.

Haluta, based in Nagano's Karuizawa, specializes in Nordic furniture,
vintage decor, interior goods, and now also a bakery.

The word "bageri" in Haluta Bageri means "bakery" in Danish,
and their goal is to make healthy food a standard.
They draw inspiration from Denmark for their endeavors.

The chef, who previously led Dandy Zon for many years,
brings unique bread creations to life using his extensive experience and knowledge,
selecting ingredients that are gentle on the body.

To achieve their distinctive flavors, they blend multiple types of flour,
use salt from Vietnam's Kanh Hoa,
and focus on natural ingredients like sugar and palm oil.

Haluta Karuizawa opened in 2010 and has grown popular as a bakery.
While they also produced bread in Ueda,
years later, they consolidated and renovated the Karuizawa location, reopening in 2021 as Haluta Bageri.

They bake gentle, body-friendly bread based on Danish concepts,
with bread available from 9 AM to 2 PM until sold out.
I visited during the busy lunchtime.

The high and airy space is filled with natural light,
with the inviting aroma of freshly baked bread wafting through.

The scent of cardamom fills the air,
as they just pulled the bread from the oven, creating a pleasant atmosphere.

The breads displayed in the showcase are treated with care,
each arranged meticulously.

Although there were only a few varieties available during lunchtime,
their unique shapes sparked curiosity.

There were several types of loaf and table breads,
including the aromatic cardamom rolls,
which caught my attention alongside other selections at checkout.

Aside from bread, they also offer cakes,
thanks to the owner’s parents who used to run a patisserie.
I’m eager to try their cakes and pastries next.

The French "cublo" comes in both loaf and rectangular forms,
made only with plant-based ingredients, resulting in a gentle bread.
Cutting into it releases a nostalgic scent of fermentation.

The comforting aroma of fermentation brings a familiar feeling,
with sweetness increasing as you chew through its pleasant texture.
Nostalgic and rich in flavor, it truly presents the ingredients.

Asama is one of Haluta's signature items,
featuring Gruyère cheese in equal parts to the flour,
perfectly round and airy.

It melts lightly in your mouth, with a shocking crispness that impresses,
followed by the maturing flavors of cheese,
subtly fading into a fluffy Gruyère bread.

The cardamom roll is fragrant and elevated,
with cardamom enhanced by cinnamon,
bringing forth a gentle spice and sweet aroma reminiscent of Denmark.

Its clarity surpasses what I've tasted in Copenhagen,
with spices and a soft sweetness diffusing throughout,
using organic sugar for a delicate touch.

The Nordic-modern-style breads are crafted not just because it's Karuizawa,
but purely for their profound flavors.

It’s not just tradition; it’s bread that lives in the present,
showcasing the chef's individual flair in modern, unique creations.

While they have an online presence,
there's nothing like enjoying it on-site—to truly savor the atmosphere from this place in Karuizawa.