[Komaki City] A Bakery Cafe where you can Taste Natural Yeast Using Seasonal Fruits "Bakery & Café Pain Bell"

Taking advantage of the large glass windows,
bright cafe space

There is a cafe space in the back of the store.

The bright cafe space, with its large arched glass windows, allows customers to relax while taking in the view beyond the windows.

- Please tell us about your commitment to the interior of the store.

Mr. Mori: "I thought about everything from scratch, such as what color tones to use for the tables in the cafe space, what style of chairs to use, what to do with the lighting, and what to do with the doors."

Mr. Mori: "When we first opened, there weren't many bakeries where we could go to eat, so starting with a 'bakery cafe style' was very experimental at the time."

Mr. Mori: “I started thinking that it would be great if I could propose how to eat hard bread, bread with rye, and baguette bread, which it was not very familiar then, at the cafe.”

Discerning self-cultivation
Bread fermented with natural fruit yeast

Commitment 1: Use local and seasonal ingredients

Mr. Mori: "Natural yeast is yeast that is cultivated from vegetables and fruits, using the food itself as a source of nutrients. Using locally available, easily accessible products harvested during that season means they are abundant, fresh, and not overpowering."

Commitment 2: Wheat made in Japan

We are focusing on bread using Japanese wheat.

Mr. Mori: “Since we opened, we have used Japanese wheat, mostly from Hokkaido. Since wheat production has increased in Aichi, Gifu, and Mie, we have recently started using wheat from the surrounding areas.”

Commitment 3: Purchasing ingredients in the form of grains and grinding them at the store

Mr. Mori:"At Pain Bell, we grind our wheat in a German-made wooden mill. As a result, the flavor is rich and above all, it is fresh. By adjusting the coarseness, fineness, and amount of distribution depending on the bread, you can change the texture. It allows you to highlight the characteristics of your store."

Stone kiln handmade by staff

Mr. Mori: "I was able to rent a corner of a nearby forest and started building a stone kiln."

Mr. Mori: "I mowed the grass, leveled the ground, and made the foundation. I made a roof so that it would be fine even if it rained."

Mr. Mori: "We piled up the bricks brick by brick. It took two years to build the kiln with the chimney."

Mr. Mori: "Our Pain Bell original stone oven breads, such as rye and whole grain bread baked in a stone oven and campagne with dried fruits, are born from the power of nature. Bread baked in a short time using far-infrared rays produces a unique flavor and texture that is exceptionally delicious."

The kiln is currently closed, but I would definitely like to try the bread baked in the stone kiln. I'm looking forward to that time.

whole grain bread

Here are the breads that Mr. Mori recommends! Made with seasonal yeast, 100% domestic wheat, salt and brown sugar, and baked only on Thursdays, this bread always sells out in about two days. Please make a reservation.

Animal-shaped bread popular with children

Lions, elephants, bears, crabs, etc. vary depending on the day.

On this day, there were “seal bread” with chocolate, “dolphin”, and “turtle bread” with tsubuan (red bean paste). I was interested in "Shimarisu-kun (squirrel)" with chocolate.