深夜2時から始まる地元繁盛店ベーカリー！パン職人夫婦による驚異的なパン作り４選｜Amazing Skills of Japanese Bakers

深夜2時から始まる地元繁盛店ベーカリー！パン職人夫婦による驚異的なパン作り４選｜Amazing Skills of Japanese Bakers

Tarumi ward, Kobe salt vinegar Wash the pot with salt and vinegar. The morning begins with making custard. vanilla extract Butter Brandy After attending a baking school, I worked in a bakery for 12~13 years. My wife and I met at that workplace. So my wife is also a baker. white bread making

A mixture of flour and hot water（Water roux） This gives it a chunky texture. Sugar powdered skim milk yeast water Bread wrapped in cookie dough bun with custard filling White bread dough Allow the dough to ferment for 1 hour. Making French Bread Dough Malt extract Malt extract is added to swell the dough Yeast

Nozawana and Tuna By increasing the moisture content of the dough, it will taste better the next day. Potato salad French bread dough Preparation of mountain-shaped white bread Dairy cream Water butter Bread fermented for 1 hour Bread wrapped in cookie dough Bun with custard filling Cheese-filled cake Japanese anime characters.

Nozawa nana and tuna bread Mentaiko cream Onion sauce Fondant Chocolat Fondant chocolat / Apple cinnamon Chicken and Egg Bread Sausage Bread Croissant Mentaiko and Potato Bread Short ribs bread Beans and Cheese Bread Green onion bread Cheese and Bacon and White Sauce Bread I often come to buy on weekends Curry bread

A married couple being a baker and raising three sisters. Cranberry & Walnut and Cream Cheese Bacon Epi Honey and Cheese Bread Curry bread is served freshly baked several times a day Bread with red bean paste and butter Mentaiko Bread Making water roux cream / pistachio cream / peanut cream Curry bread making

Make curry for curry bread Bread wrapped in cookie dough Curry bread Bun with custard filling Cheese, bacon and white cheese bread Green onion bread White bread Kobe, Japan Komugian Bakery run by a husband and wife duo melon bread (sweet baked good with a bread-dough interior and a cookie-dough crust)

(Wife) (Husband) I met him when I was working… in a cake shop. (Husband) I was working part-time, and her came in as a trainee. (Wife)(I was) in high school (Wife) I was on a hot-blooded volleyball team, so I have guts

（When we were approached (about opening a bakery) I thought, “Let’s do it as a couple. So we jumped in… into the bakery. They’ve been in the bakery for seven years now. Komugian’s popular “fresh and creamy custard bread” filled with homemade custard cream Homemade pumpkin filling.

Basically, “filling a lot of bread ingredients” is the Komugian style. (Wife) I make it with four-leaf butter, cream and sugar (Photographer) Are these homemade? (Wife) Yes! We handmade them! (Wife) (This is) pumpkin cream bread (Wife) Some people make reservations Homemade curry

(Wife) It’s got both onions and suji and beef in it! (Photographer) And the sinew and beef? (Wife) Yes! Plenty of it! Voluminous bomb curry buns! (Wife) (If there were less ingredients) I would be very anxious. lol (Wife) I was wondering if there would be enough Handmade curry filled with the spirit of service.

Walnut Danish” made with scraps of Danish. (Owner) Danish dough inevitably has leftover scraps. (Owner) I was wondering if I could do something with that dough. and this is what we came up with. Walnuts, scraps of Danish, and sugar. Natural yeast (Owner) Natural yeast bread (Owner) Accentuating the aroma of wheat Curry bun shrimp cutlet (Wife’s mother’s) Homemade pork fillet cutlet. (Mrs.) These cutlets… (My) mother makes it for me. Homemade pork cutlet and shrimp cutlet (Wife) Completed! Cream bun Shrimp cutlet (Owner) We’re a bakery. We don’t want to lose in the bread dough. (Wife) These are for tasting.

(Wife) Do you think I put too much butter on it? We had breakfast! plenty of butter,Nagomi bread. (Photographer) Breakfast bread? (Wife) We? (Wife) Yes! Sure. Laughter. Of course, breakfast. Bread, right? Cream bread 6:00 Open Three curry buns and And two bean-jam buns (tsubu-an) 1 cream bun It’s so good! The bread here!

