深夜から黙々と焼き続ける４人の個性豊かなパン職人たちに密着。｜大阪〈阪神百貨店コラボブースOPEN記念〉

深夜から黙々と焼き続ける４人の個性豊かなパン職人たちに密着。｜大阪〈阪神百貨店コラボブースOPEN記念〉

This time is a special feature!
To celebrate the opening of the “Hanshin Department Store Collaboration Booth,”
we introduce four participating bakeries. 🍞 Kobe, Japan Recolte main store A day in the life of a baker starting before 2:00 a.m. Recolte, the shopkeeper. It’s vitamin C first thing when I come in the morning. It starts here. 2:00 AM.
The day of Recort’s rage begins here Until the staff arrives.
The chef works alone. Here’s the dough for the croissants. That’s a lot of dough. Refrigerated room Firing takes place in both the second and first floors of the kiln Room for matching bread dough Ice Yeast honey Domestic wheat “Haruyokoi milk Yudane Butter (Staff) How many kinds are you making now? That’s roughly the types of dough. Today,
One, two, three, four, five… We make 15 types. I have dough that I prepare every two days. There’s a little more variety that we actually bake. It’s my staff’s birthday today. For a staff member’s birthday
Galette des Rois Bread is baked in two locations (Chef) Siri , 20-minute timer (Chef) Croissant , timer (Siri) Croissant, 20 minutes.
I’ve set a timer Just after 2:30 a.m. Morning with no staff,
Chef paces back and forth rooms alone The chef’s busy morning
still going on. Three different kinds of bread. And this on hard toast. This is square bread First prepared dough for Yamashoku bread I just prepared it and it will be baked at about 11:00 Croissant damande Brioche bostock Apple pie (Staff) That’s a lot of bread. It bakes so much. When we first opened This area of the country, if you can’t sell white bread. I was told I wouldn’t be able to survive as a baker. I started developing different kinds of bread, and it was interesting. And then white bread became very popular. Almonds, cashews, walnuts Olive oil Orange peel Black pepper Chocolate kneading Chef works back and forth between the first and second floors several times a day A girl loves reptiles, so I used a lizard as a motif Emmentaler, Gouda and smoked cheese are kneaded into the dough. Black tea powder sweet potato Tea and sweet potato dough 4:00 a.m.
Staff members arrive for work On the second floor, the staff
continue to bake bread Green raisins Green raisin bread dough 15-20 different types of dough I’m making it alone here. I can’t stop thinking about how delicious it would be to combine that and that Apple pie Potatoes and sweet potatoes. Cranberries. Fried onions Black pepper Dice bacon Butter Koshi-anpan / Tsubu-anpan Anmafin / Koshi an muffin Apple pie “Adult chocolate bread.” Rolled in coffee powder
Croissant cafe Creme patissiere chocolat Creme Patissière Recorto best-selling croissant Anmafin / Koshi an muffin Corn dough Homemade fruit butter (Staff) Is this butter? Yes, it is. It’s a mixed fruit mixture. Jewel butter sandwich Jewel butter sandwich Once this dough is over Everyone’s (staff)
prepare breakfast. Then we form the buckets The yeast is made from wheat. Olive oil Micrometer. Bread made with very little yeast Making breakfast for staff Egg whites For the health of our busy staff.
The chef prepares “breakfast” every morning. Owner-chef’s special soup In addition
Toast and sandwiches Breakfast one day for staff (Staff) Is this every day? We prepare breakfast every day. When I’m very busy, I just give them bread. When I can afford it,
I do this almost every day. To everyone Handing out breakfast to each and every one of us.
Owner-chef We got breakfast too! This is soup I’ll have each of you bring it to me, one by one, from the owner. Daily. This soup. (Siri ) I set a timer for 50 minutes Orange peel Orange peel Focaccia dough On the first floor, the owner’s mother is
preparing bread for delivery. Focusing on training artisans
Owner-chef Breads are lined up one after another in the store Peppermill Basil sauce Kashnut lime Bagel making Boiling the dough Miso (soybean paste) green onion Orange in here Orange and coffee Focaccia Soy milk bread – chocolate, milk and orange 270 yen
Soy milk bread with milk cream 184 yen Larp dog 356 yen Hot cascoot 324 yen　
Hot dog of yudane 313 yen Open at 7:30 Welcome, good morning That’s a lot of growth, isn’t it? Luxury nut rustique Bagel Negimiso 248 yen Bagel plain 205 yen Pain au fromage 1g 3 yen It’s made with a lot of natural cheese and it’s in a melted state It’s hard to see, but there’s a lot more cheese than flour Haru miruku 670 yen Ciabatta. This is the DeuxM trunk before the béchamel sauce was added Baguette blape ¥335 Oversized Deux M ¥551 Deux M trunk ¥281 (Staff) Wednesday is my birthday Today is my work day. We all celebrate that girl. Kimi anpan 216 yen Panda bread yet? I’ll go see if it’s baked. Give me two if you have any. Would you like me to bring them with me? It’s a little soft.
