In bakery, bargain eats, Tsukiji on December 13, 2012 at 2:52 pm
Tokyo is filled with many wonderful bakeries. I have favorites throughout the city including Viron, Gontran Cherrier, and Maison Kayser. As the city is so big it’s a good to have a knowledge of where the great bakeries are as you never know when you’ll find yourself in an area with great bread. Orimine Bakers is a shop to keep in mind if you find yourself near Tsukiji Market of Higashi-Ginza.
On a side street leading up to Tsukiji Market is this quaint bakery. I felt like I was back in New York City when I walked up to the bakery. It reminded me of the Magnolia Bakery in the West Village with its awning. The green bicycle parked in front of the green storefront for some reason also felt like New York City to me.
I was first fascinated by this shop when I saw the seafood “oyatsu pan” breads they produce including this iidako (octopus) focaccia with tomato sauce, a taste of the Mediterranean. Other interesting breads include a grilled mackerel sandwich, grilled salmon sandwich, smoked salmon sandwich, as well as a variety of pastries.
There is a wide variety of oyatsu pan (sweet and savory snack breads), sandwiches, croissants, and pan de mie. The friendly staff can help you to pick from their wide selection.
I loved this shirasu foccacia with shiso and sesame seeds.
Orimine Bakers is a short walk from Tsukiji Market. Most visitors to the market will take their breakfast or lunch at Tsukiji. However, it’s convenient to pick up some bread from Orimine Bakers for later in the day. Orimine Bakers also has a second shop near Morishita station.
Chuo-ku, Tsukiji 7-10-11 中央区築地7-10-11営
hours: 7:00 – 19:00
In bakery, Shibuya 渋谷 on October 22, 2012 at 9:50 pm
Fourth-generation baker Gontran Cherrier (BC Salon, 1-14-11 Shibuya, Shibuya-ku; www.gontran-cherrier.jp) enjoys a rock-star following among foodies in Paris. After a successful boulangerie opening in Singapore, the first Japan outlet has opened near Shibuya station. Signature selections include a delicately layered artisanal pain au chocolat and pain melon. The baker has a talent for incorporating local ingredients into traditional French recipes—be sure to try the squid-ink or curry baguettes, hearty bread made with red miso, or the yuzu cheesecake. There is a small eat-in area on the first floor and a café on the second.
From Metropolis issue #968 on October 5th.
Having studied bread baking at the French Culinary Institute, I am very particular about my bread. Gontran Cherrier is very creative with using local ingredients and I am particularly fond of this squid ink baguette. The red miso is also a hearty, dense bread that I like for sandwiches. Do make a point of visiting his shop if you are in Shibuya.
In bakery, Shibuya 渋谷 on July 27, 2012 at 2:00 pm
Gontran Cherrier’s Tiong Bahru Bakery in Singapore
Boulanger Gontran Cherrier‘s Singapore outpost is very popular. As a baker I find his offerings very interesting. A dense red miso bread and an intense squid ink baguette (see photo below). I love his croissant with visible, crispy layers. I would show a photo but I can never hold myself back from digging in as soon as I get it.
His Singapore outpost has some indoor and outdoor seating and is often full. He’s known for creating unique breads so I am very curious to see what he will make once he starts working with Japanese ingredients.
The media in Singapore has been covering his store here and several have reported that a Tokyo outpost will be opening in August. I hear that it will be near Shibuya station but this has yet to be confirmed.