Bread for Meals
Check our lineup of breads that will enhance your dining table meal. Great with cooled meals and wine.
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Croissant
Our creation of supreme confidence. Richly flavored croissants using cultured butter.
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Brioche
Baked with dough containing lots of butter and eggs.
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Plain bagel
“Yumechikara” brand wheat grown in Hokkaido is used. Glutinous and resilient texture is the perfect fit for both toast and sandwiches.
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Walnut, raisin
Raisins added to country bread dough that contains lots of walnuts.
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Pain de seigle
Campagne that contains whole-grain rye. 30% rye (compared to flour) is used. A flavor and taste characterized by the unique rye taste.
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Roggenmischbrot with currants & cranberries
65% rye (compared to flour) is used. Dry cranberries and black currants kneaded into sour tasting dough that uses rye, which is baked with oatmeal as a topping.
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Roggenmischbrot
65% rye (compared to flour) is used. This is a sour tasting bread contains rye. Its dough is moist, fine, and resilient.