Introduced here is Boulangerie Papi Pain, a bakery located in Ueda, Tenpaku-ku, Nagoya City.

The signature product is the French baguette. The owner, Mr. Kasama, was shocked by the taste of baguettes he tasted in France. For more than 15 years, from when baguettes were not yet a daily custom in Japan, he has been baking bread with the desire to "bring delicious baguettes to Japan."

This time, we will deliver plenty of things from our commitment to baguettes to recommended bread.

The location is about a 1-minute walk from Ueda Station on the Tsurumai Subway Line. A bakery near the station is easy to stop by on your way home from work in the morning.

When I opened the green door and entered the store, I was filled with the delicious aroma of freshly baked bread and the energetic voice of the staff saying, "Aichi koppe are baked"!

I want to deliver delicious baguettes to Japan

First of all, we asked Mr. Kasama, the owner of the shop, about the reason why Papi Pain was born and his thoughts. Mr. Kasama used to work as an office worker in Tokyo before opening a bakery. Why did you start a bakery?

Mr. Kasama: "I quit my job because I wanted to make something with my own hands. Then I went to France with my wife to train myself in bread making for two and a half years.

I still remember the shock of eating baguettes in France for the first time. I was completely knocked out by the baguette for only 4 francs in terms of shape, expression, texture, aroma and flavor. 'I want to deliver delicious baguettes to Japan' I decided to open a bakery with that thought. ”

Mr. Kasama: “However, in 2003, when the store opened, white bread was the mainstream in Nagoya. There was no culture of eating baguettes.

So I tried desperately to tell people how to eat a good baguette. After cutting it, you can eat it with stewed vegetables, in soup, or with jam. Tartine, a slice of baguette topped with vegetables and seasonal ingredients, is still our signature dish."

Communication with customers
born from face-to-face sales

Papi Pain is a face-to-face sales system, just like a cake shop. Kasama-san, who was trained in France, also has a particular focus here.

Mr. Kasama:"Papi Pain has adopted a face-to-face sales system since its opening. In Europe, this is common. The style of picking the bread yourself with tongs is unique to Japan.

Face-to-face communication is a natural way to communicate with customers. The story of the new menu, how to eat delicious bread, casual conversation with regulars. Since you can talk directly with customers, you can introduce breads and recommend them according to their tastes. The face-to-face sales style has been handed down to those who trained at Papi Pain and went independent. ”