토리도리베이커리

The dough is made with wheat from Tottori Prefecture, eggs, and butter. It can be enjoyed by sharing with family and friends.

The dough is made with Tottori Prefecture wheat, eggs, and butter. A curry bread that stretches with local Nebarikko cheese.

The dough is made with Tottori Prefecture wheat, eggs, and Daisen butter. The chewy texture of the beef tongue and coarsely ground meat from Tottori Prefecture adds an accent.

The dough is made with Tottori Prefecture wheat, eggs, and Daisen butter. The curry roux also contains crab, making it full of crab both in appearance and inside.

The dough is made with Tottori Prefecture wheat, eggs, and Daisen butter. It combines the rich flavor of curry with seafood and shellfish.

The dough is made with Tottori Prefecture wheat, eggs, and Daisen butter. It contains rich beef curry.

The dough is made with Tottori Prefecture wheat, eggs, and Daisen butter. This is a luxurious dish filled with chunks of Tottori Wagyu beef.

Made with Tottori Prefecture wheat, eggs, and Daisen butter. A sweet and salty curry bread topped with powder resembling sand.

The dough is made with Shirabara milk, eggs, and Daisen butter from Tottori Prefecture. The chewy and mochi-like fresh donut dough is coated with kinako (roasted soybean flour) from Tottori Prefecture.

The dough is made with Shirabara milk, eggs from Tottori Prefecture, and Daisen butter. We filled the chewy and mochi-like fresh donut dough with a smooth cream.

The dough is made with Shirabura milk, Tottori Prefecture eggs, and Daisen butter. We added a sticky texture to create a richer fresh donut dough.

The dough is made with Shirobara milk, eggs from Tottori Prefecture, and Daisen butter. A delicious dough with a milk flavor combined with the crunchy texture of milky butter.