Gotemba City, Shizuoka Prefecture, sits on the eastern foothills of Mt. Fuji. Blessed with a cool climate and pure water, this area has long supported thriving agriculture and livestock farming, nurturing a rich food culture. Those natural gifts extend to breadmaking as well. The soft spring water that flows from beneath Mt. Fuji, locally sourced ingredients, and the unique character of the Gotemba terroir all come together to produce flavors you simply can't find anywhere else.
Today I'd like to introduce one of Gotemba's most beloved bakeries — a shop that has captured the hearts of customers across generations.
▲A warm, inviting storefront that makes you want to step right in
About a seven-minute walk from Gotemba Station, a retro building with a red roof and brick exterior catches your eye. That's the bakery I'm here to tell you about: BOULANGER BEC FIN. Founded in the Taisho 3 era (1914), the shop got its start under the name Matsubaya, manufacturing and selling confections. It took on its current name in 1991 and has been going strong ever since.
▲"Fujisanroku Kodawari Curry Pan" — ¥280
BOULANGER BEC FIN carries more than 100 varieties of bread, but the runaway fan favorite is the "Fujisanroku Kodawari Curry Pan" (Mt. Fuji Foothills Artisan Curry Bread). It has been the shop's signature item since the very beginning.
The curry filling is made with Gotemba pork belly and ground meat along with generous amounts of local vegetables, delivering a hearty, satisfying flavor while remaining mild enough for kids to enjoy. Fresh out of the fryer it's crispy and fragrant; once it cools, the dough stays delightfully moist.
■The Fourth-Generation Owner's Relentless Pursuit of Perfection
▲Takahiro Serizawa proudly displaying his Grand Gold Award certificate
"The most important thing is to never be satisfied with where you are and to keep evolving," says fourth-generation owner Takahiro Serizawa. That spirit of inquiry has been the driving force behind the flavors customers have loved for so many years.
The "Fujisanroku Kodawari Curry Pan" itself has been refined little by little since the shop first opened, each tweak bringing it closer to its current form. To further prove its worth, Serizawa entered the Curry Pan Grand Prix competition — winning a Gold Award in 2023 and then the top Grand Gold Award in 2024. Years of relentless improvement paid off in a triumphant moment, putting Gotemba's flavors on the national stage.
Behind those accolades, though, lies an unwavering daily commitment. The team reads the conditions of each day, makes adjustments, and bakes in small batches over and over again. The reason they stick to such a labor-intensive approach is simple: a deep desire to get freshly baked bread into as many hands as possible. Watching the entire staff bake together without pause is a true glimpse of craftsmanship in action.
■A Diverse Bread Lineup Born from Two Different Creative Sensibilities
▲A display of various breads alongside a collection of award certificates and trophies
Alongside the long-loved classics, a new line of breads has been joining the roster over the past several years. Playful creations that blend traditional techniques with cutting-edge methods and rare ingredients have been steadily winning over a new wave of fans. That line is called "Tomo Pan."
The creative force behind it is Takahiro's son, Tomoya Serizawa. Inspired by watching his father work, Tomoya set his sights on becoming a bread artisan, trained at a renowned Tokyo bakery, and returned home three years ago. Still young, he has already served as a seminar instructor both domestically and internationally and has racked up impressive results in multiple competitions.
▲Fifth-generation baker Tomoya Serizawa (left)
"My job is to preserve what's already great and shore up whatever's lacking," Tomoya says. "I want to honor my father's work and take the quality even higher." His deep respect for his father comes through clearly, as does his own restless drive to push his craft forward.
Father and son. Because these two have different personalities and different creative sensibilities, they produce an extraordinarily diverse range of breads. They recognize each other's strengths and compensate for each other's weaknesses — an ideal partnership. That dynamic is what keeps lifting the shop to new heights.
"My father's time-honored flavors" alongside "my son's fresh, modern take" — the fact that both exist under the same roof is something special in itself. Being able to choose based on your mood that day is the ultimate indulgence, one you can only experience right here. If you're ever in Gotemba, be sure to stop by. You're bound to find your new favorite.
【SHOP INFO】
Shop name:BOULANGER BEC FIN
Address:651 Kawashimada, Gotemba City, Shizuoka Prefecture
Hours: 7:30–18:30
Closed: Wednesdays
https://becfin.co.jp/
Naoyuki Hashida | Born in Shizuoka Prefecture | Level 1 Food Analyst
A gourmet influencer covering food news from the Kanko-Fujisan region spanning Shizuoka and Yamanashi prefectures. He has particularly deep expertise in Yoshida Udon and is also active as a "Yoshida Udon Meister." Drawing on his culinary knowledge and experience, he also supports food events and supervises recipes featuring local ingredients. @naoyuki_glorious20＠naoyuki_glorious20
