TOKYO PREMIUM BAKERIES | Vol. 7: Spica & Muginoho Gallery - Web Magazine OPENERS

OPENERS

Today
OPENERS
  • Fashion
  • Beauty
  • Car
  • Watch & Jewelry
  • Design
  • Lounge
  • News Board
  • About
  • Log in
  • 日本語
  • English
today
TOKYO PREMIUM BAKERIES | Vol. 7: Spica & Muginoho Gallery
Gallery

TOKYO PREMIUM BAKERIES | Vol. 7: Spica & Muginoho Gallery

Spica & Mugi no Ho | Packed with raisins, walnuts, and currants, and coated in oatmeal. This slightly luxurious bread, "My Favorite," is made with domestic wheat from Gunma, Nagano, and Tochigi. It's popular with everyone. Scheduled bake time: 4:00 PM. Approx. 40cm long. ¥2,205 (sold by weight, ¥2.5/g).
Spica & Mugi no Ho | "Daily Bread," baked large with a blend of 35% rye and 15% whole wheat flour. It uses Iwate-grown walnuts, described as having a rich, sweet "milky flavor." Even bread from the second day after baking deepens in flavor thanks to the yeast, becoming even more delicious. Try lightly toasting it after misting with water. Scheduled bake time: Fridays and Saturdays at 4:00 PM. (Sold by weight, ¥2.2/g). Reservation required.
Spica & Mugi no Ho | The shop's name, "Spica," is the name of the brightest star in the constellation Virgo, located in the ear of wheat held by the maiden Demeter.
Spica & Mugi no Ho | Simple bread made by stone-grinding domestic wheat (Gunma, Nagano, Iwate) and fermenting it with a cultured yeast primarily from raisins. Ingredients are chosen for their proximity to the producers, such as "Umi no Sei" salt made from Izu Oshima seawater and Gunraku butter.
Spica & Mugi no Ho | A unique croissant made with whole wheat flour and less butter. Its firm texture and subtle lactic acid tang are highly praised. The staff recommend slicing and lightly toasting this croissant a couple of days after baking, then pairing it with a tart jam. Scheduled bake time: 2:00 PM. ¥210 each.
Spica & Mugi no Ho | Bread waiting its turn in front of the oven. As is characteristic of natural yeast bread, the flavors of "Spica & Mugi no Ho" bread deepen, and the ingredients meld, becoming more profound on the second and third days after baking.
Spica & Mugi no Ho | "Light," a popular bread with a light texture, made with 20% rye flour. It pairs well with bean pastes (not for sale) as shown in the photo. Scheduled bake time: Fridays and Saturdays at 4:00 PM. (Sold by weight, ¥2.0/g). Reservation required.
Spica & Mugi no Ho | Chef Furukawa usually runs the shop alone, but on Saturdays, a staff member helps out. Work proceeds briskly in a harmonious atmosphere.
Spica & Mugi no Ho | This sign has been displayed since the shop opened in 1989. Upon closer inspection, you'll notice a small star on the 'i' and a design of the shop's symbol, a stalk of wheat.
Spica & Mugi no Ho | Despite its charming ambiance of a small-town bakery, "Spica & Mugi no Ho" exudes a distinct presence. The golden hour for this shop begins just after 3 PM, when the freshly baked goods are ready.
/

TOKYO PREMIUM BAKERIES | Vol. 7 Spica & Mugi no Ho Gallery

Back to Article
  • Share
  • Tweet
BRAND
  • HOME
  • Gallery
  • TOKYO PREMIUM BAKERIES | Vol. 7: Spica & Muginoho Gallery
TOP BRAND INDEX
Follow us
Get the latest information from OPENERS official account
PAGE TOP
Web Magazine OPENERS
  • Fashion
    • MEN
    • WOMEN
    • NEWS
    • COLLECTION
    • FEATURES
    • CELEBRITY SNAP
    • BRAND INDEX
  • Beauty
    • NEWS
    • MEN
    • FEATURES
    • THE EXPERTS
    • BRAND INDEX
  • Car
    • NEWS
    • FEATURES
    • MOTOR SHOW
    • LONG TERM REPORT
    • IMPRESSION
    • BRAND INDEX
  • Watch & Jewelry
    • WATCH NEWS
    • JEWELRY NEWS
    • FEATURES
    • SIHH＆BASEL
    • BRAND INDEX
  • Design
    • FEATURES
    • INTERIOR
    • PRODUCT
    • ARCHITECTURE
    • DIGITAL
    • BRAND INDEX
  • Lounge
    • TRAVEL
    • EAT
    • MOVIE
    • ART
    • MUSIC
    • BOOK
    • FEATURES
  • News Board
  • Login
  • Company Profile
  • Site Policy
  • Privacy Policy
  • Advertising Inquiries
  • Feedback
  • Careers
  • 日本語
  • English
Unauthorized reproduction of articles and photographs published in web magazine "OPENERS" is prohibited. copyright 2006-2026 ContrappuntoNippon Inc.