bread tous les jours

DanishBread. Chocolate Pretzel Pastry. Custard & Almond Pretzel Pastry. Garlic & Cheese Croissant. Ham & Cheese Croissant. Sweet Cheese & Blueberry Danish. Greek Yogurt Cherry Danish. 1. 2. Leboulanger apporte du pain frais tous les matins. Every morning we can offer fresh bread. Tous les matins, nous pouvons vous apporter du pain frais. We received fresh bread with olive oil. Nous avons reçu du pain frais à l'huile d'olive. Here you can obtain fresh bread at any time of the day. Findcalories, carbs, and nutritional contents for Tous Les Jours - Milk Bread and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Tous Les Jours Tous Les Jours - Milk Bread. Serving Size : 75 g. 190 Cal. 53 % 25g Carbs. 38 % 8g Fat. 9 % 4g Protein. TousLes Jours Bakery (located inside H-Mart) 2600 Alton Pkwy Irvine, CA 92606. Tous Les Jours is a Korean bakery located inside H-Mart. I've admired their bread display the last few times I found myself in H-Mart. On this last visit, I decided to try some of the pretty breads I have been eyeing. Searchingfor D'amato's Bakery Homestyle Long French Bread - 1 Pound? Order online from Mercato now for home delivery. Connexion. Définir le changement de code postal Chat en direct; Livraison gratuite illimitée Essayez 30 jours SANS RISQUE (844) 699-2776 (9 H-20 H HE) Aide et FAQ. Chat en direct Vay Tiền Nhanh Chỉ Cần Cmnd. Omaha has no shortage of great local bakeries — trust me, I’ve tried many. But I’d been curious as of late about a national newcomer to Omaha Tous Les Jours, described as a French-Asian inspired bakery, something that, as far as I know, our city hasn’t ever had. Walking through the bakery’s self-serve line, as I did one recent late morning, is both an overwhelming and delightful experience. The selection feels endless and adventurous. Thanks to the help of my coworkers, who were the lucky tasters of the dozen or so items I brought to the office, we found much to like, and very little to complain about. Tous les Jours, which translates to “every day” from French, launched in the in 2004, and now has more than 70 locations around the country and more than 1,650 around the globe. It offers an astounding 300 plus menu items, including both sweet and savory pastries, bread, cookies, cakes, macarons and a full lineup of coffee drinks and tea. The Omaha location opened in June. Inside, Tous has warm, welcoming lighting and an astounding array of choices. Visitors pick up a tray and a pair of tongs, and begin the slow stroll through three aisles filled with cases and refrigerators laden with treats. I wanted to try both their sweet and savory selections, plus the bread, plus the French macarons. I could have, frankly, gone back for a whole second round of picks and made totally different choices something I’ll likely do in the future. Honey cheese pancakes, left, and vanilla doughnut, right. The surprise hit at my office a trio of small honey cheese mochi pancakes tucked snugly into a petite box. “Honey cheese pancake good God. It’s my new favorite treat,” one co-worker wrote to me. Another “honey cheese pancake wowwwww.” So yeah, these little rounds are delicious subtly sweet with a chewy texture, crispy bits of burnt cheese and a pop of deep sweetness from a drizzle of honey. I would have never picked this one as the fan favorite, but here we are. Frank pastry, top, and spicy sausage, bottom. Pastries with hot dogs and sausages are big at Tous, and I liked both the spicy sausage roll and the frank pastry, mostly because the meat itself was tasty and high-quality. The hot dog wrapped in a puffy croissant is like a higher-end, giant pig in a blanket. The spice in the sausage, wrapped in a toasted, brioche like bun, comes from both the meat itself and some rounds of jalapeno tucked throughout. Also on the savory side, I enjoyed a potato curry-filled, airy puff, sort of like an Indian-inspired Runza, with crusty pastry topped with poppy seeds and salt, heavy with the flavor of garam masala, an Indian spice blend. Clockwise from top left milk cream bread, premium red bean bread, sesame doughnut and curry puff. Red bean paste is a traditional Asian ingredient, and I liked it a lot in the premium red bean bread think a less-sweet, filled kolache topped with a walnut. The final savory pastry was another hit with co-workers, and with