Japan Food Series: Bakeries in Sapporo (Donguri Bake, PAUL, and Saint-Germain)
Reviewed by Tastes of Ottawa
Table of Contents
Introduction
This post is part of my Japan Food Series—a special set of reviews that’s quite different from the Ottawa restaurant content I normally post. This post is focused on the bakeries in Sapporo.
One thing that quickly stood out to me while exploring Sapporo was how strong the bakery scene is. Beyond the standout bakeries like Boul’Ange, there are plenty of reliable, everyday bakeries that locals clearly rely on. These aren’t destination bakeries in the sense of being overly experimental or trendy, but they consistently deliver solid bread and pastries that fit perfectly into daily life.
This post covers three such bakeries: Donguri Bake, PAUL, and Saint-Germain. Each represents a slightly different style—Donguri with its Hokkaido milk–focused breads, PAUL with its French roots, and Saint-Germain as a dependable Japanese bakery chain. As with the rest of my Japan Food Series, this is a break from my usual Ottawa restaurant reviews and instead focuses on the everyday foods that made travelling through Sapporo so enjoyable.
Donguri Bake
Donguri Bake is a popular Hokkaido bakery known for its soft breads and generous use of local ingredients, especially Hokkaido milk. You’ll see locals stopping in to pick up bread for breakfast or snacks, and the atmosphere feels very casual and practical. It’s not flashy, but it clearly prioritizes comfort and texture.
Mochi-like Fluffy Bread
This was the clear standout from Donguri Bake. The bread was incredibly soft and fluffy—almost shockingly so. It had a mochi-like chew but still felt light, making every bite pleasant and comforting. You can really tell this bread is made with high-quality Hokkaido milk, which gives it a gentle richness without heaviness. I rarely come across bread that’s this consistently soft from edge to centre, and this one easily became one of my favourite breads from the entire trip.
Buy again? Yes.
Croissant
The croissant here was fine but not memorable. The texture and flavour were acceptable, but it didn’t have the crisp, flaky exterior or deep buttery flavour that really great croissants deliver. That said, it wasn’t bad by any means—just overshadowed by how good their soft bread was.
Buy again? No.
PAUL
PAUL is a well-known French bakery brand with locations around the world, including Japan. Walking into PAUL feels familiar if you’ve ever visited one elsewhere: classic French bakery styling, neatly arranged pastries, and an emphasis on croissants and viennoiseries. In Sapporo, PAUL felt like a reliable option for well-executed French-style pastries rather than a place trying to reinvent them.
Croissant
This was a solid croissant. The exterior had a nice texture, and the inside was soft with visible layers. It wasn’t the best croissant I had in Sapporo, but it was certainly enjoyable. One nice touch was that they warmed it up for you, which made a noticeable difference in flavour and texture.
Buy again? Yes.
Pain au Chocolat
Also warmed before serving, this tasted exactly how a pain au chocolat should. The pastry was soft and flaky enough, and the chocolate had a good balance of sweetness and richness. There was nothing surprising here, but sometimes that’s a good thing—it delivered what it promised.
Buy again? Yes.
Saint-Germain
Saint-Germain is a Japanese bakery chain that you’ll commonly find in shopping areas and train stations. It focuses on approachable pastries and breads rather than artisanal baking. The selection leans toward familiar items, making it a comfortable stop if you want something quick and predictable.
Old-fashioned Glazed Donut
This donut tasted exactly as expected. It had a light crispness on the outside and a thin sugar glaze that added sweetness without being overwhelming. Nothing fancy, but it hit the mark for a classic donut-style treat.
Buy again? Yes.
Honey Croissant
A decent croissant overall. The inside was soft and pleasant, but the exterior didn’t have much character. The honey flavour was subtle, adding just a hint of sweetness rather than transforming the pastry. It was fine, though not something I’d go out of my way for.
Buy again? No.
Final Thoughts
These three bakeries helped round out my bakery experiences in Sapporo and highlighted how consistent the overall quality of bread and pastries is across the city. Donguri Bake stood out the most, especially for its mochi-like fluffy bread, which was genuinely memorable and something I’d seek out again without hesitation. PAUL offered dependable French-style pastries that benefited from being served warm, while Saint-Germain delivered exactly what you’d expect from a well-established Japanese bakery chain—simple, reliable, and accessible.
Compared to Ottawa, where bakeries can vary widely in quality and focus, Sapporo felt remarkably consistent. Even the more average bakeries still produced items that were enjoyable and well made. As part of my Japan Food Series, this post reflects another aspect of everyday food culture that made travelling through Sapporo such a pleasure. Sometimes it’s not about chasing the best bakery in the city—it’s about appreciating how good the “normal” ones already are.