Safe Ingredients, Exceptional Flavor

A few minutes' walk after turning the corner at the flower shop along Aoyama Dori, you'll find a sign in indigo blue on your left. Despite its compact display area, the spacious workroom in the back gives it the feel of a true "bread workshop." Tasting the bread while listening to the staff's careful explanations, I could truly taste the inherent flavor of the wheat.

Above all, Akkord's distinguishing feature is its use of 100% organic ingredients. This applies not only to the flour but also to the water, salt, yeast, and even the vegetables used in sandwiches. Notably, few bakeries nationwide use "1CW," a Canadian variety of the world's best bread wheat, commonly known as "Manitoba wheat."

The carefully cultivated yeast is a homemade sourdough starter. This yeast, nurtured by continuously feeding it with stone-ground whole wheat flour, Japanese Alps natural water, and pure sun-dried sea salt from Guérande, requires meticulous care. It's said that the staff have virtually no days off, as they must tend to the yeast even when the shop is closed.

Furthermore, based on the macrobiotic principles of their mentor, Eio Omori, they use no sweeteners such as honey or maple syrup, no animal products (meat, fish, eggs, dairy), and no chemical additives like commercial yeast. These are truly safe and delicious breads, favored even by vegans.



The owner's "masterpiece" is "Landbrot," a meal bread baked with a blend of 75% flour and 25% whole wheat flour.
The dense, fine crumb of the dough is a feat achievable only with strong gluten flour and a vibrant sourdough starter. The characteristic refreshing tang and clean finish of the sourdough are qualities that will impress even bread connoisseurs.

Another recommendation is "Fruchtebrot," where the natural sweetness of raisins and the aroma of walnuts fill your mouth with every bite. This is best enjoyed in thin slices.

Akkord, a bakery that continues to pursue "nature's inherent deliciousness." Their sincere approach and dedication are evident in every loaf.