'apelila

At 'apelila', the choice is about more than the kinds of bread on offer; there are different ways to make a meal of them, too. Visitors mention soy-cream buns, curry bread and sweet breads, alongside baked treats such as cookies and scones. One diner enjoyed a matcha soy-cream bun and an ice-cream sandwich made with fermented cookies, noting the flavour of the ingredients. The selection makes it easy to find something appealing whether you want to try a little something sweet or take bread home.

For a meal, consider the fermented plate, which pairs a selection of breads with vegetable soup. The fermented lunch plate also comes with a salad of seasonal vegetables and a flavourful dressing made with fermented soy milk, as well as soup described as drawing its savoury taste from yeast liquid and vegetables. The natural-yeast bread changes from day to day; one menu description pairs it with hand-pressed rapeseed oil from Hokkaido and sea salt. Choose bread as the focus, or make it a fuller meal with soup and salad.

A morning plate of bread and homemade soy yoghurt is also available. One diner described the yoghurt as pleasantly tart, with the depth that comes from fermentation. It’s another option for a light meal alongside bread and a drink, or a reason in itself to try the soy yoghurt.

For something sweet, there’s shaved ice with a millet-sugar syrup or a fermented syrup made with a fig base. The soy chai is described as having a well-judged spice level, while the Uji matcha is noted for its fragrant matcha flavour. Both dine-in and takeaway are available, so you can enjoy a plate in the café or take bread and baked treats with you.