Nambu wheat is used for most of the breads at Bois de Vinncennes including White bread, the British bread, Butter Rolls, and Croissant.
Although originally domestic wheat is not considered good for French loaves, we aim to bake breads of the same flavor as baguettes of French boulangers by utilizing the Nambu wheat and the skills and techniques we learned in France.
You should feel that our baguettes are the same as the ones you could buy at the street corner in Paris.
The carefully selected materials, such as butter, sugar, and salt, are used on Croissants and Pain au Chocolat.
The traditional breads with natural yeast including four kinds of German Breads, Pain de Campagne, Baguette Levain, and Pain Riche, Mountain-Shaped Loaves with french bread flavour are also popular.
All of them have the original bread taste themselves since they are soft on the inside and crisp at the crusts thanks to Nambu wheat.
Plus, we use natual materials, such as milk from Koiwai Farm (Iwate), eggs from Asanuma Hennery (Shiwa, Iwate), natural salt, brown sugar, and fermented butter. You can have them at ease.
The genuine brandgerie. . . That is Bois de Vinncennes.
But after all, breads were originally imported to Japan from abroad.
To bake delicious breads using reliable materials without changing the original formulas cultivated in each country.
That is our motto.

H. Kurabayashi, Chef