Breads from Around the World in Kyoto】If you are looking for an Eastern European style bakery, come to Okazaki area.

Kyoto is known for its high consumption of bread and many delicious bakeries.

While bakeries with various characteristics such as retro, hard, and Danish bakeries are crammed together, we would like to focus on the best Austrian and German bread stores.

■To the newly renewed store that is the talk of the town

The first restaurant is Hof Beckerlei Eddeger Tax.
On the way to Miyako Messe, I saw a crowd of people and a sign that read “Habsburg's Bakery”! I entered the bakery as if I had been sucked in (laugh).

Apparently, it just reopened on September 2, 2022.
When you enter the restaurant, you will be impressed by the stately interior. The interior design is stately, giving the impression of a "Habsburg family".
The shopping bag is also designed with elegance.
The anticipation is high~.

Hof Beckerlei Edäger Tacks is a long-established bakery founded in 1569 in the ancient city of Graz, Austria, and was awarded the title of Hof Beckerlei (royal bakery) by the Habsburg Emperor in 1888, and continues to preserve the traditions of European food culture. The bakery has kept the tradition of European food culture alive.
Since this is my first time shopping, I bought some basic items.
It was around 3:00 p.m. and unfortunately they were out of the pretzels I was aiming for.

On the right side of the photo is "Kipfer".
It is a crescent-shaped bread baked to celebrate the victory of the Austrians over the Turks and to "eat the crescent moon," the symbol of Turkey, and is the prototype of the croissant.
It had a firm texture that felt dense and packed, with a rustic yet rich wheat flavor.

In the center is the store's signature product, the "Hand Kaiser. Each loaf is hand-formed by artisans to create the unique shape of an emperor's crown.
When lightly warmed in a toaster, the outside is crispy. The inside is fine and chunky. The simple yet carefully crafted quality can be felt. There are four types: plain, sesame, poppy seed, and cheese.

The bread on the left is a croissant. This bread is also lightly warmed in a toaster.
The outside is crispy, and when you bite into it, many layers are folded together and crispy!
The fine wheat flavor and subtle sweetness that can be felt in the moderate buttery aroma and richness is irresistible.

I also wanted to try the sweet type, so I got the "Kugloff" as well.
This was Marie Antoinette's favorite food.
The crown-shaped baked dough was filled with walnuts, raisins, and oranges, and was moderately buttery. It was perfect with coffee.

There was also a showcase of sandwiches and cakes in a variety of colors.
The best item seems to be the Sachertorte, which I would definitely like to try next time!

They also have confiture and baked goods, which are good for souvenirs and gifts.
There is also an online store.

Store Name:Hof Beckerlei Eddeger Tacks
Address: 3-2 Okazaki Seishoji-cho, Sakyo-ku, Kyoto-shi, Kyoto
Phone: 075-746-6875 (for reservations and layaways only)

HP:https://edegger-tax.jp/

■A rare store in Kyoto specializing in German bread

Another store specializing in German bread is Beccalai Perkeo, also in the Okazaki area.
The owners are Mr. Johnny from Germany and his wife Mariko from Kyoto.
The two met at the National Baking School in Weinheim, Germany, and in 2009, they received the highest German baking qualification, "Meister", and opened Beccalai Perkeo in Kyoto in December of the same year.

We want to bring the true taste of German bread to the Japanese people! With this in mind, they follow a traditional German recipe and make each loaf by hand, from the preparation of the yeast to the flouring.

The three items I purchased that day are shown in the photo. I was still reaching for the bread on the high street, and found myself buying only "Laugen" bread with "Laugen" in the name, which is Laugen-flavored bread.

The bread on the right is "Laugen Croissant.
Laugen" is an alkaline solution of sodium hydroxide (caustic soda) dissolved in water.
When making pretzels, the dough is soaked in 3-5% laugen solution before baking, which gives the dough a brownish brown surface and a unique flavor and texture.
It's a French-born croissant coated with Laugen liquid and made German-style.
The unique flavor of Laugen combined with the sweetness of butter and a hint of saltiness is truly a French-German collaboration~!

In the center is the "Laugen Brezel". It is one of the most famous breads in Germany.
The dough with lard (pork) is soaked in laugeen solution and baked at high temperatures to create a unique savory flavor.
The surface is sprinkled with rock salt, so you may want to adjust the salt level by dropping the rock salt depending on your preference.

The bread on the left, "Laugenbrotchen," is a rounded, molded version of brezel.
They used long-fermented wheat yeast, which gave it a fresh flavor.
I had a strong image of German bread as being hard and sour, but this one has a fluffy dough when broken and looks very tasty with ham and cheese in it.

There were also a variety of cakes.
There is also an eat-in space inside the store, where freshly baked bread can be enjoyed inside as well.

Store Name:Beccalai Perkeo Alto Heidelberg
Address: 54-1 Okazaki Tenno-cho, Sakyo-ku, Kyoto-shi, Kyoto
Phone: 075-752-5577

HP:https://perkeo-kyoto.com/

Kyoto is home to many famous bread stores, but German and Austrian breads are also of a really high level.
Stop by for lunch in between sightseeing, or take some back to your hotel.