Salon du Pain 2026: After Memory Took Form
Some moments at the table stay with us even after the last bread has been packed away.
Salon du Pain 2026 was one of those moments.
Across two special days on 30–31 May 2026, Ambassadeurs du Pain Malaysia presented a showcase built around bread, remembered flavours and the preparation behind them — bringing together ideas that had gone through weeks of testing, tasting, adjusting and baking.
A collaboration showcase by Chef Tomohiro Nogami × KenJay Lim for Salon du Pain 2026
What began in the production kitchen eventually arrived at the table.
Breads were sliced.
Savoury bites were served.
Visitors returned for another look.
Questions were asked about fillings, flavours, and the stories behind each creation.
This year’s presentation featured a special collaboration between Chef Tomohiro Nogami and KenJay Lim, with the showcase bakes executed by Team Croisserie.
Chef Tomohiro Nogami × Team Croisserie
For many visitors, the experience may have begun with the table.
For the team, it began much earlier.
It began with doughs being mixed by hand.
With slow fermentation.
With ingredients being tested, changed and tested again.
With trays being labelled, packed and carried.
With the team adjusting each day according to the pace of production and service.
Production for Salon du Pain 2026
At the heart of the showcase remained the same pursuit that guided its preparation — the relationship between execution and completion.
Execution could be seen in each individual bake: the crust, the crumb, the filling, the cut, the balance and the finish.
Completion was seen in the table as a whole: how the breads sat together, how each item had its place, and how the full collection expressed the idea of Taste of Memory.
Presented by Ambassadeurs du Pain Malaysia, this collaboration reflected a shared respect for transmission — the passing of knowledge, technique and experience from one generation of bakers to the next.
Presented by Ambassadeurs du Pain Malaysia
Chef Tomohiro Nogami’s longstanding influence on artisan breadmaking in Malaysia continues to be felt through many hands and many tables.
To present this collaboration today was both a continuation of that journey and a tribute to the values that continue to guide it.
Most importantly, Salon du Pain became a place where bread was not only displayed, but discussed, tasted and shared.
For bakers.
For chefs.
For long-time supporters.
For visitors discovering Respectus Panis or Chef Nogami’s breads for the first time.
For the team who worked behind the table and in the kitchen to bring each piece forward.
To everyone who visited, tasted, shared, asked questions and supported the showcase, thank you.
The event has ended, but what was shared over those two days remains part of the work we carry forward.
In the bakery.
In the training studio.
And in the next ideas that begin again with flour, hands, time and fire.
Salon du Pain 2026 has come to an end.
But the memory of the table remains.
Rustic country bread meets bold savoury flavours
Campagne Flûte with black olives, Emmental, chicken ham and jalapeño
A collaborative bread by Chef Tomohiro Nogami × KenJay Lim for Salon du Pain 2026