The second group is the occidental bread brought to Japan and produced by Japanese bakeries. The English loaf of bread that was known from circa 1890[17] holds now half of the total bread production in Japan[18]. “Denish” from Denmark has much butter in the dough and sometimes it contains cooked fruit or creaminside. French bread like baguette or Pain de Campagne, some German bread with rye and cereals or Italian pizza are also familiar. In a Japanese bakery, it doesn’t lack the bread of this group together with bread with Japanese originin the first group and it is actually difficult to separate one from another. Kimuraya Sohonten, the inventor of Anpan, has now 31 shops around Tokyo and they sell several kinds of Anpan, Melon-pan, loaf of bread and so on. Instead the DONQ bakery, of which photo I cited at the beginning of this article, was born in 1905 at Kobe and now there are 124 shops all over the country[19]. Since they invited the French professor Raymond Calvel from École Nationale Supérieure de Meunerie et des Industries Céréalières in 1954, they are specialized in French breads including Baguette, Croissant, Pain de mie, Brioche and so on. But they also sell some Japanese-origin bread like Anpan.