Fragrant Bread Made with Stone-Ground Whole Wheat Flour

AMPEL GRAINFACTORY

Tabiiro’s picks: signature dishes

A moist texture from high-hydration dough

A slow, extended fermentation

Carefully handcrafted bread

Also delicious as is, without toasting

Raisin bread is also available

The Bakery's Specialty "Lodève" with a Moist Crumb and Toasty Aroma

A recommended choice is the "Lodève," a crusty bread made with a high-hydration dough. It has a crisp, aromatic crust and a moist, pleasantly chewy interior. The flavor of the wheat deepens with each bite, while its unusually moist crumb sets it apart from typical crusty breads. Made with fresh whole-wheat flour milled in the workshop's stone mill, the dough is given ample time to ferment and mature, bringing out the natural qualities of the ingredients. It pairs well with meals or soup, works in sandwiches, and can also be enjoyed as is without toasting.

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  High-Hydration Dough for a Moist, Chewy Texture

  "Lodève" is characterized by its high-hydration dough. Once baked, it develops a crisp, aromatic crust and a moist, pleasantly chewy interior, with a notable contrast between the crisp exterior and moist center.

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  "Lodève" Bread with Juicy Raisins

  High-hydration "Lodève" also comes in variations with added ingredients. One version is generously studded with raisins, adding the fruit's sweetness and juiciness to the dough for a different flavor profile. A variety of other breads is also available, with plenty to choose from depending on the mood.

Restaurant highlights

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  Bread made with carefully chosen flour

  Freshly Stone-Ground Whole Wheat Flour

  All breads are made with fresh whole-wheat flour milled on a stone mill in the workshop. The freshly milled flour brings out its natural flavor, allowing the character of the ingredients to come through in each loaf.

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  Authentic flavor, baked in an oven imported from Germany

  Breadmaking Shaped by Experience in Germany

  The owner studied abroad in Germany during university and encountered a wide variety of breads there. Growing up in a rice-farming family with food as a familiar part of daily life deepened the appreciation for German bread. To recreate those flavors, the bakery uses an oven imported from Germany.

Interior

A welcoming space filled with the aroma of bread and thoughtfully chosen decor

A stylish space accented with dried flowers and wooden furniture

Popular, charming wooden wall décor

The shop offers an inviting setting to enjoy while choosing bread. Dried flowers commissioned from a florist add warmth to the bakery interior, while wooden furniture crafted by a woodworker adds another thoughtful element to the space.

From the Tabiiro Editorial Team

Opened after a move from Saitama Prefecture to Kofu, Yamanashi, the bakery has become a familiar local favorite. The aroma of freshly baked bread fills the shop, where an eye-catching selection ranges from crusty loaves to softer breads, all made with close attention to the flour. Stylish decor adds to the appeal of returning again and again. Parking is available, and bread and drinks are also convenient for takeout.