Features and Commitment
We opened this store with the desire to provide bagels that people will want to eat every day, not only to bagel lovers, but also to those who have never tried a bagel before or who don't like the dry texture of bagels.
We have been making bagels for over 20 years, and if you try our bagels once, you will be amazed at how delicious they are. We are encouraged by our customers' comments that they were delicious, and we make each bagel with care and attention.
Attention to materials
We mainly use "Yumechikara", a super strong flour produced in Hokkaido. This flour is characterized by its chewy texture and sweetness, making it perfect for our simple yet chewy bagels. We do not use eggs, oil, milk or preservatives, and we make low-fat, cholesterol-free and low-calorie bagels. People with allergies can also enjoy our bagels with peace of mind.
Commitment to traditional manufacturing methods
To achieve the dense, chewy texture that is characteristic of bagels, we adhere to the traditional method of boiling the dough before baking it in the oven. There is also a more efficient method of making them in a steam oven, but to maximize the flavor of the ingredients, we take the time and effort to boil and bake each bagel by hand. Please give our bagels, made using traditional methods, a try.
The perfect mix for sand
Our bagels are characterized by the natural sweetness of wheat and a chewy texture, and are also great for sandwiches as they bring out the flavor of a variety of fillings. This quality is highly regarded by cafes across the country, and they can be enjoyed in a variety of ways to match the fillings. We hope that our bagels will enrich your daily meals.
