L'Atelier du pain（L'Atelier du pain） - Roppongi(Bread)

80 seats

（ You can eat in at the adjacent restaurant "Sakura."）

Unavailable

Unavailable

Non smoking

Unavailable

There is a paid parking lot right in front of the building.

Stylish space, Open terrace, Wheelchair accessible

Breakfast available

Family friendly

This occasion is recommended by many people.

Take-out

Children welcome(Babies welcome, Preschoolers welcome, School-age children welcome), Strollers welcome

none.

http://latelier-du-pain.com/index.html

2012.10.1

【Food Complex Building 21 Community】
This building is a food complex featuring two restaurants, a bakery, and a sweets shop, along with a wine shop.
Affiliated Store 1: Italian Restaurant "Sakura"
"We serve pizzas baked in a stone oven imported directly from Italy, vibrant salads made with freshly harvested vegetables, and fresh seafood to delight you every day."
https://tabelog.com/tokyo/A1307/A130701/13116221/
Affiliated Store 2: Wagyu Steak Kaiseki "Rikka"
https://tabelog.com/tokyo/A1307/A130701/13255614/
Affiliated Store 3: "Wine Shop Sommelier" (Awarded Rakuten Shop of the Year for two consecutive years)
https://tabelog.com/tokyo/A1307/A130701/13192074/
Affiliated Store 4: Cake Shop "Patisserie Coco Anju"
https://tabelog.com/tokyo/A1307/A130701/13162259/
■ Perfectly Pairs with Bread!!
The popular "Mariage Deli" is available for purchase online!!
At the Wine Shop Roppongi, we also sell eight varieties of terrine.
We look forward to your visit.
https://wsommelier.com/category/2123.html
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We pursue deliciousness by baking dough with high water content and long fermentation at low temperatures (overnight method) in a stone oven that has excellent far-infrared effects. Our shop makes everything from preparation to shaping and baking from scratch. We do not use any additives for your health. You will experience a delightful melt-in-your-mouth texture and the umami that spreads in your mouth with every bite.
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L'Atelier du Pain's Commitment
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1. Wheat
The most significant factor affecting the taste of bread is the wheat. We have chosen high-quality wheat, even though it is challenging to handle. To maximize the flavor of the wheat, we source it as whole grain whenever possible and use freshly milled flour ground in our stone mill.
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2. Natural Yeast
We minimize the amount of yeast typically used for fermentation and instead use our homemade natural yeast. By using the appropriate yeast for each type of bread, we can bake flavorful loaves.
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3. High Hydration and Low-Temperature Long Fermentation
At L'Atelier du Pain, we use a combination of natural yeast and a small amount of yeast for different types of bread. However, because yeast has strong fermentation power, if fermented normally, the dough can become dry or retain a yeast smell. Therefore, we ferment slowly at low temperatures to suppress the rapid fermentation of the yeast, preventing dryness and allowing us to bake flavorful bread without any yeast odor. Additionally, the higher moisture content creates large air bubbles in the crumb when baked, resulting in a chewy texture.
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4. All Scratch
We do not use frozen dough and perform everything from kneading to baking from scratch. We spare no effort or time to preserve the flavor of the wheat!
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5. Stone Oven
Our stone oven is built with lava rock. The thermal retention inside the oven is excellent, and bread baked in this stone oven, which emits a lot of far-infrared rays, cooks quickly while retaining moisture inside, making it suitable for hard breads.