YawaraPain

Visitors to YawaraPain have praised its breads for their flavour, which develops as you chew, and dough with a pronounced rye character. Pain de Seigle, made with 70% whole rye flour, is a hearty loaf with a deep flavour and a pleasantly grainy texture. It’s a good place to start if you’re looking for bread with the distinctive character of rye.

Another of the bakery’s table breads is hobz, a style eaten on the Mediterranean island of Malta. It is described as crisp on the outside and soft yet light inside, and the bakery suggests tearing it into pieces and eating it with olive oil and salt. One customer says they liked it enough to want to buy it again. Hobz can also be enjoyed in a sandwich: the Steppen Olive Oil pairs it with German Steppen cheese and extra virgin olive oil. Another sandwich combines baguette Toi with jamón serrano and cultured butter.

For something sweet, Brioche Fruit is made with Mojave and sultana raisins, apricots and cranberries, while the Portuguese egg tart Pastel de Nata is filled with homemade custard. Espresso, lungo and Americano each cost 200 yen. Pick up a coffee with your bread for a takeaway snack or light meal.

A customer reports that the bakery has a counter-service format with no dine-in seating. It offers counter collection and takeaway. Opening hours are 10 to 15 on Tuesdays, Wednesdays, Fridays, Saturdays and Sundays. One visitor also found the owner happy to answer questions about the bread names, making it easier to choose something that catches your eye.