The latest addition to the Bonjour Garden chain was launched at The Intermark, Kuala Lumpur.
Located in the midst of the busy Jalan Tun Razak, the garden-inspired cafe is a great escape to enjoy a cup of coffee with French bread, while waiting for the traffic jam to settle outside.
Grand chef Yukichi Matsubara talked about the uniqueness of this cafe for serving healthy and creative French breads made with Japanese skills and ingredients.
"We do not use any preservatives, only the finest quality natural ingredients in making our confectionery items. For example, we use torigoe flour from Kyushu region, Japan and in-house natural yeast made from California raisin, giving it a distinctive aroma and flavour.
"Even the butter used here is Appellation d'Origine Protegee (A.O.P) grade from Poitou-Charentes region in France, which has a distinct character and richness.
"If it's not perfectly baked, it's not leaving the kitchen," he said after the launch.
"Over the years. I have experimented with many ingredients and techniques in French bakery," added the Japanese chef, whose achievements include a gold medal in the international California Raisin Culinary Challenge Contest and writing the book Latest Style of Boulanger Desserts.
His assistants are Malaysian chef Darren Chin, who oversees the hot kitchen and another Japanese chef Shigeru Hashizume at the pastries section.
During the launch, Matsubara demonstrated how to make ciabatta bread while Hashizume showed the audience how to decorate a Christmas log cake.
Best-selling breads that were unveiled to the media were caramel cheese raisin, croissant, pain de campagne, ciabatta and cranberry cheese.
The outlet joins two other full-fledged bakery and dining cafe in Kota Damansara and Bukit Jelutong.
There are also two kiosks at Mutiara Tropicana and Valencia Sierramas for take-away.
Bonjour Garden Intermark is open every day from 8am to 10pm. For more information, visit www.facebook.com/bonjourgarden or call 03-6140 7603