The 16th Aoyama Bread Festival will be held over two days, November 16th and 17th, in the plaza in front of the United Nations University in Aoyama, Tokyo.
The Aoyama Bread Festival brings together specialty bakeries, mainly in Shibuya and Aoyama. Over the two days, over 80 bakeries and bread-related products will gather.
The theme of this 16th festival is "Yeast Terroir." "Yeast" doesn't just make dough rise; how it's combined and utilized changes the flavor and texture of bread. The type of yeast and how it's fermented offer a glimpse into the artisan's dedication. We'll take a slightly more esoteric look at the artisan's world.
Bakers from around the country will once again be introducing their own "Signature Breads," each chosen to embody their own "passion" and "expression." A special corner will be set up on the day featuring 10 different signature breads, curated into four patterns. Visitors will be able to compare and taste all 10 types in bite-sized portions.
Check out the lineup and purchase tickets (2,000 yen) in advance on Peatix (https://peatix.com/event/1342204) to enjoy your favorite combination. If there are any remaining tickets available on the day, same-day tickets (2,500 yen) will also be available at the information desk. All items will be sold out once they are gone.
In addition, the official Instagram account (@aoyama_pan_matsuri) will once again introduce the story behind each signature bread in advance. Guests can enjoy the bread while learning about the hidden tales behind it.
On November 17th, a one-day-only bread restaurant will open, made possible by the simultaneous holding of the Aoyama Farmers Market. Starting at 12 noon on November 17th, Katane Bakery in Yoyogi-Uehara and An Di, a Vietnamese food and natural wine restaurant in Gaienmae, will propose a new dining experience with bread as "Vietnamese Cuisine x Bread." Dishes made with seasonal vegetables from the farmers market will be served, along with wines and non-alcoholic drinks to complement the dishes, selected by An Di's owner and sommelier, Okoshi. The participation fee is 7,000 yen, and includes a bread lunch course, pairing drink, and a souvenir.
Starting at 3:30 pm on November 17th, a collaboration between Hatano Koubo Bread Taroya and Shimokitazawa restaurant Salmon & Trout will be held as a "Japanese cuisine x bread" event. Kakizaki, the owner and sommelier of Salmon & Trout, will prepare pairings to go with the collaborative lunch. Enjoy a marriage of different flavors with every bite, from one to three. The participation fee is 6,000 yen, and includes bread pairing, pairing drink, and a souvenir.
In addition, the Aoyama Bread Festival will be introducing a zine for the first time. Based on the theme of "Yeast Terroir," the zine interviews bakeries participating in the stall and tasting event, and compiles the bread that emerged from the event. The breads featured in photos on Instagram are lined up in the zine as adorable illustrations by illustrator Adrian Hogan. You can also enjoy reading about what goes on behind the scenes at the bread restaurants that will be appearing at this year's Aoyama Bread Festival. The zine will be limited to 500 copies and will be sold at the information desk and tasting venue on the day for 1,000 yen including tax.
In addition, on November 16th, the Farmer's Market Community Lounge will host "Field Materials by Terasu," the fourth in a series of food-related events by TERASU, a creative studio that focuses on mountains, the sea, and food, and which are based in Japan and California and create events together with culinary-savvy artists, chefs, and producers.
Why not enjoy bread from various perspectives, created using wheat, yeast, water, and salt with the artisan's skill and simple yet profound ingredients?
The Aoyama Bread Festival brings together specialty bakeries, mainly in Shibuya and Aoyama. Over the two days, over 80 bakeries and bread-related products will gather.
The theme of this 16th festival is "Yeast Terroir." "Yeast" doesn't just make dough rise; how it's combined and utilized changes the flavor and texture of bread. The type of yeast and how it's fermented offer a glimpse into the artisan's dedication. We'll take a slightly more esoteric look at the artisan's world.
Bakers from around the country will once again be introducing their own "Signature Breads," each chosen to embody their own "passion" and "expression." A special corner will be set up on the day featuring 10 different signature breads, curated into four patterns. Visitors will be able to compare and taste all 10 types in bite-sized portions.
Check out the lineup and purchase tickets (2,000 yen) in advance on Peatix (https://peatix.com/event/1342204) to enjoy your favorite combination. If there are any remaining tickets available on the day, same-day tickets (2,500 yen) will also be available at the information desk. All items will be sold out once they are gone.
In addition, the official Instagram account (@aoyama_pan_matsuri) will once again introduce the story behind each signature bread in advance. Guests can enjoy the bread while learning about the hidden tales behind it.
On November 17th, a one-day-only bread restaurant will open, made possible by the simultaneous holding of the Aoyama Farmers Market. Starting at 12 noon on November 17th, Katane Bakery in Yoyogi-Uehara and An Di, a Vietnamese food and natural wine restaurant in Gaienmae, will propose a new dining experience with bread as "Vietnamese Cuisine x Bread." Dishes made with seasonal vegetables from the farmers market will be served, along with wines and non-alcoholic drinks to complement the dishes, selected by An Di's owner and sommelier, Okoshi. The participation fee is 7,000 yen, and includes a bread lunch course, pairing drink, and a souvenir.
Starting at 3:30 pm on November 17th, a collaboration between Hatano Koubo Bread Taroya and Shimokitazawa restaurant Salmon & Trout will be held as a "Japanese cuisine x bread" event. Kakizaki, the owner and sommelier of Salmon & Trout, will prepare pairings to go with the collaborative lunch. Enjoy a marriage of different flavors with every bite, from one to three. The participation fee is 6,000 yen, and includes bread pairing, pairing drink, and a souvenir.
In addition, the Aoyama Bread Festival will be introducing a zine for the first time. Based on the theme of "Yeast Terroir," the zine interviews bakeries participating in the stall and tasting event, and compiles the bread that emerged from the event. The breads featured in photos on Instagram are lined up in the zine as adorable illustrations by illustrator Adrian Hogan. You can also enjoy reading about what goes on behind the scenes at the bread restaurants that will be appearing at this year's Aoyama Bread Festival. The zine will be limited to 500 copies and will be sold at the information desk and tasting venue on the day for 1,000 yen including tax.
In addition, on November 16th, the Farmer's Market Community Lounge will host "Field Materials by Terasu," the fourth in a series of food-related events by TERASU, a creative studio that focuses on mountains, the sea, and food, and which are based in Japan and California and create events together with culinary-savvy artists, chefs, and producers.
Why not enjoy bread from various perspectives, created using wheat, yeast, water, and salt with the artisan's skill and simple yet profound ingredients?
[Event Information]
16th Aoyama Bread Festival "Yeast Terroir"
Dates: November 16th-17th
Venue: United Nations University Plaza
Address: 5-53-70 Jingumae, Shibuya-ku, Tokyo
Time: 11:00-17:00
Free admission
16th Aoyama Bread Festival "Yeast Terroir"
Dates: November 16th-17th
Venue: United Nations University Plaza
Address: 5-53-70 Jingumae, Shibuya-ku, Tokyo
Time: 11:00-17:00
Free admission
