Craft Bakery — Since 2019
Good bread
needs time.
Wild yeast. Domestic wheat. Time.
Baked fresh every morning in the backstreets of Omotesando.
Freshly Baked Every Morning
Craft Bakery — Since 2019
Wild yeast. Domestic wheat. Time.
Baked fresh every morning in the backstreets of Omotesando.
Our Philosophy
At Farine, we use only our own naturally cultivated wild yeast and domestic wheat sourced directly from contract farms in Hokkaido and Iwate. No additives, no improvers — just flour, water, salt, and time. Simple by design, so the ingredients can speak for themselves.
Our doors open at 8 every morning, the aroma of fresh bread already filling the street. That scent tells you everything you need to know about this place.
A living culture nurtured for over five years. It gives our bread its deep flavor and satisfying chew.
We use Yumechikaraflour from Hokkaido and Nanbu wheat from Iwate, selected for each bread style.
Flour, water, salt, yeast — that's it. Subtraction is our philosophy. Pure flavor, nothing more.
Our Bestsellers
Bestseller
Country Loaf
Our house sourdough made with wild yeast and whole wheat. A crackling crust, a moist and chewy crumb.
¥ 680
Classic French Baguette
Slow cold-fermented overnight. Thin, shatteringly crisp crust with an open, airy crumb.
¥ 380
Daily
Butter Croissant
Layered with French AOP butter. Delicate, honeyed layers with a rich, fragrant finish. Fresh at 8 am.
¥ 320
Brown Butter Cake
Crisp edges, a tender, almost molten centre. Fragrant with beurre noisette. A perennial favourite for gifting.
¥ 280
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