Please take it with you with care Croissant Larp dog Garellette des Rois Fried curry bun Queenie amann This is delicious! First time here today! I just happened to see it on Instagram. I saw that they make about 70 different kinds of bread. I thought it would be fun to choose. I read that they’re particular about the materials, too. I came here because I wanted to try one. (Staff) What did you buy today? I bought it because I have a friend coming over and I wanted to eat it with her. Mentaiko French bread and I wrote that this was also bread like Thai food with spices in it. I bought it because I thought it was unusual I bought these three The sweet ones. Apple pie Now that the season is turning to apples I’m sure they’re going to be delicious, and I bought some And croissants. Queenie amann These three. They looked so good I wanted to buy them all. I would like to come back again The batard is baked! (Staff) Do you come to this store often? Sometimes. (Staff) What do you always buy? I always buy thick slices of bread (Staff) Freshly baked? Yes, that’s right! I thought I’d give one to each of my friends. (Staff) Is it still warm? Yes, it is! It looks like the steam is still rising May I ask you to cut it in half? Yes, sir. Your bill is 3,555 yen Butter and soy sauce There’s a wheat that’s as good as rice cakes. With bread made from it When you eat it, you’re like, “Mochi?!” you’d think, “Is that a rice cake? It’s so sticky! “It’s like a sticky bun.” It’s done. Bread with butter soy sauce 227 yen Butter sandwich Jewel butter sandwich Awaji chicken/tuna sandwich Hot dog of yudane Sorry! I’ll add another one! This is barley Olive oil with soaked herbs Using only ingredients that are very good for you. Less likely to raise blood glucose levels I baked pan that thinks of your body! PAN that thinks of your body!　
1 piece 864 yen　
Half 432 yen Less likely to raise blood sugar level,
Nutritious bread Coconut oil Potatoes wrapped in aluminum foil in the morning They’re nutritious and delicious. It’s on a croissant And two large loaves of white bread. this one. Can you hold it? (Staff) Is the white bread better? I’ve been here since before it tasted better. White bread has become especially tasty I’m going to give it to one of my employees. overall, the taste has changed. And so is my company. I give it to my business partners. It’s a big hit. I’ve taken it to other places, and they all say this is the best place. Baket fromage baked and ready to go! Backet fromage baked Nine items, 2,327 yen. (Staff) Are you coming to this store? I always come here after work or early in the morning (Staff) How long have you been going there? About seven to eight years. I bought a lot of stuff today (Staff) Do you have any bread recommendations? I always like croissants. I always buy them. And this butter sandwich. This is also delicious Spelt wheat curry bread Bijou 442 yen There’s so much cheese in it. Baket chocolat is baked! How would you like to pay your bill? We’re good together. That’s 6871 yen for 23 items (Staff) You bought a lot. (Staff) How many did you buy today? How many did you buy? About 30 I’ve been here a lot lately I might come here about twice a week Second time this week. (Staff) Do you always buy this amount in one shopping trip? I buy about this much. (Staff) All the time? Always (Staff) What’s your favorite thing about this place? The fact that it’s freshly baked and the fact that it’s bang on the money. And the sweet stuff is delicious. The kneaded bread is delicious (Staff) Where do you take this bread? ROND POINT, Kobe, Japan. Bacon and eggs baked! Walnut baguette is baked. I used to work as a clinical laboratory technician in a hospital for 10 years. I’ve been mainly doing physical exams and health coaching. I started thinking about health all the time I like cooking and baking because I love it. And then one day I discovered baking. Baking bread is so much fun. （I thought, “I can do anything with bread. I thought, “This is the funniest thing I’ve ever seen. I taught myself to make bread. and take it to the hospital. I knew I wanted to jump into this world once . I was working at Vigo’s and at a small store. I went to “Vigo’s”, the French bread god I thought I’d just learn the basics for now. Pain de campagne is baked! Hard toast of Haruyutaka is baked In April this year (2022)
10 years! I have to live up to your customers’ expectations. I was afraid that people would get tired of me.
I was so scared. （I kept on doing it and didn’t sleep for a long time. I did a lot of things. And then I thought, “This isn’t good enough. Let’s do health properly. So I started doing things like, “What nutrients does the body really need? And then you can see what ingredients you’re using for your bread. What ingredients can I use and what ingredients can’t I use? Why shouldn’t I use this kind of oil?
