A Desire to Bake for Well-being and Be Kind to People

Located along Yamate Dori, directly across from the Tadō traffic signal, between JR Meguro Station and Tokyu Toyoko Line Naka-Meguro Station, stands Gentille, distinguished by its antique wooden door. Chef Minoru Sakaguchi, the owner, is the third generation of a local bakery family. He met his wife, who was studying culinary arts during his own pastry apprenticeship in Paris, and upon returning to Japan, they opened this shop with their own unique style in 2007.

The shop's name, Gentille, means "kind" or "gentle" in French, reflecting their wish to offer bread that is kind to the body and to be kind to people. The breads displayed inside also seem to have a gentle quality about them.

Around 50 types of bread are baked daily, all made with natural yeast. The primary yeast used is a levain cultured from rye, which is carefully maintained every day.



Chef Sakaguchi shares, "Our shop is a 'neighborhood bakery' where our long-time customers still come regularly. So, while we bake hearty, crusty loaves, we also can't forget classic favorites that children love, like cream buns and melon pan. After all, seeing a child's happy face always brings a smile to our own faces."

The second floor of the shop is a café space, where customers can enjoy bread purchased downstairs in a relaxed atmosphere surrounded by antique furniture. With original café menu items like sandwiches, it's a welcome oasis for a break during a stroll or a date.

According to Mrs. Sakaguchi, who manages sales and the café, her design request for the shop was: "I want the bread displayed like the vegetables and fruits at a Parisian market. It doesn't have to look exactly like a typical bakery (laughs)."

Beyond the antique southern French door, the counter where the bread is displayed is made of "Oya stone," a material often used in the architecture of Frank Lloyd Wright, the architect famous for designing the Imperial Hotel. The counter is also set higher off the floor than in typical shops. This design, which deviates from the conventional bakery aesthetic, harmonizes with the white-based, French-style interior, creating Gentille's unique and distinctive character.



The popular cream bun, "Crème Vanille," loved by a wide range of ages, features a sweet dough generously filled with homemade custard cream made with plenty of vanilla beans. Another recommended item is the "Fromage Rouge," a French bread made with levain, baked with a perfect combination of cheese and sun-dried tomatoes. As it was just finishing baking during our visit, a blissful aroma of cheese and tomato filled the air. It's a must-try.

Gentille, where the Sakaguchi couple has realized their own unique style, exudes a sense of nostalgic comfort within its modernity. While the owner notes that customer preferences may change with the times, it seems certain that Gentille will remain a "kind space" where both children and adults can find smiles, regardless of the era.