Bread & bakeriesCafesFrench cuisineRoppongi Station2 min walk
L'Atelier du pain
ラトリエ･デュ･パン
Roppongi shio pan made with shiratamako dough, the fragrant aroma of a stone kiln, freshly baked from morning in a back alley
- Signature item is the Roppongi shio pan
- Anpan with Tokachi tsubuan
- Chewy shiratamako dough
- Homemade natural yeast and stone kiln baking
- Open from 7:30 in the morning
- Also suited for solo cafe visits
- Eat-in space for bread you buy
- Terrace seating available, entirely non-smoking
Tucked in a back alley just off Roppongi-dori, L'Atelier du Pain's signature item is the Roppongi shio pan, baked with dough that includes shiratamako. The outside is crisp and fragrant, and when you bite in, butter oozes out while the saltiness of Guerande salt is said to bring out the sweetness. The shelves also feature anpan packed full of Tokachi tsubuan, croissants with rich, substantial layers, and Japanese-style savory breads such as chewy nozawana bread. The dough, made with natural yeast through high-hydration, long, low-temperature fermentation and baked in a lava stone kiln, is what gives the bread its chewy texture and rich flavor. The same building houses a wine shop and restaurants, and part of the appeal is being able to enjoy the bread you buy together with coffee at the attached eat-in space. Open from 7:30 in the morning on weekdays, with takeout and terrace seating available, it's a place you can drop by easily for breakfast before work, solo cafe time, or to find a small gift.
Details
- Address
- 6-1-12 Roppongi, Minato-ku, Tokyo 106-0032, Japan (21 Roppongi Bldg. 1F)
Address in Japanese: 東京都港区六本木6-1-12 21六本木ビル 1F
- Nearest station
- Roppongi Station2 min walk (117 m)
- Phone
- 03-3405-0018
- Budget
- Lunch
- –¥999
- Dinner
- –¥999
- Reservations
- No reservations
- Payment
- Credit cardAccepted(VISA, Mastercard, JCB, American Express, Diners Club)
- E-moneyAccepted(Transit IC card (Suica etc.), Rakuten Edy, nanaco, WAON, iD, QUICPay)
- QR code paymentAccepted(PayPay)
- Seats
- 80 seats
Eat-in available at the affiliated "Sakura".
- Counter seats
- Terrace seats
- Table seats
- Private room
- Smoking
- Non-smoking
- Parking
- No
Coin parking available in front of the building.
- Wi-Fi
- No
- Accessibility
- Yes
Wheelchair accessible.
- Power outlets
- No
- Private hire
- Not available
- Service charge
- None.
- Dress code
- None.
- Opened
- October 1, 2012
- Notes
- [Food Complex Building 21 Community] This building is a comprehensive food complex housing a wine shop, 2 restaurants, a bakery, and a sweets shop. Affiliated Restaurant ① Italian Restaurant "Sakura" "We serve pizza baked in an Italian-imported pizza stone oven, colorful salads with fresh-picked vegetables, and fresh seafood daily." https://tabelog.com/tokyo/A1307/A130701/13116221/ Affiliated Restaurant ② Wagyu Steak Kaiseki "Roku Hana RIKKA" https://tabelog.com/tokyo/A1307/A130701/13255614/ Affiliated Shop ③ "Wine Shop Sommelier" (Rakuten Shop of the Year 2 consecutive years) https://tabelog.com/tokyo/A1307/A130701/13192074/ Affiliated Shop ④ Cake Shop "Patisserie Cacao Ange" https://tabelog.com/tokyo/A1307/A130701/13162259/ ■Perfect pairing with bread!! Popular "Mariage Deli" is available from the link below!! Wine Shop Roppongi location also sells 8 varieties of terrine. We look forward to your visit. https://wsommelier.com/category/2123.html ------------------------- We pursue deliciousness by baking dough made with high water content and long, slow fermentation at low temperature (overnight method) in a stone oven with excellent far-infrared effects. Everything from kneading to shaping to baking is done all scratch in-house. We use no additives for your health. You will appreciate the smooth mouthfeel and the umami that spreads in your mouth as you chew. ---------------------------- L'Atelier du Pain's Commitment ---------------------------- Commitment ① Wheat Wheat has the most impact on bread flavor. We selected wheat with excellent taste, even though it is difficult to handle. To bring out the flavor of wheat, we source wheat in grain form whenever possible and use fresh flour milled in-house with our stone mill. ---------------------------- Commitment ② Natural Yeast We minimize the amount of yeast typically used in bread fermentation and use homemade natural yeast instead. By using yeast suited to each type of bread, we can bake flavorful bread. ---------------------------- Commitment ③ High Water Content / Long, Slow Low-Temperature Fermentation At L'Atelier du Pain, we combine natural yeast with a minimal amount of commercial yeast depending on the bread. However, due to yeast's strong fermentation power, normal fermentation can result in dry dough or residual yeast flavor. Therefore, by fermenting slowly over time at low temperature, we suppress yeast's rapid fermentation, prevent dough from drying out, and bake flavorful bread without any yeast odor. Also, the additional water content creates large air pockets in the crumb during baking, allowing you to enjoy a chewy texture. ---------------------------- Commitment ④ All Scratch We do not use frozen dough. Everything from kneading to baking is done all scratch. We spare no effort or time to preserve the natural flavor of wheat! ---------------------------- Commitment ⑤ Stone Oven Our stone oven is built with lava stone. With excellent heat retention inside the oven and releasing abundant far-infrared radiation, bread baked in this stone oven bakes quickly and retains moisture inside, making it ideal for hard-type breads.
Opening hours
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| Sat–Sun |
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| Holidays |
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Opening hours and closing days may change. Please check with the restaurant before visiting.
Features & facilities
- Terrace seats
- Open for lunch
- Open in the morning
- Takeout
Map & access
6-1-12 Roppongi, Minato-ku, Tokyo 106-0032, Japan (21 Roppongi Bldg. 1F)
Address in Japanese: 東京都港区六本木6-1-12 21六本木ビル 1F