Selling Out Since Opening, "D.baguette by parigot & DIA" Launches New Products Based on Iconic "D.baguette" on July 6

DIYA Co., Ltd. (Headquarters: Osaka City, Ikuno Ward / President: Shunsuke Tada), celebrating its 80th anniversary this year, opened its new brand "D.baguette by parigot & DIA" (hereinafter referred to as D.baguette) on April 20, 2026, in the "Cafe & Bakery" zone on the first basement floor of Daimaru Umeda Store. D.baguette is a brand that offers "authentic bread that maximizes the umami of wheat," created by Chef Ryuzo Abe, who runs "Boulangerie parigot" in Uehommachi, Tennoji Ward, Osaka, and a team led by DIA's skilled baker Koji Nakanishi.

Since its opening, the number of customers has far exceeded expectations daily, with main products selling out early. However, we have now significantly strengthened our production system. Accordingly, starting July 1 (Wed), we will lift the purchase limit on our No. 1 selling product, the croissant, and on July 6 (Mon), we will launch 3 new products that allow everyone to enjoy D.baguette's bread even more: "New products to savor the umami of wheat as a dish." The meticulous 12-16 hour low-temperature long-term aging and fermentation process remains unchanged, proposing a new form of "everyday luxury" through the fusion of ingredients and techniques.

◾️Strengthened Production System Leads to Lifting of Purchase Limit for "Croissants." Easier to Purchase.

To deliver our No. 1 selling croissant to more customers, we had previously set a purchase limit of "3 items per person." However, due to the improvement in our bakers' skill and the stabilization of our production system, the purchase limit was lifted on July 1 (Wed).

Please note that purchase limits for baguettes and Tenpaku Shokupan will remain in place. We will continue to strive to deliver products more stably, valuing quality and deliciousness.

◾️New Products to Savor the "Umami of Wheat as a Dish" (Launched July 6)

These new products embody D.baguette's goal of "everyday luxury" and our pursuit of ingredients. Three items that elevate the "umami of wheat," the core of our brand, into dishes. The dough for these products is based on our signature "D.baguette Traditionnel" as well as "Focaccia dough," made with a unique blend of four types of wheat flour and whole wheat flour. By intentionally combining different types of flour, we achieve a complex wheat flavor and chewy texture that cannot be obtained with a single flour. The robust flavor of the dough itself, which stands up to the toppings, is designed for "enjoying bread as a dish."

Onion and Bacon Tartine

Uses our signature "D.baguette Traditionnel" as the base. The dough, with its strong natural wheat sweetness, is paired with slowly sautéed onions that bring out their sweetness and flavorful "Kunchama Bacon," maximizing the potential of the baguette itself.

Miura Farm's Water Eggplant Focaccia

Uses water eggplant from Miura Farm, which specializes in traditional vegetables in Senshu, Osaka. This expresses DIA's cherished spirit of regional cooperation, delivering traditional Naniwa vegetables through bread, with D.baguette's quality.

Keema Curry Wiener Focaccia

A satisfying item combining spicy keema curry and pork wieners. It embodies "everyday luxury" by bringing authentic flavors to the everyday dining table.

◾️About D.baguette by parigot & DIA

This is the first collaboration between "parigot," operated by innovative chef Ryuzo Abe, who has twice represented Japan in the Mondial du Pain world competition, and DIA, an 80-year-old Osaka-based company, with Koji Nakanishi. Using a method that maximizes the natural power of wheat, we meticulously design ingredients such as wheat and butter, fermentation times, and bake with the eating experience in mind. The main products are "D.baguette," "Tenpaku Shokupan®," and "Croissant." Based on these, we offer about 60 types of products, including arrangements, such as "Croissants," "Danish," and "Brioche."

Website: https://d-baguette.com/

Instagram: @d.baguette_by_parigot_dia

◾️Commitment to Manufacturing Method: "Low-Temperature Long-Term Aging and Fermentation" to Bring Out Wheat's Sweetness

D.baguette uses carefully selected wheat and butter, and is committed to a method of "maximizing the sweetness of wheat" through low-temperature long-term aging and fermentation. We thoroughly control the process with the eating experience in mind, so that you can taste the sweetness of wheat in your mouth, just like eating freshly cooked rice.

For example, our baguettes are made by blending selected French and domestic wheat flours, without sugar, and slowly fermenting for a long time to bring out the wheat's sweetness to the extreme. The sweetness felt at the first bite is what makes people feel it's delicious and want to eat it again. This sweetness, further enhanced by saliva breakdown, increases the more you chew. Since no sugar is used, the aftertaste is clean even when sweetness is perceived. It is a baguette that allows you to feel the flavor of the wheat itself and leaves a pleasant aftertaste.

1. Design for "Sugar Retention" through the Mechanism of "Low-Temperature Long-Term Aging and Fermentation"

In conventional baguette making, yeast often consumes all the sugar in the dough during fermentation, leaving no sweetness in the baked dough. To avoid this, the amount of yeast is kept extremely small, and the dough is slowly aged and fermented at low temperatures over a very long period of 12-16 hours. This precise control allows us to retain the wheat-derived sugars firmly in the dough without letting the yeast consume too much sugar.

