クリスマス目前！３人の凄腕パティシエが夜通し作り続ける絶品ケーキの数々に密着🎂✨

クリスマス目前！３人の凄腕パティシエが夜通し作り続ける絶品ケーキの数々に密着🎂✨

To the customer…
I can’t serve anything strange. That’s about the only commitment I have. This time, we feature beloved “local patisseries” loved by the community. Just nonstop Christmas cake making! The precise and beautiful techniques that these pâtissiers have honed over the years We follow a day in the life of a pâtissier whose exceptional dedication truly shines. We follow a day in the life of a pâtissier whose exceptional dedication truly shines. Founded in 2018
“Viva La Vida” Shortly after 6:00 a.m., the owner arrives Kuniyasu Suehiro (56), Owner Chef Suehiro’s day begins with making the cream, the key ingredient of the cake. Making custard cream
Kirsch Custard cream Making Creme Shanti
Fresh cream Kirsch Sugar Making buttercream Butter Butter is mixed over heat The creamed “butter” is mixed with the “custard cream” Buttercream “Gianduja”.
A mixture of paste nuts and and chocolate Boil the gianduja in hot water Hazelnut cream Chef Suehiro) Hazelnut butter cream. Hazelnut cake “Cavanne” is make. Knives are inserted diagonally Apricot jam Using apricot jam as glue
to assemble the cake The cake looks like a triangular roof
has been assembled. Cutting and trimming both ends of the cake Butter cream Roasted nuts Chef Suehiro) apricot jam and butter cream. Chill and harden in the refrigerator It’s getting hard to breathe
when I’m silent all the time(laughs) Meanwhile, inside the store, chef Suehiro’s wife is
getting ready for the opening. Cakes are cut after being chilled and hardened. Tangerine Sake Chef Suehiro) sake Sake of tangerine. Starch syrup powdered sugar I use apricot jam for the most part. Because it doesn’t interfere with the taste. Director) It’s cute It’s hard to cut diagonally. Director) You were cutting at an angle! It has to fit together (to form a triangle)! Using ice water, gianduja is
“tempered” to a glossy finish. Frozen mousse batter Custard cream Director) Why do you put cream on the bottom? Chef Suehiro) To prevent the cake from sliding
like glue. That’s the material that goes with that cake. Apricot jam in cookie dough The glassage of gianduja shines
Mousse cake This cake also has
Glassage of gianduja Roasted nuts Chef Suehiro goes to the refrigerator to look for something Decorates with chocolate decorations Chef Suehiro) It’s difficult to make this.
Director) Are they handmade? Chef Suehiro) It needs to be rolled before it hardens.
Director) Wow! Casonade.
Brown sugar made from 100% French sugar cane Casonade (sugar) is roasted over a burner
to give it a savory aroma. Custard cream strawberry Crème Chantilly (fresh cream) Sponge cake cut with bread knife Switch to another knife and cut Chef Suehiro) I change (knives) even for one cake,
depending on how the knife goes. Because the dough of that cake is different. If you do this knife, (the cake) will be crushed or something like that. If you do it with this knife, it will go in nicely. I’m thinking about that as I do it. It’s called a “sole knife.” knife for filleting flatfish such as tonguesole (Cynoglossus joyneri) Not really
used in (general) confectionary shops Director) Even cakes that can’t be processed without this
(do exist?) Chef Suehiro) I am (lol). because I’m concerned about those kinds of details Even in a single knife
the craftsmanship of the artisans is alive and well. Matcha syrup Gold leaf White chocolate Chef Suehiro) This is a blackcurrant mousse. It’s sweet and sour. Blackcurrant puree. This is for glazing Mix it with the blackcurrant puree (and use it). Strawberries Powdered sugar Chocolate decoration Making a strawberry shortcake To cut the cake evenly
we measure it carefully powdered sugar Decorate it with chocolate. Director) What image
do you have in mind for this chocolate? I don’t have any image. lol It’s like a three-dimensional effect. And like this (like a mountain) A chocolate and coffee mousse with
hazelnut and almond accents that you can’t resist! The chocolate won’t stick unless the mousse is softened. The mousse is frozen to make it easier to coat. It’s a little hard to pierce with the chocolate, so I’m leaving it for a while to soften it, and
then I’ll pierce it The decorations are based on my mood that day. Chef Suehiro) I change things around a lot.
Director)So you have a fickle side too, huh? Chef Suehiro)When it comes to chocolate,
I generally calculate it out. When light enters the showcase,
there will be light and dark areas. It looks beautiful. Director) Where did you learn it? Chef Suehiro) As I was doing it
(it came naturally). I like working with chocolate. Director)Which cake is your favorite Director) out of the cakes you make?
