大阪に来たら絶対に行くべき！女性パン職人が営む話題のベーカリー４選｜Amazing Skills of Japanese Bakers

大阪に来たら絶対に行くべき！女性パン職人が営む話題のベーカリー４選｜Amazing Skills of Japanese Bakers

I really love it. He’s really very personable. Baked so deliciously! Connecting people
through bread and pastries It’s my reason for living now. Living in Osaka
A close look at female bread makers🍞 Since 2020 , Bakery Makana Osaka, Japan This time the store is a hidden bakery on the second floor of a building🥐🥪🥖. Up the stairs with the sign… “Bakery Makana” introduced today. And now, today’s bread story begins 🍞. Since 2020 , Bakery Makana The owner came to work in the heavy rain Up the stairs to the store on the second floor (Store owner) It’s raining like crazy 4:00 a.m. The day begins at Makana bakery. Bread baking
hokkaido flour Salt cane sugar Yotsuba butter Chef Shibata uses “Shirakami Kodama yeast” in his baking! Shirakami Kodama Yeast
Shirakami Kodama Yeast is a wild yeast found in the Shirakami Mountains of Akita Prefecture. Shirakami Kodama Yeast” is a natural yeast that has been nurtured in the Shirakami Mountains, a World Heritage Site.
Shirakami Kodama Yeast is a natural yeast with excellent freezing resistance. Using this natural yeast
to bake flavorful, chewy breads. Using two home bakers to make all the dough.　 Making baguettes (outer dough)
“Shirakami Kodama yeast”. millet sugar water Flour (Chef Shibata) I’ve been preparing it since yesterday. This is the inner dough of the baguette, fermented for 24 hours I’m making the outer dough now.
We’ll combine them later and bake the baguette. Makana’s baguettes are made by wrapping the inner dough with another outer dough. The outer dough of the baguette is fermented in the oven Outer dough of baguette fermented in oven Outer dough rolled out Baguette inner dough Inner dough is wrapped around the stretched outer dough The baguette is baked Baguettes are baked in the oven Baguette is baked Baguette is baked Special baguette with a crispy outside and sticky inside. (Chef Shibata) It’s a little fresh, isn’t it? The crumb is a little shiny or something. It’s made with Hokkaido wheat, so it’s sticky. The shape, the visual is sometimes ah-ha! Some days it’s like this, and some days it’s like this. But it’s delicious. Special baguette aged for 24 hours, made with a secret method 🥖. Bread baked the day before and thawed to make sandwiches Shelling boiled eggs. Vinegar Mayonnaise (Photographer) What is this?
(Chef Shibata) This is “dill.” (Chef Shibata) It’s a herb often used in fish dishes and aqua pazza.
It’s a herb often used in fish dishes and aqua pazza. Put a little bit on top of a sandwich… It looks pretty when you wrap it. And the scent is amazing, so… Cutting cucumber tomatoes for sandwiches (Chef Shibata) It’s the ends of the bread we make. Our customers say the edges are delicious. make these into sandwiches and offer them for a small discount. Grain mustard Homemade egg salad
Plenty of it on top Ham Tomato cucumber lettuce Put a weight on it to shape it The finished sandwich is cut with an electric bread knife. Dill Dill on top.
Wrapped nicely in plastic wrap. Chef Shibata takes a picture of his sandwich for Instagram. (Chef Shibata) Posting on (Instagram) after making it in the morning (Chef Shibata) I’m making this kind of sandwich today, and And this one when it’s baked.
I post it (on Instagram) right away. Everyone comes to see this… Chef Shibata hand-writes all of the product stickers. (Chef Shibata) I’m doing this amazing thing! I can’t believe it. Lots of ingredients.
Mixed sandwiches and ham sandwiches ♪〜 (sound of baking) Looks like something is baking up Chef Shibata’s special chiffon cake. (Chef Shibata) I always eat oatmeal in the morning. (Photographer) I see. (Chef Shibata) Would you like to try some? I’m a baker, but I’m really allergic to wheat I know my bread.
I eat it when I have to. I can’t eat other people’s bread. milk Warmed oatmeal with a pinch of salt (Chef Shibata) Here you go Breakfast is served… This is whole wheat bread dough.
It’s going to be the bread for tomorrow’s sandwiches. I always make (the bread) the day before, cut it and go home. This bread tastes better (moist) if you let it rest for a day. It’s baked in the oven with a misting. The cooled chiffon cakes are removed from the molds Cutting the unmolded chiffon cake This is also handwritten one by one Chiffon cake Preparing the store for the opening Breads are gradually being lined up in the store Bagels being made (Chef Shibata) Authentic Taiwanese dried mangoes! We don’t sell them in Japan. Cutting dried mango to put in bagels. Dried figs Mixed nuts Cream cheese Taiwanese dried mango Boiled bagels Fig bagel
Dried mango bagel Making calzone dough
“Shirakami yeast.” In the home bakery in several batches.
Preparing various doughs. Shirakami yeast (Chef Shibata) It was discovered in the Shirakami Mountains in Akita Prefecture.It’s a wild yeast. It’s a yeast that has survived in the extreme cold of -50 degrees Celsius for a long time. It’s a yeast that’s been discovered to have a lot of life force and strong fermentation power. Of course, if you bake it, it’s going to die. By putting this yeast in the dough It gives it a stronger framework. It has a very nice flavor when thawed, so you can taste it. I’ve been using this ever since. It’s wild-grown natural yeast. I’ve got natural trehalose in this. That’s what gives it a very nice flavor, unlike artificial trehalose.
