Hugo et Léo 

フランスパン工房＆ベジタリアンカフェ「ユゴー・エ・レオ」は岡山県の北東に位置する西粟倉村の美しい山あいにあります。パン各種とランチメニューはすべて手作りで、添加物は一切使用しておりません。私たちの身体はもちろん、心も育んでくれるよう、オーガニック強力粉を主に、自然塩と西粟倉の源流水をベースにした健康的なパン作りに励んでいます。

 

クロワッサンやデニッシュ、ブリオッシュ各種は、全て消化しやすく栄養価の高い古代小麦（スペルト）と100%国内産のバターを使用しています。食事パンと同様無添加で、全て手作業で行なっております。

＊クロワッサンの生地には卵は使用しておりません。

 

ユゴー・エ・レオで扱っている粉には、強力粉とスペルト以外に、ライ麦、全粒粉とコーンフラワーがあります。全てオーガニックか無農薬栽培のものを使用しています。

 

カスタードクリームが入っているパンについては、出来るだけお早めにお召し上がりください。冷蔵庫で1-2日程度を目安にお召し上がりください。

 

パンの保存の仕方

 

室温(20ºC~22ºC）の場合

 

乾燥を防ぐ為、ナイロン袋かアルミホイルに密封した状態で保存してください。直射日光を避け、湿度が低く涼しい場所が好ましいです。保存料が入っていない為、1-3日で消費してください。

 

冷凍する場合

 

夏の暑くて湿度が高い季節は、購入後すぐにスライスして冷凍する事をお勧めします。１ヶ月程を目安に消費してください。スライスしていない食事パンの場合、召し上がる日の前の晩に室温で解凍する事をお勧めします。

 

ご注意：冷蔵庫でのパンの保存は乾燥が進みますので、お勧めしません。室温で保存する場合より、３倍劣化が早いと言われています。

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Hugo et Léo is a vegetarian French bakery cafe nestled amongest the beautiful mountains of Nishiawakura Village in Okayama. All our food is made from scratch, as it should be, with simple, locally-sourced and, whenever possible, organically produced ingredients. 

 

All our pastries and brioches are made by hand with spelt flour, free of chemical and artificial preservatives. Spelt flour has many benefit and it is easier to digest than traditional wheat flour. We take pride in one using Japanese butter from Hokkaido as we do not believe in the nutritional value of margarine. 

While our brioche selection and pastries are rich butter, our croissant do not include eggs. 

 

 

Our custard is freshly made with no preservative so remember to eat any pastry with custard on the day or store them into your refrigerator for a day or two day.

 

We are using various types of flours for our bread such Spelt, Rye, wholemeal wheat, white wheat and corn flour. Each flour has been carefully selected for their unique flavour and health benefits.  As per all our ingredients our flours are organic or produced without preservatives and artificial this is why a few little steps can help you keep your Hugo et Leo bread fresh for longer. 

 

How to store your bread?

 

1- 

Wrap bread in plastic or aluminum foil. These types of wrappings will trap in the bread's natural moisture to keep it from drying out and getting hard. At room temperature try to keep your bread unsliced and unexposed the air. 

 

2-

Keep bread at room temperature for no more than 3 days. Room temperature should be around 20ºC~22ºC. Keep it away from direct sunlight in a cool and dry place. If you have high humidity in your house, your bread may mould quickly at room temperature. If that's the case, you might want to skip straight to freezing it after you've eaten as much as you want while it's fresh.

Bread without preservatives keeps for 1-3 days at room temperatures, depending on the kind of bread. White flour bread keeps the shortest - eat it while it is fresh. I would not keep bread in the fridge as it dried out the loaf. Freezer is the way to go. 

 

3-

Freeze extra bread. If you have more bread than you can consume before it goes stale within a few days, the best way to store it is by freezing. Freezing bread drops the temperature enough to stop the starch in the bread from recrystallizing and getting stale.  You may want to consider slicing your bread before freezing. That way you won't have to slice it while it's frozen, and it’s often difficult to slice post thawing.

 

​4-

Don't put bread in the refrigerator. Refrigerator draws out the moisture and the bread becomes stale three times faster than it would at room temperature.

 

5-

Thaw frozen bread. If you have frozen your bread, allow it to thaw at room temperature. Remove the freezer wrapping and let it stand. If you'd like, crisp it in the oven or toaster for a few minutes (no more than 5-8 minutes) to restore crustiness. Be aware that bread is only good for reheating once to return crustiness, after which you are simply reheating stale bread.