Chef Suehiro) It’s the Opera! The short
chocolate and coffee cake. That’s my favorite. Even though it’s not decorated at all
I like the way it’s still beautiful The cakes gradually start to appear in the showcase Making Mont Blanc
“Chestnut puree” Butter Rum It’s “light brown sugar” It’s additive-free Tart dough with custard cream Chestnuts simmered in their own juice Chef Suehiro heats the bowl of Mont Blanc cream
using a burner Director) Why are you heating it from the outside? Chef Suehiro) To soften the paste (The cream) makes it easier to whip I’m going to whip it a little. Fresh cream Carefully strain the Mont Blanc cream. Use a spatula to
arrange the cream. Making the sweet potato Mont Blanc. simmered sweet potatoes Whisk the cream until it is stiff. The chef’s delicate handling
makes the cream into a perfect cone shape. Sweet potato paste, butter cream sweet potato Montblanc cream On a turntable,
sweet potato cream is squeezed onto the cake A sweet potato mont blanc
with a large baked sweet potato inside. The bright cakes
are lined up in the showcase Now that the cake making is over,
let’s have a coffee break We were given a cake for the staff meal,
courtesy of chef Suehiro. With the coffee made by chef Suehiro’s wife
he takes a moment to relax At Christmas,
the workload is even greater Chef Suehiro) We also serve the cake
you ordered and a small cake. Director) You make both?
Chef Suehiro) Yes! There aren’t many places like that! Director) How many
cakes did you make last Christmas? Chef Suehiro’s wife) 100?
Chef Suehiro) About 100 Director)In addition to the 100 pieces
(you made small cakes too?!) Chef Suehiro) It was quite difficult to do it all by myself. I wonder if I’ll make it in time? I always manage to make it in time (lol) Director) What is the reason you continue
to work as a patissier, despite the difficulties? Chef Suehiro) At first, I was doing it
(thinking that I was doing it for a living), When I was young,
I liked playing more than making cakes I also had setbacks along the way I was doing it all the time, grudgingly Originally, I liked cooking I joined a hotel in Kobe to learn how to cook. I entered to study French cuisine, but there are not enough people in the confectionary (category) “Is there anyone here? So, I was sent there. (lol) From there… (I became a patissier) For now,
“I won’t serve strange things to my customers.” That’s about the only thing I’m particular about. Not being particular is a kind of particularity. I’m not really picky about it.(lol) But I try not to use additives as much as possible. I don’t use margarine or shortening. I only use butter. I take care of nature. Even with matcha, it’s natural for the color to change. It’s normal for the color to change
(except for natural ingredients) because nothing is added. Because sponge cake also contains no stabilizers, the sponge cake may sink but I don’t really worry about that It’s almost strange that it’s been able to stay there this whole time. It’s the same height (as the cake is keeping it up). Director)) If it sinks, it sinks (that’s all there is to it).
Chef Suehiro) That’s right. If (the customers) can understand that,
I think that would be good. It’s 10am, and we’re finally open for business! It looks like we already have customers. Chef Suehiro’s wife) Please come again. Making croissants d’amandes Rum Damandes dough Sliced ​​almonds Chef Suehiro’s wife) (The croissants) are hot, so… Attracted by the smell of freshly baked bread, I bought a croissant almond When I want to bring a gift to someone else’s house I use this cake shop I think I’ve been coming here for almost a year Everything I eat is delicious Chef Suehiro’s wife) I’m sorry to have kept you waiting.Thank you as always. I’ll bring it again (to my friend’s house).
Chef Suehiro’s wife) Thank you. Chef Suehiro’s wife is in charge of serving customers and dealing with vendors.Chef Suehiro goes to the kitchen. Chef Suehiro) (makes) madeleines. Directer) How long have you been making cakes? Chef Suehiro) I’ve been making cakes at my current store for 7 years Before that I had been here for about 30 years. Directer) 30 years!?
Chef Suehiro) I was working somewhere else Chef Suehiro) The Great Hanshin-Awaji Earthquake happened The house I was living in started to tilt I went back to my parents’ house for the time being My parents’ house is a sushi restaurant I was thinking about quitting during If I was going to quit baking cakes,
I thought it might be okay to quit. Instead of studying I thought if I was going to quit, I’d go see some French sweets So I went to France. So that I have no regrets After I came back from France I got a job in the construction industry I started to feel like it wasn’t for me My friends They asked me to come to their store So I got a job there When I was working there There were a lot of relationships, such as hierarchical relationships (laughs) But it didn’t seem to suit me I kept ruining my health… Another cake shop owner asked me to work for them I worked there for about 10 years It didn’t suit me physically, and I couldn’t handle it mentally And then I ruined my health again I was 50 years old then. The salary at a cake shop isn’t that high. I have kids. So I had no choice but to open a shop. That was seven years ago. My wife and I had talked about opening a store I thought it would be nice to have a store someday when I was 60 or so I didn’t have any vague idea I got sick and there were a lot of other things going on I had no choice but to do it! That’s how it felt. I talked to my wife about it She listened to me and said, “Yes, yes.” She said, “I understand.” My wife wasn’t very keen on it at first, either. At the beginning, Chef Suehiro’s wife was a little hesitant. But now, the two of them are running the shop together. The madeleines are done. Making the custard
“Fresh cream” Vanilla beans Sugar Flour Add the warm milk to the beaten eggs Strain the custard Butter The finished custard is then sealed and cooled with ice. Chef Suehiro’s wife) Welcome! Hello~ Making the birthday cake ordered Use a spatula to draw stripes on the side of the cake White chocolate Edible flowers Powdered sugar Directer) Do you have any idea of ​​what kind of design you want?
