Soubidou

A baguette made from French wheat that is fermented at low temperature for a long time to bring out the flavor of the wheat. You can eat it every day without getting tired of it. Half...140 yen

We aimed to create the ideal form of bread that enhances the taste of meals with a moderate acidity. Made with French wheat and homemade rye sourdough. Half...270 yen

Traditional bread from a region in France. Made with French wheat, homemade yeast, a small amount of butter, and has a soft texture that is easy to eat. Can be used for sandwiches or drizzled with olive oil. Price: 140 yen.

We have kneaded mashed potatoes into baguette dough to create a rich and smooth texture that is easy to eat. Half...160 yen

A baguette made from French wheat that is fermented at low temperatures for a long time to bring out the flavor of the wheat, making it a baguette that you can eat every day without getting tired of it.

Perfect for thick toast with sliced cheese all the way to the edge. Fermented at various temperatures for a long time to bring out the rich flavors of milk and wheat. Enjoy this white bread every day. Half loaf for 140 yen.

Plenty of rum raisins in a special pandemi dough, just the right size so it's recommended to have it thickly sliced and buttered toast. Half... 250 yen

A rich food pant toast baked with brioche dough in a mold, served as is with a tangy jam and Half... 210 yen

Matcha and Belgian chocolate kneaded into a high-hydration fluffy bread

A snack wrapped in baguette dough filled with anchovy-stuffed olives, perfect for a snack or treat. (Occasionally may contain olive pits)

A bread with a twisted texture and flavor, made by twisting baguette dough spread with fresh seaweed and whipped butter before baking

Wrapped Tamba black soybeans and cream cheese in a chewy Rodve dough

A meal bread kneaded with cashew nuts and mashed potatoes, with coarse ground black pepper as an accent. Half... 250 yen

Plenty of dried fruits, nuts, and white chocolate kneaded into the country bread dough. Half...300 yen

Pandoro, which means 'golden bread', is a rich bread made with plenty of butter and eggs. It has an original blend using malt and homemade yeast. It is filled with homemade custard cream.

A rich bread made with plenty of butter and eggs. It features an original blend using malt and homemade yeast. The moist pistachio cookie dough is made with Belgian chocolate.

Pandoro, which means 'golden bread'. A rich bread with plenty of butter and eggs. Original blend using malt and homemade yeast. Cheddar cheese goes well with the sweet dough.

Made with brioche dough, homemade custard, and homemade rhubarb confit

Melon pan with rich brioche dough and a hint of salt in the maple cookie dough

Made with domestic wheat and rice flour, with a fluffy and chewy texture, using red beans from Biei, Hokkaido, and domestically produced salted butter. A delicious treat that prioritizes safety and peace of mind with domestically sourced ingredients.

Made with domestic wheat and rice flour, a fluffy and chewy dough, Hokkaido condensed milk, and domestic butter. A delicious taste that prioritizes safety and peace of mind with domestic ingredients.

Made with 90% domestic wheat 'Yumechikara' and minimal butter to bring out a chewy texture, enhanced by the subtle sweetness of domestic wheat and natural salt called 'Kosher Salt'

Scones with a crunchy texture featuring maple and walnuts, a unique blend that is characteristic of a bakery using homemade yeast

Topping of Valrhona chocolate mixed with hojicha from Minamiyamaen

Brioche topped with compote white peach and lychee-scented fromage cream, baked to perfection

Made with 'AOP fermented butter', a butter that is produced in limited regions of France and follows a protected manufacturing process.

Seaweed and bacon wrapped together to enhance each other's umami flavors, made into an easy-to-eat epi.

Cousin Bread is made by simmering pumpkin and azuki beans separately, using chestnut and sweet potato pumpkin from the 'Cousin Bread' brand, with Hokkaido-grown Oonaga beans.

Croque monsieur with mentaiko from Kanefuku, using kombu tea and anchovy as hidden flavors for a satisfying taste.

Focaccia with vibrant vegetables and bagna cauda sauce

A classic product wrapped in focaccia dough with coarse ground frankfurter

A traditional dish from the Alsace region of France, featuring the sour cream's acidity complemented by onions and bacon.

Blended with durum semolina flour and finished with fluffy and chewy texture using mashed potatoes

Assortment of crispy and flavorful butter cookies

Assortment of crispy and flavorful butter cookies

Rusk infused with raspberry puree, coated with white chocolate, and lightly scented with the fragrance of roses

Rusk with a strong brew of Sri Lankan Earl Grey tea leaves and freshly grated ginger as an accent

Handmade by Aoki Farm in Shizuoka Prefecture, made only with 100-year-old summer oranges and granulated sugar, it has a well-balanced flavor of aroma, bitterness, sweetness, and acidity.

Enjoy the deliciousness of handmade fruits from Aoki Farm in Shizuoka Prefecture in a luxurious compote. It is characterized by a refreshing aroma and a gentle sweetness.

Enjoy the deliciousness of handmade fruits from Aoki Farm in Shizuoka Prefecture in a luxurious compote. It is characterized by high sugar content and a rich taste.