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「西野椰季子☆本日の簡単
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営業時間
11：00〜18：00 |
営業時間は11時から18時
となっておりますが、パンが完売した場合、閉店時刻が早まる事がございます。当店のパンは全てが手作りのため、数が限られております。ご来店のお客様にも、是非ご予約をおすすめいたします。 |
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| Principles, commitment and us |
About 15,000 years ago, the last ice age ended and wild grains started
to appear.
It is said that wheat first appeared in Western Asia and the Orient. Humans
knew how to make fire and they probably crushed wheat, kneaded with water
and cooked it in the fire.It was the first bread that humans made.
Then they experimented with various ways ofcreating better tastes and found
that dough could be left for a while before baking.der Akkord's breads
are made in the same way as this.
The dough is naturally fermented-one of nature's mysteries.
In Europe, this natural method is stillused today for bread making.At der
Akkord, all bread is made from 100% organic flour and pure mineral water,
with natural seasonings, fruits, vegetables and nuts.
Each product is hand made with care, leaving plenty of time for rising
and baking. Although this method requires much time and energy, we believe
that it is the ultimate way to create safe, quality bread.
All of our produce is created with the same principles and care. Safe,
tasty and appealing-these arethe keywords to which we give our unflinching
commitment. |
100％Organic |
In the quest for the best taste, safety, and appearance of what we eat,
we believe that organic food is the ultimate solution.
Only 100% organic and GMO-free ingredients are used in our homemade bread
& foodstuffs.
All the produce we sell at der Akkord is carefully selected or made for
our customers.
Each item is an example of the very best of organic foods.
As examples of howmuch we care about our food, we use Japanese alpine mineral
water and sun-dried natural sea salts from France-Guerande and Fleur d'Aquasel-in
all of ourproduce.
From time to time, when we cannot obtain 100% organic ingredients, we will
always stop baking certain products, rather than substitute non-organic
items.
der Akkord will always vigorously pursue the safety of what we eat. |
Vegan |
All of our produce is based on macrobiotic concepts.
The following ingredients are NEVER used: sugar, meat, fish, eggs, dairy
products, animal products,yeast, baking soda, baking powder, and all chemical
additives.
A macrobioticdiet expresses the old eastern philosophy of yin and yang.
It was first introduced by Mr. Nyoichi Sakurazawa and developed by Mr.
Hideo Omori. It is now known world-wide and probably recognised more outside
Japan than in it. Manycelebrities, such as Carl Lewis, Dave Scott, Edwin
Moses and John Lennon, toname but a few, have practiced this vegan diet. |
Water |
Bread is made from water and flour.
But did you know that a loaf of bread contains water equivalent to more than one third the weight of the flour?
We use Japanese alpine pure mineral water from Yamanashi in all of our
bread and food, because we consider water to be one of the most important
ingredients.
It is mild and smooth water, with a hardness of 26.6 and a pH of 7.1. Slightly
alkaline water is ideal for bread making. In our kitchen, we employ a water
purifier for other usages, such as washing vegetables. |
Sel Marin |
Salt is crucial. It contains more than 60 minerals essential for the human
body. Salt is also one of the elements determining taste, so is very important
in der Akkord's produce.
We use the salts of Guerande for our main cooking, and those of Fleur d'Aquasel for the finish, the latter being famous for its fineness and quality.
Both of these salts are produced in France, using traditional methods more
than a thousand years old.
Sea water is drawn into the salt field, where the sun and wind produce
salt crystals.
The purity of the salt is low, which means that it contains many different minerals, and it almost has a hint of sweetness.
This type of salt will draw out the flavour of other ingredients during cooking. Salt is also essential for bread making as a preservative, to strengthen gluten, to modulate fermentation, and so on. |
Sourdough |
Our natural sourdough (leaven) has been cultured for years with only naturalmineral
water, natural sea salts and stone-ground organic flour.
We use either whole-wheat flour or whole-rye flour, depending on the type
of bread.
