news
◉We will be closed Monday 6, May 2024 ~ Thursday 9, sorry.
◉My sourdough baking process was featured on YouTube!! Come check it out.
photo by kyoka munemura
about
Fumigrafico is a micro bakery the owner runs by herself alone. Our bread is baked with self-cultivated yeast (sourdough) without using commercial yeast. The owner, who is also a graphic designer, started selling bread in September 2019, and in July 2021 opened a small shop in Motoyoyogicho Shibuya-ku Tokyo. We bake basic bread such as sourdough country bread and baguette, and several kinds of bread. See Instagram and Facebook for daily bread menu.
our bread
ingredients
An example of our bread
Sourdough country bread by Japanese local flour
Our basic bread, which is made by slowly fermenting Japanese local flour with two types of wild yeast (sourdough and raisin yeast).
—————
Miche by Japanese local flour
A large sourdough bread made by Japanese local flour such as organic flour from Ibaragi, and stone grind whole wheat flour from Hokkaido.
—————
Wild yeast baguette by Japanese local flour
Wild yeast baguette of organic flour from Ibaragi and hard bread flour from Hokkaido.
—————
Wild yeast baguette by French flour
Wild yeast baguette with only French flour, mainly from the Champagne region of France.
—————
Kitanokaori pain de mie
Wild yeast tin bread made by Kitanokaori flour from Hokkaido with raw butter and milk from Hokkaido.
—————
Sourdough rye 100 with seed mix
100% Hokkaido rye use and fermentation by rye sourdough stater. Organic sunflower seed, pumpkin seed, flaxseed, and sesame in it.
—————
Sourdough cinnamon cardamom roll (Kanelbullar)
Swedish roll with plenty of cinnamon powder and coarsely ground cardamom.
—————
Sourdough chocolate bread with cranberry
Cake-like bread with organic chocolate and cranberries in a rich cacao dough.
—————
Sourdough pretzel
Slightly sweet dough topped with pretzel salz, using raw butter and milk from Hokkaido.
—————
Marble bagel with chocolate
Wild yeast bagel with bittersweet chocolate wrapped in marble pattern dough.
Japanese flour: Haruyutaka blend, E65, Kitanokaori, organic Yumekaori, stone grind whole wheat flour Haruyokoi, Dolce / Hokkaido rye whole wheat flour / French flour: Chanteur, Merveille, Santegrain
Organic rolled oats, organic wheat bran, raw sugar from Taneshima, brown sugar from Okinawa, Khanh Hoa salt, sea salt from Guérande of France, pretzel salz from Germany, raw butter from Hokkaido, organic chocolate
