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Gingerbread House Bakery closes | Local news Kokomo Tribune
Bakers roll out dough and shape baguettes at Birmingham Breadworks.
Mary Scott Hodgin, WBHM
On a recent Thursday in Homewood, every table at Bandit Patisserie is taken. People sip coffee and chat as they eat chocolate croissants and lemon ginger scones. When Victor King and Kristen Hall opened the cafe in November, they were surprised by the response.
“There were lines down the block,” King says, “and it’s like, ok, everything that we thought was going to be enough is not enough.”
“It was like, kind of a strange and terrifying magic show,” Hall says. “You know, we’d bring an entire tray of like two or three dozen croissants that were made by hand and I’d put them in the pastry case and then I would turn around to go back into the bakery, and turn around three minutes later and they were gone.”
Homewood’s Bandit Patisserie opened in November 2019 offering homemade pastries and bread.
Mary Scott Hodgin, WBHM
King and Hall, who also own the restaurant The Essential, opened Bandit to expand their bakery operation. In addition to a wider selection of their popular croissants and scones, they wanted a place to offer their homemade bread.
“It’s been really awesome for us to be able to have sort of a separate retail store to share brioche buns, baguettes, country sour for people to be able to come into the store and take home with them,” Hall says.
It’s the way people used to buy bread – from a local bakery, made with simple, fresh ingredients. And Bandit isn’t the only option in town.
Fresh baked loaves at Bandit
Mary Scott Hodgin, WBHM
“They have two different cycles,” says Jenni Dyess, loading a tray of baguettes into the oven. “They have a steam cycle, and that’s what’s being pumped in there right now is a bunch of steam, and then they have just their regular baking cycle.”
Dyess works at Birmingham Breadworks downtown, another bakery that offers fresh bread and pastries. Owner Brooks Taylor says their basic breads are made with just three ingredients: flour, water and salt.
“This is what bread has been for thousands of years,” he says.
Fresh baked baguettes from Birmingham Breadworks
Mary Scott Hodgin, WBHM
While the basics of bread making might not have changed much in recent decades, there has been a shift in people’s attitudes towards bread. Many trendy diets require people to avoid white flour, specifically those found in many breads and sweets. And that’s created challenges to opening an artisanal bakery in cities like Birmingham.
When he opened Birmingham Breadworks about five years ago, Taylor’s biggest concern was getting customers.
“Because we are another stop for people,” he says. “I mean, we as Americans are used to going to one store and buying everything we need.”
Taylor says that is still a challenge, but it’s getting better. He says wholesale customers, like local restaurant owners, help drive business. And he says Birmingham has a growing international community, a group more accustomed to making an extra stop for bread.
Birmingham Breadworks has several wholesale customers, but owner Brooks Taylor says his focus is more on the “walk-in customer.”
Mary Scott Hodgin, WBHM
Birmingham resident Giuliana Russo-Skinner, originally from Italy, says she loves buying her bread from Birmingham Breadworks.
“I grew up with a fresh loaf of bread every single day,” Russo-Skinner says. “We would go to a bakery, we would go to a local supermarket and just buy a fresh loaf. My dad still, he’s 81, and he still wants his fresh loaf of bread every single day.”
Russo-Skinner says homemade bread is worth the extra effort. She says it tastes better and is healthier than products that have a lot of added ingredients.
Brooks Taylor says more people are starting to feel the same way.
“I believe what we’re seeing and what Breadworks has been able to take advantage of is a trend away from this factory food,” he says, “and to get back to more of a traditional sense of how we eat.”
The folks at Bandit hope that trend continues. Co-owner Victor King says Birmingham still has a way to go before the local bakery makes a true comeback.
“I don’t think we’re there yet,” he says. “But I think the real education is, in Birmingham and everywhere, is the superior ingredients.”
Co-owner Kristen Hall says the croissants at Bandit take about three days to make, and lots of butter.
