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Japanese Style Wheat Bread
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Ingredients: Unbleached enriched flour (unbleached wheat flour, ascorbic acid, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, enzyme), whole wheat flour (whole wheat flour, ascorbic acid, enzyme), sugar, palm oil, milk replacer (soy, flour, and whey milk), salt, vital wheat gluten, yeast, organic distilled white vinegar, natural dough improver (wheat flour, enzyme, ascorbic acid, soy oil), enzymes (calcium sulfate, wheat starch, wheat flour and 2% or less of each of the following: enzymes, salt).
Allergens: Wheat, milk, and soy
Made in Hawaiʻi with local and imported ingredients
Allergens: Wheat, milk, and soy
Made in Hawaiʻi with local and imported ingredients
La Tour Bakehouse
La Tour Bakehouse’s humble beginnings trace back to a small Vietnamese sandwich shop in Honolulu’s historic Chinatown. When Thanh Lam opened the very first Ba-Le Sandwich in 1984, his vision was to offer delicious and authentic banh mi sandwiches on freshly baked bread.Unable to find a supplier that could produce the same crusty French baguettes he remembered from his youth, he learned how to bake them himself. His dedication to quality bread and focus on customer service has spanned more than three decades and countless loaves of bread.
Throughout the years, the small family business has grown to include nearly 20 Ba-Le shops, a thriving wholesale business, presence at numerous farmers’ markets, and five La Tour Cafe concepts on Oahu. Due to the tremendous growth and success of the wholesale operations, Thanh and his two sons decided that a new name would better encompass the range of products offered. La Tour Bakehouse was introduced in 2011 and reflects the artisan techniques used by executive pastry chef Rodney Weddle.
La Tour Bakehouse is dedicated to hand-crafting the finest baked goods, made locally every day with the best ingredients. We hope you enjoy their products and experience the care they put into each and every item.
Read more about their mission here!
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