Pain au Traditionnel, a French-style boulangerie and sister bakery of Maison Kayser, has fully reopened in Sapporo's Maruyama area on April 22. The renovated space features a white-toned interior evoking Hokkaido's natural scenery, along with a stylish café that welcomes families and workers alike.
Concept: Savoring the True Flavor of Wheat
Pain au Traditionnel is a French-style boulangerie dedicated to pursuing the depth of flavor in bread through carefully selected ingredients and techniques. Drawing on traditional French baking methods and using a house-made levain (natural yeast starter), the bakery works to bring out the genuine taste of wheat in every loaf.
Limited-Edition Breads from Expo 2025
From left: Pain Suisse, Croissant Matcha, Croissant Rouge
Three limited-edition breads that attracted lines of up to four hours at the France Pavilion during last year's Expo 2025 Osaka Kansai are available for a limited time at the Sapporo location (end date to be announced). This marks the first time these breads have been offered in Hokkaido.
- Pain Suisse – ¥800 (tax included)
- Croissant Matcha – ¥350 (tax included)
- Croissant Rouge – ¥350 (tax included)
Signature Bread Lineup
The bakery offers a range of breads rooted in traditional French techniques, with some items featuring Hokkaido-sourced ingredients.
- Croissant – A classic with a crispy exterior and moist, layered interior, richly fragrant with unsalted cultured butter.
- Baguette Traditionnel – A simple, wheat-forward loaf that draws out the maximum flavor of the grain—suited to everyday dining.
- Fig Bread – A harmonious pairing of naturally sweet dried figs and the depth of the dough.
- Tokachi Anko Butter Salt Bread – A Japanese-French fusion bread made with Tokachi-grown azuki bean paste and unsalted cultured butter kneaded into the dough, finished with a sprinkle of seaweed salt.
Café Space
Inside the bakery, a 39-seat café—equipped with Wi-Fi and charging outlets—offers a full bread dining experience suited to both lunch and apéro time (early evening). The menu was supervised by the chef who crafted the bistro menu at the France Pavilion during Expo 2025 Osaka Kansai.
Ciabatta Sandwiches (5 varieties)
Made with melt-in-the-mouth ciabatta, these sandwiches deliver simple yet layered flavors drawn from carefully paired ingredients.
Focaccia Sandwich Tandoori Chicken – ¥1,800 (tax included)
Focaccia Sandwich Smoked Salmon – ¥1,800 (tax included)
Focaccia Sandwich Pulled Pork – ¥1,800 (tax included)
Focaccia Sandwich Pastrami Beef – ¥1,800 (tax included)
Focaccia Sandwich Prosciutto – ¥1,800 (tax included)
Big Popovers (4 varieties)
Roughly 15 cm in diameter, these choux-based pastries are light in texture yet filled with rich, flavorful fillings—offering a unique bread pairing experience not found elsewhere.
Big Popover Smoked Salmon – ¥1,320 (tax included)
Big Popover Pastrami Beef & Hollandaise Sauce – ¥1,320 (tax included)
Big Popover Berry Jam Whipped Butter – ¥1,100 (tax included)
Big Popover Salted Whipped Butter & Maple Syrup – ¥1,100 (tax included)
Supervising Chef
The café menu was supervised by Chef Nobutada Okajima, who designed the restaurant menu for the France Pavilion at Expo 2025 Osaka Kansai. Incorporating genuine French culinary techniques, the menu aims to offer an accessible taste of something extraordinary.
"For this menu, I focused on a concept built around handcrafted sandwiches and dishes that evoke the spirit of France," Chef Okajima says. "For lunch, I've prepared original sandwiches and croissant open sandwiches using bread made from our own specially milled flour, along with popular French desserts. From the afternoon onward, the concept shifts to the French culture of 'apéro'—enjoying appetizers and drinks before dinner. The oversized popover and aligot (a regional specialty of stretchy mashed potato) are sure to spark conversation. I hope everyone enjoys a wonderful time here."
Grand Reopening Campaign
To celebrate the reopening, a 10% discount coupon is available to the first customers from April 22. The coupon can be used toward bread purchases or café visits.