Mary Scott Hodgin, WBHM
That’s part of what King and co-owner Kristen Hall hope to accomplish through their products. But it is not easy. They say one of the biggest challenges so far has been staffing, finding people who will learn to bake, and who will get to work at 5 am. Hall says part of what makes it difficult is that Birmingham is not a big city, but she says that is also an advantage
“There’s a lot of other places that actually are probably much easier to staff restaurants in and open restaurants in,” Hall says. “But you know Birmingham, there’s such an opportunity to open even just a single shop and really change the game.”
And as local bakeries continue to change the game in Birmingham, bakers hope people will choose to support them, not only for an occasional pastry, but for their daily bread.
First Highland Park lost its bakery. Then its hardware store closed.
No need to worry: Now the north side Des Moines neighborhood is slated to get, in their place, not one, but two, coffee shops offering baked goods.
And they'll be side-by-side.
Tracy Adamson said Tuesday she has acquired the Hiland Bakery (Hiland is a common variation of the spelling of the neighborhood name) and plans to reopen it "within a couple of weeks."
Adamson, a food service and hospitality business veteran, said she recently bought the bakery from the Martinson family, which had operated it from 1947 until last summer. She said the sale included the recipes for popular Hiland baked goods and training for a staff of five experienced bakers she has hired.
"I think I have a really, really good staff — as good, if not better than it was before," she said.
She said the bakery also will sell coffee, espresso and cappuccino to go, and that she plans within a few months to renovate a section of the building used for storage so it can serve as a sit-down coffee bar.
At the same time, Drew Kelso, a longtime Highland Park neighborhood leader, says he is carrying on with his plan, announced last fall, to renovate part of the old Hiland Park Hardware store next door to the bakery on Sixth Avenue just north of Euclid Avenue as a coffee shop offering baked goods.
He said he met with Adamson when he learned of her plans and tried to work out a cooperative arrangement. But he and Adamson said they failed to come to an agreement.
Both expressed confidence they can succeed, even if they operate side-by-side.
"The bakery closing was a shot to gut for the neighborhood," said Adamson, whose husband, Jeff, grew up in the area. "We need to get that back open. We have a really bright, young staff. I think we'll make it go."
She said she plans to operate six days a week, up from the four that the bakery used to be open, and revive its custom cake-making business.
"I want a soft opening before the grand opening, but I doubt I'll get one," she said. "As soon as a few people start buying, I think we'll get really, really busy real quickly."
Kelso, who is handing over the presidency of the Highland Park/Oak Park Community Association to Ashley Kennebeck this week, said he hopes to offer a different kind of community gathering place when his coffee shop opens, probably in April. He said his Facebook page for the shop already has 1,100 enthusiastic followers as he posts photos of the preparations for the conversion.
"I've been helping lead progress in the neighborhood for three years, and I think people are excited and will support it," he said. "I think it's kind of unfortunate that there will be two coffee shops, but I have confidence in the product we'll provide."
Des Moines City Council member Linda Westergaard, whose ward includes Highland Park, said the neighborhood is in the midst of a renaissance, and that she believes there is enough demand to support both businesses.
"Whatever Drew does and whatever Tracy does, I hope they are both successful," she said. She noted that the neighborhood has other similar business, such as convenience stores, that thrive despite being in close proximity to one another.
She said the bakery and hardware store closings were the result of retirements, not a decline in business. In fact, Bill Wheeler, who had operated the hardware store since 1986, continues to use a portion of the building for a window and screen repair and key-making business.
"I'm encouraged by everything that's happening in that business district," said Westergaard, who grew up in the Highland Park/Oak Park area, an early Des Moines suburb, and recalls the Sixth Avenue corridor's heyday as a thriving business district. "I believe it can be like that again. I think the time is right."
Kelso said that while he can't reveal the details, several other businesses are scheduled to open in the coming year. He said he will continue to work on neighborhood issues with the Parks Area Foundation, a nonprofit that promotes community projects and events in the Highland Park/Oak Park/Union Park area, and that some exciting changes are just around the corner.
