大阪パンマニアが本当は教えたくない！隠れた名店ベーカリー４選｜Amazing Skills of Japanese Bakers

大阪パンマニアが本当は教えたくない！隠れた名店ベーカリー４選｜Amazing Skills of Japanese Bakers

The food city “Osaka,” packed with countless bakeries This time: 4 hidden gems in Osaka The first bakery features a talented female baker.
We’ll take a close look at “Assjhengano” Established in 2023, Assjhengano Chef Arima has arrived at work Assjhengano (Ashegano) shopkeeper
Masami Arima Chef Arima) We’ll make focaccia with bread for sandwiches olive oil, honey, hot water “Flour“ made from a blend of four different types of powder Chef Arima) Everyone calls me
“Macha”. Director) Macha-san?
Chef Arima) Yes! I’m never called anything else (lol) oolong tea oolong tea focaccia dough Chef Arima) Now we’re going to make the ingredients for the sandwiches. Onion Home-made mackerel fry Chef Arima) We buy the fish ourselves process it and then we’ll process it. Only peeling shrimp shells My 84-year-old mother comes on Tuesdays
and shells them for me. Director) You do the processing?
Chef Arima) Yes, I do. Even though you’re a baker
you’re like a fishmonger or butcher (lol) Oolong tea focaccia dough Chef Arima) This is oolong tea bread. Deep-fried mackerel Sausage Cheese senbei used in hot dogs We deep-fry the ingredients for the sandwich
in multiple batches. Chef Arima) This is our most popular sandwich. It’s a shrimp mayo sandwich. Homemade mayonnaise sauce. Director) Is that homemade shrimp mayo?
Chef Arima) Yes, it is. We don’t use any pre-made products at all.
We make all of our sauces. There are so many different kinds of sauce
the refrigerator is full! There are all sorts of sauces in separate containers. Rock salt Chef Arima) Chocolat raspberry chocolate cream Pork shabu-shabu stir-fried with balsamic sauce Black soy beans and camembert cheese Clams and semi-dried tomatoes
with a garlic flavor Korean seaweed Chef Arima’s sense
of combining ingredients really shines through here. Olive oil Uguisu Mame Chef Arima) Mascarpone and
honey dough It’s a bread with beans in it. This is a chicken tempura and
onion sandwich. The onions are delicious. It contains shiso from “Yukari”. You can eat it with the miso tomato sauce Staff) Good morning The part-time staff have arrived for work. This is my daily source of nutrition. I always drink water. Making the white bread
“milk” Warm it up in hot water Milk warmed up in hot water The flour that Chef Arima blended The yeast Yutane Director) What is this?
Chef Arima) It’s called “yutane”. It makes the dough really chewy. Chef Arima) Yutane is just flour kneaded in hot water
. By adding that,
it becomes very chewy On the day it’s baked, eat it raw The next day, you can eat it by toasting it thickly (She is) the biggest fan of bread. Director) Do you love bread?
Staff) I love it! It’s so delicious! Chef Arima) You said our bread
was delicious, and you’ve come to help us out. They’re really nice people We couldn’t do it without them Chef Arima holding the dough in his mouth It’s delicious♪ It’s like a rice cake Making cream puffs Homemade custard cream Assjhe’s small cookie cream puff
360 yen Fig and walnut bread 370 yen Rich scones with strawberry chocolate and pumpkin seeds
280 yen Salted butter bread with Crispy on the outside, chewy on the inside 210 yen Olive oil” in focaccia dough Oatmeal cheese Homemade béchamel sauce bacon fried eggs cheese Chef Arima) The dough with macadamia nuts in it is called Almond Frangipane (When it’s baked), it becomes crispy (The dough is placed on top) Homemade custard cream Pistachio cream Light brown sugar Assjhe’s cream bread The “oolong tea focaccia dough” that was prepared in the morning
is baked. Butter” is added to the oolong tea dough Granulated sugar Oolong tea and sugar butter focaccia Chef Arima) This is the Oolong tea
sugar butter focaccia. This week’s recommended product♪ Chef Arima) It’s the dough for the baguette. (Chef Arima) The flour used for the bread is
“Kitano Kaori”. but we only use flour called ‘Kitano Kaori’. For focaccia, etc.
we use something called ‘Yumechikara’. It is said that “Sottile” pasta noodles (flour that is often used) or by mixing whole wheat flour, etc. or salt bread I think this texture is good, so I’ve combined two types of flour (with what I think is good) and combined them all together Chef Arima) The sandwiches are ready! Chef Arima) These are all the breads for the sandwiches
. We’ll cut the focaccia for the sandwiches. Three types of raisin bread – 390 yen Various focaccia Yogurt butter cream Dainagon Azuki Beans Chef Arima) We always taste test the food. I wonder how it’ll taste today I wonder if it’ll be like this… (tasting the food) There’s also the balance of the ingredients Please try some! I think it’s good♪ The staff will be eating it with us too. Director) How is it? Director) So you’re going to check the taste every day?
Chef Arima) That’s right! Even if I’m eating by myself
I can’t tell Director) Are there days when it’s a little different?
Chef Arima) Yes, there are If that happens, we can’t serve it in the S. Director) How was the taste today?
Chef Arima) It was delicious! Chef Arima) When the suppliers come, I’ll have them try it while I’m making it. If they come and eat it and say, ‘What is this? It’s delicious!
‘ then it’s definitely delicious! But if someone who’s just come in eats it and says, ‘Hmm, it’s delicious’,
it probably isn’t delicious So I’ll have everyone try it (lol) Even if I have everyone I know try it Everyone says it’s delicious. Chef Arima) I don’t trust you (lol)
Staff) That’s rude (lol) Dainagon azuki bean and yogurt butter cream
320 yen Brioche melon bread 330 yen Strawberry jam Cheese whipped cream Assjhe’s Maritottozzo, 390 yen Making Mini Anpan loaf of bread Chef Arima) This size is
just right for children Comparing it to supermarket bread
is a bit of a stretch, but You make the effort to come to my place to buy bread that’s available at the supermarket. you’re paying 500 yen
to buy it, so for now, please eat the smaller loaf If you like it, you can buy the big one
too. Making loaf of bread We’re preparing the branding iron to put on the bread. Chef Arima) We’re going to put our shop’s logo We’ll brand the bread. Chef Arima) The photo next to the owner’s ‘Macha’ is It’s a photo of me and my younger brother when we were little. Based on that photo, I had a logo made based on that photo (lol) This is me and this is my brother I’m on the front line, and my brother is behind the scenes supporting the whole shop With that thought, I think that family and friends are the most important thing of all. There are lots of “sub-logos”
but this logo is me and my daughter and son. They are coming up with ideas based on photos like this. Our small bread roll, 290 yen Our small loaf of bread, 200 yen Making a popular sandwich Shrimp mayonnaise lettuce cashew nuts fried oysters Yuzu-scented
homemade tartar sauce Fried oyster sandwich Deep-fried mackerel Crunchy cheese Staff) This is a sauce made by mixing balsamic vinegar and
mayonnaise. Director) Is it a little sour?
Staff) It’s refreshing. fried mackerel and
two types of cheese sandwich fried chicken Tomato Miso Mayo Sauce Chef Arima)
A sandwich that feels a little indulgent at lunch. It’s hard for mothers and if you have small children because they can only eat simple things it’s a small thing, but I hope that people will think, “I can eat this!” I hope that I can serve you something like that. It’s not a reward for myself, but I hope that it will be a time when mothers can relax I hope we can provide We’re mixing the flour to use for the dough Chef Arima) When I have a spare moment,
I measure the ingredients. Director) How many different types of blend do you use? Chef Arima) Four! It’s a blend of four types.
That’s how focaccia is made. The only one that is a single type is the loaf of bread. The rest are a mixture of two or more types. Making hot dogs
“Homemade mousseline sauce” Strawberry confiture sausage gyuhi Crispy grilled cheese The most popular hot dog
can only be enjoyed at Assjhengano! Gizzard confit Genovese sauce with Kujo leeks Making an egg sandwich
Egg salad with Fukujinzuke as an accent No.1 Assjhe Dock 390 yen Gizzard confit and Kujo leek genovese
390 yen Assjhe’s happy egg sandwich
324 yen Chef Arima) After eating one,
I want to eat another. I’ve always had the desire to keep creating what I envision I’ve always been thinking about how to make something simple and delicious and this is the result I’ve always wanted to
combine Japanese and Western food Our egg sandwiches
have fukujinzuke pickles in them Pickles and fukujinzuke
are part of Japanese culture, right? I think it’s a really delicious
sandwich, so Please try our egg sandwich and seeing people smile when they find it delicious is the best reward. I really hope you’ll try
our egg sandwiches at Plus One.
I really want you to try them (lol) Sangria Raisin Butter Caramel Milk Cream Three types of milk French toast
210 yen to 270 yen Director) How many different types of sandwiches
do you have in total? Chef Arima) There are about 15 to 20 types. In total, I think there are about 100 types. When I’m eating out or eating at home if I think this fish is delicious I always find myself thinking, ‘Maybe this could be used for something. something you can’t easily make at home like French or Italian food, I always think of making a sandwich I always think that oolong tea and sugar butter focaccia Director) Did you smell it?
