The neighbours complained about the oven
heat. I did not stop.

Emi Taguchi spent six years working in hotel food and beverage in Tokyo before moving back to Saitama in 2016. She had eaten bagels in New York during a training placement in 2013 and had been quietly obsessed with them since. The ones she found
in Japan were either too soft, too sweet, or too small. In 2017 she started baking at home on weekends, testing different flour blends and boiling times in her apartment kitchen. The neighbours complained about the oven heat in summer. She did not stop.