They include an amphitheater in nearby Riverview Park and a project that will narrow a stretch of Euclid Avenue that includes the intersection with Sixth Avenue, providing additional parking and slowing down traffic through the neighborhood.
"It's part of overall social infrastructure we're trying to establish," he said. "It will be more sustainable in the long term."
Adamson, who owns other buildings on the Sixth Avenue corridor, said she thinks the neighborhood is ripe for a revitalization like the ones that transformed the East Village and the Ingersoll Avenue corridor that bracket downtown on the east and west respectively.
"I think it has the same kind of vibe," she said. "Maybe we'll be busy enough that there will be room for two more coffee shops."
2019年12月31日 21:51 | コメント(0)
こんばんは、ぺんぎんです
今日は大晦日、紅白を見ながら今年最後の「金城なう」書いています
今年も私は地元に帰り、年明けに高校の友達にも会う予定なので楽しみです！
さて先日、名古屋の天白区にある食パンが人気のカフェ「ラルジュ」さんに行ってきました。
サラダセットを注文しました
サラダセットはメインが選べるデリサラダプレートと本日のおすすめパン、セットドリンク付き
メインは
グリルチキン
トマトハンバーグ
サーモンのハニーマスタード
ローストビーフ
シーフードミックスフライ
から選ぶことができます◎
私はローストビーフを選びました
キッシュは具たくさんで、お惣菜も季節や健康にこだわった食材が使われています。
野菜がいっぱいとれて嬉しいですよね
ローストビーフが薔薇のようになっていて美しい！！
本日のおすすめパンは11時から14時までは、なんと食べ放題！！
ミニサイズなので全種類食べれちゃいます
ちょうどクロワッサンが焼きたてで最高に美味しかったです
人気のトースター「アラジン」を使って焼きたてを味わうことができます！
店内には人気ナンバーワンの食パン「極食パン」も販売されていて、
「極食パン」を使用したモーニングもあるそう！！
今、高級食パンが話題なのでそちらも気になります
モーニングの時間は10時45分までとなっているので要注意です！
年末感のない内容になってしましましたが、
振り返ってみると2019年は様々な出会いや経験ができたなと思いました。
2020年もよろしくお願いします！！
それでは良いお年を！！
新年一発目はへむ！！
お楽しみにーーーーーー！！
CHATTANOOGA, TENN. — John Williams has been named president of Prairie City Bakery, L.L.C. He succeeds Bill Skeens, who retired earlier this fall.
A 25-year veteran of the food industry, Mr. Williams most recently was vice-president of marketing and innovation at Prairie City Bakery. During his 10-year tenure, he played a lead role in setting corporate strategy, developing and introducing new products, packaging and display design and acquiring and managing new suppliers. He also managed key corporate accounts. Mr. Williams also was instrumental in the integration process with McKee Foods since it acquired Prairie City Bakery as a wholly-owned subsidiary in May 2019.
Prior to joining Prairie City Bakery in 2009, Mr. Williams was food service category manager at Solo Cup Co. and earlier was chain development manager at MillerCoors, owner and president of Beef’s — Muskego, Inc., director of marketing and business development at Unilever Foodsolutions and director of marketing and category manager at Baker & Baker.
He received a bachelor’s degree in marketing from Drake University and a master’s degree in marketing from Marquette University.
“John has a passion for the bakery industry and a spirit of innovation that fits well with the McKee Foods vision for the future,” said Andrew Lang, chief executive officer of Prairie City Bakery and chief financial officer of McKee Foods. “I am confident that John will do a great job leading the Prairie City Bakery team and continuing to grow the business.”
Founded in 1994, Prairie City Bakery provides premium, fully baked, thaw-and-sell bakery solutions to the convenience store, food service and in-store bakery channels nationwide.
