Akimitsu Tendon, Café Tartine Commit to Cage-Free Eggs in Thailand

In Tokyo, Akimitsu built its reputation on one principle: every ingredient is chosen with intention. In Bangkok, a beloved bakery café has long held the same standard for its pastries and egg dishes. Now, both have made that principle official with cage-free egg commitments covering all their Thailand operations.

AKIMITSU TENDON: CAGE-FREE ACROSS ALL SOURCING BY 2028

Akimitsu Tendon Thailand, the local outpost of the Tokyo-founded tempura restaurant group, has announced its commitment to source 100% cage-free chicken and duck eggs for all menu items and externally purchased products across its two Thailand branches by 2028. The brand has already completed the transition for shell eggs used in its operations and will extend the same standard to all externally sourced egg products over the next two years.

For a restaurant where eggs are central to both its tempura batter and rice bowl toppings, the shift carries real culinary weight. Dozens of peer-reviewed studies have found that hens raised in cage-free systems produce eggs with higher food safety standards, better nutritional value, and greater overall quality.

CAFE TARTINE: 100% CAGE-FREE BY 2028

Thailand's food service industry has been seeing more of these commitments in recent months. Café Tartine, one of Bangkok's most established café and bakery brands, has announced its commitment to transition to 100% cage-free eggs across all operations by 2028. The transition begins with shell eggs used in food menus before extending to all egg-containing products.

For a bakery where eggs appear in nearly every item on the menu, the decision is as much about craft as it is about welfare.