凄腕パティシエが“ひとりで全部”作る２０種の創作ケーキに常連マダムが通い続ける理由。

凄腕パティシエが“ひとりで全部”作る２０種の創作ケーキに常連マダムが通い続ける理由。

Each one is carefully crafted—
beautifully colorful cakes. Depending on the season, they use different fruits. There are so many kinds of cakes available. I really fell in love with the place. Everything is made with such dedication. Every time I come, I try to conquer one type at a time. Fujii Chef）I actually planned
to reduce the number of cakes, but— I keep thinking “Oh, I want to make this,”
and I end up making it. When customers tell me,
“That was delicious,” I think, “Well, maybe I should
keep it on the menu.” And then gradually, the menu keeps growing. But having a lot of options makes it more fun, right? A popular patisserie where one person makes
more than 20 types of cakes every day. We follow the daily life of such a pastry chef. Akashi City, Hyogo Prefecture—
a 5-minute walk from JR Nishi-Akashi Station. A small cake shop that appears
as you walk down the alley south of the station. “Pâtisserie Après jour”
Opened on September 13, 2023. 7:15 a.m.—
The owner has arrived at work. Chef Fujii, who handles every part of cake-making alone. He ties his apron, prepares himself mentally,
and another day of cake-making begins. First, he bakes the dough for Après jour’s popular item:
“Choux à la crème.” Choux pastry, cookie crust. Pearl sugar. Bake in the oven. Preparing the whipped cream. Granulated sugar, fresh cream, milk. We asked Chef Fujii
about his career as a pastry chef. Fujii Chef）After graduating from culinary school— I worked at a cake shop in Kobe
for about 3–4 years. Then I worked at a cake shop in Tokyo
for another 3–4 years. After that, I came back here
and worked at a hotel in Kobe for around 10 years. After about 18 years of training,
he finally reached his own shop. We also asked about what motivated him to go independent. The main reason was that I quit the previous hotel. When I was deciding where to go next— there was a cake shop where I was supposed to join
as a potential head chef. While I was working there part-time— I started thinking about becoming a hired manager. But if I were going to be a hired manager— I figured it’d be better
to start my own shop instead. If I were going to fail,
it’d be better to fail early anyway. So I thought—
might as well do it myself. That kind of idea came to mind. It’s a bit embarrassing, but— I ended up quitting the place
I was supposed to join as a chef candidate. And that was that. From there, it was all momentum. He could have chosen to work as a manager,
but Chef Fujii chose to open his own shop. Cakes he had prepared since the day before— He now finishes the summer-limited cakes. The base lime mousse. Homemade pineapple compote in white wine. Spanish lemon jelly. The base of lime mousse and jelly is complete. Homemade passion fruit sauce. Place the sour cream rare cheesecake
and coat it with the passion fruit sauce. A cute yellow dome that shines softly. Mint. Finish by topping it with edible flowers. A refreshing dessert that evokes early summer. Next, he begins finishing the tiramisu. Freshly whipped cream. He fills a piping bag and pipes it
onto the tiramisu base. Using a palette knife, he smooths the surface. Fresh cream. Coffee powder from
the roastery FIST BUMP. Cocoa powder. Carefully wiping the container clean. A tiramisu with a gentle sweetness,
where the aroma of espresso softly spreads. One reason for Après jour’s popularity
is the wide variety of cakes. Chef Fujii single-handedly creates
this extensive lineup. Fujii Chef）I actually plan
to reduce the number of cakes, but— I keep thinking “Oh, I want to make this,”
and I end up making it. When customers tell me,
“That was delicious,” I think, “Well, maybe I should
keep it on the menu.” And then gradually, the menu keeps growing. But having a lot of options makes it more fun, right? It’s a really tough balance, though. At cake shops these days— they make refined cakes, and because they’re so particular about them, they keep the selection to around ten kinds. Some places focus on baked sweets
for most of their sales. I’d like to aim for that—
it would be physically easier too. I’d like to aim for that, but— once I start making new cakes, it’s fun. So when I see a trendy new design,
I think, “Let me try that.” Like, “I’ll imitate that.” That happens too. I also think, “I want people to use it as a gift,” so I make cakes suitable for gifting. Or something that’s easy to carry. It feels like I’m constantly trying new things. His endless passion for cake-making
and care for his customers
show in his extensive lineup. Melting couverture chocolate
over a hot-water bath. Using the melted chocolate
to make chocolate cream. Fresh cream. To prevent separation, he warms the bowl
while mixing the chocolate and cream. Add whipped cream
and mix until combined. The chocolate cream is complete. Finishing the rich gâteau au chocolat. With a spoon warmed in hot water,
he shapes the chocolate cream into an egg shape (quenelle). Layers of freshly made chocolate cream
