【Comme'N Spring Collection Event Report】Comme'N Hosts Seasonal Event Offering New Spring Products with Coffee Pairings by Top Baristas

　 Comme'N, a bakery with its main store in Kuhonbutsu, Tokyo, held its seasonal event 'Spring Collection' on March 27th and 28th, where guests enjoyed new spring products served in a course format.

　 At Comme'N, we regularly host participatory events that allow customers to 'experience' the brand's worldview and the changing seasons with all five senses, beyond just purchasing bread.

　This 'Spring Collection' featured a selection of new spring products from Comme'N TOKYO, Comme'N STAND, and Comme'N GLUTEN FREE. We will continue to hold seasonal events regularly, coinciding with the launch of new products that evoke the four seasons.

■About Comme'N's Regularly Held Seasonal Events to Savor the Seasons

　Comme'N will host seasonal events four times a year, aligned with spring, summer, autumn, and winter, as an opportunity for guests to more deeply feel the seasonal products and the brand's individuality. By creating a space where customers can not only 'buy' products but also 'learn, taste, and engage in conversation,' we aim to deliver Comme'N's unique hospitality and new discoveries.

　At these events, you can enjoy seasonal breads and coffee pairings brewed by top baristas, along with friendly staff interactions and delightful displays.

■'Spring Collection' Event Report: New Spring Products Served in a Course Format

　The 'Spring Collection' event, held this time, was themed 'Eating Spring Together' and offered new spring products from each of Comme'N's brands in a course format. The interior featured cherry blossom-themed displays, and spring ingredient-based menus were provided with coffee pairings. The composition was designed to convey the unique characteristics of Comme'N TOKYO, Comme'N STAND, and Comme'N GLUTEN FREE in each dish.

◯Conversations Sparked by Questions on Ingredients and Production Methods

　On the day of the event, there were many reactions unique to the style of tasting while listening to product explanations. Participants asked questions about the making of béchamel sauce and bread production methods, showing interest not only in the taste but also in the combination of ingredients, preparation methods, and the ingenuity behind them. Interactions between staff and participants naturally expanded, embodying Comme'N's goal of an experience where one 'learns, tastes, and engages in conversation.'

　Furthermore, participants commented, 'It's completely different eating with an explanation compared to just eating normally,' and 'I found my favorite bread and want to come back again,' indicating that conveying the background of the products deepens understanding of Comme'N's brand and taste.