Their curry bread is also delicious! Delicious! everyone will be happy！ Walnut Danish Danish cornet 130 yen An doughnut 170 yen Custard cream doughnut 180 yen Wheat An, mainly bread, full of reservations today. Hard toast Hard toast 290 yen (1 loaf) Shrimp cutlet cobbler 190 yen (Wife) Our best customer! (Regular customer) It’s like home! (They come) about twice a week.

(Staff) What bread is your favorite? Shrimp cutlet cobbler! （If it were my dad, I’d buy croissants and all that stuff. (Husband) He’s been a customer for a long time. Sweet potatoes made by the wife Homemade sweet potato 150 yen Panini 280 yen branding iron Wa – Nagomi – 270 yen (1 loaf)

(Owner) In the case of Nagomi bread, the elements that make it moist and In the case of Japanese bread, the elements that make it moist and the elements that make it soft. Three types of fluffing elements are imagined　 (Customer) I’d like a piece of Nagomi bread, please

(Wife) It’s hot, is that okay? (Wife)They’re freshly baked, so please be careful when you bring them in. (Customer) Can I have a piece of Nagomi bread? Japanese (Nagomi) bread is selling rapidly More and more bread is piled on trays. Regulars running a café in the neighborhood　 (Wife) (she uses) (the bread here)　

(Regular customer) The customers really like it! (Regular customer) Really, everyone says, “The bread is delicious!” they say. (Regular customer) “You can eat all the way down to the ears (of the bread)” (Regular customer) “I’ll have it (the bread) freshly baked as it is so that it doesn’t lose its shape (Regular customer) I’m sorry I have one today

We’re still very busy Reservations for Nagomi bread are coming in one after another The bread baked this morning is already sold out. （I come here on my days off. (Staff) Are there any products you always buy? Curry bread! I’ve eaten many kinds of curry bread, but this one is the best.

6 melon breads in large quantities They were so good! Bread! Everything here is delicious! I knew you’d eventually come back here! Sometimes I go to other restaurants, though (laughs). But everyone says, “This place tastes so good! Raisin bread Meat sauce bread 230 yen The second today Japanese (Nagomi) bread (Customer) Two Afternoon tea

(Staff) What do you always buy? Curry bread! And then there’s bread in a rectangular shape and stuff (I buy it) My friend’s father and mother run this store. Natural yeast yamashoku, 360 yen (1 loaf) (The natural yeast yamashoku is made with wheat from Hokkaido. The flour from Hokkaido brings out this chunky texture.

Two people who have worked together at all times, both in baking and in customer service Many customers now come to the bakery for their bread. (Husband) (With his wife) Of course we fight (husband) But in general, I think we get along very well. (Photographer) Pre-ordering today’s bread? (Wife) Yes! Today’s (order).

(Photographer) All of them? (Wife) All of it! Tanba’s black bean bread Kobe pan domi 260 yen (1 loaf) Mentaiko potatoes, bacon fries, baked! Potato and bacon bread with natural yeast 230 yen Potato and cod roe with natural yeast 230 yen Curry buns are prepared for the second time today

Beef curry bread 200 yen (Wife) I couldn’t do anything at first, right? (Husband) But now　 (Husband) Sometimes A-chan is better than me (Husband) To be honest, I’m a bit clumsy (Husband) This one (wife) is very dexterous (Husband) I make (bread) very well (Husband) I’ve been running the store for six years now.

(Husband) I’ve been a baker for 6 years, Acchan Baking bread, one by one, with thought and care. Meat sauce bread with natural yeast Beef curry bread Nama-toro custard cream bread 180 yen Cream doughnut Danish cornet 130 yen Nama Toro custard cream bread Beef curry bread Panini Danish cornet 130 yen Wa – Nagomi

Kobe, Japan Since 2015 , Le repas Kobe, Japan Handmade bread Le repas Owner　Meiji Nishimura Butter for croissant dough Croissant dough is not made by machine It is made by hand Butter is put into the dough (Chef Nishimura) If you do it by machine, like at the end… Sometimes butter pops out Instead, though, the machine is faster. However small the amount of time it takes If it’s about producing quality well It’s like you have to do it by hand. Making custard

(Chef Nishimura) We sell a lot of cream buns I just happened to get a request for custard I usually use only egg yolks. I thought I’d try it with whole eggs. I made it then, and it happened to be delicious.