2. Design for "Two Stages of Sweetness" through Synergy with Saliva

The first stage (flavor of ingredients) directly conveys the taste of the remaining sugars in the dough and the fragrant "baked flavor" of the crust the moment it enters the mouth. The second stage (breakdown by saliva) involves chewing the bread, which breaks down the starch in the dough with digestive enzymes (amylase) in saliva. We design the taste anticipating that the sweetness will increase the more you chew through this process.

3. Design for "Texture" through the Softening Effect of Sugar

When the dough is aged and fermented at low temperatures for a long time and contains a lot of sugar, the crust quickly softens over time, and the crisp texture is lost. While French baguettes are often made to be eaten within 2-3 hours, D.baguette's crust is designed to be thin so that it can be enjoyed crispy and delicious when reheated, adapting to Japan's toast culture. Also, if the dough has little sugar, it becomes hard when reheated, but D.baguette controls the sugar content of the dough and adjusts it according to daily temperature and humidity, so the inside of the dough remains moist.

〈D.baguette Traditionnel〉

Characterized by a strong natural wheat sweetness due to long-term aging and fermentation. Uses four types of wheat and whole wheat flour, including domestic and French varieties. "Traditionnel" has a thin gluten film, resulting in a thin, light, and crispy crust and a chewy interior.

〈D.baguette Authentique〉

Like "Traditionnel," it uses four types of wheat and whole wheat flour, and long-term aging and fermentation bring out the strong natural wheat sweetness. "Authentique" is aged at a higher temperature for a longer period than "Traditionnel," resulting in increased fragrance and more advanced enzyme breakdown, leading to a more easily breakable crust.

〈Tenpaku Shokupan®〉

An original loaf of bread that incorporates the manufacturing method of "D.baguette Traditionnel." The dough, made with carefully selected domestic wheat, is aged and fermented for a long time to bring out the wheat's aroma and sweetness. It features a chewy and moist texture and is suitable for eating as is, without toasting.

〈Croissant〉

A buttery croissant to enjoy the aroma. Uses French A.O.P. butter, and by reducing the number of folds compared to a typical croissant, the butter layers are made thicker. It is crispy and light on the outside, and moist on the inside. The aroma of butter spreads the moment you take a bite.

Company Overview of DIA Co., Ltd.

DIA Co., Ltd. is celebrating its 80th anniversary this year. The spirit of "Sanmi" (three tastes), advocated by our founder Sadao Tada, is still deeply rooted in our company. This refers to the three aspects: "Maemi" (visual appeal), "Nakami" (deliciousness at the moment of eating), and "Atomi" (sincere customer service). All staff members currently share this guideline and strive in their daily work. While maintaining traditional flavors, under the third-generation president Shunsuke Tada, we are promoting innovative initiatives such as IT adoption. We are steadily moving forward step by step, aiming to become "Osaka's Soul Food" and "Kansai's No. 1 Bakery" rooted in the community.

Main Brand "Cook House": Bread Making That Accompanies Daily Life

Our core brand, "Cook House," has 20 stores mainly in station areas and major commercial facilities in Osaka and Nara. What we consistently pursue is "bread that you won't get tired of eating every day." A symbol of this is our signature menu item, "Milk Bread," which sells 3,000 pieces a day. This product has been loved by many customers across generations. Furthermore, to continuously offer new delights to our discerning Kansai customers, we consistently introduce 3-5 unique new products to the market each month, which is a major characteristic of Cook House.

Cook House's Challenge! A New Challenge for Osaka Souvenirs "Okan Pan"

Currently, we are developing the "Okan Pan" project to elevate our popular "Milk Bread" into an iconic Osaka souvenir. To convey the vibrant atmosphere of Osaka, the packaging features words commonly used by "Osaka Okans" (mothers) in their daily lives. The Milk Bread itself is a palm-sized sweet bread with four layers of custard cream, and there is no compromise in its manufacturing process. To prevent the delicate layers from being crushed, skilled artisans hand-cut the dough, packing DIA's technology into its small, fluffy texture. We aim for a position as a new face of Osaka with a set of 6, including the standard milk flavor and a limited-edition chocolate flavor for this project.

Sandwich Specialty Store "DIA SEIPAN": Artisanal Dedication and Luxury

"DIA SEIPAN," a sandwich specialty store, has 4 locations primarily in department store basements. This brand, long loved as "Sandwich no DIA," encapsulates our artisanal spirit. Our unique strengths lie in details such as strictly adhering to our original recipe for homemade mayonnaise and using different types of bread according to the characteristics of the ingredients used. It is still cherished by many loyal fans as a slightly luxurious sandwich that adds color to everyday dining tables.

Contribution to "Tomorrow's Bread," a Unique Kansai Food Culture

The reason for our long-standing support lies in our deep understanding of the Kansai-specific custom of "Tomorrow's Bread" (breakfast for the next day). Generally, bread's texture changes over time, but we have made unique improvements so that the "moist deliciousness" is not lost even when eaten the next morning. Furthermore, to always provide fresh products, we have established a logistics infrastructure that delivers directly from the factory to each store twice a day. This "obsession with freshness" is the foundation that supports customer trust.

Company Name

DIA Co., Ltd.

Founded

April 1946

Company Establishment

October 13, 1952

Capital

20,000 thousand yen

Representative

Shunsuke Tada, Representative Director and President

Number of Employees

89 full-time employees (May 2026)

Headquarters

2-13-8 Shin-Imasato, Ikuno-ku, Osaka City, 544-0001