D.baguette Launches ¥540 D Baguette [Walnut] in Osaka September 15

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D.baguette Launches ¥540 D Baguette [Walnut] in Osaka September 15 Cafe

D.baguette by parigot & DIA has launched its new D Baguette [Walnut] in Osaka, with sales starting September 15, 2026.

The product is baked in batches and placed in stores as soon as it is ready, so it may not be available at opening time. Check the sales timing and ¥540 price before visiting; both are listed in the facts table below.

The new baguette combines the brand’s traditional baguette dough with walnuts. It is priced at ¥540 (tax included), and the release date is September 15, 2026, with no end date specified.

About D.baguette

◾️New product "D Baguette【Walnut】" Overview: Made with the core and symbol of our brand, "D. Baguette Traditional," this bread is carefully baked with fragrant walnuts kneaded into the dough. The crisp, nutty flavor complements the naturally sweet wheat. Price: ¥540 (tax included). Available from September 15, 2026, Tuesday.
◾️New product “D Baguette【Walnut】” Overview: Made with the core and symbol of our brand, “D. Baguette Traditional,” this bread is carefully baked with fragrant walnuts kneaded into the dough. The crisp, nutty flavor complements the naturally sweet wheat. Price: ¥540 (tax included). Available from September 15, 2026, Tuesday.

D Baguette [Walnut]

The new D Baguette [Walnut] is baked with walnuts folded into the brand’s traditional dough. It is priced at ¥540 (tax included).

〈D Baguette Traditional〉 Characterized by long fermentation and aging, which enhances the wheat's natural sweetness. Made with four types of wheat including domestic and French varieties, plus whole wheat. The thin gluten membrane results in a light, crispy crust and chewy interior.
〈D Baguette Traditional〉 Characterized by long fermentation and aging, which enhances the wheat’s natural sweetness. Made with four types of wheat including domestic and French varieties, plus whole wheat. The thin gluten membrane results in a light, crispy crust and chewy interior.

D Baguette Traditional

D Baguette Traditional uses four types of wheat and whole wheat flour. Long fermentation brings out the wheat’s natural sweetness, while the thin crust stays light and crisp around a chewy interior.

〈D Baguette Autentique〉 Uses the same four types of wheat and whole wheat, with long fermentation to bring out the wheat's sweetness. The higher temperature fermentation increases the aroma and enhances the crust's crispness due to enzyme activity.
〈D Baguette Autentique〉 Uses the same four types of wheat and whole wheat, with long fermentation to bring out the wheat’s sweetness. The higher temperature fermentation increases the aroma and enhances the crust’s crispness due to enzyme activity.

D Baguette Authentic

D Baguette Authentic uses the same wheat blend as the traditional version but ferments at a higher temperature. This creates a deeper toasted aroma and a crust with a clean bite.

〈Tenpaku Shokupan®〉 An original bread that incorporates the method of "D Baguette Traditional" into bread making. Made with carefully selected domestic wheat, long fermentation enhances the wheat's aroma and sweetness. It has a chewy, moist texture and is best enjoyed without toasting.
〈Tenpaku Shokupan®〉 An original bread that incorporates the method of “D Baguette Traditional” into bread making. Made with carefully selected domestic wheat, long fermentation enhances the wheat’s aroma and sweetness. It has a chewy, moist texture and is best enjoyed without toasting.

Tenpaku Sliced Bread

Tenpaku sliced bread adapts the D.baguette traditional method to a Japanese-style loaf. Long fermentation gives it a soft, moist texture and brings out the aroma and sweetness of domestic wheat.

〈Croissant〉 A butter croissant that emphasizes aroma. Made with French A.O.P. butter and fewer foldings than typical croissants, resulting in thicker butter layers. Crispy outside, moist inside, with a rich butter aroma upon the first bite.
〈Croissant〉 A butter croissant that emphasizes aroma. Made with French A.O.P. butter and fewer foldings than typical croissants, resulting in thicker butter layers. Crispy outside, moist inside, with a rich butter aroma upon the first bite.

Butter Croissant

The butter croissant uses French A.O.P. butter and fewer folds than a standard croissant, leaving thicker layers of butter. The outside is light and crisp, while the center remains moist.