And that’s when I started using whole eggs. I’ve been using whole eggs ever since. (Chef Nishimura) The ingredients are very simple. Eggs and No additives Sugar, flour and cornstarch Milk with vanilla bean Slowly thickened over time Butter You definitely have to turn off the heat (custard splashes) or it’s dangerous. Homemade custard

Cream bread making Making French toast liquid “Eggs.” Sugar Milk Vanilla essence Walnut bread with French toast (Chef Nishimura) Usually, I do it with the bread I have at the time (Chef Nishimura) I’m just going to leave it here for a minute French toast Cinnamon French toast sugar / cinnamon

(Chef Nishimura) Baked sweet potato As much as I can. I make the ingredients by hand. It’s apple bean paste. It’s tea dough. bread like Apple tea This is matcha bean paste I get it from a bean-jam shop in Kobe. marron bean paste Tanba “KUROMAME”(black soybean) Caramel chocolate Chocolate chip 4:00 a.m. Coronet

Banana cream Yogurt cream Strawberry bean paste chocolate chip caramel chocolate Making melon bread (sunrise) Chocolate chip caramel chocolate chip Before baking the sunrise before baking the sunrise, the surface is sprinkled with “Sensoutou(washed sugar)”. Making salted bread Butter Petit tsubu-an bread Petit koshi-an bread Black sesame (Chef Nishimura) This is melon bread SUNRISE

Cream bread with homemade custard Salt (Italian sun-dried salt) Banana chips Almond walnut Black bean bread Banana cream & caramel chocolate Strawberry bean jam vortex roll Matcha & caramel chocolate Chestnut bean & chocolate chip twisted bread Salted bread Curry bread making Charcoal grilled chicken Edamame Cheese Mayonnaise Onion chip Charcoal chicken curry Pizza making

(Photographer) You always make so many different kinds (Chef Nishimura) (Every day) About 50 kinds Tomato sauce They don’t use pizza sauce or anything like that. A lot of people don’t like the strong flavors. From the cafe (order pizza) I want you to make pizzas with pesticide-free vegetables Green beans Shiitake mushroom bacon cheese

(Chef Nishimura) (Sesame seeds) because they give off a good aroma (Chef Nishimura) I use it after lightly mashing it. White sesame seeds pepper olive oil You shouldn’t make it taste too strong because of this (mayonnaise) 5:44 a.m. Order from the cafe Basil panini For seasonal flavors.

You do it with different flavors depending on the seasonal. In the winter, I use a thicker sauce. In the summer, I use ham to make it as crispy as possible. Pesticide-free basil Cheese Mayonnaise Cheddar cheese This is a school cafeteria or some other day I’m a high school student. I like the strong taste. It’s the exact opposite of what you just had (pizza). Tuna mayo Corn Cheese 5:58 a.m. Tartine making Mentaiko (cod roe) cheese Zucchini sausage Green bell pepper Fried onions Seasonal vegetable tartine

Custard Danish brûlée I got a freshly baked croissant Homemade natural yeast (Chef Nishimura) I’ve been making it in splices for years Dough with natural yeast as I mentioned earlier Making mountain bread(Yamashoku) with natural yeast (Chef Nishimura) This is raw yeast I don’t put any additives in this one either.

Making dough for square bread(Kakushoku) This is the mushroom pizza we serve at the restaurant. This one is the order (from the cafe) Butter (Chef Nishimura) I don’t use shortening or I don’t use margarine. Ask your supplier for additive-free products. If it’s safe for customers to eat.

I just thought it would be better that way. 7:30 a.m. Making hard bread dough Raisins soaked in brandy (Chef Nishimura) If you do a shop that makes a lot Make a large dough mix We make one or two at a time. I’m trying to figure out how to mix it all together evenly.

