Cream Buns
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Cream Bun
What makes the “ultimate” cream bun? This is a question we have kept asking ourselves.
How much cream? What about the egg flavor? After repeated trial and error, we eventually arrived at the “ultimate delicateness.” Dough so soft that it seems that it would fall apart the instant you pick it up. So moist and fluffy that it seems it would melt the instant you put it in your mouth. And then, sublimely delicate cream that is sweet, but not too sweet. Adult or child, whoever takes one bite, will smile and start feeling soft and kind. That is the ultimate cream bun.
That is Hattendo’s Cream Bun.
Others
Amao Strawberry Cream Bun
Our juicy strawberry sweet bun, packed full of flecked strawberry pieces.
The fresh jam made with generous quantities of Amao brand strawberries from Fukuoka Prefecture blends and melts with the soft sweetness of the cream.
A product that we hope every strawberry-lover will try.
¥260 (tax included) Available only in winter and spring
Carp Cream Bun (Red Carp)
The Hattendo Cream Bun you know and love is being released for a limited time only in a “Carp Boya” version, depicting the official mascot of the Hiroshima Toyo Carp baseball team.
The picture of Carp Boya appears not only on the red packaging, but is also branded on the bun itself.
¥220 (tax included) Available only at the Hiroshima Station Store, Minatomachi Main Store, and online sales.
Coarse Red Bean Paste Cream Bun
Packed full of coarse red bean paste. This most Japanese of ingredients in a delicious sweet pastry. Hattendo’s familiar soft, fluffy bun is gently filled with coarse red bean paste. It is more “Western” than an anpan bun, and more “Japanese” than a cream bun. Enjoy the sublime balance of this Japanese-style sweet.
¥240 (tax included)
Things to remember when eating our Cream Buns
※ The use-by date for our Cream Buns is 2:00 p.m. on the day after the day of purchase. Keep them refrigerated before eating.
※ Our cream buns are not frozen, but delivered chilled on the day they are made .
As the cream seeps into the bun, the bun will become moist and soften.
Keep it in the wrapper when you eat it.