add depth to the flavor of the gâteau au chocolat. Walnuts. Chocolate plaque. A final dusting of cocoa powder. Fresh cream. Powdered sugar. He pipes cream onto the reserved decoration cake
to get it ready. He finishes the parfait
of peach and plum red-wine compote. Fujii Chef）This is what we call a peach compote,
we make the syrup with red wine. This is a jelly made from that syrup. The glossy layers are beautiful—
the peach and plum parfait is complete. He places the prepared cake on a turntable. Fresh cream. He spreads it evenly with a palette knife. Warming the knife, he begins cutting. A beautiful cross-section of the shortcake is revealed. Base for the peach shortcake. Base for the melon shortcake. Today we have two kinds of shortcake. On weekends or for events, I try to put out larger quantities. It’s around eight pieces per type, so in a day it’s about 150 pieces or so, when it’s a lot. I can also put out more puddings, so if you count those, it’s probably even more. Director）Isn’t it tough making everything on your own? Fujii Chef）Not that much, I guess. Once I get used to making a new cake,
I start wanting to move on to the next one, so I end up increasing the number of items
or making more complicated ones. No matter how much he makes alone, it never feels like a burden—
that is Chef Fujii’s passion for cake-making. Melon. He removes the seeds with a spoon
and cuts it. He pipes the fresh cream. Shiny glazing “nappage.” Powdered sugar. Next, he finishes the peach shortcake. He coats the cut peaches with sauce. Additive-free concentrated lemon juice. Homemade “peach purée and agar sauce.” He decorates with the peaches coated in sauce. A luxurious shortcake where the gentle aroma of peach softly spreads is complete. Cakes packed with seasonal flavors
are now lined up in the showcase. The day of filming is Obon. He now finishes an event-only roll cake. Shine Muscat grapes. Powdered sugar. Blueberries. Finishing the cream puffs. Fujii Chef）It’s not exactly a concept, but I thought a shape that women would find cute would be nice. That’s why the melon shortcake also has that teardrop-shaped piping. I thought that soft, smooth-looking shape might be cute. So I made the cream puffs in that shape too. Adding fresh cream. The top part looks kind of burnt,
but it actually doesn’t taste burnt. If you don’t bake it well,
it won’t keep that crispy texture. When you take it home— Peach. Fujii Chef）I’m about to make
the “Peach Pie Tart.” I’m thinking about how many to put out. I already put out the roll cake today,
so I’m short on space… To make ripe peaches easier to peel,
he blanches them. After dipping them briefly in hot water,
he cools them in ice water. Fujii Chef）It’s satisfying when they peel off
smoothly like this. Custard cream. Pie tart. He combines the pie tart with the peaches. Fujii Chef）Other shops probably
use cookie crust for their tarts. But we use pie crust. He coats the peaches with warmed
apricot jam. Custard cream to keep the peaches from slipping. He decorates the cake with pie crumbs
made from the same pie dough. Powdered sugar. Fujii Chef）With pie crust,
it softens a bit as it absorbs moisture— which actually makes everything come together. So when you eat it, there’s no odd texture. You can basically drink it. He pipes fresh cream
onto the base of the chestnut pie prepared earlier. A blended marron cream
made from Japanese chestnuts and French chestnuts. Powdered sugar. A summer-limited Mont Blanc
with plenty of blended marron cream. Baking croissants. Egg wash. Maldon salt. Bake in the oven. He decorates the reserved decoration cake. Strawberries, kiwi, orange. Shine Muscat, blueberries. Nappage. Edible flowers. With a handwritten message plate,
the reserved decoration cake is complete. A staff member arrives and sets out the shop sign. 10:00 a.m. — Opening time. Crème brûlée. It is caramelized after the order is placed. Supreme silky pudding, mango pudding, peach blancmange. A customer who ordered cakes
has arrived. Fujii Chef）Thank you for coming
in this heat.
We look forward to serving you again. He begins preparing the gâteau au chocolat. Separate the egg whites and yolks. Whip the egg whites in a mixer
to make meringue. Cocoa powder. Sift together the cocoa powder and flour
to prepare them. Couverture chocolate warmed
over a hot-water bath. Butter warmed in the microwave. Add the chocolate melted over the hot-water bath
and mix. Add warmed fresh cream
and mix further. Egg yolks. Add sugar to the egg whites
and whip further. The meringue is ready. Fold in the meringue little by little. Add the sifted cocoa powder and flour from earlier. With a rubber spatula, fold from the bottom of the bowl,
lifting the batter as you mix. Fujii Chef）It’s not that I’m not particular
about the ingredients— but what I care about the most is the baking. I aim for a doneness where it melts in your mouth. If you overbake it— it becomes firm. The gâteau au chocolat turns into
