"Salt Butter Cream Bread Milk An" (Image)
Hattendo Co., Ltd. (Headquarters: Mihara City, Hiroshima Prefecture, President: Takamasa Morimitsu) will launch the limited edition "Salt Butter Cream Bread Milk An" exclusively at the JR Nagoya Takashimaya store starting Wednesday, April 1, 2026. Hattendo celebrates 14 years of its store at JR Nagoya Takashimaya. This limited flavor was conceived with gratitude for the patronage received in the Nagoya region.
Inspired by Nagoya's specialty "An Butter" (red bean paste and butter), this bread features a moderately salty salt butter dough filled with melting milk cream and red bean paste. The rich butter flavor, balanced saltiness, and gentle sweetness of the cream are sure to whet your appetite. Enjoy a different experience from the fluffy, melting cream bread, with its semi-hard salt butter dough and the tempting sweet and salty combination of cream and red bean paste. Look for the package with a vibrant rose-colored seal.
"Package Seal Design" (Image)
Nagoya Limited "Salt Butter Cream Bread Milk An" New Release Overview
Release Date: April 1, 2026 (Wednesday) - (Limited quantity, ends when sold out)
Sales Location: Hattendo JR Nagoya Takashimaya Store
Price: 430 yen per piece (tax included)
Customer Service Center TEL: 0120-52-7152 (Weekdays 9:00 - 17:00)
About Hattendo Co., Ltd.
Hattendo Co., Ltd. was founded in 1933 in Mihara City, Hiroshima Prefecture, as a Japanese confectionery store. Throughout its long history, the company has evolved its business format according to the times, from a Japanese confectionery store, to a Japanese and Western confectionery store, and then to a bakery. Currently, we plan, develop, and manufacture various products, including our signature "cream bread" that is eaten chilled, and deliver them nationwide.
※ The above information is current as of the release date and may be subject to change. ※ Photos are for illustrative purposes only.
◆ Hattendo Official
HP: https://hattendo.jp/
X: https://twitter.com/HattendoINC
Instagram: <a
FACT BOX
- Source: PR TIMES
- Category: News