[Relocation] Makes you want to wake up early and eat! Freshly baked bread from "Tôt le Matin Boulangerie"

*Relocated and reopened in October 2023.
Please check the official website for the latest information.

Delicious bread in the morning. When we think that such happiness awaits us, we naturally wake up early.

This time, we would like to introduce the bakery "Tôt le Matin Boulangerie" which opened last spring. The store name "Tôt le matin" means "early morning" in French. They are open from 8:00 in the morning because we want you to come when you wake up in the morning and think, "I want to eat some good bread."

It's been less than a year since its opening, but "Tôt le Matin Boulangerie" is gaining more and more fans. Customers were constantly coming in during the interview. I would like to approach its charm.

The location is along a quiet street about a 6-minute walk from Issha Station on the Higashiyama subway line. It is located across from the lush Nishi-Issha Central Park.

When you enter the store, the fragrant aroma of freshly baked bread spreads. The stylish interior makes it easy for anyone to stop by.

Making the people around you smile

Ayumi Hayashi, the owner of the shop. We got to see how the bread is made.

First of all, we asked about the birth of the shop. Ms. Hayashi said she majored in art when she was a student. Why did she choose to become a baker?

Ms. Hayashi: "Before becoming a baker, I majored in oil painting in the art department of my high school and was aiming for art college. Ever since I was a little girl, I liked to express myself in some way, such as drawing pictures or singing songs. However, the idea of making art my career did not feel right to me.

I started baking bread as a hobby when I was a student. I started with bagels while looking at recipe books, and was fascinated by the difficulty of making bread that tasted different every time I made it, as well as the fun of baking bread. Of course, I eat bread myself, but I also give it to others. I was very happy when I served it to my family and friends and they enjoyed it. I wanted to make people around me smile with what I made! That's why I decided to become a baker."

Ms. Hayashi: "I wanted to go to a baking school, but I thought I could learn more about the practical aspects of baking if I trained while working, so I entered an apprenticeship at a bakery in Nagoya. After six years of intensive training, I worked part-time for about a year and a half to raise funds to open the bakery, and in April of last year, I was able to open the bakery of my dreams.

The reason why I chose this place is the surrounding environment. I didn't know much about the area, but when I was cycling along this street, I got the impression that there were various shops such as restaurants, cafes, and general stores.

There is also a green park opposite. Some people buy bread and eat it in the park, and some people come to the park after hearing that a bakery has opened nearby. The green catches my eye, too, so I'm always healed. Every day I think I'm glad I chose this place. ”