me the round, sesame donut, like a giant doughnut hole, reminds me of the sesame balls you get at Chinese dim sum reimagined as a pastry. Savory and airy, the crust of sugar on the outside makes it just sweet enough. This may have been my favorite of all. The coffee menu at Tous is vast, and I settled on an iced vanilla latte on the faux spring day I visited. Nicely executed, creamy and rich, I’d order one again. Few people seem to sit at the restaurant, and most I saw opted to choose their pastries to go. But I think the dining area would make a nice place to work or take a coffee meeting, and I anticipate, particularly as the Crossroads area continues to be redeveloped, more people will do just that. Cheesecake. I really liked the almost sour oval cheesecake I plucked out of the refrigerated section, and I imagine its bouncy texture is more similar to an Asian cheesecake than a French version. Almost all my co-workers agreed that the vanilla filled doughnut was their least favorite of all the pastries, and it was mine, too a bit too sweet, a bit too one note, particularly when everything else is so interesting. One work friend urged me to try the macarons, so after work I zipped back by Tous to grab a selection and found them just as my friend described light, fluffy and flavorful. In particular, pistachio and birthday cake should be on your “to try” list. A selection of Macarons. Later, when I got home, I toasted a slice of the cream bread, and spread it with salted butter, and found a new weekend indulgence. Pillowy-crisp, the bread has a wonderful texture and a mild sweetness that welcomes jam. When I bit into a piece of the second, smaller loaf I got, the green tea butter cream bread, I found a surprise a thick spread of whipped butter scented with green tea in between the split slices. Count this as another weekend indulgence you should definitely seek out. I like Tous les Jours, but particularly when it takes a more Asian-inspired bent. The savory pastries were easily the most interesting and often the most delicious. It’s a nice addition to our diverse bakery culture, and I hope we see more like this to come. Endless innovations for making bread with good ingredients. The flours used by Tous les Jours are different from other bakeries. Its exclusive flours were developed for more than 2 years and passed consumer tests for several months with CJ CheilJedang for low content of mineral ash after burning. The flours are well suited for making the ONLY ONE’ bread. Plus, they contain much protein to keep the bread soft for a long time and improve the taste. Tous Les Jours innovates the marketby baking bread in store every day. The brand name means everyday’ in French, and TOUS les JOURS introduced the system of baking bread every day at the shop when it launched in 1997, since when it has continually innovated the franchise bakery market. Tous Les Jours will continue to work towards creating a healthy bakery that can be enjoyed every single day. We bring the natural taste of all our ingredients to life, filling our stores with freshness and creating a daily bakery cafe where wonderful stories can be shared. l’Atelier TOUS les JOURS The premium shop of TOUS les JOURS offers diverse kinds of bread freshly battered and baked at the shop and other menus made with bread such as European style brick-oven pizza. Each shop offers unique menus of its own. Global TOUS les JOURS TOUS les JOURS first entered overseas markets with the US market, followed by many shops in China, East Asia, and other countries worldwide. TOUS les JOURS enjoys high brand awareness and maintains consumer trust with its integrated strategy to be number 1 in the bakery market. Vietnam, khanh-hoi Con Poulos Baked Apple No. 2 How to make basic quick bread Preheat the oven to 350 degrees F and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray. Add the batter and bake until a toothpick inserted into the center of the loaf comes out clean see recipes for times. Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely. 1. Pumpkin Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil and light brown sugar, 1/4 cup water, 2 eggs and 1 teaspoon vanilla. Separately, whisk 2 1/4 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes. 2. Baked Apple Soak 3/4 cup raisins in 1/4 cup rum, 30 minutes. Make Pumpkin Bread No. 1, replacing the pumpkin with 3/4 cup applesauce and 1/4 cup apple butter. Add the raisins to the batter. 