Word through the grapevine has long been of cream buns. Nonetheless, we continually work to make our cream buns even better, with a melting soft texture that always begs for another bite. Our cream buns are the result of repeated trials of thousands of recipes. They are a brand new concept and a food that is truly one-of-a-kind in the world ? a hybrid of “sweets” and “bread” that tastes great when chilled. Nobody else can make a cream bun that is as perfect as ours. We are delighted to share this happiness, made from the finest ingredients and our passion for perfection, with the people of the world.
When it comes to Hattendo, never forget about Cream bun “Custard”. The first of the kind custard is made by hand and somehow reminds you of the good old days. It can provide melting supple texture combined with rich fresh cream. Whether you’re the one who first tries or even regularly enjoys our product, you all will love this!
Plentifully mixed quality pure whipped fresh cream into the rich custard. The combination with moisty light dough and fluffy mellow cream is as if it is a piece of cake! This product is also popular following Cream bun with custard.
This mom-made taste Ogura cream (Azuki, sweet bean cream) with nice sweet flavor makes you feel Japanese nostalgic. The ingredient originates from Hokkaido-grown qualified Azuki sweet beans. Have spent a great deal of time simmering it carefully and brought to its pleasing flavor.
Aimed at Matcha Sweets with more bitterness. The secret is its “genuine” ingredient. Added a lot of the best-known YAME, Fukuoka brand Matcha (powdered green tea) and subsequently succeeded in unleashing sophisticated bitter and rich aroma of Matcha. This product is for adults especially for Wagashi (Japanese traditional sweets) lovers.
No matter how old you are, you will be happy with Chocolate. Well-selected ingredients are used in order not to get rid of the Cocoa flavor. Lightly sweetened, and melted in your mouth. Widely popular in both old and young.
In order to ensure great taste and safe food, the bread-making, cream preparation, and wrapping are all done by hand.
We make the dough by mixing flour, water, yeast, and other ingredients in an environment of complete hygienic control. After the first rise, the dough is divided carefully so as not to damage it, and then shaped by hand. The dough is then allowed to rise to a soft texture again in a fermentation chamber that is kept at the correct temperature and humidity. When the fresh-baked bread is taken from the oven, the plant is filled with a rich, sweet aroma.
We carefully mix eggs, milk, and sugar, and cook the mixture gently in a large pot. This step is the key, as the staff judge the quality of the cream by its viscosity, color, and water content. Machines can never produce the level of quality that our specialist staff achieve. The resulting custard is then chilled, and mixed with whipped fresh cream from Hokkaido, creating a custard cream that melts easily in the mouth. This cream is the basis of our all products. Mixing this cream with select ingredients such as strawberry or green tea produces the various flavors that go into our cream buns.
After the buns cool, we fill each bun with cream by hand. The buns then pass through an X-ray inspection apparatus which checks that there is no contamination and that the buns are filled uniformly with cream. After inspection, we carefully wrap the cream buns one by one.
Kaoru Morimitsu, the founder of HATTENDO, opened the first store in 1933. The first store was a Japanese confectionery shop.
While Japan was in the middle of its worst crisis since the Great Depression, Kaoru Morimitsu wanted to cheer people up with sweet and delicious Japanese confectioneries.
In the 1960’s, Yoshifumi Morimitsu, the second generation president, followed in the footsteps of his father. Japan entered a period of rapid economic growth, and people believed in a happy and wonderful future. Yoshifumi Morimitsu incorporated European-style cakes and pastries into HATTENDO, mirroring the overall development of the country.
Takamasa Morimitsu, the third generation president, is responsible for making the new HATTENDO of today by creating a fusion of Japanese and western confectionery arts.
Takamasa Morimitsu worked and studied at Freundlieb, a famous German bakery in Kobe, for four and a half years. After taking over at HATTENDO, he expanded the company to more than 10 shops in Hiroshima. However he gradually found himself focusing more on “making the next new hit bread product” than on “making great bread.” Eventually, the number of products reached more than 100.
He had forgotten the reason why HATTENDO is HATTENDO, and so he decided to return to the company’s beginnings, which were “happiness for the customers” and “happiness for everyone working at HATTENDO.” He cut the number of products from 100 to just a single product which expressed the ideals of HATTENDO.
Each product must be considered carefully and made with complete dedication to quality. That is the HATTENDO of today.
Working in this way, it is hard to produce a sufficient quantity of our products, but every product is made with all our heart for our customers’ happiness.
Takamasa Morimitsu has made it HATTENDO’s mission to deliver great taste, safe food and happiness to our customers. This is what is most valuable to us.
