Inside LA’s trendy new Japanese bakery with lines out the door

Since opening in early July, Mikan Bakery has become an instant hit for pastry lovers across Los Angeles, drawing customers with Japanese-inspired baked goods, specialty matcha drinks and an unmistakable orange theme rooted in its founder’s childhood.

The bakery was created by JINYA founder and CEO Tomonori “Tomo” Takahashi, who was born and raised in Japan before bringing his restaurant concepts to Los Angeles.

Takahashi opened his first JINYA restaurant in Tokyo in 2000 and later launched the ramen chain’s first U.S. location in Studio City in 2010.

The name “Mikan” means mandarin orange. Baker Jia Buhrman said the concept was inspired by the neighborhood where Takahashi grew up, which was filled with orange trees.

That influence can be found throughout the bakery, from its citrus-colored decor to menu items including the Mikan Matcha, Mikan Tonic and several orange-based desserts.

Since opening, the bakery has generated plenty of buzz. Barista Amber Lopez, who has worked at Mikan since its first day, said crowds packed the shop during its opening weeks.

“It was literally insane,” Lopez said. “Those first couple of weeks, even the first month, the lines were just crazy.”

Behind the scenes, staff members produce fresh breads, sandwiches and Japanese pastries from scratch each day.

Among the bakery’s signature offerings is the Mikan Cube, filled with house-made orange custard and orange whip, then topped with candied oranges. Buhrman also recommends the strawberry fruit sandwich, made with soft bread and light cream.

Other popular choices include the sausage shio pan, corn shio pan, banana matcha, sesame latte and Matcha Grey.

Customers praised the bakery’s matcha, atmosphere and distinctive menu. One compared visiting Mikan to traveling to Japan for Japanese food and quality matcha, while another customer said she returned the next day and planned to come back again.

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