3. Sweet Potato-Pecan Make Pumpkin Bread No. 1, replacing the pumpkin with sweet potato puree. Add 1/2 cup chopped pecans and 1 teaspoon orange zest to the dry ingredients. 4. Banana-Nut Whisk 1 cup mashed bananas about 3, 1/2 cup each vegetable oil and plain yogurt, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1 cup chopped walnuts, 1 teaspoon each baking powder and cinnamon, 1/2 teaspoon salt and 1/4 teaspoon each baking soda and nutmeg. Fold the wet ingredients into the dry ingredients. Bake 55 to 65 minutes. Con Poulos Banana-Cranberry No. 5 5. Banana-Cranberry Make Banana-Nut Bread No. 4, replacing the walnuts with dried cranberries. 6. Pear-Hazelnut Make Banana-Nut Bread No. 4, replacing the bananas with shredded peeled pears about 2 medium; squeeze dry. Replace the walnuts with chopped toasted hazelnuts and the cinnamon and nutmeg with 1/4 teaspoon ground cloves. Add 1 teaspoon lemon zest to the dry ingredients. 7. Applesauce-Granola Make Banana-Nut Bread No. 4, replacing the bananas with applesauce and omitting the yogurt. Add 1/2 cup granola to the dry ingredients. Sprinkle 1/4 cup more granola down the center of the loaf; bake 60 to 70 minutes. 8. Spiced Apple-Walnut Make Banana-Nut Bread No. 4, replacing the bananas with shredded peeled apple about 1 large; squeeze dry. Use 1/2 cup walnuts and add 1/2 cup dried cranberries and 1/2 teaspoon ground ginger to the dry ingredients. 9. Strawberry-Pecan Make Banana-Nut Bread No. 4, omitting the bananas. Replace the yogurt with 1/4 cup milk and the walnuts with 1/2 cup chopped toasted pecans; omit the baking soda. Add 1 cup chopped strawberries tossed with 1 tablespoon flour to the batter. Bake 60 to 70 minutes. Blueberry Almond No. 10 10. Blueberry-Almond Make Banana-Nut Bread No. 4, omitting the bananas and replacing the walnuts with 1/2 cup each sliced almonds and old-fashioned oats. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter. 11. Berry Streusel Make Banana-Nut Bread No. 4, omitting the bananas. Add 1 1/4 cups mixed berries tossed with 1 tablespoon flour to the batter. For the streusel, mix 1/3 cup each chopped walnuts and light brown sugar, and 2 1/2 tablespoons cold cubed butter; sprinkle over the loaf before baking. 12. Zucchini-Chocolate Chip Make Banana-Nut Bread No. 4, replacing the bananas with shredded zucchini squeeze dry. Replace the walnuts with chocolate chips. Con Poulos Carrot-Coconut No. 13 13. Carrot-Coconut Make Banana-Nut Bread No. 4, replacing the bananas with shredded carrots about 2. Replace the walnuts with 1/2 cup each shredded coconut and golden raisins. For the glaze, whisk 2 ounces softened cream cheese, 3 tablespoons milk, 2 tablespoons confectioners' sugar and a pinch of salt; drizzle over the warm bread. 14. Chocolate Whisk 1 1/2 cups sour cream, 1/2 cup vegetable oil, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup each unsweetened cocoa powder and semisweet chocolate chips, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes. 15. Double Chocolate Chip Make Chocolate Bread No. 14, using 1/2 cup each semisweet and milk chocolate chips. 16. Mexican Chocolate Make Chocolate Bread No. 14, using 1 1/2 teaspoons vanilla. Replace the cocoa with 1/2 cup Dutch-process cocoa and add 1 1/2 teaspoons each ancho chile powder and cinnamon to the dry ingredients. 17. Mocha Make Chocolate Bread No. 14, adding 3 tablespoons instant espresso powder to the dry ingredients. For the glaze, whisk 1/2 cup confectioners' sugar, 1 tablespoon milk and 1 1/2 teaspoons espresso powder; drizzle over the warm bread. 18. Chocolate-Hazelnut Make Chocolate Bread No. 14, using 1/2 cup each semisweet and milk chocolate chips, and 1 1/2 teaspoons baking powder. Add 3/4 cup chopped toasted hazelnuts to the dry ingredients. For the glaze, warm 1/4 cup chocolate-hazelnut spread thinned with 1 tablespoon water; pour over the warm bread. Chocolate-Peanut Butter No. 19 19. Chocolate-Peanut Butter Make Chocolate Bread No. 14. Add 3/4 cup peanut butter chips to the dry ingredients. Sprinkle 1/2 cup chopped salted peanuts down the center of the loaf before baking. 20. Chocolate Stout Make Chocolate Bread No. 14, replacing the sour cream with 1 1/4 cups stout beer and the oil with 1 stick melted butter. 