Vice President, Maison Landemaine
Born in Tokyo in 1966, living in Paris since 2002.
Career (Expérience Professionnelle)
– Boulangerie BONNEAU 75016 Paris
2004 Starts working as a coordinator specializing in bread (office name: Yoshimi Boulangère)
2006 Founding of Yoshimi Boulangère International in Japan, a company specializing in food coordination
2006 Opens Maison Landemaine Clichy (first store) in Paris, France.
2008 Founded INSEE (Institut National de la Statistique et des Etudes Economiques) in France.
Opened Maison Landemaine Martyrs (second store) in Paris, France.
2009 Maison Landemaine Voltaire opens its third store in Paris, France.
2010 Establishment of Levain D’antan Japon Co.
2011 All Maison Landemaine Paris stores are awarded the PUDLO Paris Guide Awarded Boulanger de l’année 2011
2011-2014 Opening of Maison Landemaine stores 4 to 8 in Paris, France
2015 Maison Landemaine Tokyo (1st store) opens in Azabudai, Tokyo.
2016-2017 Opening of Maison Landemaine 9-12 in Paris, France
2018 Maison Landemaine Lille (13th store) opens in Lille, France.
2018-2019 Maison Landemaine 14-16 stores open in Paris, France.
2019 Involved in the development of plant-based proteins
2020 Opening of Maison Landemaine 17 in Paris, France
2020 onwards, lots of media exposure in France
Masterclasses and live performances on YouTube, SNS, etc.
Europe’s First Travelogue (BS Asahi)
Japanese Wives of the World (TBS)
Sole Dame! (TV Tokyo)
Before and after being taught [TBS] (Japanese only)
NHK Hobby Doki! NHK Etele] [TV Tokyo
World Business Satellite [TV Tokyo] (Japanese only)
Expressing Japan with a single stroke
Yoshimi Ishikawa Design
Original Creation, Activity
2010 ® Dessert Hard
A hard meal bread made with fruit puree or other fruit or
Hard meal bread made with fruit puree and other fruits and sugar.
2017 Vegan Brioche
Vegan brioche is made with eggs, dairy products, and fats.
Vegan brioche is made with only plant-based ingredients. Presented at a symposium in Paris.
presented at a symposium in Paris.
2018 Natural yeast with rice flour
JETRO “Rice flour ambassador” to promote Japanese rice flour
Succeeded in developing a natural yeast made from Japanese rice flour.
Developed a gluten-free hard meal bread using Japanese rice flour.
Development of gluten-free hard meal bread using Japanese rice flour.
Master class at Cordon Bleu Paris.
Demonstrated at SIRAS, a food exhibition in Lyon for 4 days in 2019.
Demonstrations in the French media in 2020.
Host live lessons on the internet
A rice flour ambassador for two terms for JETRO project