Chef Arima) It smells! After all, tea is good.
From the idea that we’re Japanese I thought I’d try kneading the dough with oolong tea It’s not really anything special (lol) I think that things that go well with rice
will definitely go well with bread too When I’m cooking at home, I think, ‘This is delicious! I’ll make this into bread! That’s the idea (lol) Yeah, I think it’s good! Chef Arima) Does it smell?
Staff) It smells. Bread to be eaten as a substitute for rice I want to increase it on weekdays. (Left) Genmaicha dough (Right) Earl Grey dough This is the Earl Grey baguette. We open at 9:00. Chef Arima) This is our main loaf of bread. I want you to buy our loaf of bread at least once. Chef Arima) Yes! It smells good! We’ll also put a branding iron on the loaf of bread. Our soft loaf of bread
490 yen Chef Arima) Whenever it’s done baking, we let our customers know. We’ve already got customers! Thank you for always coming! The small loaf of bread are delicious! And the condensed milk baguettes are delicious too! These are scones and French toast. Director) Are there a lot of new breads? Yes, I look at them a lot! So it’s fun♪ Chef Arima) Products only have a story when That’s why I think people come to visit us. The name is “Assjhengano”. For some reason, I’ve liked the Maasai tribe since I was a child. and also have traditions and are good at using computers I think they’re a really good people. In Swahili, “Ashe oleng” means “thank you” or “gratitude”. The word “ngano” at the end
means “wheat”. Thanks to the people who supported me I’m working at the moment because I’m making bread Of these, my family is the individual that I am closest to, “Thank you“ in between “SS” after “A” My son, daughter and my younger brother put the initials of the Chinese zodiac signs to mean “thank you” to my family “Wheat” means I was able to live because of flour I was able to work and I’m grateful for the flour The reason why everything here was made
is because of gratitude. It’s called “Assjhengano”. Director) Is that an original word?
Chef Arima) Yes, it’s a coined word! It’s not my own history, but
“I’m part of a family like this and I’m allowed to work here.” As you can see from the photos I’ve put up the story of “Assjhengano”
here. The daughter is also a member of “Assjhengano”
and supports the shop. Ms.Mami, in charge of lunch,
has arrived at work. Director) Is that the partner you were talking about? Ms.Mami) I’m Mami~ (lol) Chef Arima) I’m in charge of the bread and Ms.Mami is in charge of the ingredients We’re developing the menu together. She’s going to make the soup for lunch now. Making soup for lunch Onion Carrot Ms.Mami) We’re going to make
potage soup with carrots As the golden carrots are in season now
we’ll use them Olive oil Bake in the oven This loaf of bread is really delicious! I recommend it! It’s soft, isn’t it!
Staff) That’s right! So you can just tear it off
and eat it. Thank you very much! Making carrot salad Orange juice Salt, olive oil Carrot salad Snack baguette
Shirasu and shiso butter 390 yen Like tea-flavored rice
with ume plum and kelp butter, 390 yen Garlic butter bread, 370 yen
Spicy cod roe Peperoncino Baguette 390 yen Aromatic Earl Grey
baguette 390 yen The carrots for the soup for lunch
are done! Consomme soup I blend the carrots in the soup with a blender. milk carrot potage soup The flour distributor just arrived. It seems that they are going to have this lunch. Director) Are you the wholesaler who came earlier? The lunch menu is different every time I come, so I’m looking forward to it This is my favorite. The soft and chewy texture of cheese and gyuhi the crispy texture of the sausage The combination is really good My wife really likes the milk French
pastries they’re often sold out If there is any, I always buy it. Since we have received an order for lunch,
we will start cooking. The “carrot salad” we mentioned earlier Truffle and potato omelette Olive oil and parsley Breads to go with your meal The main course lasagna is ready to be served! Staff) Please! Lasagna lunch 1180 yen Even at a normal restaurant it’s a combination you don’t see The bread is delicious too, of course. The main dish is delicious too. They’re both delicious. It’s like a synergistic effect. It goes well with bread, and it’s delicious on its own too. This cream puff
came out recently, but it’s really delicious! I recommend it! We’ve known each other for a long time, unexpectedly. Chef Arima) was at another bakery
when he came here. It’s been about five years. So of course, when we opened I knew him well, so it was the first time I’d had lasagna, but It was really delicious! The flour we use for the lasagna Since it’s the flour purchased from us. it was the best! No matter when I come,
there are always quite a few new dishes on the menu so I never get bored of it There are some regular dishes, There’s always something new when you come. It’s interesting. I hope you continue to make delicious bread. I’m happy too. Thank you! Making pork cutlets pork fillet I’ll put some homemade breadcrumbs on it Salted bread is really delicious, isn’t it? I’ll buy some savory and some sweet. I ate this before and it was delicious I really like the unusual
combination of toppings♪ Thank you Chicken thigh fricassee (stewed in cream) One-plate lunch 1140 yen Carrot potage Chef Arima) When my child was going to junior high school because he was a salaryman
he would come home late at night and his mother would say to him
‘You can’t have a job that comes home late If it was a job where you could go in the morning and come back in the evening (Chef Arima’s mother) would look after the kids Various acquaintances is If I start a bakery Since we thought we might be able to go home in the evening,
So Kobeya-san was
recruiting at the time so I thought it would be good if I could
learn how to make bread properly while also getting paid I thought it would be good, so I started. Then I found it interesting and got hooked (lol) I thought that maybe I was suited to making things
. I thought that making something and then hearing people say “it’s delicious”
or being able to make people happy by receiving feedback directly from customers In terms of receiving feedback I think it’s a very stimulating job I’d say it’s specialized for children The older child plays music, etc. The younger one also did theater at the art university, so when I see them pursuing their own hobbies when I see them pursuing their hobbies to the extent that I sometimes envy them We’ve been working as a team rather than as a parent and child, so I feel like I can’t be left behind. If I didn’t do anything, I thought my life would be empty. I also realized that I need to have something I can really get into as a hobby I guess you could say that I learned it from my children. This is what I live for. It’s both a pleasure and a pain, I think that’s what life is. Shopping time I’d like one loaf of bread, please. Our soft loaf of bread Assjhe’s Happiness
Egg Sandwich Assjhe Dock Plum and kelp, like ochazuke
Butter baguette Assjhe’s cream bread
Pistachio cream Chef Arima) It’s a bakery, but I think of it as “just a bakery, but a bakery”
so “We’re a bakery, but we can also make
such delicious dishes I want this to be a shop
where bread and food are combined (The shop) grows bigger and If we can get more customers to know about us that would be enough. The blue building is a landmark.
Osaka’s popular bakery “Pane Volare“ Bistro-style prepared breads and luxurious fruit tarts created by a group of young bakers. People are always lining up to taste the bread that can only be found here! We’re in close contact with a bakery loved by Osaka bakery lovers. Osaka, Japan Since 2021
Pane Volare Sho Nagami, 32, owner, Volare 4:42 a.m. Volare’s day begins with the baking of bread. A glazed beaten egg is applied to the croissant. The staff here is dividing the “hijiki dough.” Baguette dough Buns are baked Sesame oil Dense cream buns are coated with beaten egg. Almond slices The staff is working silently here as well! Making menta imochi. Homemade mentaiko mayonnaise Cheese Mochi Mochi folded and placed on bread Cheese powder Making bread con tomate
“Baguette.” Homemade garlic butter cheese Mini-tomato Cut up tomatoes.
Top with baguette Powdered cheese lotus root cheese Pork marinated in salt sauce Pork tartine with scallion salt pork tartine Cheese White onion Cheese powder Making marron résin
“cream cheese” ”cheese” Damande Fukuju Chestnuts” from Kumamoto Pref.
(chestnuts boiled in astringent skin) Raisins Making croissant the mando
“Almond slices.” Walnuts Powdered sugar Bread “Pandomi” is baked Volare’s “Pandomi” is
a heavy and soft bread. Bread is baked in cooperation with staff. Making the machiarata (Chef Nagami) This is a product called “Machiarata” (green tea flavored chocolata) You cook it on a griddle and cut it later. Italian cookies or something crushed and hardened with chocolate. （The (Italian) traditional pastry is called chocolata I made a bakery version. Fuji apple pie Baking bread (Photographer) Are either of these ovens a kiln? (Chef Nagami) This is a convection oven This one It’s a deck oven. We use them for slightly different purposes. Light brown sugar (Chef Nagami) It gives a little bit of texture and
It adds a little extra sweetness. Remove the baked bread from the convection oven. Using “Seasonal Gastronomic Eggs” from Kyoto
Thick cream bread Using large red beans made by Minoh Seian
Grain red bean paste bread Praline cream chante Coffee cream chante (Photographer) You are still busy, aren’t you? (Chef Nagami) It’s summer.
