La Tour Japanese Style Raisin Bread is a soft, pillowy loaf inspired by the Japanese shokupan (milk bread) baking tradition, featuring plump raisins throughout. Japanese-style bread is known for its exceptionally tender, fluffy crumb, achieved through artisan techniques that produce a moist, lightly sweet texture distinct from Western-style sandwich bread.

La Tour Bakehouse is a Hawaii-based artisan bakery founded in 1984 by Thanh Lam, who opened the first Ba-Le Sandwich shop in Honolulu's historic Chinatown. The company, rebranded as La Tour Bakehouse in 2011, is led by executive pastry chef Rodney Weddle and is dedicated to hand-crafting baked goods daily using quality ingredients and artisan methods. The bakery is manufactured at 969 N. Nimitz Hwy. #102, Honolulu, HI 96817. Each loaf weighs 24 ounces and yields 15 slices.

Nutrition per serving (1 slice, 45g): 140 calories, 4g protein, 26g total carbohydrates (1g dietary fiber, 6g total sugars including 2g added sugars), 2g total fat (1g saturated fat, 0g trans fat), 0mg cholesterol, 210mg sodium. Vitamins and minerals: calcium 50mg (4% DV), iron 1.3mg (8% DV), potassium 90mg (2% DV). Ingredients: Unbleached enriched flour (unbleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), raisins, water, sugar, palm oil, contains 2% or less of each of the following: nonfat milk, salt, vital wheat gluten, yeast, vinegar, enzymes, ascorbic acid, soybean oil, calcium sulfate, wheat starch. Contains: Wheat, milk, and soy.