, etc. How should I get my nutrients? How should I take it?
I’ve been learning all along. And if you put that into practice.
I’m living the same life, and I feel so much better. It was amazing.
I felt so much better. The food I eat is very important. Like what’s really good for you right now. I’m really trying to make bread with ingredients that I want to eat. Cranberry Citron What I like even more than I like bread It’s making my customers happy. I’m just trying to figure out what I really want to do. I thought, “I want to do something that makes people happy. And it just so happens that I can make bread.
I just do bread. I like to make people happy. I don’t like the ones where only I’m happy This is raisin yeast. (Staff) It smells like wine. It smells really good. Some breads are made with just this. I’ve made a lot of mistakes.
I’ve had to make it again and again because I didn’t like it. When I made this yeast
I thought, “This is the best yeast ever. I’ve been carrying this on for 10 years now. If we run out of this
I’m not sure I can ever make the same yeast again. Campagne, for example. I use it for some breads. Without yeast ~Shopping time at the end of the day~. Larp Dog Croissant Tontoro bacon dog Apple pie (Staff) DeuxM trunk béchamel sauce bread gratin, please DeumM baguette Total 3029yen. Larp Dog Apple pie Tontoro bacon dog Croissant Béchamel sauce bread gratin Kobe, Japan Residential area about 10 min. walk from JR Rokko-michi Since 2022
Bread Days Bread Days Owner
Miwatari Yuuki Bread dough making
“wheat flour” Salt Yeast Malt
(promotes fermentation of bread, improves flavor and color) Ice Lard Weigh dough for today’s kneading wheat germ (Photographer) This brown one here (what is it?)
(Chef Miwatari) Is this it? Say “wheat germ” (Chef Miwatari) You take the outer part of the wheat (hull) and And then roast it (the inner “germ” of the seed).
and then roasted to a powder. The roasted germ is what makes it tasty and aromatic.
they taste better and smell better. Nakadane dough Levain yeast Home-made fermented seeds that have been added for more than 10 years. A combination of wheat, raisins and other ingredients.
Mr. Miwatari’s original yeast. Melon bread baking Stretching cookie dough to wrap pastry dough Presses millet sugar into dough Black pepper Making “damande” croissants Homemade “damande” cream Scented with Earl Grey
Black tea damande Almond slice Damande croissant.
Baking The owner’s signature croissants are made in a variety of varieties. Custard cream syrup cane sugar Raisin bread scented with rum.
soaking up the syrup Homemade maple butter Homemade honey butter “Damande” Tea croissant The most popular item at Bread Days
Croissants are prepared on the day of baking. Chill the croissant dough in the refrigerator. Chocolate croissant dough Checking the weight of the croissant dough
Cutting with a knife Cream cheese Forms croissants Croissants are not prepared the day before. By rolling the croissant on the day of preparation
the croissant will puff up big and fluffy (Photographer) It was around 1:00 today, but What time are you going to be doing this all the way through? (Chef Miwatari) Until closing (19:00).
(Photographer) Until 7:00 p.m.? (Photographer) Like, you go to bed around 8:00 p.m.? (Chef Miwatari) I go to bed around 9:30 (Photographer) Ehh! You really only slept for about a little over two hours.
You mean you haven’t slept? (Chef Miwatari) About a little over two hours. Making chocolate croissants
“Chocolate.” Chocolat croissant dough.