It’s getting a little less busy. In the winter and springtime, it’s pretty much
I’m baking with a lot of time. In the morning, incessantly. It’s like we’re going to keep baking until we open. Forming baguette dough Chef Nagami bakes the dough received from the staff in charge of molding. Hijiki ciabatta dough (Photographer) Is this elbow? (Chef Nagami) Hijiki (in the dough) It’s the foundation of the sandwich type. Cutting a slit in the surface with a coupe knife Bread is baked Summer vegetable curry (homemade curry) Premium croque-monsieur Homemade mushroom porcini Caponata with kunchama bacon and four kinds of vegetables Focaccia with four kinds of cheese Orange honey Focaccia pork cheese
“Mayonnaise.” Cheese Making caramelized pain perdu
Pandomi are soaked overnight in egg mixture Butter is placed on top Pancon tomate Focaccia Pork Cheese Pan perdu caramelized Finished browning on the burner. Breads are baked one after another. Mentaiko imochi Pork tartine with leeks and salt marron résin A variety of breads filled with ingredients were baked! And now the final touch, searing the bread on the burner. Olive oil Homemade figs in red wine Making “herb sausage and ume hijiki
“Ume sauce”. Herb sausage cheese Cut with knife Making homemade dorodare pork epi Salt Hard bread received from staff
Baked Hard bread goes to the deck oven Making Chantilly cream
“Fresh cream.” Powdered sugar Mixing ingredients with a mixer Making “bean jam cream
A hole is made in the bread and the cream is put into the hole. The Chantilly cream is squeezed into the bean-paste.
Squeeze it into the bean-paste. Powdered sugar Praline cream chante ”Chantilly cream” is also squeezed here Cutting the colorful tarts. Tarte noir crackant Sprinkled with “cocoa” for decoration Cheyenne muscat tart. Blueberry cheese tart A beautiful tart with a variety of colors
Shiny and shiny. Blueberry cheese tart Cheyenne muscat tart Tarte au raspberry Tarte au mango Baked cheese tart Packaging a variety of tarts with a luxurious half ball of peaches.
Seasonal peach tart 🍑. Momo tarts are also carefully wrapped. Preparing ingredients for the topping of the prepared bread. Onions Potatoes lotus root Broccoli Shrimp Olive oil Salt and pepper I’ll have these vegetables baked in the oven Two kinds of chicken meat will be baked Chicken thighs seasoned with our original dipping sauce “Dorodare”. Chicken thighs seasoned with salt and pepper. Homemade Dorodare pork and Camembert bakibakish
“Appareil.” (Chef Nagami) “Appareil.”
It’s like an egg sauce for quiche. Make sure the appareil does not overflow. Making mushroom quiche
(Homemade mushrooms sautéed with kunchama bacon, onions and lotus root) Pour appareil (Chef Nagami) Bake from here for about an hour
let it bake and harden (Photographer) For an hour? (Nagami chef) If it’s a big one, it’ll take about an hour The quiche is baked! Mushroom quiche Bakibaki quiche with homemade dorodare pork and camembert Searing on the burner to finish it off. Umakara chorizo salsa dogs are ready to be baked. Searing on the burner. Olive oil Delizza Limone Aman making Japanese lemons in homemade syrup Carefully wiped dry and decorated The machiarata is now baked Cutting the machiarata. Making tropezos
“Homemade custard cream.” Homemade Chantilly cream (fresh cream) Chantilly cream on top of the custard. A slice of homemade cheese terrine Preparing the surface of the cream. A different kind of bread is baked 🍞. Hot bread is removed from the mold Olive oil (Left) Bread with green tea Mochi and Fukuju chestnuts An Shoku bread Croissant sandwich making Two people make several kinds of croissant sandwiches Fresh chocolate banana (croissant)
“Homemade chocolate damande” (Staff) Like a cookie when baked.
It gets crispy. Banana, nuts and
with fresh chocolate cream. Powdered sugar Making croissants caprese
“Tomatoes.” Hokkaido mozzarella cheese (Staff) I’m putting it in now.
Mozzarella cheese. Beautifully arranged in alternating rows, like caprese.
Tomatoes and mozzarella. Plus prosciutto clipped on top Basil sauce Caprese on croissant Making pumpkin cured ham Cured ham For An-butter sandwiches
Cut one piece of butter at a time Tuck in a thin slice of butter. An-Butter Lemon batons
Batons of five kinds of dried fruit Making Thai-style Sobameshi buns Thai-style Sobameshi sandwiched between focaccia.
Thai style Sobameshi buns! Making Thai style Sobameshi.
Pork. The rice used is from Tango, Kyoto, Chef Nagami’s hometown.
Tango Koshihikari rice. Shrimp Thai-style special sauce Special sauce is well mixed with ingredients Chives bean sprouts Thai-style soba-meshi is ready Thai-style sobameshi are breaded. Shrimp topping at the end 🍤. Thai-style sobameshi bun (Chef Nagami) My dad’s countryside grows rice on the Tango Peninsula. I wanted to buy some and use it in some bread. (Photographer) Is it still totally different? (Chef Nagami) It’s not blended or anything like that (Chef Nagami) We can put it straight from the fields there. I think that would be nice. Making “tea duck and cucumber with umadare” sandwiches.
“Duck.” Three luxurious duck sandwiches. Temmenjang (sweet soybean paste) Cucumbers marinated in homemade umadare sauce Myoga Black tea duck and cucumber with umadare
〜with temmenjan sauce Baked hijiki ciabatta
sandwiches with baked hijiki ciabatta Cucumbers Wasabi
~wasabi lemon chicken tailoring Kinpira gobo Grain pepper (Staff) “Grain pepper” topped with mustard. The finished bread is handed over to a staff member in the store. The bread is ready for the opening.
The entire staff is mobilized to finish the bread. Bread is cut. Noirezan fig. rosso Melange gorgon cream pancetta
tasmanian mustard and pork tenderloin sausage. Homemade Dorodare pork epi Bread is baked and packaged one after another. The opening time is approaching.
Breads are coming out one after another. Baguettes are baked. Baguette 10:00 The store finally opens Bakery with a stylish blue building as a landmark
Volare. When you open the door, you will find
about 80 different kinds of breads. From sandwiches with plenty of ingredients and breads for side dishes
to seasonal fruit tarts. A wide variety of breads. Volare” is a popular store among locals.
There is a big line even before the restaurant opens. (Male customer) It’s a bit far (from home) I come here sometimes by bicycle (Female customer) Green curry.
I came here for the soba-meshi bread. (Child) I like this one better! (Male customer) I’m going to eat this now
I’m going to eat it on the back of my bike! Whatever you eat, it’s delicious! (Female customer) Sweet tart type, too.
Delicious! Rolling out the pie dough for the quiche Dough is refrigerated and formed later. Shape the pie dough into a mold. To ensure even baking of the pie crust
A weight is placed on top of the dough. (Photographer) How many people are there in the morning? (Chef Nagami) (How many staff members)
So it’s going to be like nine people. The staff is growing. The staff members
I’m thinking about the future. I think we need to create a place where they can play an active role. I’m starting to think about it now. Milk Salt Flour Butter Béchamel sauce is ready.
I use it as a topping for quiche and prepared bread Chilled with ice (Female customer 1) My mother always says, “Let’s go to a good place! I’ll go there!
She invited me to come. (Female customer 2) I repeated this time
Duck and cucumber with leeks This is so light. It’s delicious. (Female customer 1) Looks good in summer I like potatoes. I think they look amazing!　
I’m looking forward to this. (Female customer 2) It’s also for lunch Focused on prepared breads (I bought). (Female customer 1) This one is a little sweeter.
Peach tarts and so on. (Customer 2) (Tart) I also have a strawberry version. This time it’s a peach. Maybe it depends on the season.
(fruit) is different. (Female customer 1) There were so many kinds of (bread).
I was so confused! It was like this and that. (Female customer 2) I’ve had enough of prepared bread It’s hearty enough for lunch.
It’s got all kinds of stuff in it. It’s delicious and you should try it! Today is the first time my family
I think I’m going to try it. I just wanted to brag about it. Enjoy eating with your family🥯🥪🥐. (Chef Nagami) I’m trying to create a bakery where you can have a good lunch We try to create a sense of satisfaction I’m trying to make it a bakery with as much variety and more prepared foods as possible. A customer enjoys a loaf of bread right away (Male customer) Delicious! Crispy! (Female customer) Mentaiko ario aurio?
(Male customer) Yes♪♪ (Male customer) It has mentaiko inside too. Delicious (Male customer) (I recommend) this one for me (Female customer) (Recommendation) I am this milk Milk is heated to just before boiling Flour Warm milk.
Combine with flour Kneaded Yudane dough Hot dough is prepared (Female customer) I’ve been here a lot.
(Male customer) This is my first time. (Male customer) I’m here because of the apple pie. (Female customer) Very much.
The apple pie is delicious. It’s very good. They seem to be gone if you don’t get here very early. I always come here for this. This is curry bread.　
