Bread for Meals
Check our lineup of breads that will enhance your dining table meal. Great with cooled meals and wine.
Our creation of supreme confidence. Richly flavored croissants using cultured butter.
Baked with dough containing lots of butter and eggs.
“Yumechikara” brand wheat grown in Hokkaido is used. Glutinous and resilient texture is the perfect fit for both toast and sandwiches.
Raisins added to country bread dough that contains lots of walnuts.
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.
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.
65% rye (compared to flour) is used. This is a sour tasting bread contains rye. Its dough is moist, fine, and resilient.