It gives it a very nice flavor. The trehalose is what gives the bread its sweetness and flavor, so you don’t have to use a lot of sugar. And the chiffon cakes and the baked goods that you just mentioned.
they all have yeast in them. Even to a place where there’s only a bakery on the second floor like this. The fact that they’re coming all the way up here… I knew it was my additive-free I know that people are coming to me for bread made with this kind of yeast. I’m so happy because that was my thought… So you all come to me to buy frozen. Usually You get the bread out at home that you want to eat tomorrow. I thaw the bread naturally and bake it in the toaster in the morning. Today’s mothers are busy with all kinds of things.
They are very busy. I would like to offer bread that fits their lifestyle. We’ve been doing this freezing (bread) for about 20 years now. I’m very particular about freezing anyway, so I eat frozen all the time. Making calzones Tomato sauce prepared the day before Basil pesto Stretched calzone dough with
“cheese.” Bacon Homemade tomato sauce Mozzarella cheese Folded dough is tightly bound with a fork Brush with beaten egg for shine. Parsley calzone Whole wheat bread also baked Whole wheat Yamashoku-bread Making red bean butter bagel I got this from anko (sweet bean paste) shop that was looking at my Instagram. With low sugar azuki beans (adzuki beans) We have 13 stores mainly in Chiba prefecture.
We use grains of red bean paste from a Japanese confectionery shop “Anko no Yamaka”. It’s refreshing and
It is very tasty! A bagel is filled with red bean paste made from Hokkaido azuki beans. Sandwiched between red bean paste and butter
Cutting the butter. (Chef Shibata) (The butter is wrapped and chilled) (Chef Shibata) Because of the season, the butter melts a lot. If a customer tells me.
I try to put the butter in here. “Anne butter” on a bagel Mango cream cheese Fig cream cheese Raisin nut
A wide variety of bagels Various bagels 250-290 yen Grissini plain 260 yen
cheese 280 yen Chef Shibata looking for a price card to use today (Chef Shibata) I’ve been writing this ever since I started the restaurant I think about baking this kind of bread sometimes when I see this If you think there is a different bread every time you come here… I thought it would be fun It came out of a place like this! Have you heard of this?
What’s a calzone? It’s Italian for stockings or pants.
but it’s called Calzone 280 yen Used for burgers the next day
Making buns It’s simple. I baked some bread and cream puffs from a recipe that came with the oven. You were insanely successful! I was like, “This is amazing! I thought. And then the mothers… That’s great! Tell me!
So that’s really how it all started. I tried to imitate. Then I’ll give it a try.
That’s what I thought. I like cooking a lot. If you’re going to come over then. I’ll make you a little lunch. I thought I’d try to make it fun. And create a lunch. I also met Shirakami Kodama yeast for bread I thought, “Wow, this bread is really good for you.
And then I started making frozen bread. I was teaching a class on my days off while working part time at the time. I started thinking, “I kind of want to do this every day. I started a baking class at home. And you’ve been doing that for 15 years. Now that 15 years of customers So you’re here now. And then there’s the blog.
I’ve been doing it for a long time, about 20 years. And I’ve always had a dream.
I’ve been talking about this for a long time. I’ve had blog readers that I haven’t met
They subscribe to me and they subscribe to me. It’s kind of amazing that you were able to make that dream come true! I’m so proud of you!
and they came from far away. So for me, I think the power of social networking is amazing. To be able to do what I love for a job. Through relationships with people and
through bread and sweets. And I love cooking so much. It’s my reason for living now. Making milk hearth Milk is used instead of water
Slightly sweet milk hearth dough Milk hearth dough
Patterns are made with a coupe knife Milk hearth Sweetness of milk is gentle
Popular menu Milk hearth 220 yen Making thick matcha green tea butter cake
“Thin flour” Matcha green tea Strain matcha Yotsuba butter Egg whites are made into meringue Millet sugar Egg yolk Cow’s milk　 Almond flour Sift in the matcha and flour Combine meringue Remaining flours Mixed nuts Dough into molds To make sure the cake puffs up nicely
Cut a slit with a knife Topping with more walnuts. The “rich green tea pound cake” is baked! Pound cake is chilled in the freezer. Buns are baked. Buns are cut Whole wheat Yamashoku bread
Cut for sandwiches. (Chef Shibata) Bread for sandwiches. It’s bread on the edge.
It’s very popular with our amazing customers. We put all the bits and pieces together.
and sell them for 100 yen or something like that. Various kinds of scraps. Making onion cheese bacon
“Onions.” Sliced cheese cheese bacon Fermentation Fermentation complete.
“Onion bacon cheese.” Bacon cheese Black pepper (Chef Shibata) Baked so deliciously! Onion bacon cheese Wow, that looks delicious…
Lots of onions in it! Here you go~! Onion bread.
Here you go~! Chilled.
The “rich green tea butter cake” is cut. Rich green tea butter cake 290 yen A table full of bread is ready in the store!
It’s finally time to open the doors! (Chef Shibata) I do it on a fee basis Check out Bakery Makana’s Instagram for frozen bread subscriptions 👇. If you’re sending it over the weekend, you’ll get the bread you baked that week. put a lot of things in it. And also put in some baked goods.