Fill with chocolate and roll it up Syrup The bread for delivery to BREAD PARK is laid out powdered sugar Cascade making Ham Cheese Cascuit 440 yen Bread dough Preparing the frying oil Lard is added to the cooking oil Deep fry curry bread in warmed oil Olive oil Salt beaten egg Sweet bean buns with “black sesame seeds”. White sesame seeds are used for “koshi-an” bread Koshian bread tsubuan bread Melted egg mayonnaise Ketchup Corn mayo Tuna mayo cream cheese Ketchup Sausage Basil sauce bacon cheese Powdered cheese Melon bread Corn mayo Tuna mayo Powdered sugar Sio and Olive 220 yen Cheese kari kari 280 yen I had prepared
Levain” and the dough for the middle The use of “Levain” gives
the flavor and aroma of the flour is more pronounced French dough
Nuts and raisins are mixed into the French dough. Burn the dough with a burner. Quattro formaggi 280 yen
focaccia tomato 280 yen Focaccia Basil 280 yen Corn mayo 220 yen
Tuna mayo 220 yen Curly bread 250 yen Powdered sugar Baking bread Bread is baked. Cream puffs baked Homemade custard cream syrup Powdered sugar The baker’s “shu.” Making cheese croissants Croissant dough Homemade
Earl Grey damande Sweet potato Onion paste Grain mustard Sausage Cheese croissant Chocolat croissant powdered sugar Damande cream syrup Black sesame Curry sauce Baking a big puffy croissant Our signature product
“Days Croissant.” French bread dough Mistress came to work Mistress Ayako Miwatari Wife displays the finished bread Days Croissant
240 yen The wife checks the number of breads to be delivered (Mistress) There’s a place called Bread Park
located in Seishin-chuo It will be delivered to a bakery (Director) How much do you put in? (Wife) On weekdays. Roughly like four or five products each here. (Director) Almost all kinds! (Wife) Yes, that’s right! Mostly. The most popular croissants are
baked several times a day! Cheese is roasted on a burner Getting ready for the opening of the restaurant
Kitchen is cleaned up. 8:00 Open From early in the morning
Many breads are lined up (Wife) Thank you very much (Director) Do you come to the store often? I come every week, usually on the weekends. I had a little time in the morning today. I often come here because it’s close to my house and
I often come here because it’s just delicious! And then there’s Cascudo I buy this one every time.
I like this one the best. Sweet croissants. (Director) Thank you! (Chef Miwatari) Welcome! (Mrs.) Thank you very much! (Mrs.) Thank you very much! Forming the hard bread.
We will do it all at once. Wrapping fig dough with plain dough. Visit “BREAD PARK” in Seishin-chuo
Bread Days’ breads are delivered to “Bread Park” in Seishin-Chuo. (Contractor) Thank you very much! Breads from Bread Days
“Yo.” “Sai.” Grain mustard bacon Black pepper “Bacon epi.” “Pork tenderloin wieners.” cream cheese Potatoes Mayonnaise cheese Diced bacon (Mrs.) Thank you Thank you very much While it’s hot.
Lots of garlic butter. Salt Garlic 240 yen Walnuts and cream cheese 280 yen German potatoes 300 yen Bacon KING 300yen Baked baguette Days Baguette
Parisien
baguette Petit walnut baguette 250 yen Petit raisin 240 yen Petit fig 240 yen Pain au levain 440 yen French bread for delivery tomorrow Making bean jam butter
“tsubu-an” (sweet bean paste) Butter brought to room temperature Butter is squeezed in between Hazelnut chocolate
Butter is squeezed over the chocolate. An-bata: 240 yen
Choko-bata 280 yen (Mrs.) Here you go! Thank you! (Male customer) These are raisins and figs Is this sausage curry?
This is the outside It’s like a croissant.
with a crispy dough And it’s got a big, fat sausage inside. This is one of my favorites! (For Bread Days).
I might be here once a week! I like hard bread a lot. Like croissants.
Crunchy on the outside Very tasty compared to the others. Each one has a lot of volume. It’s very satisfying and delicious… Thank you (Mrs.) (originally at the school) I worked as a cook.
These are former school children and co-workers from my former workplace (The front of the restaurant is) an elementary school and middle school, so
It’s almost like I know most of them. Like the customers are parents or something. When I go to school or something dressed like this.
(The kids) would say, “I know!” and they say, “I know you! They say, “I know! (Director) It’s like a community thing.
( Mrs.) Yes, pretty much! (Director) What is your husband like? (Wife) He likes to keep his house pretty clean.
I think it’s in the bread. ( Mrs.) Thank you very much (Female customer 1) I just recently found out about (the restaurant) Since then I’ve been (coming) rather The ones that were not purchased yesterday. that you can get a little discount today. The concept is that we don’t waste food. That’s what I really like about it. My family is for freezing bread We bought a new refrigerator with a large freezer! This is the one I bought today! Hard bread Very cute from the way the store is made It has a warm feeling and is easy to enter. They greet you with a smile and And of course, the bread is very delicious. It’s a happy time in the morning, really. (Female customer 2) Thank you for everything (Director) Thank you very much! (Female customert 2) I’ll enjoy the bread too… Thank you….and I will enjoy the bread too…! (Director) I like it.
So many windows (so you can see inside the restaurant) (Chef Miwatari) Certainly (designed) to be visible from this kitchen (Director) So that the customers can see it? (Chef Miwatari) Yes.
Not really, even if they peek in. I don’t think I’m ashamed of the work I do. I started my own business because I wanted to make one thing at a time, carefully. To do one thing at a time carefully. I think that’s what I’m particular about. (Director) And the croissants.
they grow that big, don’t they? (Chef Miwatari) I wanted to make it look like it was rolled (My croissants) one by one.