Cranberry and cream cheese rye bread cream cheese bacon pepper cheese walnut marron bean paste Green tea bean paste black soy bean Apple jam Raisin rye bread French bread (apple jam, green tea bean and black soy bean, walnut and marron bean jam) coronet Chocolate coronet Banana chip Banana cream coronet baked udon noodle pan making green onion bacon pepper Yakisoba sauce Yakiudon pan (Chef Nishimura) I was doing yakisoba. At first Yakisoba bread didn’t sell very well. When I went shopping, they had udon noodles on the side. I thought I’m going to have udon

That’s all I’m going to say I made it into yakiudon and it sold Making hot sandwiches I have to change the temperature depending on the ingredients. If you don’t change the temperature, it gets burnt. Hot sandwiches 9:25 AM. Your wife is coming to work Cheese bacon Olive oil (Chef Nishimura) I use campagne

A little bit of rye smells amazing (Mrs.) I’m getting ready to open the store and We have a school cafeteria today I will do the preparation for it (Chef Nishimura) This is an an-butter French Because of the high water content The inside is empty red bean paste(Anko)

I’m cutting it right after it’s baked these days. They’re crispy. Because there’s no excess water migrating into the skin. （If you don’t cut it (right after baking) it’s going to be squishy. Butter (Chef Nishimura) cooks quite a lot of things on a whim I’m amazed he can make all this by himself.

I always think about that. I was wondering if I’d get any customers today. I’ve been doing a lot of (baking). Sometimes (the forecast) is wrong, so (Mrs.) At that time, I’ve already given out or (Mrs.) I’ve already given them out at that time We give them out to the neighbors

(Mrs.) To throw away (the bread) is We definitely don’t do that in our house, so Even if it’s like this (even if it’s soft), at the end of the day, we’re going to end up with It’s going to be a proper dough. It’s interesting. Making mountain bread(Yamashoku bread) with natural yeast

When I’m preparing it. I mixed up the French bread dough. It was a waste. I made it into a loaf of bread and it was delicious And that’s how I made this bread. Natural yeast mountain bread(Yamashoku bread) Natural yeast (Muscat yeast) Yamashoku bread 480 yen

(Chef Nishimura) It’s the way of a small private store We’re going to come out now. (Chef Nishimura) It looks like a karakuri mansion (Mrs.) I’ve made it before It’s a price tag. I’m making all this. (Chef Nishimura) made a quick one that day (To which) I’ll write it down This much (has increased)

Overflowing and overflowing (Mrs.) This is from the school store They sell them for lunch. Campagne (Chef Nishimura) If you leave it for days This dough It oozes water. (Mrs.) Good morning. (The store) when it’s ready. Since your children were young. I’ve known them for a while.

I’m sure the owner makes them by hand. It must be good for the palate. Delicious It’s the kind of thing you just can’t stop thinking about.　 Every other day I stop by every day. I like to go to a store that I’m familiar with. for decades to come.

I wish you the best of luck. 10:30 Open Raisin bread Yamashoku bread 475 yen Maple syrup (Chef Nishimura) We’re going to let the water drain off a little. (Chef Nishimura) Thank you! (Female customer) (This) was delicious! (Mrs.) Thank you (Chef Nishimura) Thank you very much (Mrs.) Thank you very much!

(Director) Is it a black bean (bread)? (Female customer) Yes, yes, black beans (Bread)! Very big (black beans)! That (husband and wife) are working so hard together I just want to support them a little bit. I’m coming (to the store) with a feeling Always the two of you.

And he greets me with a smile. And when I say a few words to them He’s always willing to talk to you, too. It’s kind of a relief It’s a bakery! A customer told me that he doesn’t like French bread because it’s too hard. (The elderly) have bad teeth and everyone

Some people say, “I can’t eat ” Some people say, “I can’t eat it now because of my teeth, but I used to eat it all the time.” I wanted to make something that these people could enjoy. I wanted to make a French bread that was crunchy, but not hard.