I’m sending it to you. If it’s a customer who’s been on my Instagram from time to time, I’ll send them to you. I was baking today, please put that in there.
so they would say, “Oh, I’m sorry. and put it together. I want to make sure that what we offer to our customers is made properly. Today’s tomato sauce. I bought the tomatoes and made sure to drain them properly. Season everything and put bacon in it. You fry onions, and then you cook everything.
You make it. I thought it would be nice if the customers could see that kind of thing. I always upload videos of me cooking, too. Our first set of customer are here! One of our regular customer
He brought freshly picked vegetables🥒🍅. Bakery Makana is visited by regular customers on weekdays.
Time passes in a relaxed manner. Have a good day. (Female customer) That owner guy is amazing! Even if you buy one of something…
I’m so happy that he’s so happy! He’s a very cute guy. She said that compared to the first time she did it, people started coming.
she said, so… I wish him good luck! orange brioche dough In a flower-shaped cup
Orange brioche dough Brush with egg white Cut into dough Baking the dough Orange brioche is baked.
is baked now. Orange brioche 260 yen (Photographer) What!
Is this (written by yourself)? (Chef Shibata) Yes, I do!
I write it myself every New Year’s Day. I also write the Seihan word list by myself I look at it every day and think, “I have to be conscious of this. Six months later, I wonder how far I’ve come.
Sometimes I wonder how far I’ve come. I’ve got to do my best to increase sales and stuff like that. (Photographer) Muscle training?
(Chef Shibata) I don’t do that much muscle training or anything I like to do muscle training, or exercise. I like yoga a lot.
I do yoga all the time. In front of Diamond Head in Hawaii.
It’s called a headstand, and it’s a headstand. It’s a yoga headstand.
It’s my dream to do that. Weird, isn’t it? (Photographer) That’s it, isn’t it? The photo…
(Chef Shibata) That’s right! It’s the one where you’re standing upside down! (Photographer) It’s true!
(Chef Shibata) That’s right! It’s me! (Chef Shibata) I’ve been taking personal training for 4 years I’ve been working on my core.
I finally became able to ♫ Finished working in the kitchen.
I’m going to clean up. Wiping down the utensils used carefully. (Chef Shibata) That’s the end of our work here You’re early.
Thanks for your hard work I have an order for subscription.
Chef Shibata selecting bread to freeze for customers. Chef Shibata freezes bread for subscription In this freezer, we will put the bread for today’s sale and the bread for tomorrow’s sale. (Photographer) And the ones we made today, we’ll freeze half again. (Chef Shibata) That’s for the subscription and stuff.
(Chef Shibata) I’m going to put it aside. (Chef Shibata) I’ll leave that one for the storefront and for tomorrow (Photographer) Are they sold frozen? (Chef Shibata) Some people want it frozen!
Even the ones that are here. I’ll bring it home and freeze it.
They want it frozen. We’ll give those people frozen already. (Photographer) Does the taste stay the same?
(Chef Shibata) The taste doesn’t change (Chef Shibata) You just have to ding it a little bit.
If you have it warmed up inside in a toaster properly… It’s crispy and soft.
The taste is the same. (Female customer) Onion bread looks good too… (Chef Shibata) This is also just baked and warm! (Female customer) I’ll have this one!
(Chef Shibata) I’m so happy! We’ve got reservations for chilled Chinese noodles! (Chef Shibata) Yay!
Two more take-out orders have come in! (Photographer) So it’s chilled chuka in a bakery? (Chef Shibata) I like cooking a lot too You wanted to do so many things when you owned a restaurant! Since the beginning of this winter
I started to make obanzai lunch I really like to use bean plates. I like to put a little bit of food on that bean dish. Put it in something like an oju It’s a little bit like a Kyoto style, but it’s just a little bit different.
I wanted to do it, so I started doing it. And then the next time I want to do chilled Chinese noodles, which I love. I put 20 vegetables and chicken and all kinds of stuff on it. It was a lot harder than I thought it would be. If you’re going to serve people, you’re going to have to prepare 20 ingredients for that many dishes. It’s very difficult to serve it cold. I learned a lot. They asked me to do it again. I’m thinking of doing another one with some improvements.
August. (Photographer) Is it like by appointment only? (Chef Shibata) So it’s completely by appointment only We want to make each dish carefully. And then you do take-out. Orders for an buttered bean paste have been placed Butter is added to an-butter Regular customers also purchase frozen bread! (Chef Shibata) Did you see something (come)? (Female customer) On Instagram.
(Chef Shibata) Thank you very much! (Chef Shibata) Thank you! (Female customer) I saw your Instagram.
It looked very delicious, so I’ll have a sandwich. Sandwiches and With onion bread Chiffon and It looked delicious… ♪ (Chef Shibata) Hello! I’m a very frequent customer! (Female customer) That was so delicious!
(Chef Shibata) What! (Female customer) The red bean butter!
It was so delicious! (Chef Shibata) We sold two of them just now!
(Female customer) Really! It was so delicious! (Female customer) It’s all delicious! Really! You can really see your personality in your bread.
I think that’s what I’m talking about! Thank you very much!
Take care! (Female customer) I ate one and it was amazingly rustic I thought it was very particular about the ingredients. This with calzone The sandwiches are filled with so many vegetables.
Delicious! I live nearby.
I’m a hula dancer. He said they have Hawaiian jewelry. You gave me a workshop. I made it out of a Hawaiian leaf called lauhala He’s really very personable. Whenever I come in
I’m always like, “Wow, welcome! It’s like… There’s no bakery like that! I’m kind of drawn to your personality.