I think they look like they’re rolled up. I wanted to make it taller.
and that’s how I ended up with the shape I have now. (Chef Miwatari) I’m such an idiot, right? I do this all by myself. (Director) (This much bread)
(only one person makes it, right?) (Chef Miwatari) I will do my best as long as my body can move! ~Shopping time~! Tasting time Days Croissant Raisin & Rum Focaccia basil Ankoromochi Anpan with mochi inside Curry frank The baker’s shu Bakery and burger shop… So it’s really two roles. I’m serious about both of them. Hyogo,Japan Ichijima Baking Laboratory Making French bread dough Salt from Brittany, France
“Salt of Guerande.” Yeast French bread dough Walnut Raisin To the previously prepared batter
Mix walnuts and raisins (Director) Do you make the dough by yourself?
(Chef Misawa) One person. My wife will help me later.
I’m going to ask her to come over later. Honey (Chef Misawa) This is bagel (dough) Making various types of bagel dough. Squash Squash bagel dough Raisins 6 types of bagels today (Director)What are you thinking about as you prepare them? (Chef Misawa) I keep thinking about today’s weather, temperature, humidity. I’d have to change the amount of water I put in the dough depending (on the weather.) They are living creatures, after all.
That’s the hard part. They have to ferment in a good mood. Mistress has come to work For the fruit danish
Fruits are cut. Orange Kiwi persimmon (Photographer) What is the fruit used for? (Ms.Momoko) I will decorate the fruit Danish Curry bread baking (Chef Misawa) This is the curry we prepared yesterday Curry bread made with our homemade curry
Curry bread made with your handmade curry A very popular product of Ichijima Baking. (Chef Misawa) This is bread crumbs made with Baguette When fried, they become crispy. Frankfurters
Making sausage fries Sausage fries
breading the sausage fries Making tartar sauce for burgers.
“Local Tamba eggs.” onions Pickles Black pepper Curry powder Mayonnaise Danish dough (Chef Misawa) Now there are 9 layers of Danish dough Danish dough is
All folded in by hand (Chef Misawa) Twenty-seven layers. Danish molding continues Making croissants (Director)
It’s quite a (amount of preparation) on the day as well (Chef Misawa) It’s tough. I can do this work in about 30 seconds (with a machine).
（It only takes about 30 seconds. But if there is no machine
you have to do it by hand… Ms.Momoko preparing menu cards The names of the limited-time-only breads
I will handwrite them We will fry the doughnuts ♪ (sound of doorbell) (Chef Misawa) It’s a callout. lol Ms.Momoko rushes to the kitchen Sausage fries. Parsley. To the frankfurters
Coat with beaten egg Mayonnaise Bagel dough (Chef Misawa) (This dough is)
with raisins and orange peel. (This is) walnuts, onion chips, pumpkin This will be plain and cheese (Bagel dough) These are six kinds Divided bagel dough is fermented (Chef Misawa) Curry bread. Baked once, fried from here. Curry bread
I’m going to fry it. Frankfurters are baked. Damande cream apple Ms.Momoko finishing multiple loaves of bread at the same time Damande cream Sweet potato “Beniharuka” French bread variety. Baguette, cheese, and so on, Milk French, et cetera. Anne butter I make all kinds of bread from this dough Decorating doughnuts Boils chocolate in hot water (Chef Misawa) Look, the night is opening up. It’s so nice at this time of night. This view in the city.
You can’t see this view in the city, can you? I can see this one. In a special seat. Making salted butter bread Spread on Danish
Finishing syrup (napage) Napage is applied to the Danish. Red Haruka sweet potatoes
Danish Baked apple
Danish (Ms.Momoko) Let cool There are only two types of wheat I think less than any bakery I’ve been buying flour from Agrisystems, Inc.
for more than 10 years (and) I’ve been using it. I only purchase from farmers who do not use any pesticides.
I purchase from a farmer who does not use any pesticides. My concept is.
“For the future of our children.” I am for the future of the children who are here now.
for the future. I’m trying to make sure that they’re eating the right food. We’re going to wrap the cream cheese in the dough.
We’re going to wrap it u Olive oil olive Croissant 226 yen (Ms.Momoko) I’ll just have a quick drink. (Photographer) It’s a tough morning. (Ms.Momoko) Today is a holiday, so I’m busy. (Ms.Momoko) All right! Making bagels Cheese (From the farmer) I got green chili peppers I pickle my own pickles. Basically, I use them as a topping for burgers.
I use them as toppings. Spicy. Want to try it? (Director) I’ll eat. It’s spicy! It’s hard on the throat. (Chef Misawa) It also causes perspiration.
