TOKYO PREMIUM BAKERIES | Part 2: Main Mano Gallery - Web Magazine OPENERS

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TOKYO PREMIUM BAKERIES | Part 2: Main Mano Gallery
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TOKYO PREMIUM BAKERIES | Part 2: Main Mano Gallery

<b>Main Mano</b><br>Croissant, made over three days from dough to display. Enjoy the direct aroma of fermented butter. (Scheduled to be ready at 8:00 AM) ¥230
<b>Main Mano</b><br>Main Mano's customers range widely, from babies to the elderly. Their baked goods and sandwiches also have many fans.
<b>Main Mano</b><br>Baguette made with an exquisite blend of Hokkaido and French wheat, baked after 18 hours of low-temperature, long fermentation. It boasts the original flavor of the flour and a crisp, fragrant crust. (Scheduled to be ready at 11:30 AM) ¥320
<b>Main Mano</b><br>Brioche sausage: a whole spicy chorizo nestled within fluffy brioche dough. A popular item alongside cream buns and others. (Scheduled to be ready at 8:00 AM) ¥280
<b>Main Mano</b><br>Alongside Danish pastries, they offer familiar Japanese favorites like anpan, melon pan, and cream pan. Items other than the standard offerings change with the seasons.
<b>Main Mano</b><br>Including standard items, 40 to 50 types of bread are available daily. Breads offered only on specific days of the week are also recommended.
<b>Main Mano</b><br>With dazzling speed, poppy seeds are placed atop the anpan.
<b>Main Mano</b><br>The state-of-the-art oven was imported from France. It is truly the heart of Main Mano.
<b>Main Mano</b><br>"Next, I'll make bread using Japanese ingredients like dried persimmon and purple sweet potato." Mr. Mori's repertoire, full of ideas, already exceeds 150 varieties.
<b>Main Mano</b><br>The shop design is inspired by the 16th arrondissement of Paris. To serve freshly baked goods, both the attached cafe and the shop open at 8:00 AM.
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TOKYO PREMIUM BAKERIES | Part 2: Main Mano Gallery

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