That’s what I made. Thank you. (Mrs.) Thank you very much. (Chef Nishimura) Thank you very much (Mrs.) Thank you very much I’m going to deliver it to the school (Chef Nishimura) We also have cheese (Female customer) We also have cheese! (Chef Nishimura) I recommend this one!

(Male customer) Really?　 I’ll have it this way then. (Chef Nishimura) Thank you! Thank you for everything In no time at all Only 4 left! (Male customer) Sold out immediately! Very popular! I’m the (store’s) publicity captain! (Chef Nishimura) Thank you very much! Sold out! (Photographer) How many bread did you bring?

(Chef Nishimura) About 50 (Photographer) Sold out in 20 minutes. (Chef Nishimura) It’s actually about 10 minutes (Photographer) Wow! (Mrs.) How did you do? Was it amazing? (Chef Nishimura) Today was amazing! Sold out! (Chef Nishimura) (In the beginning) it was really hard work! Really, the school cafeteria Now that’s why I’m doing that.

They’re coming, but Because they used to not come at all. I used to be good if I sold two or three a day. (Director) That’s no longer the case now (Director) 50 sold out (Mrs.) Hello (Female customer) Hello Another one! (Female customer) Thank you! (Mrs.) Thank you! (Female customer) Delicious bread here!

It’s really good. I recommend the square bread(Kakushoku bread). Delicious! (Director) This is it. Kakushoku bread (Female customer) This! And this cream bun. (Female customer) The cream is so delicious! (Female customer) Yes, thank you! Very tasty! The Kakushoku bread! (Director) About this thick? Resilient. Satisfaction. It’s amazing. Whatever it is, it’s delicious. sandwiches On toast Wondering how I’m going to eat it. I was thinking, you know, butter it up, fry some eggs on it. I’m thinking a lot of things They’re a very close couple. And the husband is smiling Since the kids were really little.

I’ve been here since then. Now it’s like, “What? that’s all I can say. Because it’s getting so big I was thinking, “You’ve been through a lot. I don’t know how many years I’ve been going there. (Director) Wow. Piles and piles! I’m buying for everyone in the store (at work), so

I buy these for them and they’re always happy. We’re all together for lunch. We’re eating… (Female customer) “The bread here is delicious.” People tell me that. You feel safe buying it and going home. I’m going to buy it and go home. It’s gone, so (Female customer) I’m sorry Thank you very much.

I’ll stop by again. (Mrs.) Thank you very much. (Chef Nishimura) Thank you very much (Mrs.) Thank you very much I’m still using natural yeast. I mean, it’s delicious. And we’re using really natural stuff. It’s made by your husband That’s still it. That’s what I mean when I say I feel safe eating it.

So, there is (Director) Is this mountain bread? (Female customer) Yes, it is! It’s delicious… ♪ The bread here is It’s very reasonable in price.　 It’s inexpensive, so it helps! Because the couple is very close. Always cheerful when you talk to them. The one who has a soft and gentle heart I feel calm.

Also firm Make lots of good bread! Good bread! Thank you very much. Le repas Original tote bag (Director) Do you have it? (Chef Nishimura) Yes. (Director) The original bag! (Chef Nishimura) Thank you very much! Healthy (with bread) With many varieties. You and your wife are doing a great job. Delicious bakery! (Mrs.) Yes, thank you for waiting (Mrs.) Thank you for waiting (Female customer) Thank you (Chef Nishimura) Thank you Thank you. I never get tired of the taste. It’s like you can eat it all the time.

It’s delicious. I’ve been eating it for years and years Ever since the shop started. I’ve been buying It’s so calm and gentle. They are a nice couple. Cream bread with homemade custard Fried udon bun An-butter France It’s been eight years (since it opened) At first.

The common sense in a bakery is It’s not always the norm. I had a lot of fights (with the wife) (Director) Oh, Is that so!? (Mrs.) I wonder if everyone around me is okay. Yes, they were worried. (Mrs.) (At first) I couldn’t do anything. (Chef Nishimura) No matter what I did, it didn’t work I was thinking that the shop was going to go under I had a refrigerator full of bread. About a year I don’t remember eating anything but bread.

