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The owner, Mr. Harada, who trained at the Tokyo bakery [Maison Kaiser], makes bread with the condensed taste of wheat. It is characterized by a dough that is aged using natural yeast and a low-temperature, long-time fermentation method. There are about 40 types of breads, including deli breads full of ideas. Baguettes available only on Saturdays and Sundays are also popular.
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