PARINE

This is a straight method that allows you to enjoy the flavor of white bread to the fullest. Baked seven times a day, this white bread is soft all the way to the crust of fresh bread. It is the most popular product in Parisienne.

This croissant has a high butter content, with plenty of compound margarine folded in. The dough is slightly sweeter than a regular croissant, and it is brushed with cherry syrup.

We combined the highest quality Paul Vienna sausages with cheese and mayonnaise on Parine's proud hard dough. It is torn for easy eating.

Meal bread coated with brown sugar and unsalted butter, baked until golden brown.

I tried wrapping high-quality frank with butter roll dough. A popular bread for children.

We carefully put sake lees into the dough made over a long period of time using the liquid starter method, and filled it with our homemade custard cream that we are proud of.

A snack that combines sweet milk flavor and sweet potato well.

We cooked glutinous rice and kneaded it into the dough of English bread. Enjoy the light texture of English bread combined with the chewy texture of glutinous rice.

Made with our proud croissant dough, rolled with almond chocolate, topped with sliced almonds, and baked to perfection. The crispy texture is recommended. A popular bread among young people.

We have generously wrapped red bean paste cooked without any additives using large grains of red beans from Tokachi, Hokkaido. Our red bean paste does not contain any preservatives or artificial coloring.