Popular plan "bakery grand prix" of Daimaru Tokyo.
This time of extra is close-up with "bread" which is indispensable to daily dining tables.
From slightly special thing to thing to want to eat every day, we introduce Daimaru Tokyo best recommended bread.

We continue maintaining three star of Michelin more than 50 years
Paul Bocuse "ultimate bread"

Bread that Canadian white of <Paul Bocuse> sold on a qualified scale in Daimaru Tokyo only every Friday is the most deluxe in Daimaru Tokyo. We let you mature using highest grade wheat from Canada, material selected carefully including jersey milk slowly. High-density & rice cake rice cake dough and rich flavor to spread to fill the mouth are eating value ants once! Have special taste in Rich.

Popular plan "bakery grand prix" of Daimaru Tokyo. This time of extra is close-up with "bread" which is indispensable to daily dining tables. From slightly special thing to thing to want to eat every day, we introduce Daimaru Tokyo best recommended bread.

Paul Bocuse "ultimate bread" who continues maintaining three star of Michelin more than 50 years

Bread that Canadian white of <Paul Bocuse> sold on a qualified scale in Daimaru Tokyo only every Friday is the most deluxe in Daimaru Tokyo. We let you mature using highest grade wheat from Canada, material selected carefully including jersey milk slowly. High-density & rice cake rice cake dough and rich flavor to spread to fill the mouth are eating value ants once! Have special taste in Rich.

We made use of strength of sugar company and were particular about sugar.

It is this bread to have got No. 1 evaluation at tasting party of bakery award. We make use of strength of sugar manufacture company and combine so*to (we gather and ask) of 100% of sugarcane raw materials from Amami with cloth. In this way, we realized soft soft and fluffy texture to sweetness and ear with gentle roundness that Japanese liked. Toast is the same by all means before doing!

<Cara Aurelia> Excellent bread [it includes tax] 432 yen

We arrange the French tradition manufacturing method for Japanese.

Taste rather light with moisture that bread for Japan developed with former professor of bread school made in Kunitachi of France, Mr. Eric Kaiser reminds of Danish. We kneaded fresh cream into cloth and added body and sweetness. In taste that there are many air bubbles, and rather light cloth is fragrant quickly if we bake.

<Maison Kayser> Bread [it includes tax] 334 yen

Using domestic wheat, we pursue genuine taste thoroughly.

Well-established boulangerie <PAUL> where is popular taste of home France. This bread chosen as No. 2 at tasting party is taste of the home training that unique acidity, fainter sweetness were put together with in moderate salty taste exquisitely. We use Hokkaido "dream power" "kitahonami" for cloth so that wheat original flavor is felt well.

<PAUL> Bread demi Paul [it includes tax] 496 yen 

Secret of moist sticky texture is aging and rice flour for 13 hours.

Long-established stores in long-established store which is famous for bean-jam bun <Ginza Kimuraya>. With feelings that are strong in the making of bread, we draw flavor and sweetness of wheat more by letting cloth mature for 13 hours. Furthermore, to have moist & rice cake by adding 10% of rice flour. We can taste texture that it was assumed that we grind toast quickly. We make an outstanding performance at everyday dining table as regular Bakery!

<Ginza Kimuraya> Fully-ripe [it includes tax] 345 yen

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