The Rakkenji Cultured Leavens:
It is nature celebrated bread that is produced by the base media of Rakkenji culture leavens fermented with fruits (Apples), vegitables (Carrots, Yam), and crops (brown rice). The Rakkenji Natural Leavens, which have been originally cultured for 40 years by Master Yugen Yamanouchi and Mastress Sachiko Yamanouchi of Rakkenji Temple, are only succeded to and utilized for making "Cafe Pao" bread. Recurred to the origin of the Rakkenji sourdough bread, the artificial chemical yeast shall never be used at all for "Cafe Pao".

  The Rakkenji


The best way of how-to dine Natural Sourdough Bread:
The supreme eating zest textured by this paritucular sourdough bread will be full of a living power, an origin of life. The natural sourdough bread, in the Cafe Lunch Menu, to make guest enjoy this best feeling, will be provided as steamed deliberately each time just before service. This is the best way of how-to dine this natural sourdough bread.


Kinds of Sourdough Bread:
We have only two kinds of Sourdough Bread, which have included Walnut and Raisin or not. It is aiming at a simple and staple bread like Campagne, and making a clear distinction with sweet Danish pastries.


Recipe of Sourdough Bread:
The recipe of sourdough bread is opened to the pupils of the Bread Classroom.


  Natural Sourdough Bread Classroom is occasionally opened.


The Baking Days:
About a couple of days for bread baking per month. For baking schedule, please inquire by phone or mail.