The main ingredient for bread is wheat.
Over the past 10 years, Japan has seen the development of delicious, one-of-a-kind bread varieties nationwide.
Being a Japanese boulangerie, Et Nunc only sources domestically grown wheat cultivated within the nation's natural landscapes.
Great care is taken when crafting the dough's composition, overseeing baking methods, and balancing ingredients—all components that contribute to the wheat's deliciousness.
Yeast plays an essential role in dough fermentation as well.
For roughly 15 years, the bakery chef cultivated about four yeast varieties, including sourdough and hops yeast starters, envisioning they would one day be put to use.
Bread is also made using this homemade yeast at Et Nunc.
Et Nunc's bread reflects the deep passion and playful creativity of its bakery chef, whose techniques have been honed over 30 years of working at this hotel.
We hope you have an enjoyable experience.
*All information and prices are accurate for January 2025.
Baguette: 400 yen each, 200 yen for half (tax included)
Wheat variety: Sachikaori (Product of Saga Prefecture)
The unique qualities of the wheat are brought to the forefront by the simplicity of this baguette.
Sachikaori wheat is the first domestically cultivated wheat specifically for French bread, which is characterized by its robust flavor and mellow aroma. When preparing the bread dough, the mixing duration is deliberately brief, the dough is touched minimally, and it receives a thorough bake. The resulting crisp texture allows customers to fully enjoy Sachikaori's unique sweetness and aroma.
Et Nunc Baguette: 400 yen each, 200 yen for half (tax included)
Wheat variety: Et Nunc’s Original Blend (A blend of various wheat varieties from Hokkaido)
This exquisite blend is made from different varieties of Hokkaido wheat, all of which are carefully ground. It was created by our bakery chef, who was striving to achieve the perfect flavor. Et Nunc baguettes are made using this wheat and undergo thorough baking, producing a bread crumb with a soft yellow color. The crust is delightfully crisp, which fills your mouth and leaves a lingering aroma.
Pain de mie: 550 yen per loaf (tax included)
Wheat variety: Yumekaori (Product of Ibaraki Prefecture)
Yumekaori wheat emerged as the perfect choice for the airy and crispy pain de mie (French-style white bread) that the bakery chef had in mind. Homemade yeast, produced from sourdough and hops yeast starters, is used to ensure the bread retains its texture after toasting. Additional ingredients that are mixed into the dough are perfectly balanced—neither excessive nor lacking. Its light and crispy crust comes from baking it as much as possible to draw out its aromatic taste. Toasting it will yield an even crispier texture. You'll find yourself desiring this bread daily.
Pain au levain: 900 yen each, 450 yen for half (tax included)
Wheat variety: Haruyutaka (Product of Hokkaido)
Crafted from Haruyutaka wheat, noted for its fragrant aroma and sweet flavor, Pain au levain comes in several varieties, including plain, miso & walnut cheese, raisin, and sesame. Using only homemade sourdough yeast and no baker's yeast, it is left to slowly ferment over the course of a day after being shaped. Once fermented, it is thoroughly baked at a high temperature. The rich wheat flavor emerges from the crisp crust and moist crumb.
Croissant: 400 yen each (tax included)
Wheat variety: In-house blend of various wheat varieties (Product of Hokkaido)
This croissant is characterized by the fragrance and rich flavor of domestic butter, complemented by a distinct wheat taste. To achieve a buttery inner layer, the dough is repeatedly folded, with careful attention paid to the textural balance between the crust and crumb. Slowly baking it helps release the wheat's aroma, enhancing the rich, buttery flavor without any greasiness.
Red bean & butter ciabatta: 410 yen each (tax included)
Wheat variety: Kitanokaori (Product of Hokkaido)
Kitanokaori, a rare variety, is often referred to as a miracle wheat. The use of homemade sourdough starter and the addition of ample moisture to the dough enhances the yeast's flavor and the wheat's naturally chewy texture. This signature ciabatta features a combination of rich cultured butter from Hokkaido and a subtly sweet red bean paste made from Hokkaido-grown Erimo azuki beans. A touch of domestic fleur de sel (natural sea salt) offers a nice finishing touch. This red bean and butter ciabatta sandwich has been devised to strike the perfect balance.
“Pain au levain” tartine, cauliflower and Spanish serrano ham: 1,398 yen each (tax included)
*Winter-exclusive menu / Available for eat-in only
A tartine featuring perfectly toasted “Pain au levain” (classic sourdough bread) topped with seasonal cauliflower and prosciutto. The cauliflower is prepared in three different methods: pureed into a paste, infused in curry milk, and served fresh. With its mild taste, cauliflower is an excellent match for the mellow curry flavor in this appetizing dish. Enjoy it with an addition of salty prosciutto. The fresh cauliflower styled to resemble snow, creates a stunning wintery appearance that offers a seasonal atmosphere. (Availability period: December 1 (Sun.), 2024 through February 28 (Fri.), 2025)
*Ingredients are subject to change based on daily supply.
Prices may vary depending on the supply.