It’s also very (delicious). (Male customer) (I recommend) this burger (Female customer) It’s very heavy!
(Photographer) Heavy? (Female customer) It’s very heavy. (Male customer) Really!
It has a sense of weight　 (Female customer) I will eat it today.
(Male customer) I’ll eat it all today. Making “Bakibaki Chicken Curry
“Homemade chicken curry.” Chicken. Distinctive triangular curry bread
Homemade chicken curry wrapped in pie crust. Wrapped in a crispy pie crust
Chef Nagami’s original curry bread The curry inside the pie crust has a deliciously mild spiciness. Raisin seeds (Chef Nagami) (Natural yeast) raisin seed
but This is the most powerful. We make ours uniformly with raisin seeds. At Volare, we use “raisin yeast” and “raisin yeast”. Strain the raisin yeast. The strained raisins are processed in a food processor
in a food processor to make a paste. Raisins are added to yeast paste.
Honey is added to the raisin yeast solution. Flour Raisin paste Add pre-made seeds (Chef Nagami) This becomes yeast It’s one of several kinds of homemade yeast I use it once I’ve made a Yudane dough. Natural yeast seeds are ready For the apple pie.
Making the “apple compote.” Carefully washing the apples one by one The apples are soaked in salt water to prevent them from oxidizing. Apple peeling machine The remaining peel is carefully removed with a knife
peeled with a knife Cutting apples with apple cutter brown cane sugar Lemon juice Boils down the peel of an apple.
Brings out flavor, aroma, and bright color (Photographer) The whole apple peel.
You’re going to cook them? (Staff) It seems to make it easier for the red color of the apples to come on. Because the apples look delicious.
(they are stewed in their skins) (Photographer) Bought at Volare’s.
Did you decide to eat it in the park? (Female customer 1) Yes! Just like that. lol (Female customer 2) I’ve always wanted to go.
I’ve been thinking about it for a while. (Female customer 3) I wanted to go and
(Bread) and buy it. Find a park nearby. (Female customer 1) You were so confused.
(When choosing (the bread) (Female customer 3) Yeah! I was so confused!
(Female customer 2) There were so many! (Customer 1) I probably couldn’t eat all of them! I bought so much! (Photographer) Is there any bread that you liked? (Female customer 1) I’m eating it right now lol I said let’s share this with everyone. It looked so delicious. (Female customer 3) (There’s) too much bread.
（It takes me a long time to read through (the menu). I was too lost! Making peach compote Washing peaches one by one. Removing the seeds with scissors. Granulated sugar White wine Lemon juice Water Boil peaches in a large pot The finished peach compote is transferred to a storage container Half a whole peach compote is placed on a tart. Napage for glazing (Photographer) When you are going to open your own store Did you invite your wife to join you? (Chef Nagami) I told my wife I would like to ask her to sell (Mrs. Nagami) For more than a year
I’ve been thinking about it. I’ve been talking to friends in my hometown I’m just going to give it a shot. I guess I’m starting to help. (Chef Nagami) would leave the sales (to my wife). I’ll do the back.
I’ll do the baking. (Photographer) What’s the name of the bakery? (Chef Nagami) In Italian, “pane” means bread. Volare flaps its wings and all that. The meaning of my name flaps its wings. I wanted to get closer to the meaning of my name I wanted to create a character, so a bird flapping its wings I thought a bird would be nice. I was thinking about what kind of birds I like, and I liked the loons. I thought, “I like that surrealistic look.
I liked that one a lot. ~shopping time~… ~ Tasting time〜 Momo tart Thai-style sobameshi bun Fuji apple pie Pandomi Herb sausage and ume hijiki Homemade Bakibaki chicken curry Wheat, vegetables, meat, we stick to all ingredients.
Bakery cafe “THE MARKET Very tasty! (Owner Kato) I want to eat delicious food and support the producers Make your neighborhood wonderful! is the catchphrase for our morning market and community exchange activities! A close-up look at two days at an unconventional bakery-cafe. Osaka, Japan
1 minute walk from Higashi Tengachaya station. Since 2018　
THE MARKET The staff has arrived at work First thing in the morning, the signature “sourdough” is baked. Flour With a coupe knife, cut a slit in the surface of the bread Bake the sourdough Finish baking first thing in the morning and clean up the restaurant Owner Kato kindly brews us our morning coffee (Owner Kato)Ice coffee is extracted with water, all of it. I couldn’t drink coffee, but with his coffee beans, I can now! I had orange juice and cold brew iced coffee! Cookie making (Photographer) Is this lemon?
(Staff) Yes, it is. (Staff) By squeezing a domestic organic lemon It takes away this milky smell of the milk. Flour Baking powder Salt　
Frozen Yotsuba butter Combine the ingredients with the milk mixture. (Staff) (The butter) will not be crispy on the cookies if it melts completely I make them with a little bit of cold butter, a little bit finely crumbled. I form the cookie dough into a folded shape Stretching the dough with a cotton swab. (Staff) Mixtures like flour, butter, and other ingredients. In the morning, we just mix it up and bake it. It is very important to keep it stocked lol It takes a lot of time when you’re measuring (ingredients) in the morning. Since the store opens at 7:30 AM, there are various techniques in place to bake the bread quickly. Cookie rounds are used to cut out the dough. Sourdough bread is baked (Owner Kato) It’s really cool how this edge (on the bread) stands up　 Proud “sourdough” with crispy edges on the surface (Photographer) This size (of dough) became this (after baking)? (Staff) Yes! Yes, it is! It swells to twice its size (Staff) This will be rye (sourdough) All of our sandwiches are made on rye sourdough The “M” in the name “THE MARKET” is carved into the dough with a coupe knife. Sourdough is baked. Sourdough is served to area cafes and restaurants Sourdough
Plain Sourdough plain
Whole: 720 yen / Half: 380 yen Sourdough Rye
Whole 720 yen / Half 380 yen Biscuit You will be taught how to eat the best sourdough bread We’re going to pour some Sicilian extra virgin olive oil over the bread. (Owner Kato) This is hand-picked organic olive oil from Sicily It’s low-temperature compression, which means it’s pressed for a long time. It goes really well with bread. Like this… Plus a lot of olive oil on top 🫒. Salt of Maldon” rich in minerals I will taste the sourdough bread baked using the owner’s recommended recipe! (Owner Kato) We also make mayonnaise!
(Photographer) You make your own from scratch? (Owner Kato) with heirloom eggs We also run a vegetable shop, so these are the eggs we use in that vegetable shop. We use Ashida Portley’s heirloom eggs from Tanba. (Owner Kato) “Homemade garlic confit.”
This is so delicious! Egg and garlic mixture. Olive oil from Sicily, Italy
Grapeseed oil Mustard Characterized by its aroma
“Himalayan salt.” Salt (Staff) It’s done! Mayonnaise handmade from scratch is used for sandwiches Sandwich making
“Sourdough.” Black pepper paste Mustard (Staff) This is Paulie’s cream cheese I switched to this cream cheese a little while ago. It’s so refreshing and so delicious! Spreading cream cheese on bread. Pesticide-free lettuce (Staff) This is also from our sister grocery store We use pesticide-free vegetables 🥬.
0:08:19.433,0:08:26.733
Cured ham Maldon salt Sicilian
Organic olive oil Salmon is drained of excess water and placed on top. Caper Sandwich ingredients are grilled with special olive oil Sweet potatoes, green beans, sausage. Vegetables purchased directly from farmers Chicken Place the chicken, sausage, and vegetables on top. (Staff) meat (sandwich) with “yogurt sauce” (Staff) Homemade mayonnaise on top. Sandwiches
Cream cheese and salmon Sandwiches
Spicy chicken and grilled vegetables Open at 7:30
THE MARKET The first pair of customers arrived immediately (Female customer) Cinnamon roll Salt bread! Dropping kids off at daycare I do some computer work here afterwards. There’s a large café area in the restaurant where you can eat in It can also be used as a working space Making cookie sandwiches with red bean paste butter Butter Anko (red bean paste) from Naniwa Mochi, a long-established shop for over 100 years. Pink rock salt. Red bean paste with butter
cookie sandwich Preparing bread for wholesale to a cafe in Tennoji The owner of the café came to the restaurant (Male customer) (Friend) I’m in the same business, I own a hamburger shop His (restaurant’s) buns are delicious. I asked him where he gets his buns and he introduced me to the owner of this place. Thank you for the always insanely delicious sourdough! Please keep up the good work! (Owner Kato) He owns the coolest store in the world called DJANGO’s near here! Cafes and restaurants all over town buy sourdough from THE MARKET! Bread is given to customers who run cafes Making sourdough
“levain starter” Mixing water into the levain starter Semi-strong flour Strong flour Numazu salt Water Mix the dough again Plain sourdough dough Then mix rye sourdough dough After 1 hour, the sourdough is punched (degassed) Yeast is taken care of (feeding)
“Starter.” Flour water A customer orders a sandwich, so I heat it up on the griddle Sandwiches are served to customers. (Female customer) Cream cheese and salmon sandwich. My friend I’m meeting up with is coming over later. And this friend of mine introduced me. A female customer came in with a friend who was waiting for her (Female customer 2) This restaurant is open in the morning and you can have lunch It’s very cozy, so It’s easy to come here with children We also sell cakes in our cafe Baked cheesecake Homemade milk ice cream Brownies finished with chocolate sauce Classic brownie (Staff) This ice cream is made with ingredients from our affiliate
I have a vegetable shop called grocery. We buy organic and naturally grown fruits and vegetables. We make ice cream with them. Ice cream that addresses the food loss issue is also available in our online store 🍨. We had freshly baked buns! THE MARKET’s special buns purchased by a popular burger joint. They will prepare bread to give to the farmers they serve! (Staff) Kato (owner)’s friends and business associates. We send sourdough as a gift or a thank you! (Photographer) You even send a message!
