The Number / Count
3,000
jumbo melon-pan baked & sold — every single day.
The dough / Dough
A three-hour rest — about three times longer than most. That long fermentation is what makes the cookie shell snap and the crumb tear in clouds. One recipe, baked all day, every day.
ジャンボめろんぱん
Jumbo Melon Pan / No. 01
Signature. Crisp shell, airy crumb. ~3-hr dough rest.
ホイップクリームめろんぱん
Whipped Cream / No. 02
Split and stuffed with thick whipped cream.
アイスめろんぱん
Ice Cream Melon Pan / No. 03
Warm-season only. Vanilla scoop inside.
いちごスペシャル
Strawberry Special (iced) / No. 04
Seasonal. Strawberries + ice over melon-pan.
The Bun / Product
Bigger than your hand. A crackled, sugar-cookie crust over a slow-rested brioche centre. The whipped-cream and ice-cream versions split the bun open so the filling shows. The original is best the moment it leaves the oven.
Visit / Honten
Search-by-address link for now; the official Google Maps listing will be linked once verified with the shop.