Natural sourdough encourages the rich flavour and aroma of wheat, but this simple living dough needs special care when handling.
For example, it has to be cultured permanently, otherwise the leaven will
die. That means we cannot run out of good organic flour.
It takes several hours to ferment and is very sensitive to environmental
changes, such as temperature and humidity. Ultimately, bread making is
also dependent on our knowledge, experience and intuition. |
Wheat |
For bread, we mainly use Haruyutaka flour from Kitaichi Organic Farm in
Hokkaido.
For other baking, we use Hokushin, Taisetsu and Kitakami flours.
We may also use flours such as Nanbu depending on availability.
Our whole wheat,Norin 61, is grown at an organic farm in Gunma, where
only vegetable-based fertilisers have been used for the last 20 years.
Whole wheat is ground with a stone grinder at our premises, so that any
oxidation is reduced and its nutty flavour is kept fresh. We use organic
rye from Grain Works, Canada, credited by QAI in the U.S. Japanese organic
flour is rarer and more expensive compared to imported flours.
Also overseas organic flour becomes expensive relative to its home-country price when it is imported to Japan.
It is not very easy to obtain high-quality and relatively inexpensive 100%
organic flourin Japan.
We always endeavour to maintain a constant supply of our bread, but there
may be times when a lack of appropriate flour prevents us from baking some
of our bread. |
Natural
Sweets |
Organic ingredients have their own natural sweetness.
Our desserts, pies andcakes do not contain sugar, honey or maple syrup. However, we may add a little rice syrup to some of our produce.
Enjoy the subtle natural sweetness of our organic cakes and desserts with all five senses. |
Machine |
We use a French electric bread oven with thick stone shelves, to provide
good reflected heat.
Our pans are made from stainless steel by Fissler, a German company. Our
wheat grinder is made from French stone. Natural wood is usedfor the peel,
a tool to remove bread from our baking moulds.
Our moulds and baking trays are of a traditional iron construction.
We do not use materials such as aluminium, Teflon coating, silicon, fluorine etc. We never use a microwave oven. |
Ecology |
Our shop is decorated with environmentally friendly materials.
Materials used for the interior, such as the floor, ceiling, paint, glues,
etc., do not release environmental hormones and will naturally degenerate.
We have chosen wooden materials from sustainable forest resources and do not use chemical preservatives. We use recyclable materials as much as we can for our packages, which do not produce dioxins.
We also use recycled paper and soya ink. If you bring your own containers, we offer a small discount. |
| DESIGN |
Visual materials are very effective tools to give you a clear idea of what
we are aiming for Masanobu Nishimura of Design Synapse,
and his wife Masami,a comic writer, both of whom share our thoughts, designed
all of our packages and leaflets using our theme colour of Indigo. |
| der Akkord |
Akkord means "musical chord" in German.
We named our shop in the hope that we can bring you a harmony of natural
flavours-a symphony for your taste buds. |
| ・・・How to eat our bread・・・ |
Slice thinly (1cm), spray with water and toast lightly.
Pita bread may need a good spray of water and to be toasted until only
the surface becomes dry (without a toasted brown colour).
But it should be hot when you touch it.
You can try sesame paste or peanut paste with a pinch of salt. We recommend our bread for sandwiches, too.
Even just a piece of lettuce will enhance the taste of the bread. Japanese fillings, such as burdock and carrot cooked in soy sauce, or millet burger, go very well with our bread. You will be surprised to find out how delicious they are! |
| ・・・How to store our bread・・・ |
To avoid drying out, please keep our bread in plastic bags or in equivalent
containers.
Always store them in the fridge.
The bread will become mouldy if you leave it in warm places, even in winter.
You can keep our bread for a month in the fridge or for three months in
the freezer.
Slice before freezing and remove only the amount you need each time from
the freezer. It is said that rye bread tastes best three days after baking.
Store well and enjoy our bread! |
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