(Staff) Yes! THE MARKET also operates an online store processed products, original curries that we made ourselves, and so on. We also sell khao soi and things like that. Of those, sourdough is pretty much the most popular product. If you’d like to try it, please do! Check out our website in the overview section for more information about mail order👇. They deliver freshly baked sourdough to your neighborhood veggie store! (Staff) Thanks for your hard work! THE MARKET selects vegetable shop
‘grocery’. (Staff) Basically pesticide-free or fertilizer-free vegetables. (In the store) We deal in Directly Owner or farmer we know We try (to) buy from people with whom we have a facial connection Using pesticide-free vegetables and special seasonings Not wasting vegetables harvested at a time of year when many vegetables are available The products that are processed to make something that can be enjoyed all year round. We have a farmer who delivers us garlic and onions and things like that. We put them in our store A producer from Tanba, Hyogo Prefecture, came to deliver flour! Mr. Kato, the owner, handing over the bread he just packed. (Owner Kato) With wheat grown in a field that is JAS (certified organic) They deliver it to us every month like this (The wheat is) used for this bread called plain The farmer’s “Yumeshihou” is I think it goes well with hard bread. (The texture is) glutinous. It has a high flavor and aroma I think it’s because it’s freshly ground, so I think that’s part of it THE MARKET’s mission is I can eat good food and support the producers. It’s more about the fact that the person is making it. It’s not so much about the taste or the sugar content or anything like that. I think people feel like it’s delicious. We call that the “delicious revolution.” Forming the dough for our signature “sourdough. Sourdough “cheese Plenty of cheese wrapped in dough Sourdough “walnuts” Olives” on rye dough On rye dough
smoked bacon and cream cheese (Staff) With bacon and cream cheese that’s handmade over there by the barbecuers. We’re adding shredded cheese. Finished preparing bread to bake tomorrow morning. (Owner Kato) Mr. Shinjo Mr. Shinjo, owner of Ikedaya BBQ style, delivers our vegetables! Morning vegetables from Marche in Nara prefecture☀️ (Staff) straight from the field because we don’t go through a shipping company (Chef Shinjo) Vegetables harvested in the fields this morning (are) lined up We’re having a marche in Nara on Friday. I’m going to be there. I process damaged fruits and vegetables that are difficult to sell at the Bakery or ikedayaBBQstyle. (Chef Shinjo) I take out the damaged parts of these things before We also use them in the restaurant over there. (Chef Shinjo) And the retort you have there now.
(Photographer) What? Are these also homemade? (Staff) Bananas are naturally grown without fertilizers or pesticides! Bananas grown in Okinawa by natural farming method Tanba “Ashida Portree” flat eggs also used in bakery 🥚. Vegetables are purchased for use in the BBQ restaurant next to the bakery At the end of the shoot we are treated to lunch by Ikedaya BBQ style! (Owner Kato) These vegetables are from our vegetable shop I think you can tell when you eat the vegetables that are coming out now It’s so much more impactful on the taste of the vegetables! Carrots and such are so delicious, please eat them! (Owner Kato) Please choose a beer to drink!
(Photographer) That’s good! (Owner Kato) We drink too, so we’ll drink from noon A town where adults can drink from noon Wouldn’t it be nice to live in a town where you can see adults drinking from noon? Ikedaya BBQ style char-grills chicken, beef and vegetables! Sourdough Vegetables and fruits change daily as they are seasonal Beet sauce Sicilian organic olive oil, good with vegetables, meats and sourdough (Staff) Pork ginger and spare ribs. Pork ginger The savory aroma of charcoal grilling whets the appetite. Spare ribs Beet sauce goes well with spare ribs Lunch plate set cauliflower soup Coconut spicy chicken Spiced marinated chicken with coconut sauce. Vegetables personally ordered by Chef Shinjo spread rich sweetness 🍠🥦🥕. THE MARKET’s signature sourdough We’ll be enjoying our meat with a beer in hand from noon 🍖🍺. Today we’ll be covering lunch at Ikedaya BBQ style and the morning market hosted by THE MARKET! 7:30A.M Open THE MARKET opens at 7:30 A.M. Bread is lined up early in the morning! From 7:30 to 11:00 you can enjoy a morning set Homemade strawberry shake making🍓. homemade strawberry syrup, milk, and ice in blender Homemade strawberry shake The coffee beans are sourced from Globe Mountain Coffee in Kyoto. Customers come for the morning set! Hot sandwiches are ready. (Staff) Thank you for waiting for your hot sandwiches (Female customer) Salmon is delicious… Vegetables are delicious too! I’d say they have a lot of flavor. (In the vegetable shop near this restaurant) they sell vegetables directly from the farm… I buy vegetables there too I like the fact that it’s not just a bakery. I got a cup of coffee courtesy of you ☕️ (Staff) Here’s an iced coffee, and here’s an iced au lait It’s not cow’s milk, it’s oats milk. Outside the store, the staff is getting ready for the morning market On the first Saturday of every month, THE MARKET hosts a vegetable morning market! The owner has arrived at work (Owner) These (figs) are delicious, very big The vegetables for sale at the morning market are all in season and highly recommended, harvested in the morning by the producers! (Farmer) They’re big, aren’t they?
(Photographer) They’re so big! (Photographer) Where did you pick these?
(Farmer) Tondabayashi. (Farmer) We use no pesticides. (Staff) It’s not just a once-a-month morning market. They come every Saturday to open a stall at THE MARKET. They wholesale vegetables to a vegetable shop called grocery. And every Saturday farmers come here. Customers can buy directly from the farmers. The morning market has begun! Customers are quickly buying vegetables. (Photographer) What did you buy? (Male customer) Pumpkins, eggplant, onions, bitter melons and figs This is the basil you just got as a freebie. (Director) Have you been here several times?
(Male customer) Yes, I have been here! We’ve taken care of you. It’s a nice place to live around here. (Male customer) Thanks to MARKET, I think it’s a good place to live!
(Staff) Thank you very much! Customers who enjoyed the morning set were also at the morning market! (Female customer) I bought figs, watermelon and vegetables today! I was here this morning too, for breakfast. So I think I’ll be back for lunch or something… There’s baking going on in the bakery kitchen inside the store. (Staff) It’s not the store’s product, it’s her personal product (Ms. SLOW) I’m allowed to make and sell bread at the shared space We’re doing it in a shared space. (The shared space) is a place that’s usually used by different people We make bread to sell in the shared space Beet rappé on bread. (Ms. Slow) These are beets. They are so full of nutrients that they are called drinking blood! Bakery slow’s “Rapée Sandwich” is now available! Hard bread is baked! Baked bread is brought to the share space 1 minute walk to the share space right next door Shared space operated by THE MARKET “Picture Books and Sundries Bread and Snacks”. Every Saturday Bread for sale at the shared space (Ms. SLOW) I’ve always wanted to do something myself Mr. Kato told me that I could do it. There’s a grocery nearby, so seasonal vegetables, fruits, etc. We use vegetables and other produce from farmers who are here today because they are easy to purchase (Chef Shinjo’s wife) I’m in charge of this place We all plant (vegetables) with the kids and stuff Vegetables planted with farmers at the workshop. (Chef Shinjo) This one is like a shared space (Mrs. Shinjo) We can have events and things like that. Or having them rented for workshops. Or a customer you connected with at THE MARKET doing something To let everyone know more about the farmers too. Even if you’re just serving products and food in a restaurant There are some things that are not conveyed. I’m trying to get the customers to practice what they want to do here, and so on. And that’s how it spread to everybody. Chef Shinjo gets vegetables and rice from the grocery store grocery Rice procured from Miyoshi Farm, Shimanto Town, Kochi Prefecture (Chef Shinjo) We deal with rice from farmers New rice will be coming soon Meanwhile, inside the restaurant, Ikedaya BBQ style lunch preparations are underway! Cooking rice purchased from the vegetable store grocery Cooking rice in an iron pot instead of a rice cooker. Preparing fresh morning vegetables. Sweet potatoes and potatoes are steamed in an iron pot (Chef Shinjo) Sweet potatoes and potatoes in an iron pot called a Dutch oven Like steaming and roasting This one is (cooking) rice The rice cooker is used to keep the rice warm. I use this one to cook rice. zucchini Eggplant Pre-roasted vegetables to serve with lunch plate. (Photographer) Do the vegetables here change with the seasons? (Chef Shinjo) Yes, they do.