Mother-and-daughter duo Jodie Polk, 56, of Commerce Township and Jessica Barris, 26, of Berkeley hope you’ll stop into their new bakery for something sweet as the family that founded the online baking company Culinary Combo is set to open their first brick-and-mortar bakery in early 2020.
Its new home will be within the Claymoor Apartments near the corner of Northwest Highway and Franklin Road in Southfield.
This new venture in part is in tribute to their husband and father, Jim Polk, a longtime pastry and executive chef, most recently executive chef at the Clawson Steak House. Jim died of pancreatic cancer at age 53 in September 2018.
After Jim died, Jodie she said she did not know what she was going to do. But some support from friends and family in the real estate business is helping her dream come true and helping her cope with the grief. Polk said her late husband’s presence will be felt in the bakery. Her friends and regular customers of the longtime online venture Culinary Combo know Jim’s story. His chef’s hat is the bakery’s logo.
“Our cousins (in commercial real estate) said they wanted to see our dream of opening a bakery come true,” Polk said. “This venture is the result of my whole family and good friends coming together. I do believe Jim has a hand in this from above. He is our inspiration.”
After completing a degree in finance from Walsh College, Polk enrolled in culinary school at Oakland College for Culinary Arts. There she met Jim, who was a corporate pastry chef. After a few years of marriage, they started Culinary Combo in 1989 and juggled the business with taking care of their family. Originally concentrating on catering and pastries, the company soon expanded the business to include gift baskets.
As Culinary Combo grew, Barris baked beside her parents, especially during the busiest times of the year between Thanksgiving and New Year’s, fulfilling online orders to local customers as well as those in New York and Chicago.
For Barris, watching her parents run a business together is all she knows; she is excited to pick up the reins with this new venture.
“People ask me all the time, do I like to bake?” said Barris, a trained product photographer who will also incorporate her marketing and social media savvy into promoting the business. “It truly is all I’ve ever known. When my dad died, I did not want the family business to die. I watched my parents work like this my entire life. Now, at 26, I love our family business and I couldn’t imagine doing anything else.”
Getting down to baking, Polk and Barris will be offering their most requested items from their online efforts. This includes cupcakes, chocolate chip cookies, rugelach, s’more bars, biscotti or “mandel bread,” butter horns, cheesecakes, pies and tortes. Though the bakery is not certified kosher, menu offerings will change with special gift basket offerings during Purim, Rosh Hashanah and Chanukah. There will be some gluten-free and sugar-free offerings upon request. All items can be given as gifts in decorative baskets.
But the favorite and most-asked-for item in Culinary Combo’s wheelhouse has got to be its brownie, Barris said.
“It is by far the fudgiest brownie you’ll ever eat.”
When Culinary Combo opens, there will be about five tables set up so those lured by the aroma can stop in for a scone or muffin and a hot cup of coffee. Eventually, they hope to offer baking classes on the premises.
PARIS —
French investigators have confirmed that a powerful explosion at a bakery in Paris that killed four people and injured dozens almost a year ago was caused by a gas pipe break, authorities said Monday.
The Jan. 12, 2019 blast devastated a street in north central Paris, damaged a dozen neighboring buildings and forced dozens of families to find temporary accommodation for months.
Paris prosecutor Remy Heitz said in a statement Monday that the gas pipe broke due to ground subsidence caused by a water leak several years before.
Judicial experts have found that Paris street maintenance services and a private company in charge of the work failed to properly address the subsidence in 2016.
Firefighters were on the scene to investigate a suspected gas leak at the bakery when the explosion occurred. Two firefighters died in the blast.
