SHIBUichi BAKERY
An ideal bakery created by a restaurant.
As a bakery created by a restaurant, SHIBUichi Bakery,
which opened its doors near The Rigoletto in Shibuya,
has an overall theme that is intimately linked with restaurants.
We serve “deli breads” made with our homemade delis inspired by “HUGE” restaurants.
The breads are prepared from scratch, from the selection of flour to the accrual baking.
Putting importance on the fundamentals, and showing excellent
judgment in the selection of ingredients,
SHIBUichi BAKERY is a bakery that is firmly in line with the HUGE philosophy.
RECOMMEND
SHIBUichi Bakery inherits the same discernment of all HUGE's restaurants,
in order to bring you the most delicious bread.
At "Rigoletto," the chefs expertly blend flours in order to create great pizza, and SHIBUichi Bakery not only engages in the same practice but goes even further, using different kinds of flour, salt and butter according to the bread. The same attention is paid in the use of natural ingredients, such as organic sugar and oil containing zero trans-fat. Furthermore, the open kitchen layout allows customers to experience the bread making and the aroma of freshly-baked bread firsthand.
BREADS
“SHIBUichi Bakery only uses the finest ingredients,” giving the best.
Every day, over 50 kinds of bread are baked in the most suitable oven for each kind. Flours are carefully selected from all around the world, ground with different machines and used differently according to the type of bread. The salt used includes salt from Awajishima produced from burning seaweed, fleur de sel, and Maldon salt from England. We highly recommend the SHIBUichi Bread, Croissant, and Baguette, as you can truly appreciate the difference in the dough. Though simply made and containing no fillings, SHIBUichi Bakery is able to make this bread exceptionally tasty by being particular about the ingredients that go into the dough.
Every day, over 50 kinds of bread are baked in the most suitable oven for each kind. Flours are carefully selected from all around the world, ground with different machines and used differently according to the type of bread. The salt used includes salt from Awajishima produced from burning seaweed, fleur de sel, and Maldon salt from England. We highly recommend the SHIBUichi Bread, Croissant, and Baguette, as you can truly appreciate the difference in the dough. Though simply made and containing no fillings, SHIBUichi Bakery is able to make this bread exceptionally tasty by being particular about the ingredients that go into the dough.
Every day, over 50 kinds of bread are baked in the most suitable oven for each kind. Flours are carefully selected from all around the world, ground with different machines and used differently according to the type of bread. The salt used includes salt from Awajishima produced from burning seaweed, fleur de sel, and Maldon salt from England. We highly recommend the SHIBUichi Bread, Croissant, and Baguette, as you can truly appreciate the difference in the dough. Though simply made and containing no fillings, SHIBUichi Bakery is able to make this bread exceptionally tasty by being particular about the ingredients that go into the dough.
Every day, over 50 kinds of bread are baked in the most suitable oven for each kind. Flours are carefully selected from all around the world, ground with different machines and used differently according to the type of bread. The salt used includes salt from Awajishima produced from burning seaweed, fleur de sel, and Maldon salt from England. We highly recommend the SHIBUichi Bread, Croissant, and Baguette, as you can truly appreciate the difference in the dough. Though simply made and containing no fillings, SHIBUichi Bakery is able to make this bread exceptionally tasty by being particular about the ingredients that go into the dough.
