"Le ciel bleu," a boulangerie that continues to pursue true deliciousness with skilled sensibility and technique in Gifu

Le ciel bleu's
5 recommended selections

"Soy milk triple cheese" that craftsmanship shines

"Soy milk triple cheese (300 yen)"

The chewy texture is the result of the high water content (over 100%) and long fermentation time, and the three cheeses (Kiri cream, mozzarella, and parmesan) are a perfect combination of flavors.

"It's really delicious if you slice it and toast it lightly! Don't overcook it," he told me, so I tried lightly toasting it.

The surface is crispy and the inside is chewy. The mozzarella cheese on the outside is crunchy and fragrant, giving it a rich taste! You can enjoy different tastes and textures with each bite, and you will be thrilled every time you take a bite. If you can eat it from the morning, it will be a happy day!

"Cubic" with chunky bacon

"Cubic (230 yen)"

French bread with cashew nuts and plenty of cube-shaped bacon. The rich umami of bacon and the spiciness of black pepper accents are addictive.

Three kinds of cheese are Trevian! "Croissant Fromage"

"Croissant Fromage (220 yen)"

Crispy croissant topped with 3 kinds of cheese (kiri cream, gouda, and parmesan). The aroma and bitterness of the cheese on the surface and the taste of Gouda cheese that sometimes spreads in your mouth are irresistible.

Monthly special "Queenie Amann"

"Kouign Amann (240 yen)"

A fermented confectionery from the Brittany region of France. You can enjoy Kouign Amann full of originality with seasonal fruits and nuts that change monthly. The Valentine-only “Chocolat Orange” is also a must-try.

This April is "Apple Cinnamon"

Sandwich apple paste and candied apples in cinnamon dough Kouign Amann.

The caramelized part is crispy, the surface is crispy, and the inside is chewy and elastic, so you can enjoy various textures. The strongest combination of apple and cinnamon is also added, and the taste is outstanding!

"Miyazaki Acorn Megumi Pork Rillette" that quickly transforms into a bread for entertaining.

"Miyazaki acorn Megumi pork rillettes 100g (600 yen)"

Rillettes that make bread even more delicious. Rillettes made with acorn Megumi pork from Miyazaki Prefecture, plenty of white wine, flavored vegetables, and herbs are a specialty of "Restaurant Takeuchi." At Restaurant Takeuchi, you can enjoy the delicious synergy of Le ciel bleu bread and rillettes. Pair with wine for the perfect marriage.

If you want a rillettes, please ask at the register.

Commitment to traditional recipes and authentic taste,
Aiming for even greater progress every day

Owner Boulanger Mr. Takahiro Asai

Mr. Asai started his own business because he wanted to make the bread he wanted to make without making any compromises. He has been a baker for more than 40 years. We asked him about his passion for bread.

– What do you think is important as a baker?

Mr. Asai: “Bread making can be said to be a traditional culture that is passed down to future generations, just like foods such as sake and miso. Beginning with the ancient Egyptian period, the basic method of making this product has remained the same and will continue to be the same in the modern age.

I myself learned from various teachers such as French, Italian, and German, and I think it is important to faithfully reproduce the traditional manufacturing methods that have been handed down in each country and pass them on to future generations. This makes use of the wisdom of our predecessors, and it is a recipe that we want to convey as it is. ”

– What is Le ciel bleu bread making?

Mr. Asai: “While we want to pass down the recipes that have been handed down from ancient times, we also make minor changes without compromise in order to aim for a higher taste.

I can maintain my motivation as a craftsman because there is always a part that evolves. I want to keep making more delicious bread. ”

– What do you love most about making bread?

Mr. Asai: "In addition to the selection of ingredients such as flour, baking is a world of addition, and once a flavor has been added, it is difficult to subtract it. I try not to add too much flavor so that customers can make their own bread to their liking, and I am particular about the combination of delicious ingredients.

Mr. Asai, who spoke in a gentle tone and happily talked about his passion for bread.
Le ciel bleu's gentle and charming bread is filled with Mr. Asai's passion as a boulanger.

A bakery where you can go every day and eat every day and never get tired of it, making it a must repeat bakery. Once you visit, you are sure to become a fan!