But (still)… I wish it would sell a little more. lol The real story is(I think so) (Chef Nishimura) (Our shop) Sales are small, but Most of our sales are in the city. It’s what’s keeping me alive. I think it’s important to remember that. I think so. Hyogo, Japan Since 2017 bakery Mirabelle

Bakery Mirabelle Owner　 Tsuruta Yukio (56) 3:54 a.m. Making hard bread dough Levain liquid　 yeast Prepared the day before Bread is baked Wife: Ms. Tomoko, 50 Making pumpkin brûlée Cinnamon roll Cinnamon roll Pumpkin brulee (seasonal) Chestnut and cashew nut damandine Rum raisin French Almond toast sweet potato and apple tart

(Photographer)Is the wife in charge of the bread baking area? (Ms. Tomoko) Most mornings yes Chocolat (Mr. Tsuruta) (Mr. Tsuruta) At first I was the one grilling I was doing all the work. I had to man the store more than I thought I would. (Ms.Tomoko) So I have to do the kiln

(Director) So your wife is now in charge of the kiln? (Mr. Tsuruta) Yes. (Ms.Tomoko) At first we didn’t know anything about temperature or anything (Mr. Tsuruta) I didn’t intend to have them do that much chocolat Pain au chocolat Croissant

(Ms. Tomoko) (The croissants) are not made with margarine. I use butter for all of them. Cornet Baguette and French bread dough Salted butter bread molding Butter (Mr. Tsuruta) This time There’s a lot of feeling like it’s just the two of us doing it. (Mr. Tsuruta) We often work together at this time.

Walnuts, almonds, cashews Orange peel Rare cheese nut Cream cheese danoise milk croissant Danish with sweet potato simmered sweet potato melon bread Danish with sweet potato Oranjedanoise Dark cherry Three’s Oranje d’Annoise melon bread Piroshki making (Mr. Tsuruta) Piroshki. Tsubuan doughnut Making donuts Salted butter bread Fries for sandwiches Beef curry bun

Then, sweet and spicy curry buns to be deep-fried. Beef curry bun 220 yen / Sweet and spicy curry bun 220 yen (Photographer) Originally, your wife didn’t do any baking or anything like that? (Ms. Tomoko) She didn’t at all When I started my own business. I was going to help with sales, but

I got busier than I thought I would. I had to learn the kiln in a hurry It was hard work, wasn’t it? At first you were baking bread in tears. You don’t know and you make mistakes. I was burning everything. I’m finally just starting to enjoy it

I mean, it’s fun to make it. When it’s baked beautifully I get excited astringent skin marron Frank making Making focaccia with vegetables and bacon Basil sauce Parmesan cheese Vegetable and bacon focaccia Baguette dough (Director) When did you start baking bread? (Mr. Tsuruta) Since I was 20 years old.

I’ve been doing this for 36 years. If you notice The two of us having breakfast. “Almond butter.” (Ms. Tomoko) This is almond butter. It’s homemade. This is our breakfast Today I have some time to eat breakfast. (Ms. Tomoko) Please enjoy your meal We’ve had ours, too (Director)Do you always eat freshly prepared?

(Mr. Tsuruta) It’s good that you baked it, but While you’re saying “a little later, a little later I couldn’t eat. Pistachio pistachio Raisin milk Raisin bun (Ms. Tomoko) Yeah, it doesn’t stop. It’s nonstop, isn’t it? It’s already 7:00… It’s like a flurry of activity at the open. Part-time workers have arrived for work

The baked bread is displayed in the store. Ingredients for “Japanese Chicken lotus root”. Mushroom gratin Japanese-style chicken and lotus root Curry sauce Cheese Cream bread making Retro baguette Custard cornet ¥210 Tsubuan doughnuts are fried Next, we will fry doughnuts Sugar doughnut 150 yen / Tsubuan doughnut 180 yen French toast Grilled vegetable tartine Teriyaki chicken tartine Making mentaiko ficelle (Ms. Tomoko) Mentaiko ficelle ready to be made Mentaiko ficelle Potato mentaiko 8:00 opening (Staff) Welcome (Staff) Total 5 items is 1190 yen Thank you. After the bakery opens, baking continues in the kitchen. making fromage Making long franks

