Our bakery café is coming soon to Bedford Ave, Brooklyn this summer.
Honoring diverse food cultures,
we contribute to “wellness” and “prosperity”
through naturally derived Fermentation techniques and wisdom.
We use ultra-soft natural spring water (13 ppm) sourced from the snowmelt of Uonuma, Niigata, Japan—drawn from 100 meters underground for exceptional purity.
A traditional Japanese fermented food that unlocks the hidden potential of ingredients through the natural power of enzymes—deepening flavor, enhancing texture, and revealing true sweetness.
Wherever possible, we choose the highest-quality organic ingredients to honor the natural richness and purity of each material.
We exist to address global health challenges through ancient fermentation wisdom and modern craftsmanship.
We never use white sugar; instead, we draw out natural sweetness from ingredients themselves.
We transform textures and elevate umami through the enzymes of koji.
We rely on nature—not artificial additives—to create flavor.
With the finest koji, the best raw materials, and exceptional artisanal technique, we deliver food that is delicious, beautiful, nourishing, and emotionally moving. This is our mission.
Through collaborations with award-winning chefs and master artisans around the world, we offer food experiences and values never seen before—innovative, natural, and deeply human.
At hacco, we are looking for people who share our vision and curiosity for the world of fermentation.
If you resonate with hacco’s mission and want to help shape a new world of food, we would love to hear from you.
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Koji has transformed not only how I bake, but how I understand food itself. It unlocks natural sweetness, elevates texture, and brings depth without white sugar or artificial additives. It is a living tradition with endless potential.
My journey took me to Uonuma in Niigata, where I felt the true power of nature and fermentation. Through intensive training in Los Angeles, I deepened my technique and learned how to apply koji across multiple categories — breads, pastries, sauces, jams, and more.
At hacco, I am both a baker and a developer. I explore how koji can enrich new products and create clean, expressive flavors that feel alive. And as someone who loves people and conversation, I see myself as a bridge — sharing the beauty and benefits of koji with guests, chefs, and anyone curious about this new world of taste.
My mission is simple:
to let koji’s potential shine through every product we create.
— Raphaël Boeri