Kadoma, Osaka, Japan｜パン工房 角屋

I'm looking forward to the daily bread. I like Wednesday's red malt bread and Friday's black sesame bread. It uses rare domestic black sesame seeds and has a very nice aroma. The bread is thick and sturdy and goes well with sandwiches.

Additive-free bread specialty store☆ Fluffy and chewy bread! You have to eat it quickly because it doesn't use any additives, but it's really worth it☆ There is also seasonal bread Fondant Chocolat Vegan Red Bean Paste Matcha & Red Bean Paste "Miyabi" And so on, it is sold for a limited time! Limited bread is basically a reservation Very rarely you can buy it on the day! Check it out at the store or visit us and ask! The staff also have a homey atmosphere. Very easy to get in touch with! There is no parking lot nearby If you come by car, please use the nearby parking lot. From Furukawabashi Station, just walk along the road next to the police box on the north side! It's worth buying!

It was delicious. It was delicious. The strawberry type had the flavor of Kadoya's bread and the texture of the bread, and there was a sense of security that it was Kadoya's bread. It felt like I was eating a bread with sweet and sour strawberry jam and feeling the deliciousness. Strawberry cream was waiting ahead. The scent of strawberries and the sweetness of condensed milk made me feel like I was eating pancakes. The strawberry cream was also a Japanese cherry blossom color, and it was calm and beautiful. The matcha bread is a cake, isn't it? It was a chiffon cake. I felt perfect. LOL These are sweets. I felt that the sweetness of the product is the commitment of the material. Perhaps, I felt that it was not sweetened only with sugar, but was drawn out from the ingredients. Neither the matcha cream nor the adzuki bean paste had an overpowering sweetness, but the subdued sweetness overlapped and gave it a sweet taste. The deep green color is a proof that plenty of natural matcha is used. The deep green was elegant. The bitterness of matcha also brings out the sweetness. Carefully selected materials and commitment are tightly packed. It was a cake called bread. Rather, it didn't have the elements of Kadoya's Mitchiri bread, and it tasted like Mitchiri bread transformed and evolved. A type that leaves the prototype of Mitchiri Bread A type that changes and evolves Mitchiri Bread. Both were excellent. I ate a lot in one day with my family of three. smile