As for door island Yasuo chef of bakery graduate of hotel.However also the pan making in the circumstance, hotel was pleasant, by your you aim that, the filter which, is perhaps done the “bakery” it probably is to be different.It becomes independent to a road 23 year of pan. When how it does, it is accustomed to the bakery in true sense? With it meant that that buranjierianjieritsukubebe which is continued to grope starts.

As for the pan which now has been burnt approximately 30~35 type, focusing on French system there is also a melon pan and a bean jam pan.

The fact that among these I like is bagetsuto.
The little yeast, tasting the long haul fermentation, 13 hours at normal temperature the deep food impression. Even the u [tsu] the translucent air bubble the large quantity has entered into the cram of cream color.

As for charm of anjieritsukubebe
When eating that pan, there is also an unexpected characteristic, ” “.

For example melon pan.As for having gone in cloth the dry pineapple. it fit nicely citrus raisins and dried fruit than this is.
for example, bread sauce. ann delicious things from the era where xian hotels. although the moist cloth in a very rich, , ,
i think it fit with what’s bread and bean paste? i will ask and toshima.
milk?
so, toshima is there’s nod.
it was a good luxury fabrics mouth with plenty of milk out of my way.

the secret of the taste of other unique and bebe.
for example pan’oshokora. or so someone thought of just bread or chocolate chip, if unexpected crashes almonds is peanuts.

taste is a little surprised.
i am pleased with eyes wide open and they. i think it was a taste of angelic bebe and this is.

toshima’s clothes in the bakery of the hotel is the same as when, court cock spruce. this is not a work clothes for him costume so he is a.

such a, quirky little place is just bebe, why change a thing slide into the future.

standard is further refined from the past is, the new one is using a combination of ingredients came to. there was a time when left the company, shimizu-san gave me when i make my shop hard ( note) to go to the library, was reading a japan that is a sun. in that, the book of joel robuchon called simply french if you receive the food was definitely more sophisticated favorite of french potatoes i was with the, japanese melon favorite, curry bread, i tried to arrange my ampang flow. of our most popular bread is, that3is another.
what a little surprised by unexpected, that sold well baguettes and rye bread. this geographically2the point i was no good? i thought so, and ·.

ampang, melon, not only to each angelic bebe curry bread i think audience will surely ought to know that there is a charm.
and after all, of that baguette they might have also noticed immediately the locals to the splendor. it is a state of success every day.

plans for the future, dreams, such as?
increased production or do not think at the moment. since you have the right to do it alone sex ·. from now on delicious! such is said to be, we want to continue to bake bread neo-standard. or if you can, such as bread and sweets that can be sold with dishes, if we do product development that incorporates the elements of the two~we thought.

such as cute shop can not help but look into when passing.
the bread was firm and orthodox, but something any there is a freshness and feel. yuku will is refined while protecting the future standard, looking forward to bakery. locals it was a little envious.

(related article) NEW!
an anniversary of bebe angelic (bebe subsequent report)

boulanger re-
angelic bebe

toshima, kita-ku, tokyo n/a
TEL n/a
10: 00~19: 00
closed on sunday holiday