It makes you sweat. “Weissbrot” Thyme (spice) Olive oil Olive focaccia Boiling bagels Cheese Fruit Danish is made with
We use a lot of seasonal fruits. (Ms.Momoko) If it’s summer…
There are blueberries and other things. White chocolate And I’m going to decorate this with mint. (Ms.Momoko)I can pick it now and decorate it. I feel happy. Fruit danish (Chef Misawa) Salted butter bread (Chef Misawa) The butter is
It’s flowing so much. Breads are baked one after another. Camembert Noah Cheese kuppe Jalapeno cheese France (Chef Misawa) You’re buried. (Photographer) Are these buns? (Ms.Momoko) It’s a Buns. And the buns for the burgers.
I’m going to grill them. bread-making baking bread with red bean paste(Anshokupan) Hokkaido-Tokachi
Azuki beans are used to make “anshoku” (red bean paste) Ms.Momoko goes to make breakfast.
to the kitchen at home. (Ms.Momoko) Here’s this year’s miso Homemade. Looks delicious. Let’s try some. (Photographer) I’ll have some.
(Ms.Momoko) It’s so delicious! (Ms.Momoko) Isn’t it delicious?
(Photographer) It’s so rich! Later on in the miso soup
I’m going to use it… ♪ Making pulled pork for burgers Grilling, heating in pressure cooker. Gourmet burgers are also popular Ichijima Baking
Used for their signature product “Pulled Pork Cheeseburger”. (Chef Misawa) Pork shoulder It’s a hamburger topping. American.
Country cuisine. The staff has arrived at work Anne butter bread baking Anne butter making milk france Homemade
Milk cream is applied Made with Yotsuba butter, granulated sugar and condensed milk It’s a luxurious cream. Milk France 172 yen Hard breads are baked one after another.
They are baked one after another Walnut Raisin French 378 yen
Boulle 194 yen Baguette 324 yen Orangette 237 yen (Chef Misawa) French bread with
with raisins and walnuts. I put orange peel and cream cheese in it. Making tartines. Homemade béchamel sauce Homemade bacon and sautéed mushrooms　
topped with cheese Homemade beef curry Two kinds of tartines
Two types of tartines have been baked! The bread is all done!
all finished! Nothing more! Paprika powder Black pepper Curry & boiled egg tartine Mushroom tartine (Chef Misawa) The one who maintains the fish He’s the fish teacher. (I’m) here (to) check on (the fish’s) health once a week Mission accomplished. Go in on your own, clean up on your own, And then they leave on their own.lol. We also buy bread♪ (Customer) The smell of bread
Just like they get caught by the smell of bread (Customer) Just like you get caught up in the atmosphere of the family and… Once a week.
This is what I look forward to Purchased “croissants” Delicious! Local farmers also sell directly to the public.
Ichijima Baking Laboratory (Farmer) We have produced azuki beans since this year （I’m thinking of having them in the store.
I’m thinking I’ve been in the countryside and people have been deserted. Ichijima Baking Laboratory Institute came and
so it became very lively. People in this area are still happy. It’s very heartwarming. When I look at Mr. and Mrs. Misawa I can see why their customers
I can understand why the customers follow them. Ms.Momoko is the person of my dreams. She is a person who can do anything. I haven’t told him, lol. Ms.Momoko preparing breakfast at home Dashimaki tamago Homemade miso
Miso soup (Chef Misawa) We’re going to take a break now. I’ll have a meal. I’m a baker I also like rice! Now I can do the second half! 9:00 Open Bakery hours　
9:00 – 16:00 Cafe (hamburger menu, etc.)
11:00-16:00 Cafe space Terrace seating A customer visited our store. (Male customer)
(With other bakeries) they’re already totally different There’s no additives in it.
And the flour is carefully selected. The more you chew, the better it tastes. We will enjoy it! Eco-bag illustrated by Ms.Momoko (Ms. Tanaka) I sell them quietly lol One after another since the opening
Customers are coming in one after another since the store opened. Bread with red bean paste,
Breads are baked now. Anne shoku Salted butter bread Beef tenderloin curry bun Onion cheese bagel (Chef Misawa) Now it’s a hamburger shop! I’m a baker and a burger guy. They’re both serious. We will bake the buns. (Chef Misawa) Here are the buns for the hamburgers For use in hamburgers
Cut of homemade bacon The bacon used is
Smoked by Ichijima Baking Laboratory 2 pieces.
