Artisan Bakery Near Me in Roppongi: Bricolage Bread and Co. on Keyakizaka

Bricolage Bread & Co bakes at Roppongi Keyakizaka Terrace 1F, 6-15-1 Roppongi, Minato-ku, Tokyo 106-0032, on the tree-lined slope below Roppongi Hills. The house loaf, simply called Bricolage Bread, is ¥2,000 or ¥1,000 for a half on the bakery's own online shop, a croissant is ¥420, and every bread is made with Japanese wheat. For an artisan bakery near me in central Tokyo with a terrace and good coffee, this is the place a three-star chef built around breakfast, and it is closed only on Mondays.

The founder is Shinobu Namae, who opens the bakery's About page by introducing himself as the person who oversees every product. His official profile says he was born in Kanagawa in 1973, trained under Michel Bras in Hokkaido and France, worked as sous chef and on pastry at The Fat Duck in England, and opened L'Effervescence in 2010. That restaurant won three Michelin stars and a green star in the 2021 guide and has held them for five consecutive years through 2025.

Namae writes that before any trip he looks for a place serving bread or coffee, or both, and books his stay nearby, because fresh bread and a cup of coffee can start a day well. He hoped this shop could be that kind of doorway for someone else, and that it could be a place in the city where people quietly get themselves back.

The name is explained on the same page. Bricolage, the bakery says, means not being bound by fixed frameworks and flexibly combining the ingredients and skills at hand to create new value and new scenes, with farmers' work, craftsmanship, the seasons and the life of the street connected through fresh bread.

The team reflects that idea. Baker Sho Komoto, born in Osaka in 1988, trained in pastry and chocolate, spent time in a Japanese restaurant, and joined as an opening member when the Roppongi shop launched in 2018. Juri Furubayashi, born in Tokyo in 1989, worked in three Tokyo bakeries before joining in 2019 after hearing Namae speak at a talk about the bread they found delicious.

The online shop states that all of the bakery's bread uses domestic wheat, and that it chose to bake with whole-grain flour wherever possible. The flagship Bricolage Bread is a large, dark loaf meant to be sliced over several days, and the dinkel loaf made with spelt costs ¥2,400.

Smaller breads cover the rest of the day. The pain de mie is ¥720, or ¥360 for a half, a farmer's bread is ¥720, a bâtard ¥500, and a plain bagel ¥280. A potato and olive oil focaccia is ¥880, and a starter set recommended for first-timers is ¥3,400. These are the online shop's tax-included prices, read on 18 October 2026, and counter prices may differ.

The laminated side is a reason to come early. A croissant is ¥420, a pain au chocolat ¥540 and a cinnamon roll ¥480 on the online shop. The About page adds that thinking about which dishes should accompany fresh bread is part of the team's job, so the cafe serves plates built around the loaves rather than just pastries on a tray.

Namae describes the shop as an open space where bread smells and coffee steam meet, and where guests from many countries now gather. He also recalls a period when the whole world fell silent and tense, and the customers who still came to choose bread quietly and thanked the team for staying open. Those words, he writes, still stay with him.

The page adds that making the bakery a workplace where people from diverse backgrounds can use their individuality has been one of its core values. The official site also runs a full English version with the address, closing day and booking rules, which helps first-time visitors plan without a translation app. Namae ends his note by hoping the shop can stay close to people's days and help someone find a small piece of hope.

The bakery does not take table reservations, but it will hold bread if you call ahead, which is worth doing for a whole Bricolage Bread on a weekend. Tabelog lists 70 seats, 43 inside and 27 on the terrace, and notes that pets may come along for shopping and on the terrace. It also lists cards, electronic money and PayPay as accepted.

Opening hours change with the seasons, so the official site points visitors to its map listing rather than printing fixed times. A Tabelog snapshot from July 2026 showed 7:00 to 19:00. The fixed closing day is every Monday, unless Monday is a national holiday, when the shop opens.

Tabelog puts the bakery about five minutes on foot from Roppongi Station, and the Toei bus stop Roppongi Keyakizaka is on the same street. Keyakizaka-dori itself is the walk: a gentle slope lined with zelkova trees and flagship shops that leads up to Roppongi Hills.

If you plan to pair breakfast with art, check the Mori Art Museum calendar first. The museum is closed for an exhibition change from 24 to 30 October 2026, and its next show, Mariko Mori, opens on 31 October and runs until 28 March 2027, open from 10:00 to 22:00. For a second branch, the bakery also sells bread at Shibuya Tokyu Food Show, 1-12-1 Dogenzaka, phone 03-3477-4457.

Bricolage Bread & Co, Roppongi Keyakizaka Terrace 1F, 6-15-1 Roppongi, Minato-ku, Tokyo 106-0032. Phone 03-6804-3350. Closed Mondays, open on national holidays. Hours vary by season, and a July 2026 listing showed 7:00 to 19:00.

There are no table reservations, but you can phone to hold bread. Terrace seating, dogs allowed outside. Cards and PayPay accepted. Nearest station: Roppongi, about five minutes on foot. Online shop prices from ¥280 for a bagel to ¥2,400 for dinkel.