Andersen Bakery Umeda is a bakery in Umeda And Kita, Osaka.
The Umeda branch of Japan's Danish-inspired bakery chain, known for rye-and-seed loaves and cinnamon rolls. A Hankyu Umeda commuter staple since 1970.
Must order: ['Cinnamon roll', 'Rye seed loaf', 'Cream cheese Danish']
Address: 1-13-13 Kakudacho, Kita-ku, Osaka 530-0017
The Kita-ku roastery flagship of the Bread Espresso group, set in a converted metal factory four minutes from Minamimorimachi. Known for the butter-rich Mu cube loaf and the french toast made from it, alongside espresso roasted on site for the chain's other branches.
Order: ['Mu cube loaf', 'Mu french toast', 'Honey butter toast']
The Osaka franchise of New York's THE CITY BAKERY, famous for the pretzel croissant and a hot chocolate so thick it coats a spoon, plus weekend brunch.
Order: ['Pretzel croissant', 'Hot chocolate', 'Granola bowl']
A Kitahama patisserie in operation since 1968, whose strawberry shortcake with Taisho-era wave motif has been the city's reference cake for 55 years.
Order: ['Strawberry shortcake slice', 'Baumkuchen', 'Seasonal fruit tart']
A Minamihorie bakery-cafe combining long-fermented sourdough with a full brunch menu; the open kitchen bakes through the morning until sell-out.
Order: ['Country sourdough loaf', 'Avocado sourdough toast', 'Morning set']
A Tanimachi French boulangerie in the Tabelog 100; known for laminated croissants, baguettes, and seasonal pastries from a Chuo-ku shopfront.
Order: ['Croissant', 'Seasonal chausson', 'Pain de campagne']
The Kita-ku roastery flagship of the Bread Espresso group, set in a converted metal factory four minutes from Minamimorimachi. Known for the butter-rich Mu cube loaf and the french toast made from it, alongside espresso roasted on site for the chain's other branches.
Order: ['Mu cube loaf', 'Mu french toast', 'Honey butter toast']
The Osaka franchise of New York's THE CITY BAKERY, famous for the pretzel croissant and a hot chocolate so thick it coats a spoon, plus weekend brunch.
Order: ['Pretzel croissant', 'Hot chocolate', 'Granola bowl']
A Shinmachi wagashi specialist making additive-free daifuku mochi from glutinous rice and Hokkaido azuki bean paste. Seasonal flavour changes monthly.
Order: ['Seasonal daifuku', 'Kuro-mame mochi', 'Warabi mochi']
