Enjoy a view of Tokyo Tower at this authentic Parisian boulangerie
Founded in Paris in 2007 by baker and entrepreneur Yoshimi Ishikawa and fellow entrepreneur and pastry chef Rodolphe Landemaine, Maison Landemaine is a boulangerie and patisserie that values traditional flavors and artisanal craftsmanship. The moment you enter the store, you’re enveloped in the delightful aroma of freshly baked bread. The interior, with its immersive design, allows you to see the artisans at work.
Stylish, urban terrace seating
With stylish terrace seating, you can relax and enjoy delicious bread and drinks while gazing at Tokyo Tower in this urban setting. A wide variety of dairy-free drinks are available, including coffee (407 yen), hot tea (330 yen), espresso (407 yen), oat milk latte (737 yen), and soy latte (737 yen). *Drink prices include 10% consumption tax when dining in.
[A first in Japan!] Earth-friendly “Vegan Melon Bread” Vanilla & Raspberry
The highlight, without a doubt, is Japan’s first and the world’s only vegan melon bread. It comes in two flavors: vanilla and raspberry.
Japan’s First! Vegan Melon Bread
With a crisp exterior and fluffy interior, it was so delicious I wondered if it was really vegan. The Mini Vegan Melon Bread Vanilla (335 yen) was a delight, with a luxurious vanilla bean aroma the moment I tore the rounded shape and took a bite. Next came the Mini Vegan Melon Bread Raspberry (335 yen), a slightly sweet and sour melon bread made with vegan raspberry jam. The authentic French wild yeast adds a tangy flavor to the melon bread, creating a lingering taste. Since they’re so easy to eat, I recommend buying two of each. I had one on the day and one the next, enjoying the moist texture the next day. After quickly finishing them, I spoke with the chef to find out the secrets behind their delicious, animal-free treats. Making a typical melon bread entirely plant-based was an enormous challenge. Regular melon bread uses a buttery cookie dough and egg-rich brioche dough. While soy milk butter was found as a butter substitute, no substitute for eggs existed. Since there was no substitute for eggs, the owner himself collaborated with researchers to develop one from scratch.
This is called “100% plant-based egg substitute (Yungo).” Made with natural ingredients and free of allergens, it can be used to replace eggs in both sweet and savory recipes, achieving the same delicious culinary sensation as real eggs. It’s good for the earth, animals, and your health, and is a next-generation ingredient that’s garnering attention in France and around the world. Recently, full-scale imports into Japan have apparently begun.
100% plant-based egg substitute (Yungo)
Only 1% of the market share in Japan! “Pain de Moules” made with rare wheat from Hokkaido
Introducing delicious vegetarian options.
Enjoy the aroma of natural yeast with the Tradition Baguette Ceréal.
A cross-section of a generously sized Pain de Meur, made with rare Hokkaido wheat.
Our signature item is the impressively large “Pain de Meur.” You’ll be shocked the moment you put this bread in your mouth. Firm on the outside, moist and chewy on the inside…the flavor deepens with each bite, allowing you to fully enjoy the unique flavor of natural yeast. When we asked the chef about the secret to its deliciousness, he told us, “We searched every possible flour to achieve an authentic French taste, and finally found a rare flour from Hokkaido, which accounts for only 1% of the domestic market. This highly safe wheat, grown without post-harvest pesticides, is stone-milled to preserve its mineral content. We also use flour from Lyon, and we constantly cultivate the yeast, constantly passing it on to ensure the authentic French flavor.”
Pain de Meur made with rare Hokkaido wheat: A fragrant crust
Pain de Meur is fluffy and firm inside, making it a versatile bread that can be enjoyed as is with dishes or in sandwiches. Its height and volume are significant, and its size is said to be crucial. It’s baked for about an hour to achieve its delicious finish. There are two types of bread: baguettes, which are enjoyed for their exterior, and pain de Meurs, which are enjoyed for their interior. Since this is the latter, it’s important to bake it large. Each bread, made with carefully selected ingredients, was filled with joy and deliciousness.
Chef Hosoi kindly agreed to our interview.
*Bread prices include the 8% consumption tax for takeout.
Supervisor / Recommender
- Host of the ReDay Rice Flour Sweets Class, Operator of the online shop ReDay Rice Flour Sweets Specialty Store, and Food-Loving Nutritionist
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I spend my days promoting "delicious, healthy food." In the first half of my life, I developed Western-style sweets made with rich white sugar, butter, and plenty of flour.
At that time, I probably ate 10 times the amount of sweets a day as the average person. As I gradually began to feel the strain on my body, I suddenly remembered the importance of food I learned as a nutritionist.
In the second half of my life, I wanted to share healthy eating habits, so I started classes. My perspective changed. Not only are there people with illnesses or allergies, but there are also many people who need to be careful about other things.
When traveling abroad, it's common to find menus for dietary minorities. I felt like it wasn't a minority, but an identity. My motto is "Enhancing the lives of those I care about through delicious food."
I hope that both dietary minorities and those in the majority can enjoy themselves together! I will continue to share helpful food information with all my heart.
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Tokyo2022年6月25日MAISON LANDEMAINE AZABUDAI
