COMO Co., Ltd

Our company name COMO comes from Lake Como where Panettone yeast originated.
“Panettone yeast” is a natural yeast that lives around Lake Como in Northern Italy. This traditional yeast has been used by locals in the bread-making process for generations.

COMO carefully took this yeast back to Japan, perfected the dough, and uses the traditional method bread-baking process learned from Italian experts.

Long lasting without preservatives

COMO’s Long-life breads stay fresh 35 to 365 days thanks to the traditional Italian natural yeast “Panettone” and our traditional bread making method. The interaction of the yeast and lactic acid bacteria creates a delicious flavor. Furthermore, preservatives are not necessary thanks to the lactic acid bacteria, which is the key to long-term preservation.
This could prevent waste from unsold inventory or opportunity loss due to a lack of product.
Our bread is not just for daily meals, but also perfect for outdoor activities or as emergency rations.

Created with a long fermentation process! Distinctive flavor and mellow texture

Ten hours is how long Panettone yeast takes to ferment. This is 10 times longer than typical bread making. Our whole process takes 3 days, and the time gives the bread a distinctive rich flavor and amazing mellow texture. COMO’s Long-life bread offers long-lasting deliciousness.
Our bread is convenient for stocking on shelves or as a “rolling stock” emergency staple food, which potentially expands your business opportunities.

WHY COMO’s long-life bread?

What is COMO’s long-life bread?

Our company name COMO comes from Lake Como where Panettone yeast originated.

customers’ Benefits

Long lasting without preservatives

Created with a long fermentation process! Distinctive flavor and mellow texture

How como’s bread are made?

COMO’s FEATURES

#1

Ingredients

#2

Quality / Safety

#3

R&D / Technology

#4

Sustainability