If you're going to a bakery in Kasugai, we recommend "Boulangerie Sakura "!

If you travel north on Route 19 from Nagoya, it is just after entering Kasugai. By train, it is a 7-minute walk from the north exit of Kachigawa Station. Surrounded by greenery, the lovely building looks like a Parisian café. You can enjoy the seasons as you walk through the garden.

About 160 types of breads are lined up every day.

When you open the door, you will see many different kinds of breads lined up in a narrow space in front of you. You can't help but get excited. They say that about 160 kinds of breads are lined up every day, but the best time to visit is around 10:30 a.m., when many kinds of breads are available. The sheer number of varieties makes for an exciting and confusing experience.

In the right section as soon as you enter, there are hard types such as raisin noir, figs and walnuts, cheese epi, and potato bread. Round bread with honey is also lined up.

Focaccia, a side dish, is attractive because of its wide variety. It looks good for lunch every day depending on the mood of the day.

Focaccia, bagels, bread sandwiches, etc. that seem to be filling. There are many kinds here as well, so it would be nice to stop by before going on a trip.

There are various sweets that are perfect for snacks and souvenirs. Muffins, puddings, Danish donuts, sables, and chiffon cakes are available.

They also have quiches, pies and pizzas. Anyway, there are so many kinds that I get lost.

Popular bread ranking! A must-see for those who can't decide.

If you are hesitating and can't decide, please refer to the ranking.

The first place is the melon-pan! Uses homemade natural yeast from grapes.

"Carefully one by one"

Next, we heard a story from the owner, Mr. Niwa.

– Why did you open a bakery?

Mr. Niwa: "I wanted to do something that would create something, and I also like bread. It's been about 15 years since we opened in 2005."

– What is the origin of “Sakura”?

Mr. Niwa:“We combined the words "sakura" and "kura" to express our wish that the land be used with care, given that it has been passed down from generation to generation from the symbolic sakura tree in the store's garden and from my great-grandfather, Kikuzo."

– Is there anything you are particular about when making bread?

Mr. Niwa: “There is nothing in particular. However, we use good ingredients such as domestic wheat flour and natural yeast made from wheat flour and grapes.

– Careful attention to detail. I feel very particular about it, it's the secret to good bread. I heard that you changed the kiln to bake delicious French bread!

Mr. Niwa: “We also use French bread made in Germany that can be specially baked.”

– All of your breads are attractive, but what are your favorites, or what are you proud of?

Mr. Niwa: “I would say Danish Mont Blanc. It was featured on TV, and I think that various situations started to change from around this time. I would like you to enjoy the crispy texture of the danish that is folded into.

If it's limited to autumn and winter, Stollen is the number one recommendation, and I'm confident that I won't lose to the others. They are popular and sell well.

Cream raisin is a Sakura original that I invented. ”

Danish Mont Blanc ¥300 (excluding tax) Plenty of chestnut cream, custard, and many layers of Danish pastry create a delicious harmony.

All of the breads are filled with Mr. Niwa's thoughts and passion, and they all look delicious. Even the author, who has been a fan for some time, seems to be starting to like Sakura 's bread even more.

You can see the baking time from outside the window.

Yes, the earliest is 6am! The maker's thoughts are that if you eat the bread that was baked that day for breakfast. Mr. Niwa wakes up at 10 o'clock the night before and begins preparations.