Rituel is a bakery specializing in viennoiseries. Viennoiserie is a style of bread that includes croissant and pastries. Rituel opened it’s first location at Maison IENA in Jiyugaoka, Tokyo. The building is built in the image of the 16th district of Paris. Another Rituel’s location opened in Aoyama, another section of Tokyo.
RITUEL is managed by the French baker Christopher Vasseur. Vasseur is well-known in the baking industry in Paris for his fine bakery named « Du pain et des idées » in the 10th district of Paris, with which he has won several awards including:
– Best baker of Paris 2008 by Gault et Millau,
– Baker of the 2012 by the guide Pudlo.
The viennoiseries of « Du pain et des idées » and Rituel are made with organic ingredients (Japanese organic eggs or flour from Japan) and French AOC butter. The butter is imported all the way from France.
The presentation of viennoiseries is very important for Rituel. When you buy a croissant at Rituel, the staff ask you to choose the specific one you want from amongst the selection. I bought a croissant and a pistachio snail. The croissant was crispy on the outside, dense on the inside, and had the delicious taste of butter. Compared to France, like many foods in Japan, we don’t use very much sugar.
At Rituel I also saw for the first time in Japan a French version of a twelfth night cake.