March 31st - April 5th / Hankyu Umeda Main Store, 9th Floor Event Space The popular "Bread Fair" features specialties from specialty shops and boulangeries. This year marks the 10th anniversary of the event, which began in 2015, and will feature croissants, scones, and sliced bread. Approximately 40 shops will be participating, and breads made by chefs who empathize with the producers' sustainable efforts, as well as breads created in collaboration between chefs and producers, will be introduced. To allow visitors to enjoy the Bread Fair at home, the website will also feature bread recipes made with leftover ingredients and boulangers' thoughts on croissants. This fair allows you to experience the charm of bread not only at the venue, but also at home.

■ Chef and producer collaboration: sandwich bread that will lead to tomorrow
A collaboration between producers who are concerned about the future of food and chefs who empathize with that same vision. Four stores will be offering sandwiches made with ingredients such as local Osaka plum pork, which is made using pickled plums from the plum wine production process as fertilizer, bread made from rice flour made from non-standard sake rice, and pineapple pork, which is made using discarded pineapple parts as fertilizer.

Made with plum pork from Osaka. Enjoy the light taste and sweetness of the pork. "Washoku Sandwich WATANA BE" Plum and pork with shiso sauce sandwich (1 piece) 990 yen [100 pieces planned for sale each day]
■The highlight is the croissants. Around 15 stores will be offering everything from pastry chefs' signature creations to unique varieties
- First appearance. A sweets and bakery directly operated by "Hotel La Suite Kobe Harborland". Made with French wheat and butter.

"Le Pain Kobe Kitano" in Hyogo: Blissful Croissant (1 piece) 357 yen [Planned sales of 100 each day]
- Croissant dough baked in a waffle maker to create a new sensation: "croiffle". It is then pressed for an even crispier texture.

Kyoto "Kyoto Kaokacha En en" Red Cheddar Cheese Crouffle (1 piece) 481 yen ¥1,000 (100 to be sold each day), Double Chocolate Almond Crouffle (1 piece) 421 yen (100 to be sold each day)
- A Japanese-style kouign amann au azuki bean pastry filled with bean paste, and a petit croissant made with cultured butter from France.

France's "Pâtisserie Sadaharu Aoki" Petit Croissants (1 set of 5) 807 yen, Kouign Aman aux Azuki (1 piece) 573 yen
■ Scones that feel like sweets and have a crunchy texture
- Moist scones with honey, sandwiched with pistachio cream and fresh cream from a patisserie popular for its baked goods.

Osaka "Touché du Bois" Cream Scone Vanilla (1 piece) 581 yen (30 pieces planned for sale each day), Cream Scone Pistachio (1 piece) 781 yen each (30 scones planned for sale each day)
- A new type of scone that can be enjoyed like a sweet treat.

Tokyo "Bakers Gonna Bake" Anko Butter Scone Sandwich French fermented butter & Hokkaido Dainagon (1 scone) 400 yen, Strawberry-filled Anko Butter Scone Sandwich Tochiotome strawberry bean paste & French fermented butter (1 scone) 480 yen [300 scones planned for sale each day] [Hankyu exclusive]
- By slowly baking the Danish pastry dough, the butter and sugar are caramelized, creating a crunchy texture.

Kyoto "Pie & Sandwich Oshima" Crunchy Scone (1 piece) 378 yen


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