The bakery "Donq" has a lot of delicious bread such as French bread. From August 1st, "111th Anniversary-Donq 111th Anniversary Fair-" will be held and limited edition products will be on sale.

The products were developed by Chef Hisato Chayama and Chef Yoji Segawa, who participated in the World Cup of Bread as representatives of Japan. They usually take charge of technical guidance, and it is very rare for their bread to be lined up in stores nationwide.

Now, when you hear French bread, many people think of "baguettes." It's crisp, hard and slender. Some are called "Parisian" or "Baguette" depending on their shape and size. I often eat it with food.

On the other hand, the rich buttery "Viennoiserie" such as croissants, Danish pastries and brioches is also French (born in Vienna) bread. This is an indispensable part of breakfast.


This time, Chef Chayama was in charge of Viennoiserie and Chef Segawa was in charge of so-called French bread, and a total of eight types of bread were developed, four each. As a commemorative product, it is said to incorporate special technologies and materials that are difficult to use normally.


The lineup is as follows.

[Viennoiserie (Chef Chayama)]
Peach Melba, Escargot Citron, Southern Italian Tomato Pump a Luille, Brioche Cassis au Te

[French bread (Chef Segawa)]
Bread Peisan, Pork Iberico Gourmand, Bread Miel Citron, Matcha Chocolat Blanc

Among the products devised by Chef Chayama, my favorite is "Pump a Luille of Southern Italian tomatoes". It is also called "Brioche of Southern France" and uses olive oil like an olive producing area.

The crispy dough is very comfortable and light. Tomato, cream cheese, and tomato-flavored jelly are layered on top. The bread tasted almost as I had imagined, but it was strangely impressive.


On the other hand, the product devised by Chef Segawa was "Pan Peisan," which was arranged for stores from the products presented at the world championships. It is a simple meal bread that means "farmer's bread" in French.

The point is that French bread and campagne, two "seed" are mixed in the dough. The richness is increased by mixing with whole grain flour and rye flour. The dough with large bubbles has a lot of moisture. But it's easy to eat and it's light and comfortable to eat.


Is there a recommended way to eat this bread paisan? I asked Chef Segawa.

The chef himself often slices and eats as it is. If you want to make a little arrangement, it is recommended to bake it lightly, spread it, put cheese on it, or eat it in a simple way.

Then, with French bread ...? According to the chef, "anything that goes well with rice goes well", so sashimi also matches . In particular, he said, "It's very delicious to put ginger on the bonito flakes and add soy sauce to eat." In addition, it is often recommended to customers to slice it thinly, bake it crispy, and put oil sardine on it.

It sounds like a strange combination of French bread and sashimi, but salmon is often used for sandwiches, and other fish may be eaten without any resistance. The range of party menus is likely to expand.

Nowadays, Japan is said to have the best bread variety and technology in the world, including French bread. Take this opportunity to eat the bread devised by the Japanese chef and try various things. The sale period is from August 1st to August 14th.

A tasting event will also be held by both chefs themselves. Chef Segawa will be at the Seibu Ikebukuro store on August 5th and at the Kawasaki Lazona store on August 6th. Chef Chayama will be at the Terrace Mall Shonan store on the 13th. If you ask yourself how to eat delicious food, you may discover something new.