Served in hamburger Pulled pork is ready. Patty for hamburger Customer visits Burger order has been placed (Chef Misawa) The meat is Aussie (Australian)
Chuck roll (shoulder roast) (Chef Misawa) We have it hand-cut, not minced. No joints, salt and pepper only 100 percent beef. It feels very meaty when you eat it Homemade bacon Mayonnaise sauce Ichijima Baking Laboratory
Original burger sauce Homemade pickles Homemade pulled pork as above (Ms.Tanaka) Thank you for waiting.
That’s pulled pork. (Director) How many times (have you been here)?
(Male customer) First time! I said I’d get some bread and go home.
I found some hamburgers. I said, “Let’s go eat. (Chef Misawa) This is natural sea bream from Akashi We debone them at the store, bread them and freeze them! So it’s not frozen food Sweet chili sauce Homemade tartar sauce
Plenty of tartar sauce on top Special chili sauce. Tortilla Additional toppings jalapenos (Male customer) That’s nice! I love this one Customers who have had a burger
They also bought some bread to take home! Burgers are being ordered one after another. (Ms.Tanaka) Here you go!
Bacon cheeseburger customers Chef Misawa thanking a regular customer (Ms.Tanaka) Thank you for waiting!
The “cheeseburger” is here! Ginger ale (Female customer) I like the retro (atmosphere)… (Photographer) Why do you cut the bacon? (Chef Misawa) If you cut into it this far.
It makes it easier to bite through. (Laughs) Because when you eat it, it’s going to come out in one piece We’re going to make a side menu.
“French fries.” Fresh salad Basil Salt For customers on the terrace
Carefully wrapped (Staff) Thank you for waiting (Director) How did you find (the store)? (Female customer) I looked up pet-friendly stores.
This is where it came up Making avocado cheeseburgers. (Chef Misawa) Ta-da! (Ms.Tanaka) Here you go!
Avocado cheese. The restaurant is full Coffee is ground from beans Orders are still coming in Special teriyaki sauce Homemade lemon syrup Ms.Momoko’s homemade lemonade
goes well with hamburgers. Tartar sauce Homemade chili sauce (Ms.Tanaka) Here you go!
Chili cheese. Bread is also available in the restaurant. (Chef Misawa) I’ll have a snack. I make my own
I often eat bread I eat it thinking it’s delicious (laughs) Staff will be discharged from work One of our regulars has arrived (Regular customer)I’ve known Mr. and Mrs. Misawa for two years now, but it feels like 15 years. (Regulars) The gravy is amazing (Regular customer) (My recommendation)
The one with homemade smoked bacon. The one with that (homemade bacon) in it.
The one with that (homemade bacon) is the best absolutely essential!
Start with the bacon (try it) Luxuriously topped with homemade bacon.
“Bacon Cheeseburger” (Director) (This time) you ordered…? (Regular) pulled pork cheeseburger Different bacon, you say? LOL! This is also very tasty (Chef Misawa) Well~! Tomino cheese~~! There was a farm in Ehime Prefecture I went up there.
It’s cheese that we negotiated. Put half of this in the hamburger That’s the “Tomino cheeseburger” 16:00 Closing (Ms.Momoko) Special delivery I don’t usually make deliveries. To regular customers who have difficulty coming to the store
Ms.Momoko delivers bread (Ms.Momoko) Thank you very much! (Ms.Momoko) Thanks for your hard work! Mr. Furuya of Okutanba Blueberry Farm (Mr. Furuya) blueberries and
vegetables (are grown) Blueberries in the summer.
With blueberry Danish. Ichijima Baking Co.
They use it for us. qinggengcai (spinach-like green vegetable originating in China) Salad potherb mustard Spinach Salad garland chrysanthemum (Photographer) All of these.
Are they blueberry trees? (Mr. Furuya) Yes, they are. Harvesting by hand, one grain at a time. In one season
About 1.5 to 2 tons At this size, you pick a lot. (Ms.Momoko) By hand? I’d love to watch them sort them. My criteria are always
“Simple” & “Standard”. Eliminate everything that is superfluous. True basic With that basic
The pursuit of good taste In its simplicity The most difficult thing is to make it taste good.
is the most difficult part. This is the most powerful. “Simple” & “standard” means I think I will continue to do so for a long time. The reason I came to Tamba is because that the environment was good. because of the nature With a lot of producers Organic or
While using naturally grown products. In a small store.
With my wife. I want to have a shop where I don’t have a lot of pressure on my shoulders. Come here. Since the first day we opened We’ve been fortunate to have a lot of customers.
We’ve had a lot of visitors. It’s more than that.
people in the community were very happy. I was surprised at how happy people in the community were. “Thank you so much.”
