PECK

When choosing ciabatta, part of the pleasure is deciding whether to make a sandwich or serve the bread alongside a meal—and picking a size to suit. Visitors have said that the smaller loaves are easy to eat with fillings, while the larger ones stand out for their soft, chewy interior. One reported purchase was a ciabatta sandwich with prosciutto and tomato, alongside another with prawns and broccoli: the first makes a simple choice, while the second could take centre stage as a meal. Some diners have served ciabatta with dinner as it is; others felt a sandwich might have been more satisfying. That flexibility is part of its appeal.

For something sweet, consider the cannoli. One visitor remembered it alongside the ciabatta, while another compared it with a cornetto, finding the cannoli better suited to a sweet tooth and the ciabatta more to their taste. Other menu options mentioned include a strawberry-and-mascarpone dessert and French toast danish, offering a sweet alternative to the savoury breads.

Among the savoury breads are focaccia with macadamia nuts and bread made with olive oil. A customer who bought the olive-oil bread liked its moderate saltiness and the way oil had seeped through to the bottom. For a sweeter option, maple melon bread is described as having a crisp, amaretto-flavoured dough and maple notes.

The bread is available to take away. One customer bought fig and walnut campagne for breakfast, while another chose British-style shokupan to go with dinner. Whether you are planning a ciabatta sandwich, bread to accompany a home-cooked meal or a sweet bake on the side, PECK at Takashimaya Kyoto offers choices to take home and enjoy in different ways.