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TOKYO PREMIUM BAKERIES│Vol. 6 L’atelier de Plaisir Gallery
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TOKYO PREMIUM BAKERIES│Vol. 6 L’atelier de Plaisir Gallery

L’atelier de Plaisir | "Plaisir" uses organic wheat from France and North America, organic German wheat, and three types of natural sourdough starter. It boasts a crisp exterior and a chewy interior. Scheduled to be ready: 12:00 PM. Large: ¥900 / Small: ¥450
L’atelier de Plaisir | "Épeautre" is made with 100% spelt, an ancient grain cultivated in Europe over 9,000 years ago. It features a subtle acidity and deep umami. Delicious sliced with cheese, or with olive oil and butter. Scheduled to be ready: 12:00 PM - 2:00 PM. ¥2.7 per gram (sold by weight)
L’atelier de Plaisir | A variety of breads, conceived with the chef's sensibility while respecting European tradition, are on display. Each one is exquisitely crafted.
L’atelier de Plaisir | The "Veneziana," a traditional Italian fermented pastry, contains raisins and orange peel. With 150% hydration, it's more than double that of regular bread, offering a meltingly light texture. Scheduled to be ready: 12:00 PM. Large: ¥550 / Small: ¥300
L’atelier de Plaisir | This Austrian-made stone mill is integrated with a sifter. With a 150mm diameter, it can mill 5-12kg of flour per hour. When the sifter is set in the middle, flour falls into the drawer below. By milling the entire grain, it produces flour rich in flavor, umami, and fiber.
L’atelier de Plaisir | The dough for "Baguette." Initially very wet, the dough gradually comes together through repeated punching and a long, cold fermentation. 12-13 baguettes are made from this dough.
L’atelier de Plaisir | The "Veneziana," a traditional Italian fermented pastry, during its fermentation. This dough, with its exceptionally high hydration and fat content, rises to fill the container.
L’atelier de Plaisir | Left: "Pain aux raisins et aux aromates," a rich dough blended with rosemary and cinnamon, studded with dried fruit, and accented with pepper. Scheduled to be ready: 12:00 PM - 3:00 PM. ¥280 each. Right: "Pain aux fruits rouges," baked using only grape juice, no water. Packed with dried fruit, it pairs wonderfully with wine and cheese. Scheduled to be ready: 12:00 PM - 3:00 PM. ¥300 each.
L’atelier de Plaisir | "Since we use various types of whole grains and other ingredients, we are always adjusting the recipes slightly. When I mill the whole grains with this stone mill, they release a wonderful aroma," says Chef Yuji Tanaka.
L’atelier de Plaisir | The shop is covered in chic brown tiles. Many elderly customers visit specifically seeking bread with a firm texture.
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TOKYO PREMIUM BAKERIES | Vol. 6 L’atelier de Plaisir | L'atelier de Plaisir Gallery

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