When people ask me why I started SANCHA, the answer always begins with my time in Japan with my love of Japanese Sweets.
Living in Tokyo, I found myself constantly enchanted by the small neighbourhood sweet shops that seemed to appear on every corner. Unlike the bold, sugary treats I grew up with, Japanese sweets—known as wagashi (和菓子)—felt like quiet poetry. Soft textures, delicate colours, and subtle flavours like matcha, yuzu, and red bean were all new to me. But they felt strangely familiar, like comfort food I didn’t know I was missing.
Wagashi isn’t just about sweetness—it's about seasonality, beauty, and balance. A single piece might be inspired by a cherry blossom in spring or a maple leaf in autumn. Eating it becomes a moment of pause and appreciation. I loved how thoughtful everything was: the ingredients, the textures, even the packaging. That kind of intentionality is something I wanted to bring into my own baking.
When I returned to the UK, I couldn’t stop thinking about those flavours. I started experimenting in my home kitchen during lockdown in 2021, baking just for friends and family. What began as a nostalgic craving slowly became a passion—and eventually, SANCHA was born.
Of course, I don’t make traditional wagashi—I’m not classically trained, and my kitchen isn’t in Kyoto! But I’ve created my own little hybrid: a Japanese-inspired bakery that blends classic British comfort bakes with the elegant restraint of Japanese sweets. Think: yuzu sponge cake, hojicha cookies, matcha shortbread, and kinako-dusted butter mochi.
For me, SANCHA isn’t just a bakery. It’s a love letter to Japan, to healing, and to the joy of sharing something thoughtful with others. If even one of my bakes brings you a small moment of comfort or curiosity, then I’ve done what I set out to do.
Thank you for being here. 🍵
– Samutarō
Founder & Baker at SANCHA
