The Beginnings and Origin of
Johan Paris
Johan Paris opens its first bakery inside Isetan, Level B2, Westgate, Singapore in Dec 2013, complete with a wide selection of French inspired artisan breads, buns, croissants, tarts, tartines, pretzels, and Japanese inspired anpan in exquisite designs & tastes to whet the appetites of discerning customers. Johan Paris is under the management of the same company that owns & operates the DONQ brand.
The name Johan was taken from a French baker named Roland Johan. Roland Johan was born around the town of Le Mans, France, and at 13, he started his training as a baker. In 1942, he opened the first Johan store in Montparnasse, in Paris. In 1971, he opened another store in the Parisian suburb of Dame Blanche. Bakeries were looking for ways to increase their work efficiency and abandoned the traditional baking methods, producing a lot of poor-quality bread. In the midst of all this, Johan's tried and true bread baking methods, which "preserved the tradition of real French bread," and his spirit towards the craft made a great impression on DONQ who he then teamed up with. In 1983, the first Johan bakery was opened in Japan at the Ginza Mitsukoshi store, carrying on the French traditions of Mr. Roland Johan and using the highest quality ingredients.
The Beginnings and Origin of
DONQ
DONQ was established 108 years ago in Kobe, Japan. On 8 Aug 1905 Founder Motojiro Fujii opens Fujii Bread in Hyogo Ward, Kobe Japan. In 1947, DONQ was established.
The third in succession to the company - Yukio Fujii assumes the company in April 1947, and begins DONQ in Sannomiya, Kobe.
In 1954, Yukio Fujii attended lectures conducted in Japan by French Professor Raymond Calvel from the French National School of Milling and Grain Industries, and Yukio Fujii became fascinated with French Bread. Yukio Fujii engaged Professor Raymond Calvel as his mentor and teacher and underwent training under the latter, after which Yukio began producing French breads in his bakery, choosing to specialize in French breads including Baguette, Croissant, Pain de mie, Brioche and so on, while yet still selling some original Japanese inspired bread like Anpan.
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Raymond Calvel (born 1914/1915 – 30 August 2005), a Bread Expert and Professor of Baking at École Nationale Supérieure de Meunerie et des Industries Céréalières (ENSMIC) in Paris, France, was credited with creating a revival of French-style bread-making. His key research interest was on the improvement of bread-making techniques, and he did in depth studies on comparing the differences between European and American wheat flour. Raymond Calvel played a key role in the development of the Autolyse, a hydration rest early in the mixing and kneading process designed to relax gluten in the dough and simplify the kneading process. This serves to render the dough more expandable, hence simpler to mould into shape. Raymond Calvel acted as advisor to the Bread Bakers Guild of America during its founding and early competitive efforts in the early 1990s. He wrote the book Le goût du pain (translated into English in 2001 as The Taste of Bread) as a summation of his work.
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In May 1957, the Kobe Sogo store is established. (The first shop opened in a Department store).
In April 1965, French bread artisan, Philippe Bigot was invited to Japan, and French ovens and other machinery were imported for the first time to sell authentic French Bread in Kobe.
Interestingly the bakery changed its name in 1966 from Fujii Bread to DONQ which is derived from Don Quixote, a character in the book <<Don Quixote>> by Spanish author Miguel de Cervantes due to the fact that Yukio Fujii has a personality that resembles that of Don Quixote.
In May 1966 DONQ Tokyo Co., Ltd is established and in August 1966 the Aoyama store is established in Tokyo.
In June 1968 Sapporo Store is established whilst in August 1969 Nichifutsu Shoji Co.,Ltd is established to manage the DONQ Group's Trade affairs.
In February 1970 DONQ Nagoya Co., Ltd is established. In February 1970, Kyoto, Kita-shirakawa store is established.
In May 1983 the Johan Store is established (First Johan Store).
In May 1985 DONQ (Hong Kong) Ltd is established, with Hong Kong Sogo becoming DONQ's first overseas store.
In March 1991 DONQ (Taiwan) Ltd is established.(80 years since the formation of Taiwan).
In March 1993 Dominique Geulin Co., Ltd is established.
In 1994 Mini-croissant Popularity Explosion
The mini-croissants are a brainchild of the Sapporo Sogo Store. The new in-store pay-by-weight system becomes extremely popular with consumers.This system expanded from the Sapporo Johan store across the country. Mini-one is still a popular brand up to this day.
In February 1996 Received 4th place for Japan in the 3rd Coupe du Monde de la Boulangerie Viennoiserie category (Team Leader- Hiroki Sato), Baguette & Specialty Breads category (Jun Tamaki).
