About
L'ile aux pains
The bakery opened in Kichijoji on December 2017.
As I grew up in France (from 1 to 23 yo), when I came to Japan I really missed the bread I used to eat in France. That's why I started to bake at home.
Then I thought I wanted to share those breads to my neighborhood and that's why I decided to open this small bakery in Tokyo.
There are many sophisticated French bakeries here but I wanted a simple bakery with very simple breads I could eat everyday and not just for occasions.
About the ingredients
Each ingredient is carefully selected in order to make the best bread.
We mainly use local fresh fruits for seasonal breads and cakes such as orange brioches, apple pies, rhubarb danish, lemon cakes etc.
About the production
Each bread is made with a slow fermentation process in order to add flavor and offer nutritional benefits.
