Our flagship loaf. Made with 80% Hokuriku wheat flour from our Toyama mill and 20% whole rye, fermented cold for 20 hours, then baked directly on the deck stone. The crust is thick and crackles when you cut it. The crumb is open and slightly tangy. This is the one restaurants order.
A denser, darker loaf made with 40% dark rye flour and a generous coating of toasted white sesame on the crust. The dough is mixed with a small amount of molasses, which gives it a faint sweetness that works well with strong cheese or miso butter. Baked in a pullman tin, sliced to order.
A seasonal enriched roll filled with a paste made from Ishikawa-grown kuri chestnuts, a little brown sugar, and a pinch of cinnamon. The dough is brioche-style, enriched with local eggs and butter. Available through October and November only, while the chestnuts last.
Laminated with Hokkaido butter, folded 27 times over two days. We do not add vanilla or sugar to the dough. The butter is the flavour. Baked until the layers are genuinely crisp, not just golden. Best eaten within two hours of purchase.
Baked on Fridays and Saturdays only. The dough is the same as our country miche base, pressed into an oiled tray, dimpled, and topped with whatever is good that week. Sometimes rosemary and flaky salt, sometimes roasted tomato and shiso from our garden. Ask at the counter for the current topping.
A small jar of our sourdough starter (enough to begin baking immediately), a printed feeding schedule, and a card with our basic country loaf recipe. We sell these on Saturdays only. The starter is ten years old and has a mild, yogurt-like sourness.
Chestnuts in Ishikawa Prefecture start coming in from late September, and the season runs through November. The kuri grown in the hills around Kanazawa are known for their size and sweetness, and they are genuinely different from the smaller, drier chestnuts you sometimes find at supermarkets. Working with fresh chestnuts is more labour-intensive than using a commercial paste, but the flavour difference is significant enough that we have never seriously considered switching.
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"I arrive at 8:05 on Saturday mornings and the miche is already half gone. I have started setting an alarm."
"The croissant is the best I have had outside of France, and I say that having lived in Lyon for three years. The layers are actually crisp."
A few words from clients. Every project is different, and so are outcomes.
Answer three questions and we will point you toward the right loaf or pastry for your morning.
Sakura Ueda spent six years working the morning shift at a wholesale bread facility in Kanazawa before deciding that 4,000 identical loaves a day was not the life she had signed up for. She trained under a retired French-style baker in Kyoto for two years, learning to read dough by feel rather than by timer, then opened Hulk CoreVault in 2018 with one deck oven, a secondhand spiral mixer, and a sourdough starter she has kept alive since 2016. Outside the bakery, she grows shiso and myoga in a small plot behind the building, reads crime novels in the bath, and is mildly obsessed with the bread scenes in old Studio Ghibli films.
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