In February 1999 Received 3rd place for Japan (Team leader- Koichi Ezaki)
In March 2001 DONQ Co.,Ltd celebrates its 50th Anniversary. 50th Anniversary Commemoration Project (Commemorative Thesis/Symbol Mark Recruitment/"Book of Pastries"/Commemorative publication)
In April 2002 Wins 1st Place for Japan in the Coupe du Monde de la Boulangerie Baguette and Specialty Breads category (Naohiro Kikuya)
In 2004 Fumio Tomochika assumes the office of Company President.
In 2005 DONQ commemorates 100 years since its foundation.
In 2009 DONQ (Shanghai) is established.
In 24 April 2012, DONQ (Singapore)Pte Ltd is established.
Today the DONQ brand hails as one of the famous Bakery brands in Japan with a whopping 185 Branches in Japan alone, 14 Shops in Taiwan, 3 Shops in Hong Kong, 4 outlets in Shanghai China & 1 outlet in Singapore.
The Scratch Philosophy at DONQ
Japanese French Bakery DONQ does not fail to draw the crowd at its Takashimaya outlet at B2-03 since its opening on 24 April 2012, with its amazing delectable spread of custard tarts, gourmet buns, bread, baguettes, pastries, both as feast to the eyes as well as to the palate. Now DONQ is really big in Japan, boasting of more than 180 outlets to date, and has its humble beginnings in Kobe back in 1905.
The philosophy of "SCRATCH" - The bread craftsman at DONQ have the technology cultivated through a history that spans more than 100 years. In order to maximize of the flavor of flour from kneading powder to baking, we at DONQ completes the process no matter how much time it costs us. This method is called "SCRATCH", and we believe that is the best method.
The Bakery
Johan Paris
Displayed on the shelves are some retail products on sale including :
Next Honey Selection (Acacia) (Private Brand Category)
Three Types of Oil (Garlic Olive oil, Basil Olive and Grape Seed Oil) (Private Brand Category)
Four Selection of Confiture(Jam) (Strawberry, Marmalade, Apple and Blueberry) (Private Brand Category)
Bartard (French Bread Category)
L = Spicy Bread @$4.00
R = Fromage @$4.40(French bread with processed cheese)
L = Milk Roll (Orange & Choco) @$2.40
R = Milk Roll(Cranberry & White Choco) @$2.40
Anpan(Bean Paste) @$2.00 (Sweet Buns Category)
Anpan(Whole Beans)@$2.00(Sweet Bun Category)
Fragrant Butter Melon Pan @$2.60 (Sweet Buns Category)
L = Sausage Roll @$3.60 R = Croissant Ham & Cheese
L = Tuna Bun @$2.60
R = Kaese Kugel @$3.20 - with 2 types of cheese
French Custard (Sweet Bun Category) @$2.20 - This is a new item at Johan Paris where the pastry chef uses french bread to make this delicious mouth-watering bread where there's a layer of creamy custard in the middle of the bread and maple syrup on top of the bread, that lends a beautiful sweetness to this bread.
L = Cream Pan (Sweet Pan Category)@$2.00
R = Karikari Melon Pan(Green Tea) @$2.80 - this is melon pan with green tea flavour
L = Sesame camembert @$3.20 (Famous bread in Osaka Japan, Chef uses camembert french cheese in this recipe)
R = Breakfast @$2.60 (Tomato Dough topped w/spinach and sausage) (Deli Bread Category)
Pomme (Sweet Bun Category) @$2.80
Nihonbashi Roll (Brown Sugar )@$2.00
Chocolate Rock @$2.40
Noix et Pomme Pave (Walnut & Apple) @$2.80 - this bread has a nice mixture of walnut and apple and with a crispy buttery taste on top of the bread. Customers who like walnut with apple must try this new item.
L = Apricot Honey @$3.00
R = Honey Caramel & Nut Bread @$10
L = Pain au Raisin (Croissant Category) @$2.80
R = Milk Roll(Cranberry & White Choco)@$2.40
L = Pain au Chocolat (Croissant Category)@$2.80 R = Cream Puff @$2.20
Caramel Pretzel - topped with Oiishi Caramel & almond bits makes a crunchy sweet bite @$2.40
Kouign Amman (Croissant Category) @$2.80 - one of the best sellers of Johan Paris, it is a croissant bread coated with sugar, there is no filling inside. Once you bite into it, it taste soft, crispy & sweet.
R = Tarte Bressane (Mixed Berry) @$3.20
Johan Paris is located at :
3 Gateway Drive,
Isetan, Basement 2, Westgate,
Singapore
Tel : 64659926
www.facebook.com/pages/Johan-Paris/
Opening Hours : 10 am to 9pm
