Bio Currywurst
Organic currywurst; organic sausage and sauce, higher-end versions.
Split Roll Sandwiches
Step into our Split Roll Sandwiches category – your guide to the world of delectable fillings encased in a soft, split roll! Explore the universe of sandwiches like the classic Hot Dog, the decadent Lobster Roll, and much more. These delights, which sit in the bread rather than between two slices, offer a unique take on the sandwich concept. Whether it's a ballpark frank or a seaside seafood treat, we've got it all.
Berliner Currywurst
Berlin currywurst arrives fork-first: a skinless boiled sausage cut into coins, cooked-down curry sauce, a Schrippe on the side. The contested Herta Heuwer story dates to 1949.
Belegte Baguette
Topped baguette; long sandwich at bakeries with various fillings.
Bayerische Weißwurst
Bavarian white sausage; veal and pork with parsley, lemon, onion, ginger, cardamom. Traditionally boiled, eaten before noon with sweet mu...
Bauernbrot Sandwich
'Farmer's bread' sandwich; rustic mixed-grain country loaf.
Baguette Brötchen
Baguette sandwich; French bread for sandwiches.
Backfisch mit Remoulade
Fried fish with remoulade; the standard combination—crispy fish, creamy herb-pickle sauce.
Backfisch Brötchen
A thick fillet hits fat hot enough to seize the batter on contact, and that first second decides everything. Crisp fried fish, a soft roll, a cold tart sauce, eaten on your feet by the water.
Yakisoba Pan (焼きそばパン)
Sauce-fried noodles packed into a soft koppepan: a cheap two-starch bakery roll whose real trick is moisture, the sauce reduced to coat so the bread carries it without going to mush.
Yakisoba Pan with Beni Shoga (紅しょうが入り焼きそばパン)
Yakisoba pan topped with beni shoga (red pickled ginger); adds color and tang.
Yakisoba Pan with Aonori (青のり焼きそばパン)
The green goes on last, shaken from a tin over the finished bun, and it is the detail this version is named for. Dried aonori brings a grassy sea note to a sweet carb-on-carb roll.
Wiener Pan (ウインナーパン)
Soft roll wrapped around a wiener sausage; ketchup and mustard.
Tantanmen Pan (担々麺パン)
In the savoury bun case, between curry pan and the yakisoba roll, sits tantanmen's spicy sesame-pork sauce, the noodles and broth left in the kitchen. A bakery's newest experiment in a long habit.
Takoyaki Pan (たこ焼きパン)
Takoyaki (octopus balls) in bread; Osaka street food fusion.
Spaghetti Pan (スパゲッティパン)
A coil of napolitan, Japan's ketchup-red spaghetti, packed into a split koppepan. Carbs on carbs by design, the bakery's way of carrying the country's favorite homegrown pasta out in one hand.
Sausage Roll (ソーセージロール)
Sausage baked inside bread dough; spiral or straight.
Piroshki (ピロシキ)
A Russian baked bun that Japan re-engineered into a fried one. Ground pork and onion in soft enriched dough, often bound with glass noodles to hold the juices, sold warm from the bakery case.
Napolitan Sando (ナポリタンサンド)
Ketchup-stir-fried spaghetti, the kissaten plate called naporitan, pressed flat between two slices of soft Japanese milk bread. A Showa-era cafe favorite, folded into a sandwich.
Kissaten Napolitan Set (喫茶店ナポリタンセット)
Naporitan pasta served with bread or as sandwich; yoshoku kissaten standard.
Kare Pan (カレーパン)
A coarse fried shell that shatters over a soft crumb and a set pocket of dark Japanese curry. The seam has to survive hot oil, and the curry has to refuse to run.
Kare Pan - Premium (極上カレーパン)
Gourmet curry pan with premium curry filling, specialty bakeries.
Kare Pan - Keema (キーマカレーパン)
Curry pan with keema (minced meat) curry filling.
Kare Pan - Egg (たまご入りカレーパン)
Curry pan with whole boiled egg inside; surprising center.
Kare Pan - Cheese (チーズカレーパン)
Curry pan with melted cheese inside.