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ICYMI: Pair from local bakery have a blast on holiday TV show Leader Publications[unable to retrieve full-text content]
Collegeville Bakery honors girl's triumph over cancer The Times Heraldヒメタネメンバーの勝手にグルメ日記
＊情報は2019年12月27日のものです。
僕が注文したのは、WPCBハンバーガー 1070円(税別)＋コンボ360円 です。
ポテト・サラダ・スープの３種類から選べますのでポテトにしました。一番重量のあるWPCBハンバーガー にしました。
見た目では伝わりにくいかもですがかなりのボリューム。おしいいパン屋さんなのでバンズおいしいのはもちろんですが、このハンバーグがめちゃくちゃうまかったです。肉々しく食べ応えがありすぎでびっくりです。
バーガーは２回目かな、このメニューは初めて注文しました。
コンボを注文するとドリンクバーもついているので、ジンジャーエールをチョイス。
変化球を出すため、コショウがあったので使ってみました。いいコショウっぽかったです。めちゃ合います！ポテトは少ししっとりしたタイプのものでしたが、柔らかくやめられない止まらないでした。
焼きカレーパン163円(税別)とクリームパン142円(税別)
手前のカレーパン、見た目がとても斬新！カリッと焼き上げられたパンと、辛さと甘さの調和がとれたカレーの相性が良いです。真ん中のやつ…姫路城の地盤のような..ジャガイモでしょうか？１つで３度楽しめる感じの構成でした。
奥のクリームパンは個人的に一番好きなパンです。店員さんのオススメもこのクリームパンでした。
ちょっとみにくいですが…↓
ハンバーガーは650円〜でアボガドや大豆コロッケから構成されるベジバーガーもあります。
ビールやワインも置いてますよ。
席を確保した後に好きなパンをセルフで、そして気になるメニューがあれば注文します。お会計を済ませ着席スタイルです！もちろんお持ち帰りもできます。
2019年12月27日にベーカリーランプで
を食べてきました。 正直ハンバーガーコンボで十分お腹いっぱいになります。あいかわらず生地自体が美味しパン屋さん。隣の席の方が注文していたホットドックが超巨大だったので、お腹いっぱいのわりに気になっていました。
店名 Bakery 燈 Lamp（ベーカリーランプ）(map)
住所 兵庫県姫路市本町68坪10-1平和不動産ビル1階西
電話 079-284-9775
時間
平日10:00~19:00
日曜日10:00~18:00
＊年末年始はお店の方にきいてみたえください。
定休日 月曜日
駐車場 なし
関連 公式インスタグラム
＊情報は2019年12月27日のものです。
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Barrington bakery open despite car through the storefront The Providence Journal[unable to retrieve full-text content]
SBSO searching for person of interest in bakery armed robbery FOX 8 Live WVUE[unable to retrieve full-text content]
Car smashes through bakery in Barrington Turn to 10
２カ月半ぶりの営業再開に向け準備が進む「ＴＨＥ ＳＴＡＮＤＡＲＤ ＢＡＫＥＲＳ」＝20日午後、宇都宮市大谷町
10月の台風19号で被災し休業を余儀なくされている宇都宮市大谷町のベーカリーカフェ「ＴＨＥ ＳＴＡＮＤＡＲＤ ＢＡＫＥＲＳ（ザ・スタンダード・ベイカーズ）大谷本店」が来年１月２日、約２カ月半ぶりに営業を再開する。泥水が入り込んだ店内を清掃、消毒し、浸水で使えなくなった厨房（ちゅうぼう）の機器類を入れ替え、再開にこぎ着けた。メニューや店内のレイアウトを一新し、新年早々から客を迎え入れる。
同店は２０１８年４月、廃業したレストハウスを全面改修してオープン。商業施設のコンサルティングを手掛けるカルチャーバンクスタジオ（宇都宮市簗瀬町）が出店した。ベーカリーカフェとカジュアルレストランで構成し、大谷地区の人気スポットとなった。
しかし、10月12日に本県を直撃した台風19号の影響で近くを流れる姿川が氾濫し、店は高さ50センチほど浸水した。店内には泥水が流れ込み、粉をこねるミキサーやオーブン、冷蔵庫などの機器類はほぼ使えなくなった。
「あぜんとした。どうしよう、という思いしかなかった」。同社の松本裕功（まつもとひろのり）社長は予期せぬ被災を振り返る。営業は休止に。日光市御幸町の日光店でのパン販売もできなくなった。
松本社長は保険会社との調整など対応に追われた。店内をクリーニングや消毒し、厨房の機器類なども入れ替えた。被災を知らず店を訪れる客の姿もあった。２カ月半かかって再開を迎える。被害総額は約５千万円に上るという。
一方、同じような災害への不安は残る。大谷地区では複数の店舗が浸水被害に遭った。「また次に災害が起きた時はダメージが広がり、住民や地域事業者が減ってしまう」と危惧する。「住民が安心して住めて、事業展開できる環境をつくってほしい」とし、河川整備などの対策を訴える。
来年１月２日のリニューアルオープンではメニューを一新し、モーニングサービスの午前８時半から営業する。２～５日はパンやレストランの割引サービスや福袋などを企画している。
松本社長は「正直、本当に疲れた」と吐露する。一方、「２カ月半の休業期間は有効な時間だったと、サービスでお客さまに伝えたい。店のクオリティーを上げ、前を向いて進んでいきたい」と話している。
10月の台風19号で被災し休業を余儀なくされている宇都宮市大谷町のベーカリーカフェ「ＴＨＥ ＳＴＡＮＤＡＲＤ ＢＡＫＥＲＳ（ザ・スタンダード・ベイカーズ）大谷本店」が来年１月２日、約２カ月半ぶりに営 ...