They even say thank you. That’s a great thing, isn’t it? Where there was nothing
A lot of stores are going up A lot of customers came in.
started coming in This place will be revitalized
and employment in the area will increase. I thought it would be nice. I’d like to focus on that as well. 40 years since we started making bread. I’ve worked hard at bread. Building a town based on bread. I’ve always had this fantasy that I’d like to do something like that. Kobe, Japan Boulangerie gourmand 1:35 a.m. Shine Muscat/Nagano Purple Homemade yeast Quiche making Making fruit sandwiches Making pork cutlet sandwich Loin cutlet, shrimp cutlet Croissant Pain au chocolat French bread yeast is I always use this micrometer. Because I want to weigh it severely. Uguisu beans Focaccia dough Sandwich making Three kinds of hard toast 5 a.m. Apricot Spinach and bacon quiche Brioche à tête Brioche à tête fuwatoro chocolate Anpan (bean-jam bun) cream bun Melon bread Umeshiso chicken cutlet burger White chocolate Apricot liqueur Pain au chocolat Croissant Florentin au chocolat cream puff Cassis marron Chausson au pomme Passion Open 8:30 a.m. Brioche à tête Cheese Hard Comes two or three times a week I usually buy raisin bread or Pandomi. They were out of raisins today. Pandomi is delicious! baguette Garlic French Mentaiko France Hard toast Marble sweetbreads France Mentaiko France, coarsely ground garlic France Margherita Chocolate sandwich, red bean butter Milk sandwich Pain de Rodeau (fruity) Hard Toast Melted Cheese Curry Batard, Parisian (Opened) about five and a half years ago. I trained at Donk’s for 11 years after high school And then I kind of went out on my own. When you dreamed of being a baker. I had this idea of creative baking that I was excited about. So I wanted to focus on those two things. (Creative baking) comes from respecting the basics. Umeshiso chicken burger Pain au chocolat Chausson au pomme Pain de raisin viollet Melted Cheese Curry

📮ご感想をお寄せいただけると嬉しいです
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今回は特別企画！
大阪・梅田の人気パンセレクトショップ 「パントタビスル」さんとのコラボが実現✨
阪神百貨店コラボブースのグランドオープンを記念して
現在参加中のパン屋さん４店舗をご紹介します🍞✨

動画で見たあのパンを、その場で買って・味わえる
“映像とリアルがつながる”特別なパン体験をお届けします🎁

※各店舗の価格等の情報は取材当時の内容です。
詳細な情報は字幕機能をONにしてください。

〜パンものがたり Bread Story ~ すべてのパンにはものがたりがある。
パンに携わる人々の裏側に密着し、パンに対する想いや歴史、 背景のものがたりを全世界へ届けるプロジェクト。
パンものがたりは世界をつなぐ。©パンものがたり
https://www.youtube.com/channel/UCAVWa1Bbft6hGUrfKe9FENw

私たちが取材したお店が下記のURLから確認できます。
https://goo.gl/maps/D35kXS1RsHzvJihW6

【店舗情報】
店名：boulangerie recolte (ﾌﾞｰﾗﾝｼﾞｪﾘｰ ﾚｺﾙﾄ) 北野本店
住所：兵庫県神戸市中央区山本通2-14-18 神戸マンション 101
地図：https://maps.app.goo.gl/euSMp3GbiPwDy3Zx9
Instagram：https://www.instagram.com/recolte_matsuo?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

店名：ブレッドデイズ
住所：兵庫県神戸市灘区高徳町３丁目２−２１
地図：https://maps.app.goo.gl/dgmVYEBCkWE8kBoj8
Instagram：
https://www.instagram.com/bread__days/?igshid=YmMyMTA2M2Y%3D

店名：市島製パン研究所
住所：兵庫県丹波市市島町喜多２８０−２
地図：https://maps.app.goo.gl/d9vFokSzjUw43dLy5
Web：https://ichijima3383.com
Instagram ：https://www.instagram.com/ichijimabakerylabo/

店名：Boulangerie Gourmand（ブーランジュリー グルマン）
住所：兵庫県神戸市東灘区本山中町３丁目６−２３ ＴＭ本山ハイツ １F
地図：https://maps.app.goo.gl/t6Pha2esrJd3B4ch6
Instagram ：https://www.instagram.com/boulangerie_gourmand?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

【チャプター】
0:41 ブーランジェリー レコルト
1:08:19 ブレッドデイズ
2:02:04 市島製パン研究所
3:12:19 ブーランジュリー グルマン

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#ものがたりドキュメンタリー #神戸パン #兵庫パン #パン屋 #baking #breadrecipe #breadfactory #asmr