Name: German Bakery Tanne タンネ 浜町本店
Address: Nihonbashihamacho, Chuo, Tokio, 103-0007, Japan
Rating: 1

German Bakery Tanne

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Bewertung zu German Bakery Tanne

Gesamtbewertung: 3.9 / 5 Sterne
Meinungen von Google-Nutzern:

4 out of 5 Absolutely delicious breads and pastries and really friendly staff in a beautiful, cozy corner. The only thing to improve is the coffee, my cappuccino was cold and the milk had big bubbles instead of the desired creamy froth. by Iara Villalba
1 out of 5 Went there last week for lunch and had the sausages and bread rolls from the buffet. The sausages were authentic and tasty but the bread rolls were disappointing, dry, firm and no flavour, except for the laugenbroetchen which is made from bretzel dough which was moist and salty (no surprise) but not too salty. All the other bread rolls were easily outclassed by the cheapest supermarket bread rolls available in Germany. Before we left, we bought three loaves of bread: the Kosakenbrot (Rye-Wheat mix baked in a tin box), the Frankenbrot (probably the exact same dough as the Kosakenbrot but as an oblong loaf instead) and the Weissbrot (100% white wheat bread as an oblong loaf). All three breads were disappointing. They are vastly outclassed by bread on sale at the Lidl supermarkets in Germany, both in terms of flavour and texture. The flavours remind of German bread, sure, but rather flat. The crumb was rather closed and firm, not anywhere near the open and fluffy crumb one would expect from a sourdough bread. The dough did not seem to have had any rest at all. I wouldn’t be surprised if these breads had been made using an industrial instant dough mix. [Added two weeks later] Further indication that Tanne don't use sourdough is the fact that the two rye based breads already developed heavy mold all over the crust within only five days. A proper rye sourdough bread should keep fresh for at least a week or two. I had baked a rye sourdough bread at home two days before we bought the loafs at Tanne. I kept all these breads in the same manner, each in its own plastic bag, in the same place in the kitchen. My own bread, made from only natural ingredients, in particular sourdough, no commercial yeast and no additives/preservatives, baked two days before the Tanne bread is still fresh and moist after three weeks. By contrast, the Tanne bread went stale and moldy within only five days. Very poor performance. Given that it is difficult to find sourdough bread in Tokyo, the breads are acceptable, as if to say „better than nothing“ but still disappointing. Linde’s sourdough bread is marginally better, but still not the kind of bread available in Germany. As it stands, the best German style sourdough bread on sale in Tokyo remains the Pain au Levain at Maison Kayser (sold as Tourte). It is a French sourdough bread but far more like German sourdough bread in Germany than anything any of the so called German bakeries in Tokyo have to offer. Disclosure: I work as a baker for both Maison Kayser and Burdigala. However, I am not biased for or against any particular bakery. Neither Maison Kayser's nor Burdigala's pain au levain are supposed to be like German sourdough bread, they are French breads, and yet they happen to be much much closer to German sourdough breads than those sold as German breads in Tokyo. Isn't that odd? If you want real authentic German sourdough bread in Tokyo, you have to learn to make it yourself. It's an effort, but very well worth it. by Benjamin Kowarsch
4 out of 5 A cute little German-Japanese fusion bakery. by Rachel Gibbons
3 out of 5 German bakery I would like to try all you can eat German sausage during lunch time (eat in) by Wad Hiro
4 out of 5 A relatively authentic German bakery in Tokyo, the bread lacks some of the moistness you usually find in bakeries in Germany but I think it comes very close. If you are looking for bread to accompany your homemade German food or if you want some pretzels, definitely worth the visit. by Daniel Salcedo

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Benjamin

Went there last week for lunch, had the sausages and bread rolls from the buffet. The sausages were authentic and tasty but the bread rolls were disappointing, dry, firm and no flavour, except for the laugenbroetchen which is made from bretzel dough which was moist and salty (no surprise) but not too salty. All the other bread rolls were easily outclassed by the cheapest supermarkt broetchen available in Germany.

Before we left, we bought three loaves of bread: the Kosakenbrot (Rye-Wheat mix baked in a tin box), the Frankenbrot (probably the exact same dough as the Kosakenbrot but as an oblong loaf instead) and the Weissbrot (100% white wheat bread as an oblong loaf).

All three breads were disappointing. They are vastly outclassed by bread on sale at the Lidl supermarkets in Germany, both in terms of flavour and texture. The flavours remind of German bread, sure, but rather flat. The crumb was rather closed and firm, not anywhere near the open and fluffy crumb one would expect from a sourdough bread. The dough did not seem to have had any rest at all. I wouldn’t be surprised if these breads had been made using an industrial instant dough mix.

Given that it is difficult to get good sourdough bread in Tokyo, the breads are acceptable, as if to say „better than nothing“ but still disappointing. Linde’s sourdough bread is marginally better, but still not the kind of bread available in Germany.

As it stands, the best German style sourdough bread on sale in Tokyo remains the Pain au Levain at Maison Kayser (sold as Tourte). It is a French sourdough bread but far more like good German sourdough bread in Germany than anything any of the so called German bakeries in Tokyo have to offer.
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German Bakery Tanne タンネ浜町本店

German Bakery Tanne タンネ 浜町本店

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German Bakery Tanne タンネ浜町本店