■ Main Brand "Cook House": Everyday bread making that fits into daily life Our core brand "Cook House" operates 20 stores mainly around Osaka and Nara stations and major shopping centers. We aim to create bread that can be enjoyed every day without getting tired of it. The flagship "Milk Bread," selling 3,000 pieces daily, is loved across generations. We also continuously introduce 3-5 new unique products each month to delight our customers in Kansai.
■ Main Brand “Cook House”: Everyday bread making that fits into daily life Our core brand “Cook House” operates 20 stores mainly around Osaka and Nara stations and major shopping centers. We aim to create bread that can be enjoyed every day without getting tired of it. The flagship “Milk Bread,” selling 3,000 pieces daily, is loved across generations. We also continuously introduce 3-5 new unique products each month to delight our customers in Kansai.

Cookhouse

Cookhouse is the company’s main bakery brand, with 20 stores in station buildings and major commercial facilities in Osaka and Nara. Its signature milk bread sells around 3,000 pieces a day.

■ Cook House's Challenge! Osaka Souvenir "Okan Pan" Project We are working to elevate our popular "Milk Bread" into a representative Osaka souvenir. The packaging features words commonly used by Osaka's "Okan" (mother). The milk bread inside is a small pastry with four layers of custard cream, crafted with meticulous care. The dough is hand-cut by skilled artisans to preserve its delicate, fluffy texture. It combines the classic milk flavor with a limited-edition chocolate flavor in a six-piece set, aiming to become a new face of Osaka.
■ Cook House’s Challenge! Osaka Souvenir “Okan Pan” Project We are working to elevate our popular “Milk Bread” into a representative Osaka souvenir. The packaging features words commonly used by Osaka’s “Okan” (mother). The milk bread inside is a small pastry with four layers of custard cream, crafted with meticulous care. The dough is hand-cut by skilled artisans to preserve its delicate, fluffy texture. It combines the classic milk flavor with a limited-edition chocolate flavor in a six-piece set, aiming to become a new face of Osaka.

Okan Bread Project

The Okan Bread project presents Cookhouse milk bread as an Osaka souvenir. The six-piece set combines classic milk flavor with a project-exclusive chocolate flavor.

■ Daya Seipan: A Sandwich Specialty Shop with Craftsmanship and Luxury With four stores mainly in department store basements, Daya Seipan is known as the "Diamond of Sandwiches." The brand embodies our craftsmanship, including strict adherence to original recipes, homemade mayonnaise, and selecting bread types tailored to each filling. It offers a slightly luxurious sandwich experience that adds color to everyday meals and remains popular among loyal fans.
■ Daya Seipan: A Sandwich Specialty Shop with Craftsmanship and Luxury With four stores mainly in department store basements, Daya Seipan is known as the “Diamond of Sandwiches.” The brand embodies our craftsmanship, including strict adherence to original recipes, homemade mayonnaise, and selecting bread types tailored to each filling. It offers a slightly luxurious sandwich experience that adds color to everyday meals and remains popular among loyal fans.

Dia Bread

Dia Bread operates four sandwich shops, mainly in department-store food halls. The shops use house-made mayonnaise and select bread varieties to match each filling.

The bakery focuses on low-temperature, long fermentation to preserve the natural sweetness of wheat. The dough uses carefully selected Japanese and French wheat, with the brand controlling fermentation, temperature, and humidity to create a thin, crisp crust and a moist interior.

Highlights

  • D Baguette [Walnut] is made with the brand’s traditional baguette dough and roasted walnuts.
  • The new baguette costs ¥540 (tax included).
  • Low-temperature fermentation takes 12 to 16 hours to help retain wheat-derived sweetness.
  • The dough is made without sugar, leaving a clean finish and a fuller wheat flavor.
  • D.baguette also develops traditional and authentic baguettes, sliced bread, and butter croissants.

Menu & Event Details

ItemDetails
NameD Baguette [Walnut]
Menu / itemsD Baguette [Walnut]; D Baguette Traditional; D Baguette Authentic; Tenpaku sliced bread; butter croissant
Release dateSeptember 15, 2026
PeriodFrom September 15, 2026; no end date specified
LocationOsaka Prefecture
StoresD.baguette by parigot & DIA stores
PriceD Baguette [Walnut]: ¥540 (tax included)
Official websiteOfficial website

Before you buy

When can I buy D Baguette [Walnut]?
Sales start on September 15, 2026. The baguettes are displayed as each batch finishes baking, so they may not be ready when the store opens.
How much is D Baguette [Walnut]?
The price is ¥540 (tax included).
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