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This city’s brutal restaurant property market doesn’t take Christmas off. Two of south London’s most celebrated bakeries announced their sudden closure today, with Brick House Bread shutting down its branches in East Dulwich and Peckham. In a statement reported by Bloomberg’s Richard Vines, and then shared by the bakery on Instagram, owners Fergus and Sharmin Jackson said that a “crippling rent review” leaves them unable to continue in East Dulwich, while the lease on the Peckham bakery expires in February.
Brick House’s San Franciscan-influenced sourdough is a product of the duo’s 2011 stint in California, which spurred a wholesale bakery based out of Peckham Rye and then the opening of the East Dulwich bakery in 2012. One of the city’s best bakeries through the mid-2010s, its greatest success — particularly in East Dulwich — has been as a genuine community hub, whether for diehard bread regulars or a freelancer that can’t stare at the kitchen table any longer. Such is its status that this sudden demise is, immediately, one of the saddest restaurant closures of 2019.
Writing on the decision, the duo said:
This may come as quite a shock, but behind the scenes we have found ourselves in the unfortunate situation of facing the loss of both of our premises within a couple of months of each other. A crippling rent increase is forcing us out of East Dulwich, and our landlords in Peckham have decided not to re-new our lease when it expires in February. We thought that we had found a solution to move the mother-ship to a new premise around the corner, but expensive and protracted negotiations combined with the timing of losing BH Peckham mean the numbers for us to carry on just don’t stack up.
It’s a bitter pill to swallow but having looked at all the options we feel like our hands are tied and this is our only option.
To say that we’re heartbroken would be an understatement. Over the past 8 years we have poured everything in to Brick House to make it a success, and to for it to come to an end in a way that has felt very much out of our control is extremely upsetting.
View this post on Instagram
A post shared by Brick House ED (@brickhousebread) on
More soon on Fergus and Sharmin Jackson’s future plans.
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Claxton bakery produces world famous fruitcakes WTOCUnfortunately, our website is currently unavailable in most European countries. We are engaged on the issue and committed to looking at options that support our full range of digital offerings to the EU market. We continue to identify technical compliance solutions that will provide all readers with our award-winning journalism.