We mainly use vegetables from farmers. Seasonal vegetables purchased at the morning market change daily Rice with cereals is cooked. Cooked rice is transferred to the kettle Rice is placed in the rice cooker and kept warm Sharpening knives for cutting meat (Chef Shinjo) We’re going to prepare the meat now I will improve the sharpness of the cut Meat is prepared with well-sharpened knives Chicken thigh Chicken thighs marinated in
“Lemon.” Salt Black pepper Sugar Garlic (Chef Shinjo) A sweet and spicy sauce made from soy sauce, sugar, garlic, and honey. This is the sauce I always marinate pork in and grill it. Lemon Plenty of extra virgin olive oil Cutting beef for steaks, curries, and roast beef served at lunch Mr. Shinjo purchasing some vegetables (Photographer) What are you preparing here now? (Staff) Right now we’re preparing for the “vegetable scooping”) I’m trying to figure out how to get customers to come. I was thinking about how to make it fun for them. It’s kind of like a production to make you feel a little bit cooler. I was hoping that people would enjoy it like a fair. We’re having a vegetable scooping event. A cute customer tries his hand at scooping vegetables! (Chef Shinjo) Do it gently and give it to him slowly and gently Customers absorbed in scooping vegetables (Photographer) May I have a look? We got a lot of pickings… (Cameraman) Do you have a favorite vegetable? (Child) Tomatoes and blueberries🍅🫐. (Photographer) How do you like it?
(Child) Delicious! 😄 (Farmer) I think it’s just about time to eat! (Male guest) Today, watermelon and (Female customer) With a kolinky (pumpkin) (Female customer) I bought okra and some bread Customers are constantly coming in for fresh vegetables that can only be bought here! (Female customer) The taste is different here (vegetables) I come here a lot to buy things, don’t I? (Female customer) I’m interested in pesticide-free or fermented foods And then I found out that (the farmer) was coming here. That’s when I started buying. (Photographer) Are the farmer’s vegetables totally different?
(Female customer) Yes, they are! The sweetness of the vegetables is also different from others! I knew that vegetable (sweetness) was strong! No matter what, the sweetness of the vegetables is very strong, and besides, it’s safe and secure. （I can see the face of the (vegetable) grower. You can see the people who are making the vegetables on Instagram, too. I’ve seen you do it. So I’m very happy with these marches! (Photographer) Do you usually have opportunities to connect directly with consumers? (Mr. Kauchisaien) Not usually.
You get to hear their reactions. Like, “I had that the other day and it was delicious. If it was something like, “I cooked it like that… I feel like it’s worth making. It’s a valuable exchange, a place where we can see each other’s faces. This staff member here is taking pictures of each store for social networking (Photographer) What were you shooting? (Staff) Now I’m trying to promote the morning market We’ve got some good stuff right now, like pesticide-free, organic, vegetables. A lot of things that are made with a lot of care. There is value, but people don’t realize that value. I have a feeling that it would be better if people knew more about it That’s why we’re doing an Instagram reel and stuff like that. Turn the playback number or something like that. I wanted to spread the word.
I was filming. Farmers who set up stalls at the morning market also take a break from drinking beer🍺. Mr. Shinjo picking herbs in his store garden (Chef Shinjo) I’ll use a little at a time when I want to use it This is “Italian parsley. Mint.
Rosemary, oregano, sage. And some sansho. Sansho (Photographer) You’ve already got all your own ingredients for everything (Chef Shinjo) Yes, we do.
And we buy our vegetables at the vegetable store. And these herbs are right here. If we could use as much of our own stuff as possible We’ll use the parsley we harvested to make a sauce. Mayonnaise Yogurt (Staff) This is making yogurt sauce (It’s a sauce) that we put on the meat at lunch Lemon Italian parsley from our garden. Finished yogurt sauce THE MARKET is a food court type store that includes two stores: a bakery and ikedaya BBQ Style This is the entrance to THE MARKET Bakery. The other side is the entrance to ikedaya BBQ Style You can buy your favorite dishes at each restaurant and eat them in the common eating area… ikedaya BBQ Style
11:00 Lunch service starts. They had a customer right away! Lemon chicken, which has been marinated since this morning, is grilled over charcoal. Vegetables purchased from the vegetable store are also grilled Salt Yogurt sauce Colorful
Lemon chicken plate (Female customer) It’s so delicious! Vegetables. Tastes just the way it is. Vegetables in season again I’ve never been to this restaurant at night before I love coming here during the daytime, it’s amazing! Steamed sweet potatoes Orders continue to come in Takeout orders are coming in. Yogurt sauce Takeout complete. Tomato soup set for lunch Pork marinated in homemade sauce. Bakery sourdough (Chef Shinjo) Thank you for waiting!
Who ordered the chashu? Cha-shu Parent and child customers can enjoy lunch in a relaxed atmosphere Customers are constantly coming in. Wagyu spiced curry is ordered Warming up the prepared spiced curry (Chef Shinjo) This is chicken broth (Chef Shinjo) It’s like the scraps that come out when you prepare the chicken We use that (scraps of wood). And I put vegetable scraps and stuff in it (chicken) broth. I use it to make soup and curry stock. A special curry full of the flavor of chicken broth is made. Salt (Staff) Here you go, beef curry! Beef tenderloin spice curry (Female customer 1) Delicious! (Female customer 2) It’s so delicious, just like I expected it to be! I’ve always wondered about that. They sell vegetables, and I was looking at it thinking, “What’s it like? I’ve been looking at it thinking about it. This is the first time I’ve been here today. The successful morning market is over, and the farmers who opened their stalls are leaving. He took a break here and made a homemade drink 🍹. Make a shiso soda
“Homemade shiso syrup.” (Photographer) The colors are so vibrant! Syrups are processed from fruits and other products purchased at the “grocery”! Soda Shiso soda Summer mandarin orange syrup Ice milk Summer mandarin orange shake Itadakimasu🙏 And the staff, too.
Refresh yourself with a beer🍺. (Photographer) You really drink beer on the job! (Staff 1) Yes! I drink! They want to create a town where adults can drink at noon I’m told that drinking is part of the concept Staff 2) She says she is told to drink, but actually She enjoys drinking it. The film crew also received 🍺 Lunchtime drinking is also a great job __. (Owner Kato) I’ll enjoy having this! Yum! It’s a job rule. Everyone in my company drinks, right? We drink beer at noon. We’re trying to make it so that people can enjoy alcohol with their meals. That’s the kind of town you want to be in. That’s what we’re trying to do. If you want to build a city like that, you have to practice it yourself. (Photographer) What did you do for a living?
(Kato owner) Urban planning for about 25 years. Connecting with rural communities or connecting with farmers. The food we eat and the makers or the earth that makes it. To be able to feel it while living in the city I’m actually happy (thinking) That actually has to do with the taste. And then what is delicious? That’s what I’m saying. Who is it connected to? Who made it? Like, which earth was it made in? It affects the taste like crazy. It’s only in cities that it can be offered Cities are where people can bring all kinds of things and eat all kinds of things. And that’s the advantage of living in a city. We can change Japan and society from the dining table. That’s what we’re trying to do through our mission, the “Delicious Revolution. (Photographer) Had you ever baked bread 　　　　　　　　before opening your shop?
(Owner Kato) I never learned to bake bread. (Owner Kato) I was impressed by the bread I ate when I was in a cafe in Montreal! I was told by the café owner that it was sourdough, and I thought, “This is good! I finished it after looking at YouTube and Instagram on my own. (Chef Shinjo) (The owner) and I met when I was originally running a restaurant in Ikeda I started to participate in Marche organized by Mr. Kato. (Chef Shinjo) It was just perfect timing.
(Owner Kato) We talked about having an event here (Chef Shinjo’s restaurant) I knew it was a good restaurant We started talking about renting this property and having an event once a month and then two years later we opened this place. We decided we’re going to open a restaurant here. He finally accepted my love call We opened a store here. Like going to the local supermarket. To establish an environment where people can buy vegetables directly from farmers. We need more customers to come to us. Eh! Sold out already? I want them to be like, “Oh my God! They are so delicious vegetables! You can’t get vegetables like this and they are picked in the morning! (Photographer) The farmer also said they were picked in the morning!
( Owner Kato) Isn’t that right? I think that’s the kind of life we all want to lead. I think people are going to realize that in time. (Chef Shinjo) I’ll keep doing it until then! (Owner Kato) We have to keep doing it!
