Known for tasty Sanuki udon, Kagawa is also home to delicious bread, which is also made from wheat. We toured popular bakeries in Takamatsu.

Local bakeries in Takamatsu

Why don’t you buy bread for breakfast at a local bakery or drop by the bakeries while you are out walking or sightseeing? 

i am. with bread

This bakery and café is in Kitahama Alley.

They bake attractive and original breads using a combination of Western confectionery and French cuisine techniques.

A particularly popular product is their naturally sweet bread baked with Wasanbon, a premium sugar from Kagawa.

Their custard pudding Danish contains smooth custard, crispy caramelized sugar and flaky Danish pastry, a pleasant combination of different textures. 

Finely textured white bread is used for their French toast. The bread is immersed in egg for 48 hours, so it melts juicily in the mouth.

Some deli breads contain French ingredients.

Enjoy rich flavors in your everyday life.

Shunpudo Minamishinmachi

This bakery is on the Minamishinmachi shopping street a five-minute walk from Kawaramachi Station.
It began operating in 1948 as a Western confectionery shop and started making bread in 1969.

The bakery has many products, but French bread is one that is representative of the bakery. The baker learned techniques from the Kobe-based artisan who was the first to make authentic French bread in Japan.

The clean coupes (cuts) on the top of the baguette are evidence of these preserved techniques.

The deli breads with homemade sauces and sweet breads made in partnership with affiliated shops are also recommended.

The breakfast special breads are available from when the shop opens until 9 a.m.

Shunpudo continues to create new breads while preserving traditions.
Come here to see classic and novel breads.

Bakery shop in JR Hotel Clement Takamatsu

Valuing the flavor and texture of bread, the chef says that you grow bread, not make it. The heart of the bread is the levain of fermented wheat and water.

The key point in making bread is gently helping the yeast while controlling the temperature and ensuring that fermentation occurs at the right time. 
Doing this brings out the deliciousness inherent in the ingredients.

The olive beef curry bread is made using Harumizuki, a Kagawa-grown wheat with a unique, chewy texture and rich flavor.

Neko white bread and Haru white bread blend Sanuki no Yume, Kagawa-grown wheat with a slightly sweet smell and chewy, soft texture, and Harumizuki. 

Enjoy how the bread transforms in unique ways because of the yeast. 

Cakes are also available.

Bakeries in the suburbs of Takamatsu

The suburban bakeries are worth visiting.

BouIangerie　KURIMUGI

Located near Ritsurin Garden, this bakery is crowded with locals and tourists.

Aspiring to become an artisan, the chef's passion for bread drove him to open a bakery. But it didn’t go as the chef wanted. This made the job more interesting, and the chef became absorbed in bread making.

The bakery uses domestic wheat to bake bread. Domestic wheat varies depending on where it comes from, how it is milled and how it is blended. Variations in fermentation and temperature control enable infinite flavor variations. 

By repeating the cycle of trying a new recipe, eating it and making it better, it is possible to create amazing bread. 

Their most popular item is square white bread with a natural sweetness and chewy texture. Try it by simply toasting it and spreading butter on it. 

BAKER MR.So&so

The bakery, a ten-minute walk from Kotoden Busshozan Station, can be identified by its red and white striped awning.

The chef, who says that bread is the star of the family dining table, makes bread with a strong presence, like is seen in Western paintings. It is the bread that satisfies both the appetites and the hearts of your loved ones. 

The baker says that, because they borrow from Western European culture, they stick to traditional kinds of bread.
The baker works hard to ensure the bread dough is able to ferment for a long time. The more you chew the bread, the more the aroma of wheat is released.

One regular customer is a French. They visit the shop every week, and they are delighted to finally be able to find bread that accurately reflects their culture. The bakery staff learn French language from the customer and small interaction is forming.

The chef says that it would be great if they are able to continue to make bread that is not available anywhere else and that satisfies their customers. It is possible to picture the smiles of the people eating the bread.

Le pain de Abbesses

The bakery has a characteristic and picturesque Provençal-style building. It is lined with striking and impressive breads. 

A former sous chef in the bread section of a three Michelin-star Joel Robuchon restaurant opened this bakery in his hometown, Takamatsu, in 2015. 

After graduating from high school, the chef got a job at a shipyard but became a baker because they wanted to professionally create things from scratch. 

He ate at many places, guided by a book titled The Best Bakeries in Tokyo, and then directly applied for a job at the bakery that he thought was the best, Joel Robuchon.

He cannot stop working because of the elderly women that always come to get their favorite breads. The bakery's product lineup has been expanding, and it currently includes nearly 100 items. The premium bread is made with carefully selected ingredients, reliable techniques and love for the bakery's regular customers.

Fuji Bakery retro

The bakery opened in 1942. They carefully make each bread based on their concept of selling freshly baked bread. 

The chef visited bakeries that had won French baguette contests to research and develop his own baguette, which is now popular. French bread is crispy, but the chef found it to be too dry for Japanese people. 

Based on this experience, baguette retro's dough has been made so that the bread is chewy, suiting the tastes of Japanese customers. 

Using stone-ground wheat flour, the croissants are made to maintain their crispiness. 

When making white bread, the bakery uses the Yu-gel method to enable the dough to retain more moisture and bring out the sweetness and deliciousness of the wheat. 

The unique bakery building is a popular photo spot.

Kissa Hitsuji

They make simple bread that can be easily included in everyday meals so that it can be easily assimilated into everyday life.

Bread is eaten every day, so it should be made with safe ingredients. The bakery’s bread is made from 100% domestic wheat. They also place importance on seasonal flavors. Breads with seasonal vegetables are on display.

"Lodève appears hard, but it has a moist and chewy texture. 
It is tasty plain, but we also recommend putting sliced onion and cheese on the bread before toasting it. "

Salted rice malt is used in shio-koji rustique in place of salt. Using rice malt adds a mild flavor that Japanese people enjoy. 

Made using the Yudane method, the texture of the bakery's white bread is springy and chewy. Toast it, add olive oil and salt and enjoy.

There is also a dining area.

Just like Sanuki udon, bread from Takamatsu reflects its makers’ commitment to their craft.