Sales of freshly baked bread by RICH Kobo (NPO Akarui Nouhou), June

Friday, June 16, 2023

Here are the delicious breads for June from RICH Kobo, a freshly baked bakery run by the NPO Akarui Nouhou (Representative Director Yumiko Takebayashi).

RICH Kobo, June Sale Dates

There will be 8 sessions on Tuesdays (6th, 13th, 20th, 27th) and Saturdays (3rd, 10th, 17th, 24th). Pick up in-store or by appointment at home, starting at 10:00 a.m. and ending as soon as they are gone.

June Bread Menu

Types include: salted butter, raisin brulee, sunflower buns, cream buns, melon buns, cheese Danish sticks, chocolate croissants, curry buns, wiener rolls, mini breads, fermented butter croissants, cheese tarts, pumpkin bean buns, tarako cheese bread, white flower bean bread, okara cake, mini chocolate bread, asparagus bacon egg roll, ham and cheese danish, apple pie, blueberry pie, etc.

New this month is a ham and cheese dinnish!

新発売のハムチーズディニッシュ!
Newly released ham and cheese dinnish!

Ham and cheese dinnish, asparagus bacon and egg roll, sausage roll

ハムチーズディニッシュ、アスパラベーコンエッグロール、ウインナーロール
Ham and cheese dinnish, asparagus bacon and egg roll, sausage roll

The new Ham and Cheese Danish is a nice match of ham and cheese! Plus, the pie crust is crispy!
The Asparagus Bacon and Egg Roll has the aroma of seasonal asparagus and the dough is soft and fluffy!
The sausage roll is a royal delicacy!

Mini bread, salted butter


ミニ食パン、塩バターのアレンジパン
Mini breads, bread arranged with salted butter

Mini breads are topped with "Kuro Sengoku Kinako Butter" and "An An Cream Cheese"!
For salted butter, sandwich cheese & pumpkin salad!
For drinks, the "Matcha Lemon Squash" is refreshing!

お供のドリンクは「抹茶レモンスカッシュ」
The accompanying drink is "Matcha Lemon Squash.

With endless love, thanks and prayers for all the gorgeous, rich and delicious breads this month.

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Introducing delicious bread from RICH Kobo, a freshly baked bakery run by the NPO Akarui Nouhou (President: Yumiko Takebayashi).
Click here to read about RICH Kobo bread sales >>
RICH工房のパンの写真

◇ Reporting and writing by Ikuko Terauchi (Photography and editorial assistance by Noboru Terauchi)

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