21. Mint-Chocolate Make Chocolate Bread No. 14, replacing the chocolate chips with chopped mint-flavored chocolate. 22. Chocolate-Date Make Chocolate Bread No. 14, adding 3/4 cup chopped dates and 1/4 teaspoon ground cloves to the dry ingredients. 23. Sticky Date-Nut Soak 1 1/2 cups chopped dates in 1 1/4 cups hot apple cider, 20 minutes. Whisk 1 1/2 cups flour, 1/2 cup chopped toasted walnuts, 2 teaspoons baking powder and 1/2 teaspoon each nutmeg and salt. Brown 1 stick butter in a saucepan over medium heat, 5 minutes; let cool, then whisk with 3/4 cup light brown sugar, 2 eggs, 2 tablespoons molasses and 1 teaspoon vanilla. Add the dates to the wet ingredients. Fold the wet ingredients into the dry ingredients. Bake 65 to 75 minutes. 24. Graham Combine 1 cup cinnamon graham cracker crumbs, 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup granulated sugar with a mixer until light and fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Mix 1/3 cup each cinnamon graham cracker crumbs and light brown sugar, 2 1/2 tablespoons cold cubed butter and a pinch of salt; sprinkle over the loaf; bake 55 to 65 minutes. 25. S'more Make Graham Bread No. 24, adding 1/2 cup semisweet chocolate chips to the batter. Bake 50 minutes, sprinkle with 3/4 cup mini marshmallows and bake until the bread is cooked through, 5 to 15 more minutes. 26. Fig-Graham Make Graham Bread No. 24, adding 1 cup chopped dried figs to the batter. 27. Vanilla Whisk 1 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup sugar with a mixer until fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Bake 55 to 65 minutes. 28. Cinnamon Roll Mix 1/2 cup each light brown sugar and chopped pecans, 1/2 stick softened butter, 1 tablespoon each flour and cinnamon, and a pinch of salt. Make Vanilla Bread No. 27, pour half of the batter into the pan, top with the pecan mixture, then top with the remaining batter. For the glaze, whisk 1 cup confectioners' sugar and 2 tablespoons milk; drizzle over the warm bread. 29. Sweet Sage Fry 1/2 cup sage in butter; drain on paper towels. Make Vanilla Bread No. 27, adding the sage to the batter. 30. Honey Make Vanilla Bread No. 27, using only 1/2 cup each sugar and milk. Beat 1/4 cup honey preferably lavender into the butter. Drizzle honey over the warm bread. 31. Earl Grey Make Vanilla Bread No. 27, replacing the milk with cooled strong Earl Grey tea. Add 1/2 teaspoon orange zest to the wet ingredients. For the glaze, whisk 1/4 cup strong Earl Grey tea and 2 tablespoons honey; drizzle over the warm bread. 32. Cranberry Upside-Down Make Vanilla Bread No. 27, adding 1 teaspoon orange zest to the wet ingredients. Toss 1 1/4 cups fresh cranberries, 1/4 cup brown sugar and 2 tablespoons cubed butter; spread in the pan before adding the batter. Invert to serve. 33. Lemon-Soaked Make Vanilla Bread No. 27, adding the zest of 1 lemon to the wet ingredients. Whisk 1/4 cup sugar, the juice of 1 lemon and 2 tablespoons water; pour over the warm bread. 34. Blueberry-Corn Make Vanilla Bread No. 27, replacing 1/2 cup flour with fine yellow cornmeal. Add the zest of 1 lemon to the wet ingredients. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter. Con Poulos Lemon-Raspberry No. 35 35. Lemon-Raspberry Make Vanilla Bread No. 27, adding the zest of 1 lemon to the wet ingredients. Swirl 1/3 cup warmed raspberry jam into the batter. 36. Cherry-Poppy Seed Make Vanilla Bread No. 27, using only 1/4 cup milk. Mix 1 1/2 cups chopped pitted cherries and 2 tablespoons poppy seeds into the batter. 37. Pina Colada Make Vanilla Bread No. 27, adding one 8-ounce can crushed pineapple drained and 1/4 cup unsweetened coconut milk to the batter. For the glaze, whisk 1/4 cup each coconut milk and confectioners' sugar; drizzle over the warm bread. Con Poulos Chocolate-Vanilla Swirl No. 38 38. Chocolate-Vanilla Swirl Make Chocolate Bread No. 14 and Vanilla Bread No. 27, dividing the batters between two pans; swirl. Bake 55 to 65 minutes. 39. Banana-Chocolate Make Banana-Nut Bread No. 4 and Chocolate Bread No. 14, dividing the batters between two pans; swirl. Bake 55 to 65 minutes. Pumpkin-Chocolate No. 40 40. Pumpkin-Chocolate Make Pumpkin Bread No. 1 and Chocolate Bread No. 14, dividing the batters between two pans; swirl. Bake 55 to 65 minutes. 