Why is bread so poor in Tokyo? Between attention to detail, the noodle making and the French connection, this is very surprising to me.
Perhaps someone could recommend the best spots to buy some.
In general, the bread was quite poor. I think it should be at least good in the upper end depachikas. It was more like tolerable.
Oh, and if recommending a specific spot, if you could say how much better it is than a good dept store basement variety.