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

Wednesday, October 18, 2023

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

Sales Dates in October

There will be 14 sales in October: Tuesdays (3rd, 10th, 17th, 24th, and 31st), Saturdays (7th, 14th, 21st, and 28th), and Sundays (1st, 8th, 15th, 22nd, and 29th).

Available for in-store pickup or home pickup by appointment from 10:00 a.m. until they are gone.

October 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, okara cake, Asparagus bacon and egg rolls, ham and cheese Danish, Mentaiko cheese Dutch bread, chocolate scones, chocolate chip melon bread, butter rolls, bacon shrimp, apple pie, blueberry pie, etc.

New bread

🍞 New bread items this month are chocolate scones, chocolate chip melon bread, bacon shrimp, and butter rolls

chocolate scone

🥐 Chocolate lovers rejoice, moist and rich scones filled with chocolate.

Chocolate Chip Melon Pan

The chocolate chips are all over the cake, and the chocolate is kneaded into the dough, so you get plenty of chocolate!

bacon prawn

🥐 French bread and crispy pacon are a perfect match!

Butter Roll (2 pieces)

🥐 A definite delicacy that can be enjoyed as is or in a variety of sandwiches!

Today's Lunch

Sweet Potato & Pumpkin & Tomato Salad

pumpkin soup

Salted butter roll sandwich

🥚 Eggs & sweet potato salad, edamame, tomato, cheese sandwich!

Autumn Vegetable Salad & Soup for a delicious breadtime at Rich Studio to enjoy autumn to the fullest,
With endless love, gratitude and prayers.

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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 >>

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