Chances are, any Portland restaurant serving shokupan, the feather-light Japanese milk bread, buys it from Oyatsupan. If you haven’t tried it, the egg salad sandwich is worthy of any Tokyo convenience store. Milk bread aside, the commercial-scale bakery’s menu runs very long: honeyed castella cake, pound cake’s cloud-like cousin, shares shelves with a range of cookie-crusted “pan” buns (chocolate, matcha, melon, red bean—any is a foolproof starting point). Spiraled, bready pastry cones called cornets come with either chocolate or vanilla custard centers and a set of googly eyes.