I’ve been going there. I’m just saying that I’ve been working really hard on my own. I want this place to be popular and Why don’t you put it in a better place? And I’m like.
I’ve given you some advice. I said, “I’m going to stay here,” and She said, “I’m going to stay here! She said, “I’m going to do my best here! I really want him to do her best! My friend who is a hula dancer… Hawaiian accessories.
She makes her own handmade jewelry. I order the parts one by one by myself.
You do it all by making it yourself. I make bracelets out of Hawaiian leaves.
I make them. I do workshops on weaving these bracelets
and I do it at my lunches and I do table tea ceremonies and I have a friend who does it in a casual style. I did a table tea ceremony here with this friend… Or a collaborative event where they’re going to have my lunch later. I’m doing a lot of things. And then all the customer come in. I thought it would be nice if we could get together. It’s like we’re all helping each other out. (Chef Shibata) Tomorrow is Saturday Bread! (Photographer) What’s it like? (Chef Shibata) Every day I bake a different loaf of bread From Tuesday or Wed-Thu-Fri All the bread I’ve baked so far today…
It’s all stocked up here. From hard breads to campagnes and so on. Scones, chiffon cakes…
Or Taiwanese sponge cake. I always have a lot more in there. Saturday Bread has all of this.
Put it out tomorrow on this side. So we’re having a special sale. You thaw out a little bit in the morning.
(The store) before they open. Anyway, we’ve got a lot of it here. And with sandwiches I’m going to make a cooked bread burger or something like that.
I’m going to make it in the morning as the main thing. We start selling them right away. That’s called Saturday Bread for me.
It’s a special once-a-week sale day for me. Saturday is a special sale day for me We’ve been baking since Tuesday. Tomorrow is the long-awaited “Saturday Bread” day! Today is Saturday.
Saturday Bread. Saturday Bread” is a weekly special where bread baked from Tuesday to Friday is sold all at once. Sandwich Making
Sunny lettuce Ham Baked the day before
Whole wheat bread Mayonnaise Homemade egg salad Ham Cheddar cheese Cucumber Lettuce Tomato Cut with electric bread knife Makana’s special
Fresh sandwich Cutting the campagne Frozen scone dough is baked Shaping the scone edges together. Coating with beaten egg to add luster Bakes scones in oven. Making shrimp scallop dock
“Shredded cabbage.” Making tartar sauce Sweet pickles Mayonnaise Mixes ingredients Put in sandwiches
Fries shrimp fries Fries fried shrimp in warmed oil In the next oven
Scones are baked Fried scallops While frying
Chef Shibata never stops working Scone Fried scallops and fried shrimp
fried to a crisp. Making shrimp scallop dock
“Mayonnaise.” Grain mustard Sunny lettuce Shredded cabbage Ebb fry Scallop fly Bacon Homemade tartar sauce Daikon radish (kaikai daikon) Shrimp scallop dock.
Carefully wrapped in plastic wrap (Chef Shibata) Hey, it’s the last one today.
I’m going to make breakfast for four. A little bit of a decent breakfast. The edge-of-the-bread sandwich.
We had a nice morning plate 🥪☕️ Baking bread dough after fermentation is complete. The name of the product is handwritten Scone plain
Scone chocolate Campagne Getting ready for the opening
Breads will be displayed And frozen baked goods.
Saturday Bread is thawed and put on display. The display is complete. (Chef Shibata) I was wondering if this is what I wanted to do.
I’ve been thinking lately. I want to have a store that does bread and pastries. I dreamed of owning my own castle And all kinds of things started to come to my mind. If I said I wanted to do something serious I have amazing people around you helping me. I have amazing people around me.
I think we’re so blessed. I’ve had a lot of help from all of you. I know I’m on my own, but I’m not on my own.
I’m always thinking, “I’m not doing this alone. I’m supported by all kinds of people. I always feel supported. We should never forget to be thankful.
That’s what I’m thinking. For me.
This is the big event of the year, so Roughly once a year if I could do something big. I wish I could do something memorable. I always have to have a goal.
I’m the type of person who can’t go on. I just wish I had something like that. I’m really looking forward to it…
It’s going to be a lifetime memory. ９：００　open Chef Shibata prepares for the opening by walking up and down the stairs every morning. Climbing the stairs with the signboard as a landmark One special day a week
“Saturday Brett.” The store is filled with bread for the week
The store is filled with a week’s worth of bread Not only bread
baked goods are also a popular item in this store The first customer arrived immediately
He ran up the stairs and came to the store… (Chef Shibata) Ah~! Welcome~!
Good morning! (Chef Shibata) I’ll put butter in with the anbutter, please let me know! (Female customer) I heard it was delicious the other day.
(Chef Shibata) I’ll put (butter) in it! (Female customer) Good morning!
(Chef Shibata) Good morning! (Chef Shibata) I see you’ve come!
I’m so glad~! Customers looking at Hawaiian accessories (Chef Shibata) I’ve been wondering about these too.
Isn’t it so cute~? (Female customer) It looks mature.
(Chef Shibata) It’s very mature! Cute.
I can’t get enough of it… (Chef Shibata) Isn’t it amazing?
You bought so many of these! (Female customer) They’re all delicious. I’m but I’m definitely not going to buy them to take home When I bake them.
