D.baguette by parigot & DIA, a new food hub, opens at Daimaru Umeda Store on Monday, April 20th.

Daiya Co., Ltd., which celebrates its 80th anniversary this year, is launching a new brand called "D.baguette by parigot & DIA." This brand is a collaboration between Ryuzo Abe, the owner-chef of "Boulangerie parigot" in Uehonmachi, Osaka, and Koji Nakanishi, the manufacturing manager and a skilled baker at Daiya. The store will open on Monday, April 20, 2026, on the first basement floor southeast "Cafe & Bakery" zone of Daimaru Umeda Store. This initiative marks the first collaboration between Chef Abe, known for leading the Japanese team to a world championship in a top international baking competition, and Daiya's experienced bakers, who have supported Osaka's bread culture. The official website, https://d-baguette.com, opened on April 13, 2026. Daimaru Umeda Store has been undergoing a major renovation since autumn 2025, with a focus on the "Cafe & Bakery" zone as a core part of this renewal. The new food hub is being established on the first basement floor, directly connected to a concourse used by approximately 300,000 people daily. According to Daimaru Umeda Store, the keywords for this floor renovation are "gift demand," "freshly made experience," and "stay-type sales floor." D.baguette aims to create uncompromising bread by combining traditional French methods from Chef Abe and Daiya and stable quality production techniques. The product lineup includes about 60 varieties, such as "D.baguette" (available in "Traditional" and "Authentique" styles), "Tempaku Shokupan®" (available in "Plain," "Raisin," "Organic Ogura," and "Cheese"), and croissants made with "A.O.P butter." Other offerings include Camembert cheese petit baguette, mentaiko French bread, and organic azuki bean paste butter sandwich.