A Baguette That Melts in Your Mouth, with a Satisfying Texture and the True Taste of Wheat

South Exit of Musashi-Sakai Station on the JR Chuo Line. Walk along the tracks down a narrow street between buildings in the direction of Mitaka, and soon you'll notice a red brick building across the street. The shop on the left on the first floor is Passage à NiVô, which means "level crossing" in French. The window reads, "Ici se trouvait un passage à niveau. Arrêtes-vous ici comme à ce temps-là." (There used to be a level crossing here. Please stop here as you did then.) The "unpassable level crossing" that was in front of the shop until last December has disappeared due to the JR Chuo Line's elevated construction, and now only remains in the shop's name.

In its second year since opening, this shop is run by the young Yamato couple, with the wife as the baker and the husband in charge of sales. Chef Sachiko was so moved by the delicious baguette from a neighborhood bakery that she became interested in bread, started attending classes, trained at prominent bakeries like PAUL, and further honed her skills in Paris. She is truly an artisan captivated by the allure of bread making.

The couple met before Sachiko decided to become a baker, but now, Shin, who handles sales, firmly supports Sachiko and her staff as they enthusiastically create bread. Their established "team" creates a wonderfully cheerful and bright atmosphere in the shop.



The signature item is the "baguette," which is also the shop's character. It's a popular product made by blending French and Canadian flours, using Contrex hard water, purified water, and Okinawan salt, and undergoing a long fermentation of 16 to 24 hours to bring out the natural flavor of the wheat.

The shop's character, "Baguette-kun," was created by Sachiko's classmate, illustrator Hiroko Saito. Its humorous expression, depicted on bread bags and the staff's T-shirts, lends the entire shop an even more approachable feel.

Another favorite, especially among children, is the "Custamelon." It was actually born from a mistake when the cookie dough topping shifted, and Shin drew a face on it with chocolate. Many "little regulars" carefully choose these buns, each with a unique expression. Of course, they are filled with fragrant custard cream.

Musashi-Sakai has recently seen many new apartment buildings, and it's said to be a town with many "young families." During our visit, many young mothers with small children on their bicycles stopped by the shop. Although it's a small bakery with counter service, the exterior is very inviting, allowing a view into the shop from the street.



Sachiko's motto for bread making is to "always produce bread in the same condition," regardless of temperature or humidity. Currently, she uses dry yeast, fresh yeast, and rye yeast. Additionally, four types of Campagne made with natural leaven (levain) are available daily. Sachiko mentioned that she wants to bake baguettes using 100% domestic wheat with a soft crust in the future. Her eyes, sparkling with joy, were striking.

In its second year since opening in August 2008, Passage à NiVô is still a young establishment. With Sachiko and her staff's diligent research and Shin's heartwarming customer service, it is sure to become a must-watch spot in West Tokyo. The display case also features seasonal sweets, curry bread with homemade fillings, and rillettes served in small cocottes. Passage à NiVô is a delightful shop where "delicious things" can be found from corner to corner.