ESPRIT NAGOYA

At ESPRIT Nagoya, we make bread using a long, low-temperature fermentation process that takes a long time to ferment and age the dough. Bread made with this method brings out the depth of flavor and produces baked products that are easy to digest. In addition, we use home-grown yeast such as levain, sourdough, hop, and raisin yeast to make our bread. This gives our bread a unique texture and flavor. When you chew it carefully and enjoy it, the flavor of wheat gradually spreads and you'll feel like wanting another bite! The golden-brown surface looks hard at first glance, but the inside is soft and moist! Another interesting point is that the bread is soft and contains plenty of air. Many regulars come here daily, so it's no surprise that the bakery has many fans! In addition to enjoying it as take-out, we recommend enjoying the bread luxuriously on breakfast and lunch plates. There is also outdoor terrace seating. If the weather is nice, you can enjoy carefully selected bread with wine or beer during the morning and lunch hours.