Eater LA Feature
Everything about this bread is perfection
While Ginza Nishikawa does not usually offer wholesale orders, the bakery made an exception for Interstellar, a Korean American cafe in Santa Monica where chef-owner Angie Kim makes Japanese sandos using the milk bread. “When I open the bag and take a whiff of the freshly baked loaf, it is heaven,” says Kim. “The taste, the softness, texture, density — everything about this bread is perfection, and I fell in love with it the first time I tried it.”