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Yasuhiro Tsumagari was born in 1971. He started working as a pastry chef after graduating from college.

In 1999, he went to Comme Chinios Restaurant to learn some skills and gain knowledge from Chef SHOUJI SAKU.

In 2001, after keeping on learning and working hard, Yasuhiro Tsumagari emerged as sous chef. In order to learn how to make orthodox European bread and baguette, he went to French and Belgium for training.

In 2004, he established PAINDUCE with his like-minded friends. He also worked as the chef of PAINDUCE bakery and makes various kind of bread with different flavor. His bread is to Japanese’s liking and especially popular in Kobe.

In 2008, add: PAINDUCE was established.

In 2010, しあわせをはこぶぱん(the name of the bakery) was opened in anjō, Aichi Ken.

In 2013, de tout Painduce was opened in Osaka Station.

For details, please contact chioshin Taipei/Taichung for business, or call  (02)2270-5588
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