テイクアウトのほか、セットメニューのパン食べ放題が、人気を集めています。今回はランチに行ってきました。
軽くても芳醇なテイストと香りを持つ完全オリジナルのパンたち。独自に開発した国産良質小麦をさらに様々な素材と自家ブレンドし、オールスクラッチ製法によりひとつひとつ丁寧に焼き上げています。View this post on Instagram
A post shared by POINT ET LIGNE / ポワン エ リーニュ (@point.et.ligne) on Nov 25, 2019 at 4:50pm PST
「MADE IN TOKYOのパンのおいしさを発信したい」というお店のコンセプトのとおり、パンへの情熱を感じます。
関連記事：飲むだけじゃ足りない！ 東京でタピオカたっぷりのスイーツが食べられる店3選
日曜日のお昼に行ってみましたが、お店に着くとすでに長蛇の列。メニューを見ながらお腹を空かせて並びます。１時間ほどで入店することができました。
パンは最初にバスケットでいくつかの種類が出されます。ジャム、サワークリーム、オリーブオイルなど６種類の調味料もついてきます。が、こちらはおかわり自由ではないので要注意です！
バスケットが空になったら自分で追加のパンを取りに行くセルフサービスのスタイル。美味しさに手が止まらず2回もお代わりをしてしまいました。
メインのお料理は「厚切り三元豚の真空調理 トマト×モッツァレラロースト」（1650円・税抜）を選びました。
トマトの甘みと贅沢に使用されているモッツァレラチーズのコラボがピッタリ。なによりも、ロース肉のジューシーさに感動！ ランチのメインとしては量が少なく感じましたが、その分美味しいパンで満たされました（※ランチのパンとディップする種類は日替わり）
帰る頃にはパンのテイクアウト販売コーナーには来た時にはなかった列が。食べ放題にはなかったたくさんの種類のパンが販売していたので、今度はパンも購入したいと思います。
パン好きの方は是非、訪れてみてください。
・合わせて読みたい→鎌倉の海を一望する絶景カフェでインスタ映えな「虹色のパン」食べてみた
（文／fumumu編集部・kiki）
パンが美味しくて有名なレストランでランチを堪能しました
東京駅新丸の内ビル地下１階にあるパン屋さんとレストランを併設した「ポワンエリーニュ」。
テイクアウトのほか、セットメニューのパン食べ放題が、人気を集めています。今回はランチに行ってきました。
軽くても芳醇なテイストと香りを持つ完全オリジナルのパンたち。独自に開発した国産良質小麦をさらに様々な素材と自家ブレンドし、オールスクラッチ製法によりひとつひとつ丁寧に焼き上げています。
「MADE IN TOKYOのパンのおいしさを発信したい」というお店のコンセプトのとおり、パンへの情熱を感じます。
関連記事：飲むだけじゃ足りない！ 東京でタピオカたっぷりのスイーツが食べられる店3選
日曜日のお昼に行ってみましたが、お店に着くとすでに長蛇の列。メニューを見ながらお腹を空かせて並びます。１時間ほどで入店することができました。
パンは最初にバスケットでいくつかの種類が出されます。ジャム、サワークリーム、オリーブオイルなど６種類の調味料もついてきます。が、こちらはおかわり自由ではないので要注意です！
バスケットが空になったら自分で追加のパンを取りに行くセルフサービスのスタイル。美味しさに手が止まらず2回もお代わりをしてしまいました。
メインのお料理は「厚切り三元豚の真空調理 トマト×モッツァレラロースト」（1650円・税抜）を選びました。
トマトの甘みと贅沢に使用されているモッツァレラチーズのコラボがピッタリ。なによりも、ロース肉のジューシーさに感動！ ランチのメインとしては量が少なく感じましたが、その分美味しいパンで満たされました（※ランチのパンとディップする種類は日替わり）
帰る頃にはパンのテイクアウト販売コーナーには来た時にはなかった列が。食べ放題にはなかったたくさんの種類のパンが販売していたので、今度はパンも購入したいと思います。
パン好きの方は是非、訪れてみてください。
・合わせて読みたい→鎌倉の海を一望する絶景カフェでインスタ映えな「虹色のパン」食べてみた
（文／fumumu編集部・kiki）
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