I’ve heard that they get crispy on the outside and fluffy on the inside. Campagne
This is also absolutely delicious. I eat it with cheese or something. I give chiffon cakes to my friends. I hope you stick to
I’d like to see this style (Chef Shibata) I’m so happy! I’m so happy! Thank you for everything! (Chef Shibata) Thanks for the hot weather! Thank you very much! (Female customers) Basically come on Saturday mornings. I always have Makana’s bread for lunch. The people who come to buy here
I want everyone to be happy. I felt like her service spirit was kind of all over the place. I feel like that thoughtfulness and concern is conveyed in the deliciousness of the bread. I think it’s the personality of the owner. Keep smiling and keep baking! (Chef Shibata) It’s hot and (the bread) is very little In the spring, we fill up the counter. Here’s more stuff We’re serving a crazy lot (of bread) (Now) we’re serving a lot less (Female customer) Do you have bread without eggs?
(Chef Shibata) Egg-free bread! (Female customer) He is allergic to eggs. (Chef Shibata) What! Maybe they don’t use eggs! (Female customer) Wow! I see!
(Chef Shibata)The one that uses eggs is sold out. (Female customer) I’ve been coming here a little bit This girl is no good with eggs. With chunky cheese With shrimp scallop dog I bought a Milky Cranberry as a snack (Photographer) I see you also carry egg-free. Yes, we do.
I asked you about it today and you said you hardly use any. I mean, they don’t use any additives or anything like that, so Because it’s safe and my house is in the neighborhood I will come back to visit again Bye bye! (Chef Shibata) Welcome – hello! I just happened to be coming to Osaka today! (Chef Shibata) I came from Sabae City, Fukui Prefecture. I’m blogging all the way. He’s been reading my blog for a long time. He’s been supporting me in every way he can. The subscription I mentioned earlier.
He’s been taking them every month for a long time, you know. (Male customer) I love it. I really love it. This cream bun is really good! They are all delicious! I really hope the whole world gets it! I really think! (Chef Shibata) I’m asking the whole world! A large quantity of bread has been purchased (Male customer) I really hope you send me again (Chef Shibata) Thank you! (Male customer) I live in Fukui.
I don’t come here often. I’m doing something called “subscription”. I have them sent to me every month. If I go to Osaka
I’ve always wanted to go to Makana. I thought I’d come as a surprise without telling you. I’ve been following blog for a long time. Even when it comes to materials…
You are very particular about the ingredients. It’s really good bread to begin with. I really like the bread here. I always get delicious bread. I’m looking forward to seeing what you’ll send me.
I’m always looking forward to seeing what they send me. I hope you will make delicious bread again. (Chef Shibata) What made you want to open a store? I was in a previous apartment.
I got a new oven. At that time, by beginner’s luck, I baked a loaf of bread
I tried baking bread with great success Then I started baking baked goods as well. That’s really the only reason I did it. And from there it just grew and grew and grew. As we kept doing more and more I wanted to own a store like this.
that’s how I want to own a shop. I’ve been here four years and three months this year. Not just that bread, but people to people. I’ve had a lot of different customers.
I’ve learned a lot of things from them. It’s not about baking bread. I’m involved in a lot of things.
I’m learning a lot. I’m looking forward to more of this now! Also, the local customers are all very nice.
They are all very nice people. And I want to keep that in mind. Of course, we have people who come from far away Anyway, I talk 1:1 with my clients I want to hand them a loaf of bread, so I want to take care of each customer My pace,
I have a fixed capacity Slowly, various customer
I’m hoping for a lot of people to come slowly and loosely. It’s a luxurious thought. ~Shopping time 〜Tasting time! Chiffon cake Shrimp scallop dock Baguette Sauteed burdock root scone
chocolat An Butter Bagel (Chef Shibata) Thank you very much! Please come again♪ The popular bakery “Boulangerie Show” in Osaka
stands close to Abeno Harukas. The two sisters who are bakers
take over their father’s shop I leave my child with someone and go to work, so I’m doing this (the bakery) with everyone’s help We will follow two women who are struggling as mothers and as bakers
🥐 The bakery we’re following this time is located
a one-minute walk from Abeno Station in Osaka City. It opened in 2021
‘Boulangerie Show’ The staff have already arrived and
are working. They are baking the Danish pastry they made the day before. Pie dough for fruit danishes At Boulangerie Show, the first thing in the morning
they bake the popular pies and danishes The Danish is done baking! Pain Suisse
Chocolate Chip & Custard Pain Suisse
Bacon Camembert Honey syrup Olive oil Pie dish for fruit danish Making meat danish Spicy meat sauce We’ll put
the colorful vegetables on top of the spicy meat sauce. Cheese Meat and cheese Danish with summer vegetables Animal cookie bread Peach Tea Pie Happy Chocolate Pie A large quantity of bread has been baked! Manager Takada Mami
has arrived at work Boulangerie Show owner
Mami Takada (31) Boulangerie Show – Chef
Yuri Kawabata (29) The two sisters run this shop together The younger daughter, Yuri, is the chef
and she makes the fresh croissants. (Chef Yuri) It’s a new product with a fresh texture.
Because the dough is soft I’m thinking of making it popular.
“Fresh Croissant” (Chef Yuri) Fresh bread was popular, right? Raw doughnuts
were also popular, right? I wonder if the next thing to come will be raw croissants It’s a croissant with a fluffy
inside. Here, we make salt bread.
