Every weekend, rain or shine, the courtyard of the Homes Nozawa apartment in Tokyo’s Setagaya Ward bustles with a slow but steady stream of customers seeking the freshly baked goods of Angelo's.
While this in-person pop-up shop is only open on the weekends, Angelo’s still attracts over 100 customers, most of whom live within a 10-minute radius. Deeply tucked in a residential area where you won't randomly stumble upon it by chance, the small bakery still manages to draw a crowd by passing out fliers on the street and at nearby Komazawa Park.
Angelo's is, quite literally, a mom-and-pop operation. Owner Michael Williamson is in charge of both developing and testing recipes as well as baking, while his wife, Keiko, handles sales (Williamson’s brother-in-law, Tadashi Yakawa, is upstairs in the bakery studio, baking more scones whenever the pop-up stock runs low). The baked goods are moderately priced; scones go for ¥200 to ¥280 per piece, which is surprising given the "small, human touches" that make their delicious offerings unique.