At the French Culinary Institute I completed the bread baking program before doing the culinary program. I love bread. Tokyo is a wonderful city for bread. There are many French boulangeries in Tokyo including Viron, Maison Kayser, and Gontran Cherrier. Add to that impressive collection Maison Landemaine from Paris. I had heard that there were long lines, as is to be expected when any hot spot opens in Tokyo. I went recently on a weekday and was happy to see that there were no lines and that I could sit in the cafe. The shop was busy with customers, but most of them for take-away.
There are two croissants. The French croissant made with Lescure butter and the Japanese croissant made with a local butter. Forgive me for not knowing as I couldn’t resist trying the French croissant. It is among the best in the city, along with the croissant at Le Boutique at Le Cordon Bleu in Daikanyama.
There is a nice selection of breads that I will be back for. It’s a long walk from the closest subway station, which I believe is Roppongi. I hope that they expand, quickly. 🙂
Minato-ku, Azabudai 3-1-5 港区麻布台3-1-5