“Guerande salt” This is a salt bread made with a dough
mixed with black sesame and sakura shrimp. Black sesame “Sweet Potato Salt Bread”
The butter is oozing out from the inside. Sakura Shrimp Salt Bread Salt bread with Guerande salt I make brioche dough that I inherited from my father banana egg yolk ice water (Director) So you put a whole banana into the dough (Chef Yuri) We put bananas in (the recipe) that my father came up with The brioche dough
he inherited from his father After fermentation, the dough is put into the mixer cream, flour The brioche dough is ready! (Chef Yuri) I inherited the recipe from my father, and I’ve made some
arrangements. Director) What did you inherit from your father? The apple pie, which is our best seller,
was also my father’s idea. The croissant dough itself
was also the owner’s (my father’s) idea. I’m in charge of deciding how to arrange the ingredients here. With the baking skills she learned from her father,
Chef Yuri supports the shop as a craftsman. We asked the manager, Chef Mami, about her father, who was a baker (Chef Mami) Two years ago, the owner (my father) I got a call at 6 in the morning
and he collapsed. I called an ambulance
and it turned out to be aortic dissection I was pretty determined, but
somehow or other (my father survived) Up until now, I’ve been relying on my father
to make and sell bread, so “What are we going to do?“ My father was in hospital,
and he’s just come home (safely) Even so, my father
was in hospital for a long time, so I’d lost all my stamina. I felt that it wasn’t the same as when I was still working so I gradually faded out So we (the sisters) rebuilt the shop and have been running it ever since. In my mind,
I wanted my father to take it easy. He hadn’t had any time off, so
I wanted him to take a break. I also had the goal of getting my father to retire and that’s come true. She took over the shop from her father
and are working as the manager. We shape the hard bread dough We’re going to bake some bread. The bread is done. Abeno Yama bread Mini croissant shaping The dough for the small croissants
is carefully shaped with the fingertips The mini croissants are baked Maple syrup Mini maple syrup We are frying the doughnuts. We are decorating the doughnuts.
“Granulated sugar” icing pistachios Lemon peel Lemon glaze doughnut 280 yen Melt-in-the-mouth fresh chocolate doughnut 240 yen
Melt-in-the-mouth fresh doughnut 220 yen For sandwiches
handmade egg salad mayonnaise Put the egg salad you made
on the bread. Put it in the sandwich.
Fry the pork cutlet. The pork cutlet is dipped in the sauce for deep-fried food. Pork loin cutlet sandwich
320 yen Mixed-volume sandwich
380 yen “Cream cheese” ”Black pepper” Roast chicken Avocado Thinly sliced Avocado and roast chicken
volume sandwich 460 yen Shrimp and cream cheese
avocado sandwich 460 yen “Yakisoba bread”
Making yakisoba We’ll put the fried noodles we just made
in between the bread. We’ll put some sliced lemon on top. The lemon-scented
homemade salt-grilled yakisoba bread is 342 yen. At the morning assembly, information is shared and
“happy talk” is held. The morning meeting progresses in a friendly atmosphere (Director) Do you have a morning meeting every day?
(Yuri) We have one almost every day Director) What is “Happy Talk”? Chef Yuri) We’ve only recently started doing it Everyone’s recent happy
incidents, etc. Anything is fine.
(Announce it) I’ve been able to see
a side of her that the staff didn’t know about so I think it’s fun, so I’m continuing it (Director) So, Chef Yuri has been making bread
all this time? (I started making bread)
when I was 22 years old. I used to be a hairdresser. When I came back to my parents’ house,
I thought, “Why don’t we open a bakery together?” At that time, I had just got divorced
and had come back with my child and my child was in first grade at elementary school　 Because I’m a single mother I had to leave my daughter at nursery school
and go to work I had to finish work
by the time the child care center opened. So I thought a lot about it.
I wondered how I could finish work early. When I first started working here I thought, “Even if I work this hard, it’ll never end!
I wondered what a bakery was　 I think it’s also about how much each person can improve their skills I think it’s a job that involves You have to realize it yourself and
work out your own way of doing things. I’m doing it now while getting help from everyone As a mother, I’m always thinking about how to approach my work. The owner, Chef Maimi, is preparing for an event at a nearby
shopping center. (Director) Where are you taking these breads? (Chef Mai) It’s an event that’s being held at the shopping mall It’s at the Ito-Yokado in the Q’s Mall Chef Mai will also be accompanying us to help with the event preparations Making a cream puff Fresh cream powdered sugar Remove the homemade pudding from the mold
and place it on the pie pastry Decorate it. Chervil Pudding Forest 389 yen Preparing to open Mini Croissant Croissant 240 yen
Mini Croissant Maple 260 yen No.1 popular🍎✨
Happy Apple Pie 317 yen Peach Tea Pie
338 yen I’ll give the flowers some water. We open at 10:00. As soon as the shop opened, many customers
came to the shop. The owner, Chef Mai, will be serving you. Director) Is there a reason you started going? (Male customer) It’s close to my house! (Male customer) It’s delicious♪
It’s a big help (Child) I like the panda chocolate bread ( Director) It’s a really cute bread 🐼 Director) Please tell us about your father’s recommendations too (Male customer) This is it. Making mascarpone cream to use in fresh doughnuts mascarpone sugar fresh cream We’re going to put the mascarpone cream inside the doughnut We also squeeze cream on top of the doughnut. We put the sliced orange
on top of the doughnut. Pistachio Mascarpone cream doughnut
230 yen Fresh doughnut with lemon cream and orange
360 yen Boul with black soybeans and sweet potatoes from Tanba
330 yen Cheese Boule
326 yen We spread a generous amount of mentaiko cream on top. After spreading the cream on the bread,
bake it in the oven Broil it over a burner Parsley Mentaiko baguette – 300 yen Curry The curry and beef are wrapped in dough We add
breadcrumbs to the curry bread. We deep-fry the curry bread. By making holes in the dough
it becomes less likely to burst when deep-fried It came out nice and fluffy Curry bun with beef chunks
220 yen (Female customer) When I passed by,
I saw a really cute shop, so I stopped by for a bit. (Female customer) What did you buy?
