Their egg-free, additive-free bread, which they started making with the idea of ​​"making something safe for people with allergies," is a perennial favorite. it has a milky flavor made with wheat flour, butter from hokkaido, salt from okinawa, sugar extracted from sugarcane on amami oshima, and plenty of fresh cream. it has a fluffy texture when eaten as is, and a crispy, chewy texture when toasted. they also have a full lineup of flavors other than plain, such as raisins, walnuts, chocolate, and red beans.