Traditional Viennoiserie born from the border area between France and Switzerland, “Pain Suisse.” Using croissant dough, this evolved bread wrapped in fillings like custard cream and chocolate is quietly—no, making quite a loud noise—becoming a topic of conversation among bread lovers in Japan.
The surface is crispy, while the inside is creamy. The contrast in texture from that first bite is so powerful that it can be conveyed even through videos on social media. In this article, we will introduce five noteworthy bakeries specializing in pan suisse, along with videos.
- mont nom | Tokyo, Jiyugaoka ── The Epicenter of the Pan-Swiss Boom
- Tokyo Pan-Swiss Food Walk ── The Conditions of “Authenticity” Explained by 9 Evolved Croissants
- coboto bakery | Himeji City, Hyogo Prefecture ── The scene of pain suisse starting from 11 PM
- Bakery Madame Rouge Fujisawa ── There is Authenticity in Kanagawa Too
- Bread and Pierrelo | Toyama Prefecture, Toyama City ── Authentic Viennoiserie Born from the Passion of a Flutist
- Pan Swiss Introduction Video Comparison Summary
- Summary: Pan Suisse is the Future Form of Croissant
mont nom | Tokyo, Jiyugaoka ── The Epicenter of the Pan-Swiss Boom
Stepping onto the cobblestone alley feels like warping to Paris—so much so that the copy doesn’t sound exaggerated; this shop pursues authenticity in both space and flavor. Jiyugaoka “mont nom” is one of the shops that believed in its potential long before pan-swiss became a topic in Japan.
The signboard “Crispy and Creamy Cream Bread” is the pinnacle of pan suisse, combining beautifully layered croissant dough and smooth custard cream that overflows from within. The moment you take a bite, the cold cream is released with a crisp sound. The contrast in temperature and texture cannot be conveyed in words. Watch the video and go to the store.
Address: 1-24-16 Jiyugaoka, Meguro-ku, Tokyo, Hills Jiyugaoka Building C 1F / Business Hours: 9:00 AM – 6:00 PM / Closed: Wednesday
Shiro’s Tip
Even right after opening, popular items can sell out within 90 minutes. Especially on weekends, make sure to arrive 30 minutes before opening. It’s far better to leave home a little earlier than to regret seeing a “sold out” post on social media.
Tokyo Pan-Swiss Food Walk ── The Conditions of “Authenticity” Explained by 9 Evolved Croissants
There is a video where I walked around eating 9 types of bread Swiss on the same day to find out “which one is the best.” This video, which visits famous shops in Tokyo, is truly a textbook for beginners of bread Swiss.
By comparing the characteristics of each shop, you can finally raise the “resolution of bread Swiss.” The differences in the amount of cream, the thickness of the dough layers, and the degree of baking — there are things you can notice with the first bite and things you realize with the second bite. After trying 9 types, you can finally encounter your “favorite one.” This is the essence of walking around tasting bread Swiss. Please check the names and details of each shop in the video.
Shiro’s Tip
Food walking is a morning challenge. By the afternoon, items are often sold out. It’s essential to start when you have physical and digestive capacity in your stomach. If you want to try pairing with coffee, make sure to grab one type from each shop as takeout before making a decision.
coboto bakery | Himeji City, Hyogo Prefecture ── The scene of pain suisse starting from 11 PM
There is a video of the preparation that starts at 11 PM. The hands that repeatedly shape the layers of folded butter, the movements that calculate the fermentation time, the process of filling — all of these tell the story of “how much time is invested in each bite” of the finished bread Swiss.
“coboto bakery” is a channel operated by the bakery itself, showcasing the production process of pain suisse and viennoiseries from the perspective of a true craftsman. There are things you should know as a consumer— that “crispiness” doesn’t happen by chance. Remember that it is the result of over 12 hours of work starting from midnight, and the same bite will come with a different weight in your mouth.