(Child) Sausage bread and (Child) Panda bread
(Female customer) You bought panda bread♪ This is bread for children I like cheese, so
I bought the cheese bread (Female customer) We live nearby, so
I always come here (to buy bread) It’s delicious first of all. The apple pie
is really delicious. The bread I eat every morning
is from here. The bread I eat every morning Mini croissants are on sale now I think I’ll give these to my friends as sweet breads I bought two. I bought them hoping they’d be happy. (Female customer) I come here sometimes. Bread and
deli bread, etc. And the apple pie
is delicious, too. Director) What is the reason you come here?
Female customer) Because it’s delicious♪ Making fruit danishes Cream cheese Raspberry paste Orange paste Homemade custard cream Powdered sugar We’ll put some figs on top. We’ll put some melon on top. Apply a glossing “napage” Orange peel Chervil Thyme (herb) On the first birthday of a child,
we celebrate by making a loaf of bread weighing about 1.8kg and having the child carry it on their back The wish is that the baby will “never be short of food in their life from now on”. Place the paper with the letters on top of the bread Sprinkle the cake flour with a tea strainer Sprinkle water with a spray bottle Remove the paper slowly so as not to distort the letters Chef Yuri) (For the one-year-old’s) celebration (bread) Actually, it’s made with rice cakes and rice with the wish that they will never have to worry about food for the rest of their lives And now it’s become bread (that is) We make two loaves, and give the one that’s turned out nicely
to the customer. We cut the side of the loaf with a coup knife The 1 sho bread is done baking. We check the result. “Issho-pan”
has been baked beautifully We’ll wrap the issho-pan Add a ribbon
and you’re done! We had bread for breakfast! Pastrami beef
salted bread sandwich Gorgonzola cheese
bacon epi mascarpone
fresh cream doughnuts We’re preparing the dough for the shop’s popular “Danish” pastry. Director: Is this your first time coming to this shop? Male customer 1: It’s my first time. Director) What did you buy? Male Customer 1) A sandwich! Male Customer 1) It’s delicious♪ It’s really good Male Customer 2) It’s a hot dog It’s got basil and cheese on it
and it’s delicious Customer 2) They all looked delicious
so I couldn’t decide what to buy Making custard cream Butter Homemade custard cream is
used in many breads Vanilla beans cream milk Heat it over the fire. Flour cornstarch sugar Eggs Add the egg yolks Mix with the ingredients that have been warmed up. Strain the mixed ingredients. (Staff) You keep mixing for about 8 minutes. (As you mix the custard)
the consistency gradually changes At the end, it becomes a little smoother
. As you mix it, it becomes a thick
cream. Custard cream Making apple pie I soaked the apples in cinnamon
and made a homemade apple compote I made a homemade almond cream I’ll wrap it up. I’ll get ready to bake the apple pie. The popular apple pie
is baked many times a day We asked the owner, Chef Maimi, about
the founding story of Boulangerie Show (Chef Mai) This shop is a relocated shop. The shop we were going to open before that
was destroyed by fire four days before it was due to open right before opening, the store caught fire due to a fire spreading from another building
and the store was completely destroyed… At that time, we were able to use crowdfunding
to and open here at our current location. We spoke to some of the people who actually supported us We’re called RISE Co.
We run a bento shop in Osaka (RISE) When I was passing by this area on my way to deliver some bento,
I stopped by a ramen restaurant There was a poster for a crowdfunding campaign
on the wall next to the ramen shop and it said “Fire before opening” I thought I had to do something about this When I was running a pub, I lost my restaurant in a fire. At the time, I received a lot of support I’m able to work like this now
because of that, I think that encountering that poster I thought it meant that you should give something back too. I applied for the crowdfunding
296 00:45:12,533 –> 00:45:22,266 The names of everyone who supported us through crowdfunding are still displayed in the store. The names of everyone who supported us through crowdfunding
are still displayed in the shop ✨ (Chef Mai Mi) The amount of money we raised through crowdfunding was
13 million yen. (Director) Did you actually think you’d be able to raise that much?
(Yuri) I didn’t think we’d be able to raise that much at all. I was really surprised. In return,
I wrote letters to the people who supported me, and there were days when I just wrote letters all day. There are also people who supported me at that time
who also buy from my online shop . I’m really grateful. Next, we asked the shop owner, Chef Maimi
about the current issues she is facing (Chef Mai) There are so many issues. (Originally) things like long working hours
and how hard it is My father was always saying that it looked like hard work I’ve always wanted to create an environment
where people can enjoy their work . First of all,
I think that the people who make the bread and the people who work here have to be satisfied with their work and enjoy making the bread.