That way and that way! ~Tasting time~! Lemon chicken Chicken with fresh lemon flavor. Herb sausage with
Yogurt sauce goes well with it Morning vegetables purchased from the farmer, “eggplant.” Beef tendon curry Craft beer in Shizuoka Hirakata City, Osaka
“Iroha Bakery” Our whole family
always enjoys eating here Bread made with the combined efforts of husband and wife,
supported by their high school daughter We take a close look at the heartwarming daily life
of a family-run bakery Chef Shimizu）Good morning
Director）Good morning Hibiki Shimizu (49), owner of Iroha Bakery Making Rodève dough
“Japanese wheat flour” Chef Shimizu）For the Rodève, we use wheat from Hokkaido and stone-milled flour from Fukuoka Prefecture Fermentation starter Yudane method (hot-water dough starter) We check the water temperature
before adding it to the dough Chef Shimizu）I use strong-flavored flour. I think it gives the bread a rich flavor Director）You were checking the water temperature too, right?
Chef Shimizu）Yes, I do In this season (March), it suddenly gets cold or warm, so it’s the trickiest time Chef Shimizu’s daily morning habit: drinking green juice Chef Shimizu）Come to think of it,
I don’t eat breakfast I don’t get much vegetables either And also because of my age I’ve started to be more health conscious (laughs) Director）That’s why the green juice?
Chef Shimizu）Yeah, it’s the quickest option Rodève dough Mixing ingredients into the Rodève dough
“Walnuts” Wine-simmered dried apples Figs Chef Shimizu）At this stage,
the dough is super sticky I can’t really touch it yet In between fermentations, we do what’s called a “punch,” which means folding the dough, and that helps the dough develop properly and gives it volume Punching the Rodève dough Director）How many times do you punch it?
Chef Shimizu）Four times for this dough Usually it’s probably just once, but since the dough is so loose, I fold it several times to firm it up properly Making “Stone-Milled Batard” No mixer used—
the dough is kneaded by hand Director）You knead the Stone-Milled Batard by hand?
Chef Shimizu）Yes I’ve been doing it this way since we opened If you knead it too much, it loses its flavor The flour has a strong aroma, so I thought, why not knead it by hand?
That’s how I started And it turned out great The Stone-Milled Batard
is one of the items we’ve been particular about since opening Egg wash Pearl sugar Homemade custard cream Black sesame seeds Olive oil Make a hole with your finger Semi-dried tomatoes Chef Shimizu）This is brioche dough for sweet breads Used for cream buns, red bean buns, melon bread, and the seasonal sakura (cherry blossom) red bean buns Cookie dough for melon bread Melon bread Sweet red bean paste Chef Shimizu）We get the red bean paste from
a local supplier in Hirakata called Hojo Seiansho It’s a red bean specialty shop in the neighborhood Salt-pickled cherry blossoms Press the pickled cherry blossoms
into the dough Cream buns
“Homemade custard cream” Chef Shimizu）Pre-made fillings are
already delicious as they are But I feel like, “Anyone could use that,” So I try to make whatever I can by hand Even this curry—I cook it myself, too I don’t use ready-made fillings Tuna and olive salad Seasoned nozawana greens Focaccia with semi-dried tomatoes and rosemary Baguette Sweet red bean bun Croissant Koppepan (Japanese bread roll） Cinnamon roll Syrup Parsley Pain aux raisins Danish dough Croissant with ham and cheddar cheese Chef Shimizu）Including the daily specials, I think we have around 60 varieties Our lineup might lean toward hard breads and more French-style breads One of the reasons we started the bakery was to make French bread So naturally, we ended up focusing on it Homemade condensed milk cream Homemade garlic paste Brioche bread Scones Finishing the limited-time
Strawberry Danish Glazing with “napage” Chef Shimizu）This is our strawberry Danish It’s only available for a limited time Bagel making Bacon Walnuts Boiling the bagels Preparing the dough for English bread loaves Chef Shimizu）For English bread,
we use two types of domestic wheat and sunflower oil as the fat For square loaves, we use butter and milk They’re easier to eat We have customers with milk allergies
and families with kids so we make bread that even they can enjoy We avoid using dairy products When our own child was little,
they had a dairy allergy That experience made us think—there must be
other kids like that out there Scone making Chef Shimizu）Right now the ingredients are
cocoa powder and chocolate chips We have a basic dough,
and change the ingredients depending on the season 8:00 a.m.
Chef Shimizu’s wife and daughter arrive at work together Mrs. Akemi Shimizu (48) Daughter: Kotoko Shimizu (18) Together with his wife and daughter,
Chef Shimizu runs Iroha Bakery Shaping French bread dough Wiener Powdered sugar Chef Shimizu’s wife and daughter are also helping with the preparations. Seasonal Fruit Danish – 300 yen Chef Shimizu’s wife）Right now I’m cooking
a Koppepan (Japanese bread roll) with pickled shibazuke I mix the pickles with mayonnaise and stuff it into a multigrain koppepan Then top it with cheese and bake it It looks intense, but it’s really tasty Liver pâté Cheese Tandoori chicken Director ） The amount of vegetables is amazing.
Chef Shimizu’s wife）It’s piled high Cheese Ham Grilled Kalbi Beef Sandwich – 500 yen Displaying the bread is Chef Shimizu’s daughter’s job Peaceful moments shared by the family of three Director）Do you usually chat
while working with your wife and daughter? Chef Shimizu）Hmm, not really Chef Shimizu’s wife）Nope (laughs) Chef Shimizu）We’re all silently focused If the radio’s on, we’ll throw in
some funny commentary on it That’s when we chat a little But usually we’re just busy working Raisin bread Sweet potato and sesame bread Mentaiko French Bread – 295 yen Focaccia Sandwich, Bagel Hot Sandwich,
Croque Monsieur Toast – 310 to 380 yen Koppepan with Pickled Shibazuke – 285 yen Baked Curry Bread – 260 yen Chef Shimizu’s daughter）I’m 18 now Director）In high school?
Chef Shimizu’s daughter）I’m a third year high school student and I’m 19 years old this year. Chef Shimizu’s wife）She’ll be in college next
Chef Shimizu’s daughter）Yeah, college next (laughs) Chef Shimizu’s daughter）I’ve been helping in the mornings like this for about 3 or 4 years Chef Shimizu’s wife）Since junior high or high school Chef Shimizu’s daughter）When there are no part-timers, and when my parents go in early,
I go in with them too Director）Bakeries open really early, right?
Chef Shimizu’s daughter）Yeah, super early (laughs) Mom is early, but Dad is even earlier Chef Shimizu’s wife）When she was three, we opened the bakery here She’d do her homework in the office or make crafts out of cardboard (laughs) Memories of their daughter
can be found all around the bakery Director）You really grew up with the bakery
Chef Shimizu’s daughter）Yes, I did I’ve grown up with it the whole time Now I realize we’ve been
blessed with such kind customers and that’s how I’ve grown up Once a small child,
now she helps run the bakery Chef Shimizu’s wife）Originally, I was working another job But after less than a year, I started to think maybe I should join the bakery too So I quit my job and started working here At the time, my husband handled all the baking And we had a part-timer for sales But I had ideas about how I wanted to sell things So I decided to join in as well Shaping the Rodève Chef Shimizu）I try not to touch the Rodève dough too much Ideally, I’d like to get the weight right in one go Director）Do you bake Rodève every day? Chef Shimizu）Only once a week—on Wednesdays It’s one of our rotating breads On Tuesdays we do German bread Then on Thursdays, Fridays, and Saturdays we have country-style rye bread called Campagne We rotate the lineup like that We can’t offer everything at once Chef Shimizu）Today it came off the cloth better than usual On bad days it gets really sticky And I end up touching the dough too much which can mess up how it bakes Director）Is that what makes Rodève so tricky?
Chef Shimizu）Yeah, it’s tough Chef Shimizu）It’s not that I’m super confident,
I just really enjoy making it But I always want to get better at it I’m not very good at shaping I’ve always been kind of clumsy So I can’t really do complicated things But I want to get better at baguettes I want to make cooler-looking ones I’m probably going to say this forever Even when I think I made something great,
I’ll try bread from other places and think There may be times when I think, “This is better.” Someone introduces me to a unique flour, I try it— and if it’s good, I switch over, wanting to make even better bread I’ll be saying that for the rest of my life (laughs) Probably until I retire Chef Shimizu）I’ll still be talking about French bread, right?
Chef Shimizu’s wife）Definitely! (laughs) Director）What does a good French bread mean to you? Chef Shimizu）I guess it’s all about
a nice clean bite and my personal preference—strong flavor That might not be ideal for French bread served with meals Maybe it’s not great as a supporting role But still, I think French bread should be a complement to the main dish Even so, I just love French bread
with a bold flavor That’s why I put thought into the flour I choose and how I handle fermentation It’s all part of the process Stone-Milled Batard – 280 yen Azukin – 235 yen
Tuna & Olive Herb Bread – 245 yen 3 Types of Bagels – 210 to 255 yen Scone – 130 yen Before the shop opens,
Chef Shimizu’s daughter heads home a bit early Chef Shimizu’s daughter）Up until elementary school,
I was always here I’d play around in the work area
to pass the time I was often playing alone
in the back of the shop Compared to other families,
we probably had less family time But the bakery is closed on Sundays So my parents made an effort to give us family time on those days,
and I was really happy about that Director）So you didn’t really feel lonely or anything? Chef Shimizu’s daughter）I’m planning to go to a school for interior and architectural design If I can work for an interior company, I’d love to be involved in designing Iroha Bakery someday Most of the design here
was done by my mom She used to work in design So I think she inspired me
in my drawing and creativity I hope the shop continues to grow,
surrounded by lovely customers and becomes even more beloved over time Director）Thank you for your hard work!
