Pain Stock Tenjin: Supreme bread born from an exquisite philosophy

If you’re a foodie planning a trip to Japan, Fukuoka should be on your radar—not just for its famous Tonkotsu Ramen, but also for its thriving artisan bread scene. Among the city’s standout bakeries, “Pain Stock Tenjin” in Nishinakasu is a must-visit destinations the result of an unbelievable dedication to bread.

🥖 Pain Stock Tenjin: A Culinary Gem in Fukuoka’s Heart

Nestled in the vibrant district of Nishinakasu, Pain Stock Tenjin has garnered a reputation as one of Fukuoka’s premier bakeries. Established in 2019 as the second branch of the esteemed Pain Stock brand, which originated in Hakozaki in 2010, this bakery has become a beloved spot for both locals and tourists seeking high-quality, freshly baked bread.

Also, the bread from here is sometimes used in the restaurants of high-end hotels.

🥐 A Symphony of Flavors: Signature Offering

The name “Pain Stock” came from the desire to “stock up on bread at home and eat it every day”.

Pain Stock Tenjin is renowned for its diverse selection of breads and pastries, each crafted with meticulous attention to detail. The bakery’s signature item, the “Mentai France,” is a delectable fusion of French baguette and spicy cod roe, offering a unique taste experience that reflects Fukuoka’s culinary heritage.

💡 Special Philosophy for Bread

The owner has three basic approaches to baking bread.

1. The first is to “age” the bread for a long time. While allowing the flour to absorb water well over a long period of time, the bread is fermented slowly to bring out the umami flavor. Both wheat and yeast are used according to the type of bread, but the amount of yeast is kept to a minimum to prevent the bread from becoming too puffed up and dry.
2. Second, they make bread that they would not be ashamed to feed to their children. By taking the time and effort to make bread without additives, they hope to produce moist, chewy bread with good preservation properties. For this purpose, we use homemade “Levain Liquid” and “Starch (Tangzhong)”. It not only makes it taste good, but also makes it easier to work with.
3. Third, they make their dough with “high water content”. Adding more water prevents the formation of too much gluten and makes the dough melt in the mouth. They believe that the deliciousness of bread lies at the very edge of what will or will not become bread.

☕ Elevate Your Experience: “Coffee County” Collaboration

Enhancing the bakery experience, Pain Stock Tenjin has partnered with “Coffee County”, a renowned coffee roaster from Kurume. This collaboration allows patrons to enjoy expertly brewed coffee alongside their chosen bakery, creating a harmonious pairing that delights the senses.

🏞️ Location and Ambiance

Situated near Tenjin Central Park, Pain Stock Tenjin offers a serene environment amidst the bustling city. The store’s interior is a warm, woody space where the owner has thoughtfully considered the customer’s line of sight and even the line of flow. There is also outdoor seating, allowing customers to enjoy the bread they have purchased while enjoying the surrounding scenery.

Personal Notes

• Tip: Go to the store on a weekday, it gets very crowded on weekends!

📣 Ready to Indulge?

Pain Stock Tenjin stands as a shining example of Fukuoka’s dynamic food scene, offering a unique blend of Japanese and European baking traditions. Whether you’re a seasoned bread enthusiast or a curious traveler, a visit to this bakery promises a memorable culinary experience.

Don’t miss the opportunity to taste some of Fukuoka’s finest bakery. Plan your visit to Pain Stock Tenjin and discover the flavors that have captivated locals and visitors alike.

Kaz / Mr.Kyushu

Kyushu Lover

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