Our flagship loaf. Made with 80% Hokuriku wheat flour from our Toyama mill and 20% whole rye, fermented cold for 20 hours, then baked directly on the deck stone. The crust is thick and crackles when you cut it. The crumb is open and slightly tangy. This is the one restaurants order.
A denser, darker loaf made with 40% dark rye flour and a generous coating of toasted white sesame on the crust. The dough is mixed with a small amount of molasses, which gives it a faint sweetness that works well with strong cheese or miso butter. Baked in a pullman tin, sliced to order.
A seasonal enriched roll filled with a paste made from Ishikawa-grown kuri chestnuts, a little brown sugar, and a pinch of cinnamon. The dough is brioche-style, enriched with local eggs and butter. Available through October and November only, while the chestnuts last.
Laminated with Hokkaido butter, folded 27 times over two days. We do not add vanilla or sugar to the dough. The butter is the flavour. Baked until the layers are genuinely crisp, not just golden. Best eaten within two hours of purchase.
Baked on Fridays and Saturdays only. The dough is the same as our country miche base, pressed into an oiled tray, dimpled, and topped with whatever is good that week. Sometimes rosemary and flaky salt, sometimes roasted tomato and shiso from our garden. Ask at the counter for the current topping.
A small jar of our sourdough starter (enough to begin baking immediately), a printed feeding schedule, and a card with our basic country loaf recipe. We sell these on Saturdays only. The starter is ten years old and has a mild, yogurt-like sourness.
Doors open at 8 a.m., Tuesday through Sunday. Pre-orders close at 6 p.m. The evening before.
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