Weekly subscription
A loaf of your choice delivered or held for pickup every Friday morning. Subscribers choose their preferred variety at the start of each…
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Every loaf is available for Friday pickup or delivery within Nagoya city. Orders close Tuesday at noon. The range below is the current autumn 2026 lineup. Seasonal varieties rotate; when a batch is…
Single-loaf reservation
Reserve a specific loaf for a specific Friday. Orders close each Tuesday at noon for that week's bake. Payment is made at pickup or via…
Contact usSeasonal gift box
A curated box containing one full loaf, a 180g jar of house cultured butter, and a small card describing the grain and fermentation notes…
Contact usBaking workshop
A half-day session in the Pixel Crown kitchen covering levain maintenance, shaping, and scoring. Groups of four maximum. Participants take…
Contact usCountry Loaf
The everyday loaf. A 78% hydration dough made with Hokkaido heritage wheat and a small percentage of in-house stone-milled whole grain.…
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Rye and Malt Loaf
Thirty percent dark rye flour from a cooperative in Hokkaido, the rest Hokkaido bread wheat, with a small addition of roasted barley malt…
Contact usAutumn Chestnut and Sesame
A seasonal loaf made with roasted chestnut flour sourced from Gifu prefecture, blended with Hokkaido bread wheat at a 20/80 ratio. A…
Contact usEinkorn Porridge Loaf
Made with einkorn wheat sourced from a small farm in Nagano, with a cooked oat porridge folded into the dough at 20% of total flour…
Contact usHouse Cultured Butter (180g)
Made in small batches from cream sourced from a dairy cooperative in Aichi prefecture. Cultured for 24 hours with the same levain used in…
Contact usSeasonal Gift Box
One full loaf of the customer's choice, one 180g jar of house cultured butter, and a printed card with the grain origin and fermentation…
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