TOKYO PREMIUM BAKERIES | 16th Natural Yeast Bread Eliso Gallery - Web Magazine OPENERS

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TOKYO PREMIUM BAKERIES | 16th Natural Yeast Bread Eliso Gallery
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TOKYO PREMIUM BAKERIES | 16th Natural Yeast Bread Eliso Gallery

<b>erizo｜Natural Yeast Bread Erizo</b> The popular
<b>erizo｜Natural Yeast Bread Erizo</b> "Kakushoku Pan" baked fluffy with domestic Haruyutaka wheat and "Ako Natural Yeast." Characterized by the gentle sweetness of beet sugar. Scheduled to be ready at 13:00. 1 loaf: ¥280
<b>erizo｜Natural Yeast Bread Erizo</b> Popular sweet buns with a charming shape. The "Choco Cornet" (top: ¥190 each) is filled with homemade chocolate custard made with Callebaut chocolate from Belgium. The "Cream Pan" (bottom left: ¥180 each) also uses homemade custard. "Sakura" (bottom right: production ends late May this year) is an original, with sakura leaf powder kneaded into the dough. Scheduled to be ready between 11:30 and 12:00.
<b>erizo｜Natural Yeast Bread Erizo</b> The "Cinnamon Roll" (left: ¥200 each) features croissant dough with brown sugar cinnamon, raisins, and walnuts. The "Chocolat" (right: ¥190 each) generously uses high-quality Belgian chocolate. Scheduled to be ready at 11:00.
<b>erizo｜Natural Yeast Bread Erizo</b> The "Croissant" is moist inside and crisp outside, with a slightly dense texture. Its natural yeast characteristic gives it a unique chewiness and fewer calories. It's a favorite among children. Scheduled to be ready at 10:30. ¥160 each.
<b>erizo｜Natural Yeast Bread Erizo</b> The "Gomapan Anko" (left: ¥150 each), with organic sweet red bean paste wrapped in dough rich with black sesame, offers a comforting, nostalgic flavor every time. Scheduled to be ready at 11:00.
<b>erizo｜Natural Yeast Bread Erizo</b> Bread with a rich wheat aroma, made with "Ako Natural Yeast." It uses wholesome ingredients like beet sugar, Shimamasu (natural salt), and a blend of carefully selected domestic Haruyutaka wheat. The dough contains no eggs or milk, making it safe for children with allergies.
<b>erizo｜Natural Yeast Bread Erizo</b> "Since there aren't many bakeries nearby, and we're located behind an elementary school, we consider even small children to be important customers," says Abe-san.
<b>erizo｜Natural Yeast Bread Erizo</b> It was recently discovered that Abe-san's grandfather also studied bread making from during the war. Pictured are his meticulously kept notes from that era and a book published in 1947.
<b>erizo｜Natural Yeast Bread Erizo</b> A luxurious approach, reminiscent of a restaurant entrance. The shop's name, "Erizo," is said to come from the Spanish word for "hedgehog" and Abe-san's nickname.
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TOKYO PREMIUM BAKERIES | Vol. 16 Erizo Natural Yeast Bread Gallery

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