"Ota x Ishii DELA LOVER" is a variety show where Bakusho Mondai's Hikaru Ota and TV Host Ryoji Ishii delve into the classics of the Tokai region! This time, we surveyed 100 people at the Tokai region's largest bread event, "Pan Marche," to create a ranking of bakeries in Aichi, Gifu, and Mie. Pan Marche gathers popular bakeries from all over Japan, attracting over 80,000 visitors over two days (in 2026). We surveyed 47 talented bakery owners exhibiting there and 53 bread enthusiasts who visited!

Here are the 9th to 5th places in the "Aichi, Gifu, Mie Bakery Ranking heard at Pan Marche"!
Tied for 9th place: Ryotaro, Pandor Marutake, Boulangerie Yanagawa, Esprit
Tied for 7th place: Gourmand Vital, Nakaya Pan
6th place: Pan no Tora
5th place: Tretmatin Boulangerie

A famous store in Showa Ward known to bread lovers

The 4th place in the "Aichi, Gifu, Mie Bakery Ranking heard at Pan Marche" is "Yen Bake House" in Sakae, Nagoya. Their bread made with organic wheat is popular.

The 3rd place in the "Aichi, Gifu, Mie Bakery Ranking heard at Pan Marche" is "Kiso" in Showa Ward, Nagoya City. It's a famous store known to bread lovers, with lines forming even before opening.

"Never-before-tasted bread" is very popular

The 2nd place in the "Aichi, Gifu, Mie Bakery Ranking heard at Pan Marche" is "Blot Yanagi" in Atsuta Ward, Nagoya City. In the survey, comments included "both hard and soft breads are delicious," "eating it makes you happy," and "if you want delicious bread, this is definitely the place."

Opened in 2019 in a residential area about a 10-minute walk from the south exit of Kanayama General Station. By 8 AM, the opening time, the store is full of customers! It's so popular that sometimes the bread sells out and the store closes in the early afternoon.

About 40 kinds of bread are always available, including classics like croissants and apple pies, as well as mentaiko French bread, an-pain, croque madame, and more.

The biggest reason for its popularity is its unique, "never-before-tasted bread." "Yuzu Kosho Chicken Mayo" is bread with chicken and mayonnaise mixed, accented with yuzu kosho. "Galette Pistache" features a Danish pastry with the fragrant aroma and subtle sweetness of pistachios. There are many original breads that you won't see in other stores, including some with striking appearances!

The owner, Mr. Ito, is 29 years old. The program followed Mr. Ito closely during his preparations to explore his passion for bread.

Mr. Ito's day begins at 4 AM. He starts with preparing French bread, which requires a long fermentation time. It's a challenging task to make over 40 kinds of bread, mostly by himself, from early morning.

At 4:30 AM, he prepares Gruyere cheese and bacon quiche. Next, pain au chocolat, and then pain suisse. Items that take longer to bake are baked first.

After that, he continues to work silently by himself. Mr. Ito says, "I need time alone. During the time I work silently by myself, new ideas and creative impulses emerge." He deliberately prepares alone while thinking about new bread creations.

"Maple Walnut and Gorgonzola" is an original bread born during this preparation time. While the combination of walnuts and gorgonzola can be found in other bakeries, he adds raisins for an accent.

Mr. Ito's motto, which he values for creating unique, never-before-tasted bread, is "bread that delights the five senses." He wants to make bread that can be enjoyed not only by taste, but also by sight, texture, aroma, and sound.

For "Walnut and Onion Garlic French Bread," walnuts and fried onions are added to the dough to provide an accent in texture and aroma. Instead of commonly used parsley, coriander, which has a sweet and spicy aroma, is used to add fragrance.

"Pain aux Raisins," a classic French breakfast item made by mixing custard and raisins into Danish pastry and rolling it up, also incorporates Mr. Ito's five-senses-delighting ingenuity.

Orange peel, simmered with orange zest, is added to the custard for fragrance. Instead of yogurt or cream cheese, sour cream is used to create a mellow and rich yet not cloying taste.

Before baking, pain aux raisins are generally rolled in one direction, but he rolls them from both sides. Furthermore, with a skillful technique, he twists the dough so that the layers are visible on the surface, creating a unique pain aux raisins that is beautiful to look at and offers the texture of many layers of Danish pastry!

He continued to make bread, baking repeatedly even during business hours. On this Saturday, customers flocked, and the bread sold out before 3 PM, leading to an early closing.

After closing, Mr. Ito made a French pastry called "Galette des Rois" and began the process of rayage, creating laurel leaf patterns on the dough. Traditionally, it's a festive pastry eaten to celebrate the New Year, and it's said that if you find a small ceramic charm inside a slice, you'll have good luck for a year.

Blot Yanagi used to make it once a month, but due to customer demand, it is now sold all year round. (The ceramic charm is not included.)

The #1 spot is a super popular store in Tsurumai

The 1st place in the "Aichi, Gifu, Mie Bakery Ranking heard at Pan Marche" is "Souris Pou" in Tsurumai, Nagoya. According to Mr. Ishiwata, chairman of the Bread Lovers Association, it's a very popular store with endless lines.

From CBC TV "DELA LOVER" broadcast on June 17, 2026