41. Black Forest Make Vanilla Bread No. 27, using only 1/4 cup milk and mixing 1 1/2 cups chopped pitted cherries into the batter, and make Chocolate Bread No. 14. Divide the batters between two pans; swirl. Bake 55 to 65 minutes. Con Poulos Parmesan-Herb No. 42 42. Parmesan-Herb Caramelize 2 sliced onions in olive oil over medium-low heat, 30 minutes. Whisk 3/4 cup sour cream, 1/2 cup vegetable oil and 2 eggs. Separately, whisk 1 3/4 cups flour, 1/2 cup grated Parmesan, 1 tablespoon sugar, 2 teaspoons each chopped rosemary and thyme, 1 1/2 teaspoons baking powder, 1 teaspoon lemon zest, 1/2 teaspoon each salt and pepper, and 1/4 teaspoon baking soda; add the onions. Fold the wet ingredients into the dry ingredients. Bake 40 to 50 minutes. Spinach-Goat Cheese No. 43 43. Spinach-Goat Cheese Saute 5 ounces chopped spinach in olive oil with garlic. Make Parmesan-Herb Bread No. 42, omitting the Parmesan and onions. Add the spinach and 4 ounces crumbled goat cheese to the batter. 44. Bacon-Kale Saute 5 ounces chopped kale in olive oil. Make Parmesan-Herb Bread No. 42, omitting the Parmesan and adding 1/4 teaspoon cayenne. Add the kale and 1/4 cup crumbled cooked bacon to the batter. 45. Buffalo Make Parmesan-Herb Bread No. 42, omitting the Parmesan and herbs. Add 3/4 cup shredded Jack cheese, 1 teaspoon smoked paprika and 1/2 teaspoon celery seeds to the dry ingredients. Add 2 tablespoons Buffalo hot sauce to the wet ingredients. Sprinkle 1/4 cup shredded Jack cheese over the warm bread. 46. Dill Pickle Make Parmesan-Herb Bread No. 42, omitting the Parmesan and replacing the herbs with 1/4 cup chopped dill and 2 teaspoons dill seeds. Add 1/4 cup chopped dill pickles and 1 tablespoon pickle juice to the wet ingredients. 47. Fig-Prosciutto Make Parmesan-Herb Bread No. 42, omitting the onions. Add 1/2 cup each chopped prosciutto and dried figs to the batter. For the glaze, warm 1/3 cup fig preserves thinned with 2 tablespoons water; drizzle over the warm bread. 48. Olive Make Parmesan-Herb Bread No. 42, omitting the onions and thyme. Replace the vegetable oil with olive oil. Add 1 cup chopped olives to the dry ingredients. 49. Sun-Dried Tomato-Pesto Make Parmesan-Herb Bread No. 42, omitting the onions and herbs. Add 1 cup chopped oil-packed sun-dried tomatoes to the batter and swirl in 1/3 cup pesto before baking. 50. Jalapeno-Corn Make one 12-to-16-ounce box cornbread mix as directed, adding 1 cup grated cheddar and 1/4 cup chopped pickled jalapenos. Bake 55 to 65 minutes. Beta Price change data displayed below is the difference between the previous and the last record in our database. The two records could be derived from different sources, and as such, should only be used as estimates. 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The prices reported on this webpage derive from one or more of those sources. Naturally, the prices reported on this website may not be current, and may not apply to all locations of a given business brand. To obtain current pricing, contact the individual business location of interest to you. TOUS les JOURS, a French-Asian bakery café chain, is rolling out new baked goods this month. The bakery chain is launching new breads and cakes made with popular ingredients like taro and chocolate. In particular, taro, a tasty root vegetable, has been gaining popularity in the desert and beverage world for the past few years, due to its rich and nutty flavor and gorgeous lilac hue. Using this trendy ingredient, TOUS les JOURS is now showcasing its taro lineup that delivers soon-to-be fans’ favorite taro-infused snacks and desserts. The new menu items include Taro Mousse Creamy and sweet taro mousse cake topped with whipped cream and fresh berries Taro Buttercream Bread Taro-infused soft bread filled with taro buttercream Taro Cream Bread Taro-infused soft bread with taro buttercream and almond cream Choco Cream Bread Soft brown bread filled with rich ganache cream Sweet Brown Roll Soft dinner roll covered in flat oats All new products will be available starting from August 2 at participating TOUS les JOURS stores across the country. To stay up to date on the latest, trends, innovations, people news and company updates within the global bakery market please register to receive our newsletter here. Media contact Roshini Bains Editor, International Bakery Tel +44 0 1622 823 922 Email editor

bread tous les jours