Six years since the conception! Toward even more delicious, safer, and more secure Jointly developed with Ebetsu Flour Milling Co. Hokkaido wheat blend "Börg's exclusive flour" developed jointly with Ebetsu Flour Milling Co. Boulanger Baig will be reborn on Saturday, November 23!

Aqua Corporation (Head office: Saitama City, Saitama Prefecture; Representative Director: Nami Tokunaga), which operates 21 handmade bread stores mainly in Saitama Prefecture, has announced that starting November 23 (Saturday), all of its Boulanger Böög stores will be using "Böög's exclusive flour," a new Hokkaido wheat blend developed in collaboration with Ebetsu Flour Milling Co. Ltd. for all breads in all Boulangerbeig stores.

Over 100 kinds of freshly baked breads are handmade from dough to dough every day at the stores.

The Seikyu Ageo store, which recently opened, was the first to introduce the Hokkaido wheat blend "Böörg's exclusive flour," and now that it is ready for rollout to all stores, Boulanger Börg's new stage of "even more delicious, safer, and more secure bread" is now ready to be delivered to you.

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◆"Bèg-exclusive flour," a Hokkaido wheat blend that enhances the flavor of bread, is adopted

Boulanger Böörg has developed the new "Böörg's exclusive flour" in collaboration with Ebetsu Flour Milling, a wheat milling company in Hokkaido, over a six-year period.

Boulangerbeig's original blend of wheat flour, mainly from the most highly regarded varieties of Hokkaido wheat, and imported wheat, was blended and tested.

In the summer of 2024, the "Börg's Exclusive Flour" was completed and finally rolled out to all stores on Saturday, November 23, 2024.

By blending a certain amount of Hokkaido wheat with foreign wheat, "Flour exclusively for Bage" enhances the flavor of the bread more than conventional products, and allows customers to enjoy the texture and aroma of the wheat.

The best varieties of Hokkaido wheat are carefully selected at the time of harvest each year and used as "baize flour".

At the Sekichu Ageo store, which was the first to introduce this product, sales of bread made with "Böögg flour" were more than four times higher than at existing stores.

The difference in taste and aroma can be felt in the basic bread, the loaf.

The store uses more than 100 varieties of bread made with a Hokkaido wheat blend "Veg flour," all of which are made using the scratch method, whereby the baker kneads the dough from the flour in the store and then bakes the bread.

The price remains the same even though we use a Hokkaido wheat blend called "Veg Flour".

◆Characteristics of "Böög Flour

Bread made with the newly adopted Hokkaido wheat blend "Beeg flour" is even tastier than the conventional product.

The aroma of wheat can be felt more strongly.

The texture is chewy, moist and smooth.

The more you bite into it, the sweeter it tastes.

The more you bite into it, the sweeter it tastes.

It is also suitable for sandwiches.

Toasting is also recommended.

　Toasting is also recommended.

It can be enjoyed not only freshly baked but also 2 to 3 days after baking. Depends on storage conditions.

*All comparisons are with our conventional products.

Our quest for the delicious taste of Hokkaido wheat blend "Flour for Bage" has just begun.

We will continue our daily trial and error in pursuit of even better product possibilities.

Wheat image

We hope you will give it a try...

In order to let everyone experience the taste of Hokkaido wheat blend "Flour for Bage", we will hold a "Super Bage Day" on November 23 (Sat.) and 24 (Sun.), 2012, and will offer a 30% discount on the price! Bage Day" 30% money-back sale will be held on Saturday, November 23 and Sunday, November 24.

We hope you will try the newly reborn "Boulanger Böög" bread.

Böörg's Bakery Bread

◆Boulanger Böög

With a handmade workshop in every store and 100 kinds of freshly baked breads, we have 21 stores in the Kanto area. In addition to our street stores, we also have stores in Viva Home, Fresh Market TOP, and Maruhiro Department Store, making us a popular bakery. The bakery's artisans and staff are constantly devising new menu items through trial and error to create authentic breads that people want to eat every day. The bakery employs the scratch method, in which artisans knead the dough from flour to baked goods, and the entire baking process is carried out by hand. This is the secret to the delicious taste. We devise new ways to make our products a family favorite for breakfast, tea, lunch, children's snacks, dinner, and Saturday and Sunday mornings, and to make it a taste that will always be a part of your family's memories.

We are also actively working to achieve the United Nations goal of SDGs (Sustainable Development Goals), which aims to create a recycling-oriented, recycling-oriented society.

About Ebetsu Flour Milling

Ebetsu Flour Milling Company Logo

Ebetsu Flour Milling was established in Ebetsu City, Hokkaido in 1948.

The company produces flour using a proprietary process that brings out the full flavor of wheat, mainly from six varieties of Hokkaido wheat, including Haruyutaka and Kita-no-Kaori. The company handles a wide range of flour products to meet the needs of users.

The company deals with a large number of restaurants nationwide, mainly famous bakeries and ramen stores in Tokyo.

◎Ebetsu Flour Milling Co.

3-91 Midori-cho Higashi, Ebetsu-shi, Hokkaido 067-0003, Japan

TEL : 011-383-2311

Boulangerbeig HP : http://bakery-aqua.com/

Boulangerbeig official Instagram: https://www.instagram.com/vague_kun/

◆Company Profile

Company name: Aqua Co.

Representative: Nami Tokunaga, Representative Director

Location: 1-4-15 Shinmei, Minami-ku, Saitama-shi, Saitama 336-0023

Establishment : August 1993

URL ： http://aqua-ltd.co.jp/