Episode
281 Shu Kimura — Founder, Boulangerie Maison Kayser Japan
- Published
- Jan 16, 2026
- Duration seconds
- 3607
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Summary
"The purpose of my business is not only bake and sell, because we are introducing… culture or food habits of France to the Japanese people." "Japanese people don't buy baguettes because they don't know how to eat it." "After twenty shops, I needed to change my mentality to be the new type leaders." "I have responsibility for the life of the workers." Shu Kimura is the founder of Boulangerie Maison Kayser Japan and a fellow Rotarian. Born into the Kimura family, whose ancestors helped introduce bread-making techniques to Japan via Nagasaki (Dejima) in the 1600s, he chose to build a separate path rather than continue the established family business. He studied law at university, then worked in insurance for six years in market development before deciding to become a baker. He trained in the United States in Kansas, studying wheat science and fermentation chemistry, then worked as a baker at Amy's Bread in New York City. He later went to France to train closely with artisanal baker Eric Kayser living near his home as a private trainee before being invited to become a business partner to bring the brand concept to Japan. Kimura built the company in 2000 and opened the first Japan store in Takanawa in 2001. Over time, he grew the business to dozens of locations across Japan, leading hundreds of employees while navigating Japan's distinctive customer habits, service expectations, and people-management realities. Shu Kimura's leadership story is a case study in translating a food culture—not merely selling a product—into a market with different habits, assumptions, and decision styles. He entered baking after a first career in insurance, then rebuilt himself through technical study of fermentation and wheat science in Kansas, practical craft in New York, and high-intensity ap…