Series: TOKYO PREMIUM BAKERIES | Vol. 19: Marzart Gallery - Web Magazine OPENERS

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Series: TOKYO PREMIUM BAKERIES | Vol. 19: Marzart Gallery
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Series: TOKYO PREMIUM BAKERIES | Vol. 19: Marzart Gallery

<strong>MAHL ZEIT</strong> - Signature product, the "Rye Country Bread." Characterized by the flavor of milk yeast and the aroma of rye. 20% rye. Ready at 11:30 AM. Whole: ¥1260, Half: ¥630, Quarter: ¥315.
<strong>MAHL ZEIT</strong> - Motto: "For freedom, nature, and people." Words that suit Sachiko Shirai, with her bright smile.
<strong>MAHL ZEIT</strong> - "Minna no Gyuunyu" (Everyone's Milk), from healthy cows raised on wild grasses, said to have a taste closest to fresh milk. The essence of Mahl Zeit's bread.
<strong>MAHL ZEIT</strong> - "Togakushi." Made with domestic wheat, 20% Nagano-grown buckwheat flour, and organic walnuts. Recommended sliced with cheese or honey. Ready at 10:30 AM. Whole: ¥630, Half: ¥315.
<strong>MAHL ZEIT</strong> - "Noix Raisin." Baked with domestic wheat and whole wheat, organic raisins, and walnuts. Ready at 10:30 AM. Whole: ¥630, Half: ¥315.
<strong>MAHL ZEIT</strong> - In the warm atmosphere of the shop, alongside bread, they also sell homemade tarts, the milk, salt, and sugar used at Mahl Zeit, and natural cheeses recommended by Ms. Shirai, who is also a "Chevalier du Taste Fromage de France."
<strong>MAHL ZEIT</strong> - The cylindrical bread in the second row from the front is "Maya Nut Bread" (¥178 per loaf), made with the nuts of the ramon tree, which grows wild in the Guatemalan jungle. Unique original ingredients and shape.
<strong>MAHL ZEIT</strong> - On the shelves, various breads made with wholesome ingredients are lined up, such as "Mixed Grain Bread" using millet and barley, bread with Sri Lankan grain "Krackan" and sesame, and "Kelp Bread" made with Hokkaido kelp.
<strong>MAHL ZEIT</strong> - Hand-drawn posters, signs, and the bench outside the shop are all handmade by her husband. Quite impactful.
<strong>MAHL ZEIT</strong> - The shop's name, "MAHL ZEIT," is a greeting used in southern Germany during meals, meaning "Enjoy your meal," "Have a good meal," or "Thank you for the meal."
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TOKYO PREMIUM BAKERIES Series | Vol. 19: MAHL ZEIT Gallery

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