By using rice flour from Nagano Prefecture and natural yeast, we have achieved a fluffy and chewy texture.
The freshly baked bread is immediately frozen using French high-temperature rapid freezing technology, which locks in moisture. As a result, after thawing, it has a chewy texture, is soft all the way through, and has exceptional flavor.

Rice flour bread (rice flour boule)

If unopened, transfer the product from the freezer to room temperature and let it thaw naturally for about 2 hours. After thawing, it can be eaten as is. For an even better taste, warm it in a toaster oven. Thawing in a microwave may impair the flavor, so natural thawing is recommended.
*Please consume as soon as possible after thawing. Also, please do not refreeze after thawing, as this may affect the quality.
*This product is manufactured in a facility that also produces products containing eggs, walnuts, buckwheat, sesame, and cashews.

Rice flour (non-glutinous rice (Nagano Prefecture)), wheat flour (domestically produced), sourdough starter (domestically produced), levain yeast (domestically produced), unsalted butter (raw milk (domestically produced)), beet sugar (sugar beet (Hokkaido)), rock salt (Pakistan) (contains wheat and dairy ingredients)
Contains the following allergens: wheat and milk.

POINT

The natural sweetness of rice flour,
This is a product I'm proud of, where you can really taste the savory aroma of yeast.

raw materials

Contents

Nutritional Information

How to eat

Approximately 130g

Delivered in vacuum-sealed packaging.