Address: 873-1 Umegae-cho, Himeji City, Hyogo Prefecture / Business Hours: 11:00 AM to 4:00 PM (Closed when sold out) / Regular Holidays: Tuesday, Wednesday, Thursday, Friday (Open only on Monday, Saturday, and Sunday)
Shiro’s Tip
After watching the video, before eating the pan suisse, imagine for just one second “who made this and when they started.” Just that will change your memory of the taste. Gourmet food is only completed when knowledge and gratitude are added.
Bakery Madame Rouge Fujisawa ── There is Authenticity in Kanagawa Too
If you think “delicious bread only exists in Tokyo,” watch this video. A bakery in Fujisawa City, Kanagawa, is introduced, which offers both chewy hard bread and an evolved croissant.
The bread culture is definitely spreading across the country. While the prestigious dishes served by famous chefs in well-known areas are wonderful, the skills and love that local shops have accumulated are also genuine. After watching this video, many people must have found one more reason to visit Fujisawa. Please check the names of each shop and product details in the video.
Address: 12-1 Asahimachi, Fujisawa City, Kanagawa Prefecture / Business Hours: 10:00 AM – 6:30 PM (Ends when products run out) / Regular Holiday: Sunday
Shiro’s Tip
Try throwing away the option of only going to famous places just once. The probability that a bite you take at a local bakery, without any prior knowledge, will remain in your memory is surprisingly high. Discoveries that are not in guidebooks are the essence of travel.
Bread and Pierrelo | Toyama Prefecture, Toyama City ── Authentic Viennoiserie Born from the Passion of a Flutist
The local station, Hokuriku Nippon Broadcasting (KNB), featured “Choco Mira,” a program that highlighted “the bread that is making waves around the world,” which is “Pan to Pierro” located in Toyama City, Toyama Prefecture. The owner, a former flutist, discovered the charm of viennoiseries during his studies in France and opened this shop upon returning to Japan. Just like music, there is a commitment to carefully layering each sheet, which is embodied in this bread.
Swiss bread in Toyama—if you feel discomfort with this combination, you still do not understand the essence of Swiss bread. As long as there are delicate techniques and high-quality materials, this bread can shine in any region. Creating sweet bread rooted in the local area while meeting global standards. That is the philosophy of bread and Pierro.
How the local ingredients of Toyama are interpreted within the croissant dough. Just imagining it while watching the video makes me want to go to Toyama.
Address: 1-5-12 Mukoshinjōmachi, Toyama City, Toyama Prefecture / Business Hours: 6:00 AM – 3:00 PM (until sold out) / Regular Holidays: Wednesday and Thursday
Shiro’s Tip
Local specialty shops have limited stock. Check the day’s baking information on social media before heading out. And once you purchase, make sure to eat it the same day. “I’ll eat it tomorrow” does not exist. Bread Swiss from the next day is no longer Bread Swiss.
Pan Swiss Introduction Video Comparison Summary
| Store / Channel | Area | Features | Recommended for |
|---|---|---|---|
| mont nom | Tokyo, Jiyugaoka | Crispy and creamy cream bread | People who want to experience classic pain suisse |
| Tokyo 4 Store Food Tour | Tokyo | Comparison of 9 types of evolved croissants | People who want to efficiently conquer multiple stores |
| coboto bakery | Hyogo Prefecture, Himeji | Craftsmanship in pain suisse production | People who want to deeply understand the maker’s commitment |
| Bakery Madame Rouge | Kanagawa, Fujisawa | Combination of hard bread and evolved croissants | People who want to explore hidden gems near Tokyo |
| Bread and Pierro | Toyama Prefecture, Toyama City | Local × World-class pain suisse | People who want to visit authentic shops in the countryside |
Summary: Pan Suisse is the Future Form of Croissant
Crispy, crunchy, creamy—there are not enough words to describe the texture of pan suisse. Traditional viennoiseries from France and Switzerland have evolved to this extent through the hands of Japanese artisans. It is worthy of being called “the future form of croissant.”
What is common among the 5 videos introduced is the calculation and passion of artisans who spend an incredible amount of time for “a bite of crispiness.” First, watch the videos. If you’re hungry, go to the store.
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