Chef Shimizu’s daughter）Thank you! Chef Shimizu’s wife）Her lifestyle
was very different from other little kids Really far removed from a normal routine She was sleeping at 10 or 11 p.m. at 3 or 4 years old I felt so bad about it But now, she’s such a huge help to us We left her on her own a lot—
to the point where it wouldn’t have been surprising if she rebelled Until around early elementary school she’d hang out here to pass the time By 5th or 6th grade she was going home on her own with a key We couldn’t come home until late,
so she’d just eat dinner by herself Honestly, I’m just glad she didn’t go astray (laughs) I’m sure she’s got feelings about all of it But she grew up happy and healthy (laughs) Director）It seems like she was influenced by you?
Chef Shimizu’s wife）I wonder? She seems to really like interior design,
so I hope she does her best We actually made that together once As a school project in elementary school Maybe that had an impact too She’s always loved making things So I hope she ends up in that kind of career If we ever renovate the shop, I hope she can design it for us 9:30 a.m.
The shop is finally open Chef Shimizu’s wife）Welcome! Our first customer of the day has arrived Chef Shimizu’s wife）Thank you very much! Chef Shimizu’s pride and joy,
the Rodève, has finished baking Four types of Pain de Rodève Fig Pain de Rodève – 455 yen
Pain de Rodève – 420 yen Walnut Pain de Rodève – 455 yen
Seasonal (Apple) Pain de Rodève – 455 yen Director）How did today’s Rodève turn out? Chef Shimizu）It came out great.
I’m relieved. On bad days, the dough sticks to the cloth and it flattens out The gas escapes and even when baked, when I cut it, it’s dense inside and it turns out all squished Director）Sounds really delicate Chef Shimizu）Hard breads are difficult I try to stick to the basics,
like the process flow I avoid doing anything too flashy or gimmicky Chef Shimizu）As for the name of the bakery we went with something simple—“Iroha” to remind us to always return to the basics Like the phrase “the ABCs of things” It’s about “never forgetting your beginner’s spirit” Director）Who came up with the name? Chef Shimizu）It just came to the two of us Rather than a stylish name like “Boulangerie” or “Bakery Workshop,” we thought “Bakery” is best And when thinking of the name, we both agreed
“Iroha” was the one We both said it Customer）Thank you so much Chef Shimizu’s wife）Thank you very much Director）Do you usually come with your child? Customer）Yes, most of the time I bought this thinking we’d have it for lunch The one called “Azukin” I bought earlier was really good It’s like a French bread dough filled with red bean paste—delicious My child has only ever eaten white bread before, It was tasty Director）You eat the white bread here too?
Customer）Yes, we do I like how kind the staff are here When you come with kids, you feel like
you have to hurry so you don’t bother others But they always say, “Please take your time” Our whole family always says
“it’s so delicious” when we eat here We hope you keep up the great work Director）You seem to have a lot of women coming in with babies? Chef Shimizu）Yes, quite a few There’s a pediatric clinic right over there I think maybe people drop by after checkups and such Even the doctor from that clinic is a regular (laughs) Customer）It’s my first time here! I found it while searching on Google Maps and Instagram I was looking for bakeries and this one came up,
so I was curious I heard they had focaccia So I decided to try the focaccia sandwich They said they use homemade cream,
so I bought the cream bread Also, I really like bagels, so I picked up a few of those too Like bagels with walnuts and chocolate And I wanted something sweet too So I bought the “Milk France” as well The atmosphere too— I liked how they focus on domestic wheat and quality ingredients That really drew me in and made me want to visit The staff are super kind
and explain everything to you The shop is so cute—I definitely want to come again Director）The atmosphere of the shop is really charming Chef Shimizu）That’s my wife’s doing She took her scrapbooks to the contractor and told them, “Something like this” Then they worked it out within our budget My wife was working from home at the time but she was the one who designed the exterior and the vibe So I asked her to join us if possible She quit her job and started helping with sales at the shop About a year after opening,
she started working on the sales side I really think we get customers thanks to her The white bread has finished baking white bread Next, the English bread has finished baking the English bread Chef Shimizu’s wife）Thank you as always!
Customer）Thanks so much! Director）I heard you did all the interior design Chef Shimizu’s wife）Well, we discussed things together But we brought in shelves from my parents’ house and had them build around those That really helped us a lot We opened the place with basically no money These shelves, and these drawers—they’re from my parents’ house too We matched the colors and sizes to fit those pieces I used to work in design So I’ve always had an interest in interior stuff I had this idea for the floors too—like, “I want this kind of floor” I’m no expert, but there were definitely things I *had* to do I figured it would be nice to have a shop
that felt easy for people to enter Like the shop from *Kiki’s Delivery Service*—
something with that kind of vibe That’s probably the image I had in mind Chef Shimizu’s wife）Alright,
I’ll get that ready for you Shopping Director）Thanks in advance
Chef Shimizu’s wife）Okay! Director）One “Beef Kalbi Sandwich”
and one “Seasonal Fruit Danish,” please Director）And one loaf of “English bread,” please! Chef Shimizu’s wife）Would you like me to make you a point card? Director）Yes, please! Chef Shimizu’s wife）It includes “Rainy Day Points” too Director）Thank you so much! Chef Shimizu’s wife）If you come in when it’s raining, you get an extra point in addition to the regular
1 point per 500 yen There’s no expiration date either So a lot of people collect them Chef Shimizu’s wife）Sorry to keep you waiting.
The English bread is hot so I’ve packed it separately Chef Shimizu’s wife）Thank you very much! Tasting Seasonal fruit Danish (strawberry) Shibazuke Pickle Koppepan Beef Kalbi Sandwich Pain de Lodève Mini Apple Bread Finally, we asked what made him happiest over these 15 years running the shop Chef Shimizu）Customers who came in the early days— fifteen years later, they’ve grown into adults Kids who were in elementary school back then— now they’re in university or grad school and still coming There was a single guy who used to come and buy a lot every now and then Then a few years later, he showed up with a girlfriend I was like, “Oh! First time in years—and now he has a girlfriend!” Then a few years after that, he came in with a kid And he still shops here today That made me really happy I realized—this is what it means to run something long-term It really brought me joy The fact that they continue to come and even across generations— that truly makes me happy Whether our bread is tasty or not, I don’t know, but if it’s become a kind of standard for them, then that’s really meaningful to me There are shops in our area that have been around for 20 years Just staying in business is a win Continuing on—just that alone is something to celebrate We’re not trying to do anything flashy I think what matters most is just keeping it going Chef Shimizu’s wife）Until Kotoko (our daughter) is independent— Chef Shimizu）We need to keep up the momentum until then There might be some pros watching this So I’m feeling pretty nervous being on camera If you have any suggestions on how to improve Please teach me kindly (laughs) Chef Shimizu’s wife）Oh, that’s what you meant! (laughs) Chef Shimizu）I’m clumsy and not great at shaping dough so I mostly just make simple bread But somehow we’ve made it through 15 years So I think the quality is okay If there’s anything else that you’re concerned about… whether you’re a professional
or just a bread lover— we’d be happy to hear any advice you might have Thank you very much If you’d like, please come visit our shop We’d love to have you!

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【店舗情報】
0:00　Assjhengano（アッシェガノ）
URL　 https://youtu.be/2sg2T4fhHis
住所　大阪府吹田市朝日町５−２２
地図　https://maps.app.goo.gl/naW6zStRt4EMuxRA6
Instagram　https://www.instagram.com/assjhengano_macha?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

55:39　Pane Volare（パネ ヴォラーレ）
URL　 https://youtu.be/3MmxFHmCJ08
住所　大阪府豊中市待兼山町１−２１
地図　https://maps.app.goo.gl/SAPiGBgtjGYFVPZa9
Instagram　https://www.instagram.com/pane_volare/?hl=ja

1:55:18　THE MARKET
URL　 https://youtu.be/mGvvAuZJOSQ
住所　大阪府大阪市阿倍野区阿倍野元町６−２３
地図　https://maps.app.goo.gl/F5PXdGhA1kRRksmq7
Web　https://themarketjp.org/

2:54:10　イロハベーカリー
URL　 https://youtu.be/FCnwKWgmW4A
住所　大阪府枚方市伊加賀東町１−５
地図　https://maps.app.goo.gl/r1Yd27navVVXpi1u7
Instagram　https://www.instagram.com/irohabakery?igsh=MTh4dXBhYzNmaW1ybQ%3D%3D

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