more of a regular baked snack. What I’m aiming for— isn’t so much a baked-cake-style gâteau au chocolat, but more like a ganache-style, “nama” chocolate gâteau au chocolat. It’s really just a typical gâteau au chocolat, but— the baking makes a huge difference. The feel when you stick your fork in, the texture when you eat it, the way it clings to your tongue— all of that changes just with the baking. When I’m prepping by myself— I’m always a bit on edge. When I feel, “This is exactly when I need
to take it out of the oven,” I say, “Excuse me” to the customer, quickly bring out what I’ve baked, and take a moment to pull it out of the oven. Since customers know I’m working alone— they kindly say, “It’s fine, go ahead.” Everyone is very understanding. A gâteau au chocolat with a ganache-like,
silky melt created by that precise baking. Staff）Welcome. A group of three women enter. Customer）Can you fill
the croissants with cream? He pokes a hole with the piping tip
and pipes in cream. Fujii Chef）I didn’t want to have
any cream go to waste, that’s why I started doing this— and it ended up becoming popular. Cream croissants created
to help prevent food waste. Customer）First, a Mont Blanc— and a melon shortcake. Customer）I was surprised they had croissants,
not just cakes— the cakes are delicious and the croissants
are delicious too, and having so many kinds makes it really fun. I always look forward to checking Instagram—
to see what’s inside each item. The fillings change depending on the season, too. It’s really exciting. Director）What’s the appeal of Après jour? Customer）There aren’t many cake shops nearby, and— they use seasonal fruits, and there are many different kinds of cakes. You can buy cakes and also buy bread— and both are delicious. I really love this place. Customer）When I recommended it to my friend— they said “It was so good,” and they were really happy. The gâteau au chocolat has finished baking. Now it just needs to cool, and then it will be cut tomorrow. Customer）Then, six crème brûlées, please. He caramelizes the ordered crème brûlée. Sprinkling more granulated sugar on top. Customer）It’s my first time here, but— it was always sold out when I came before, so I couldn’t buy anything. Today, when I looked from outside, there were lots left— so I thought I’d come buy some. There are so many kinds— I want to try them all eventually. Staff）Thank you for waiting. I’ll open the door for you. Please come again. Thank you very much. A customer has arrived to purchase a cake
for a birthday celebration. Director）Do you come here often? Customer）Yes, I do. I also use the shop for events. Everything is made with such care— so every time I come, I try one type at a time. Fujii Chef）I’ll open it for you. Thank you very much.
We look forward to seeing you again. Fujii Chef）I’m very particular about customer service—
that’s something I value strongly. No matter how good the taste is— if the service is bad, customers won’t come back. I know that. So whenever I can, I make sure to see them off. If their hands are full— I say, “I’ll open the door for you.” If someone comes with a stroller— I say, “Let me open it for you first,”
just a small phrase like that. It’s not exactly “do for others what you’d like done for you,” but— I ask my part-time staff to practice these small acts of kindness as well, and I try to keep it in mind myself. The careful craftsmanship and sincere hospitality
are what make people want to come back again. Fujii Chef）Thank you for waiting. Customer）Today, my wife passed a company exam, so I thought we’d celebrate together with a cake. Both my wife and I
really love this shop. Director）I hope she’ll be happy. Customer）I hope so too—I’d be grateful if she is. Fujii Chef）That will be seven items in total.
Please wait a moment. We live nearby, so we often buy birthday cakes for the family here. The kids eat the pudding so quickly— it’s delicious. Fujii Chef）We look forward to serving you again.
Thank you very much. Today, as a special occasion,
we will enjoy some cakes here. A luxurious treat—crispy choux pastry
filled with rich custard and light whipped cream. A tart where peach juice gently soaks through,
the pie crust and sweet fruit melding together. A gâteau au chocolat made with meticulous attention to baking,
resulting in a silky, ganache-like melt. A refreshing shortcake—juicy melon
layered with light, airy cream. Each cake brimming with passion and individuality—
a truly exceptional lineup. Finally, we asked Chef Fujii about his future goals. For now, I want to keep going for at least ten years. My acquaintances’ shops— they’ve all been running for ten years, so I want to keep going so I don’t fall behind. That’s how I see it. It would be nice to grow the business someday— but first I want to make sure the local community
is truly satisfied. Once that happens— then I’ll think about expanding. Right now, I’m still in the middle of that. I’m not there yet at all. This has been a day in the life of
Pâtisserie Après jour—
a shop that continues creating cakes
with technique and heartfelt dedication.