The housewife’s perspective and the baker’s perspective. I may get a lot of ideas from her. (Ms. Tomoko) This one is called “hazelnut custard. Hazelnut and almond powder. Hazelnut custard Koshi anpan 180 yen / Tsubu anpan 180 yen Character buns sandwich making Beef croquette fried white fish Tartar sauce

Croquette burger 270 yen / Tartar fish 270 yen (Staff) 5 items are 1050 yen. (Staff) Thank you. Juicy frank walnut Fromage Hard bread 330 yen Walnut Camembert 170 yen / sweet potato Walnut 180 yen Long franks (1 piece) 360 yen (half) 180 yen (Female customer) Hello~! (Female customer) Please.

(Staff) 720 yen for 4 items. (Director) Do you only buy milk croissants? (Female guest) Yes! (Female customer) I eat about 20 pieces a week Sweetness is good. Texture is good. I don’t think I’ve ever had bread this good. I eat it all the time… (Mr. Tsuruta) Welcome! walnut fig Batard

(Staff) Baguette, batard, freshly baked. Whole wheat flour baguette 280 yen Batard 270 yen (Staff) Thank you very much. We will take care of it for you. (Staff) Thank you. (Female customer)I saw your instagram. I wanted to try it again. That’s the second time today (Director) I didn’t know you bought so many

(Female customer) I like croissants a lot Because they are so delicious here. It’s not too sweet It’s easy to eat and I like it a lot. This looked amazingly delicious. Chicken and lotus root with sesame seeds in the bread. My daughter and I eat it together. (Director) The two of us!

(Female customer) We’re having a bread party today…lol (Director) At the bread party! LOL! (Female customer) Thank you! Mirabelle bread 320 yen Shopping time tsubuanpan Croissant melon bread Retro baguette Sweet and spicy curry bun (Female customer) I come here so much. I love it so much. When the new one comes out.

He said let’s go buy it. Probably at least once a week you’re here. I love the bread called “chocolat orangerie batons.” It has walnuts in it. It’s really good. This one has walnuts and oranges and a little bit It’s a hard bread. I love it. My kids love it too.

They eat so much! This is it. (Director) Are you going to eat this bread? (Child) Yes (Director) Is it good? (Child) Yes… (Female customer) Delicious… ♪ (Director) See you later! (Female customer) Let’s go home and eat! (Children) Yes (Director) Thank you (Mr. Tsuruta) Of course it’s a tough job

In the midst of that, There’s fun in that. (Ms. Tomoko) I’m trying to please the customers more and more (Ms. Tomoko) I’m thinking about how they’re going to react. It’s exciting to think about that. (Mr. Tsuruta) I have no plans to increase the number of stores.

I hope I can grow in this store. We will run our business to the best of our ability. (Ms.Tomoko) Enjoy. (Mr. Tsuruta) We also hope we can operate while having fun.

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【チャプター】
0:00 神戸）Boulangerie Jimmy
URL　https://youtu.be/PIZwYtms6nA
住所　兵庫県神戸市垂水区星が丘３丁目４−２１
地図　https://goo.gl/maps/mdQixMXM9QWRPk4t5

1:00:59 神戸）小麦庵
URL　https://youtu.be/4A5_H3YqPQk
住所　兵庫県神戸市垂水区学が丘４丁目２２−４８−１０５
地図　https://goo.gl/maps/RVzqJRqpYWf5mz199

2:02:04 神戸）Le repas ～ルルパ〜
URL　https://youtu.be/6w4QvgUSBuc
住所　兵庫県神戸市須磨区友が丘７丁目２７５−４
地図　https://maps.app.goo.gl/QeioCKd5kyEtFLsx6

2:53:42 播磨町）bakery Mirabelle（ベーカリーミラベル）
URL　https://youtu.be/ZO-Ft1p0-LU
住所　兵庫県加古郡播磨町古宮１丁目５−４９　
地図　https://maps.app.goo.gl/BZ8hXt5MeKayryqB9

#神戸パン #パン屋 #baking #breadrecipe #breadfactory #asmr