I think that this will be conveyed to the customers I think that’s the first thing we need to work on. After creating a comfortable working environment
I think that will also be conveyed to our customers I want to make it a shop where customers
feel like they want to come I think it would be good if I could My sister and I have children. I think there are quite a lot of
female artisans these days. while raising children
even among them (in society)
I’ve been thinking about what I can do I think that work is a big part of life, so I want to make people more satisfied
there. I think it’s really important to have a role to play
and a place to belong. I think I want to create an environment
where that person can shine. ~Actual eating~ Fresh croissant Show baguette The most popular bread in the shop
“Apple Pie of Happiness” It is filled with custard and apple compote
to the brim Seasonal dessert Danish pastry
Fig Pudding forest This is a popular product
with a big homemade pudding on top 🍮 Ribbon Croissant Koala Custard Cream Bread
Chocolate Panda Cream Bread I really like the unusual combinations of toppings. Chef Arima) I think there are about 100 different kinds in total. Suita City, Osaka Prefecture This time, we will be following Assjhengano, a bakery located in the Asahidori shopping arcade 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. Higashi-tenma, Osaka Bondir c・ke. Keke shopkeeper. Basically, the preparation is done by the owner alone Danish toast Kelp water yudane (Bread) I graduated from a junior college and went to a technical school (I’ve been an artisan for) about 20 years, I think. In the beginning, I wanted to be a pastry chef, so I went to a technical school　 I got a job, I gave it up because it was too tough. My dad told me to become a baker. So I became a baker. Cakes are more (work) detailed, aren’t they? but The bread seemed to suit (me) better! Making quiche chouquette Croissant damande When your hands are free. Like, I’m going to line them up a little bit at a time. Brioche naturale Pain au lait Shiga sweet potato “Beniharuka”. Danish toast Cream bun (Staff) What is the origin of the store’s keke? We have a pastry called “cake de KEIKO.” Cake de Keiko, which became “Keke.” Quiche with three kinds of mushrooms, ricotta cheese and homemade bacon Quiche with zucchini and ricotta cheese Homemade flour bucket Homemade bacon Focaccia dough Homemade fermented cream Pork stewed in white wine Ricotta cheese Getting ready to open at 11:00 béchamel sauce Homemade bacon The store’s namesake “cake de KEIKO Epi Tarte flambe Opens at 11:00 a.m. With this (Pan O’Segur) Focaccia of the day Half a loaf of raisin bread If it were a regular raisin bread Two Duckwars. I really like Keke’s “Duckwheat”. I was wondering if you opened it just for me! I was originally referred to them by a (neighborhood) cake shop.　 I was told that I could open a real bakery. That’s when I found out about Keke(and started going there) This is about the third time I’ve been to the store. The bread in a rectangular shape is so good, it’s my favorite. I bought bread in a rectangular shape for the third time too I think I’ll take that one.　 Tarte flambe Bread with two layers of sweet potato and tsubu-an (sweet bean paste) This Sunday. One-half quinoa And there’s a lot of wheat bread. (I recommend) bean paste and Satsuma-imo? I’ll have two, please. I’m always looking for one of these. I just wish I had a favorite. One tarte flambée Homemade flour made from a mixture of several types of wheat Because it tastes good freshly pulled Because it’s sweet, it’s strong, it’s fragrant, it’s Delicious! Home-made flour with the owner’s specialties. 6 cream buns. cream buns （Sweet potato and mashed sweet bean paste Seiglefrui (rye bread) Danish toast Tarte flambée

📮ご感想をお寄せいただけると嬉しいです
https://forms.gle/1AuDagF8XrrEDA9e9

「大阪に行ったら一度は訪れたい！」
今回は、個性と技術が光る女性パン職人たちの4店舗にフォーカスしてご紹介します👩‍🍳
パン作りへの熱い想いや、お店づくりの裏側にも密着しました🎥
人気メニューはもちろん、訪れる際のヒントもたっぷり。パン好き必見の内容です！
大阪旅行の際は、ぜひ立ち寄ってみてください🍞🌿

※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

【チャプター】
0:00 ダイジェスト

0:24　大阪）パン工房 Makana
URL　https://www.youtube.com/watch?v=qtVvZWuSKeg
店名　パン工房Makana
住所　大阪府豊中市春日町２丁目３−１４パロ春日2F
地図　https://maps.app.goo.gl/3t9RUdfSLMdLHswo6
Instagram　https://www.instagram.com/koubou.makana?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

1:07:03　 大阪）ブーランジェリーShow
URL　 https://youtu.be/svOfbdkUfUg
住所　 大阪府大阪市阿倍野区阿倍野筋４丁目１８−５
地図　 https://maps.app.goo.gl/9i6qQeQZiZjArY7q6
Instagram　 https://www.instagram.com/boulangerie_show/

1:57:35　大阪）Assjhengano （アッシェガノ）
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==
ホームページ　https://assjhengano.base.shop/?fbclid=PAZXh0bgNhZW0CMTEAAaa1Ag1hXU_RooEzFBZPwY3mYdjFll-9t171-Ks126x3bKUnAwKzQ-EIHC4_aem_G68eeKck12Ti1sRfb1z4Pg

2:53:33　大阪）Bondir c.ke（ブンディール　ケケ）
URL　https://youtu.be/f0DZ_hFIcwE
住所　大阪府大阪市北区松ケ枝町８−３
地図　https://goo.gl/maps/8K1AhvPnGWKrdxPP6
Instagram　https://www.instagram.com/bondir_c.ke_/?hl=ja

#ものがたりドキュメンタリー #大阪パン #パン屋 #baking #breadrecipe #breadfactory #asmr