Coffee & Bakery Arles

A local bakery inheriting 80-year-old yeast

Coffee & Bakery Arles

Concept

Walking with the 80-Year-Old Yeast

What Arles values most is baking centered around "Levain", a traditional yeast inherited over 80 years.

From nostalgic sweet and savory breads to authentic hard breads. We add Levain to all our breads, baking them with rich flavor.

We also offer a space where you can enjoy coffee surrounded by the aroma of freshly baked bread. We hope to be a place where you can take a breather in your daily life.

Levain

Natural Yeast

Levain Nature
Campagne

Let us talk about our cherished "Levain yeast".

Baking with Levain is a highly natural method tracing back to ancient times. Wild bacteria on wheat and rye are mixed with water and fermented naturally. We feel its greatest charm is the complex and profound flavor, distinct from dry yeast.

Umami Drawn Out by 3 Days of Fermentation

Levain bread is often said to be "sour," but the taste varies entirely by the fermentation method. Our unique process draws out not just acidity, but deep umami.

We let the yeast ferment for 3 days. This increases the moistness of the crumb, making the bread more flavorful with every bite.

Our Campagne ingredients are actually very simple.
"Wheat, Rye, Salt, Malt Extract"
With just these natural ingredients, the power of bacteria leavens the bread and creates rich flavor.

This 80-year-old yeast is maintained only because we keep baking with it continuously every day.

Materials

Commitment

Tastier and
Safer.
Facing Our Ingredients Daily

At Arles, driven by the desire to "bake even better bread," we have been reviewing our ingredients one by one.

All for "Peace of Mind"

Currently, we use no margarine at all, and have changed all whipped cream to pure fresh cream.

"Replacing margarine with butter." It sounds simple, but it's a huge deal in baking. We arrived at our current taste by tweaking the rise and temperature management step by step.

Facing each ingredient while adding Levain yeast to all breads. We believe this accumulation supports Arles today.

Enjoy

Tips

How to Enjoy Delicious Campagne

■ Basic way to eat

Slicing thinly and toasting is the basic way. It becomes crispy and fragrant. It's exquisite on its own or with a little olive oil and salt.

■ Surprising Pairings with Japanese Ingredients

The umami of Levain pairs surprisingly well with "Japanese dashi" or "Miso soup". Dipping it slightly in soups or hot pots to absorb the umami of the broth is a connoisseur's way to enjoy it.

Master's Recommendation: 1. Grated Radish

The bread's flavor intertwines deliciously with the gentle taste of vegetables. It's the simplest way to experience the charm of Campagne paired with broth.

Master's Recommendation: 2. Katsudon

Adding toasted, torn pieces of Levain before simmering the cutlet in broth and binding it with egg makes the Levain absorb the Levain and become astonishingly delicious.

About Storage

Because it contains natural fermentation-derived acids, Campagne can be stored significantly longer than regular bread. It's reported to last more than three times longer than bread baked with commercial yeast.

▶ Room Temp Storage lasts over 1 week.
*Depends on surface dryness.
▶ Refrigerated Storage lasts around 3 weeks in summer, over 1 month in winter.

Gluten

Discover

Discover More About Arles

Coffee

House Roasted Coffee

"A clean finish" enhancing the bread

Carefully roasted using a Yodogawa Engineering roaster, adjusted for daily temperature and humidity. We deliver a cup that richly expands without disrupting the bread's flavor.

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