Gogh

Gogh’s horn-shaped bread is a house speciality, with a pretzel-like bite and a savoury saltiness. One visitor who came specifically for it noted its fragrant, well-baked edges and said reheating brought out an even crisper, chewier texture. It can be enjoyed as a simple snack, and one review suggested it would pair well with wine—an appealing choice when you want to make the bread the focus of a pause.

For bread to accompany a meal, consider the differences between the French loaves. The short, broad bâtard has a chewy interior and works well with toppings, while the long, slender baguette has plenty of air pockets and a crisp crust. The baguette is also recommended for cheese fondue.

Those keen to savour rye bread can choose between two German varieties. Berliner Landbrot, made with 80% rye, has a very firm crust and a chewy interior. Enjoy it plain to appreciate the rye’s pronounced tang, or try it with cheese. Vollkornbrot is made from the same dough with added graham flour and rye grains, giving it a different texture. It is best enjoyed thinly sliced and plain.

The loaves also have distinct characters. The湯種 Mochi Mochi loaf is made from a high-moisture dough and baked thoroughly for a chewy texture; the shop recommends eating it untoasted on the day of purchase. The Ishigama Kobo loaf, made with cream, has a moist flavour and is recommended for making sandwiches.

There is also the option to eat in and have coffee, so you can enjoy a purchase straight away. One visitor mentioned having bread and coffee on the terrace. You could pick up loaves to take away and settle in with something that catches your eye.