【パティスリー Apres jour】ｱﾌﾟﾚｼﾞｭｰﾙ
今回は、兵庫県・西明石駅から徒歩3分のケーキ屋「パティスリー Apres jour」 に密着しました🎥
ワンオペで１００個以上のケーキを作る、実力派パティシエ・藤井さん。
藤井さんが最も大切にしているのは「毎日通っても飽きないケーキ屋であること」。
季節ごとに変わる“旬”のケーキは、地元の常連さんを虜にし続けています🍰
丁寧な手仕事と工夫の詰まった一日をご覧ください！

詳細な情報は字幕機能をONにしてください。

【店舗情報】
店名：パティスリー Apres jour
住所：兵庫県明石市西明石南町２丁目１８−５
地図：https://maps.app.goo.gl/iASvnBzhBcopaKWp7

【チャプター】
0:00 ダイジェスト
0:53 本編
2:03 生地の焼き入れ
2:11 生クリーム仕込み
3:02 店主インタビュー「パティシエとしての道のり」
3:25 店主インタビュー「お店を始めたきっかけ」
6:34 ティラミス仕上げ
5:15 秋の彩りケーキの仕上げ
8:17 チョコクリーム仕込み準備
10:10 チーズケーキ仕上げ
10:42 「秋のパイ」仕上げ
15:30 2種類のショートケーキ作り
16:40 ロールケーキ仕上げ
17:28 タルトペシェ（桃のパイタルト）作り
23:58 夏限定モンブラン作り
24:46 クロワッサンの焼成
25:01 デコレーションケーキ仕上げ
26:00 ガトーショコラのこだわり
31:06 クリームクロッサン仕上げ
31:54 お客様インタビュー①
37:30 お客様インタビュー②
38:17 実食：シュー・ア・ラ・クレーム
38:23 実食：タルトペシェ
38:33 実食：濃厚ガトーショコラ
39:15 実食：限定メロショートケーキ
39:49 店主インタビュー「今後の展望について」

📮ご感想をお寄せいただけると嬉しいです
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