Bakery.
Authentic Italian bread and bread with a &PAN twist
Hokkaido wheat Kitahonami, Haruyo Koi,
Kaori Kitano, Yumechikara,
In addition to spelt,
Use Italian semolina flour.
Focaccia, ciabatta, brioche, etc.
To allow you to fully experience the aroma and flavor of wheat
Fermentation at low temperature for a long time is more than just a little effort
We have a lineup of breads that are made with great care.
Controlling Wheat
Made with homemade natural yeast, they use wheat from Hokkaido and Italy depending on the type of bread. The chef's carefully crafted bread is easy to eat thanks to the high water content and low temperature aging.
Ciabatta
Ciabatta
Homemade natural yeast is added to the dough, which is 85% water, and the dough is fermented for a long time at low temperature to enhance the flavor, and the rich aroma is achieved by kneading in high-quality olive oil.
This ciabatta has a chewy softness and the sweetness of the flour.
