What you'll find at artisan baker Chrisophe Vasseur’s first French pastry cafe in Japan: buttery, crumbly croissants that virtually disintegrate as you start aiming for your mouth; giant whirls filled with pistachio paste and chocolate chips, egg tartlets and pastries with fresh mango ... ...
Le Pain Quotidien is a bakery and cafe from Brussels that has locations worldwide. Using simple, old-fashioned ingredients, this boulangerie boasts a beautiful array of freshly baked bread and homely meals such as shepherd's pie, risotto and macaroni and cheese.
The owner studied in Germany at organic bakery Die Biobackerei Schomaker and uses its recipes.
Good for staples such as pumpernickel and snacks like pretzels and stangen (bread sticks, here flavored with caraway seeds).
Linde has a truly impressive selection, including such hearty staples as roggenvollkornbrot (100-percent rye bread) and muslibrot (bread stuffed with oats, seeds and dried fruit -- just like muesli baked into bread) and lighter confections, like Berliner (jelly donuts).
Ever-classy Kyoto has a Finnish bakery with no character tie-ins.
It's not the butter itself that is in such demand; it's the baked goods they produce each morning -- especially the croissants.
It's a friendly shop perfumed with the warm aroma of bread fresh from the oven. The master, Shuichiro Kimura, learned his trade under one of the top boulangers in Paris, Eric Kayser, whose croissants were recently declared the best in the city by the ...
It feels like a cross between an exclusive jewelry boutique, a wine cellar and a walk-in humidor. The number of customers in the shop at any one time is restricted. The temperature of the chocolate is kept at 15-18 degrees, and light and humidity ...
Notice: Event and location information is subject to change.