파스코유메판코보 테이네텐

Pasco's dream bread workshop's most popular item! Blended with Hokkaido-grown wheat varieties such as 'Haruyoko' and 'Yumechikara', Pasco's unique super-matured method involves alpha conversion with hot water and slow aging at low temperatures, resulting in a chewy and moist texture when baked.

English muffin, which is roughly split in half and toasted from the middle, is recommended for barbecues. Split the muffin in half and grill it until crispy over charcoal, then enjoy it with meat and vegetables sandwiched in between!

A specialty of our shop, this bread is made by wrapping and baking a rich homemade custard cream made with Hokkaido milk in a fluffy and soft dough using Hokkaido wheat varieties 'Yumechikara' and 'Kitahonami'.

Introducing a new soft and chewy bagel made with Hokkaido mochi flour and 'Yumechikara' wheat flour!

Baked after receiving your order, so you can enjoy a hot and freshly baked pizza. The pizza dough is made with Hokkaido-grown wheat such as 'Yumechikara' and 'Haruyokoi', and is slowly fermented for a long time to bring out a chewy texture and the original flavor of the wheat. Baked in a dedicated stone oven at 400°C for a short time, the far-infrared effect quickly cooks the inside, creating a texture of 'crispy on the outside, chewy on the inside'.

Delicious melonpan with a crispy biscuit dough. Sometimes a caramel melonpan appears. A must-try!

A Danish pastry that combines the bitterness of coffee, the nuttiness of walnuts, and the milky taste of glaze.