In this week's Bread of the Week, the FASHION HEADLINE editorial team introduces the breads they're currently catching our eye. For our third installment, we're featuring "bricolage bread & co."!

bricolage bread & co.
(Bricolage Bread & Co.)

This bakery cafe, launched in June 2018, is a collaboration between Ayumu Iwanaga of the popular Osaka bakery LE SUCRE-COEUR, Fuminori Namae of the two-Michelin-starred French restaurant L'Effervescence in Omotesando, Tokyo, and Kenji Kojima of Fuglen Tokyo, a coffee shop originating from Oslo, Norway, located in Tomigaya, Tokyo. The store in Roppongi, Tokyo, sells bread as well as serving meals and coffee, and has been attracting attention since it opened due to the deliciousness of the food.




Our signature product, "Bricolage Bread," is made with only flour, water, yeast, and salt, resulting in a simple yet delicious bread bursting with the flavor of the ingredients. Despite its hard appearance, it's rich in moisture and has a chewy, fluffy texture. To fully enjoy its chewy texture, we recommend slicing it thickly and steaming it in a steamer! Its mild acidity makes it a perfect match for sour ingredients like cream cheese and sour cream.



Pain de Mie has a chewy texture and a rich sweetness that spreads with each bite. It is a dish that makes use of the natural sweetness and umami of wheat, without using dairy products such as eggs or butter. You will be surprised at how delicious it is, considering it is dairy-free. It is of course delicious when toasted, but we recommend you try it on its own to fully savor its flavor.





In addition to the bread for meals, we also recommend trying the "pain au chocolat." This flaky croissant dough, made with fermented butter from France, is filled with chocolate crafted by cocoa hunter Mayumi Ogata. The chocolate's gorgeous cacao aroma and the rich flavor of the butter are a perfect match. Feel the happiness that fills your mouth!



*All prices include tax