TOKYO PREMIUM BAKERIES | Issue 13: Gentil Gallery - Web Magazine OPENERS

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TOKYO PREMIUM BAKERIES | Issue 13: Gentil Gallery
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TOKYO PREMIUM BAKERIES | Issue 13: Gentil Gallery

gentille | Crème Vanille | A sweet dough generously filled with house-made custard cream infused with vanilla beans, topped with pearl sugar and baked. Ready: 8:30 AM | ¥190 each
gentille | Amande Raisin | Fragrant rye bread dough baked with almonds and rum-soaked raisins. Ready: 11:00 AM | ¥290 each
gentille | Fromage Rouge | A leaven-bread dough baked with a blend of diced cheese and sun-dried tomatoes. Ready: 11:30 AM | ¥230 each
gentille | A wide range of customers, from elderly locals buying their daily bread to elementary school students buying a single cream bun. Truly "community-based."
gentille | Enjoy freshly baked bread from the first floor in the second-floor cafe. Perfect for a break during a walk or a date.
gentille | Even the individual light fixtures exude a gentle atmosphere.
gentille | A counter made of Oya stone, which blends seamlessly with gentille's ambiance. Oya stone is quarried in Utsunomiya, Tochigi Prefecture.
gentille | "It's a demanding job, but a joyful one, seeing everyone happy," says Chef Minoru Sakaguchi.
gentille | The menu also features charming illustrations. The scones are perfect as a gift for a friend.
gentille | An antique door with intricate detailing, imported from the South of France.

TOKYO PREMIUM BAKERIES | Vol. 13: Gentille Gallery

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