Chef Suehiro) No! (laughs) Directer) Is it a feeling?
Chef Suehiro) Yes! Directer) It’s so beautiful.
Chef Suehiro) Thank you. A customer came to pick up the birthday cake they ordered. “Happy birthday.” Carefully wrap the customer’s precious birthday cake. Chef Suehiro’s wife) Sorry to keep you waiting. Be careful!
Thank you very much~ Directer) Did you buy a birthday cake today? That’s right♪ My wife comes here often The cakes here are delicious, and the interior is clean The staff are also very kind I think it’s a really good shop Have a wonderful birthday with delicious cake Customers come one after another looking for cakes that can only be tasted here My mother told me about their delicious cakes I’ve been hooked ever since I’ve been coming back I like Mont Blanc It has a very rich flavor
If anyone else likes it I recommend it!! It’s a small shop, but Chef Suehiro’s wife is also very friendly I was able to talk to her while I was buying cakes I think it’s a very good shop Chef Suehiro’s wife) Sorry to keep you waiting~ Tasting Mont Blanc where you can enjoy the full sweetness of sweet potatoes Sweet and sour blackcurrant and vanilla aromas Harmony of coffee and butter cream We asked about his future plans (My cake shop) will stay as it is, and I won’t expand it. It will stay small, just the way it is. (We will continue to run it as it is, just the two of us). I only have my current job (laughs). (If I can work happily), that’s the best! I think that (everyday life) is the best♪ Directer) So you’re enjoying this everyday life now.
Chef Suehiro) Right! (Interview) Thank you very much. Hyogo,Japan Monkey Bread (Mr. Miyoshi) Merry Christmas! (Director) Merry Christmas! Monkey Bullet, Patisserie M Manager
Takanobu Miyoshi （42 years old) Today is Christmas Eve,
He is the manager of a bakery and a cake shop.
A Busy Day in the Life of Mr. Miyoshi (Mr. Miyoshi) Today.
Doing a little bit of baking, (preparing) Go to the cake shop.
Christmas cake all the way. (Director) That’s a huge amount of croissants. (Mr. Miyoshi) (Christmas only) Croissants for hors d’oeuvres. (Director) How many are you making? (Mr. Miyoshi) About 30,000?
Maybe (joking) lol The two of us will work together A lot of croissants are baked.
croissants are baked. For hors d’oeuvre cutlet sandwiches
We will fry the cutlets. Ingredients are not enough, so we go to the supermarket early in the morning We have arrived at the supermarket At the store, a part-timer
has arrived at work (Mr. Miyoshi) They didn’t sell everything! (Director) At every event (Mr. Miyoshi) Well, there’s always something It’s hard to find the right material. （The greater the quantity (made), the more Before moving on to the cake shop
Final handover. We’re going to change our uniforms.
We are going to the cake shop. Patisserie M In the cake shop
Preparations have already begun (Director) Do you leave the doors open? (Mr. Miyoshi) (In the refrigerator) Because there’s no room for the cake　 (The kitchen) has to be made into a refrigerator Mr. Miyoshi confirms the number of cakes to be made today Making fresh cream cake Syrup is applied to the sponge cake Fresh cream Using a palette knife
and carefully spread the paint Putting a lot of strawberries on the top Put the dough on the turntable.
The entire surface is covered with cream. The base of the cream cake is completed. We are making more and more cakes for the opening. A part-timer has arrived at work. Making Mont Blanc Tart Sugar chestnuts Mont Blanc Tart making heavy cream fresh cream Powdered sugar Sugar Sugar is added to cream and mixed fresh cream chocolate Chocolate cake sponge Making chocolate whipped cream cake A part-timer has arrived at work. The store is about to open.
Tension runs high in the kitchen. The size of the cake is about 12 servings.
We will decorate a size 8 cake. The size 8 cake cannot fail.
The cream decoration is carefully planned. X `mas fresh cream cake size 8 Two people carefully work together The opening time is approaching
It’s getting even more hectic. Birthday cakes are being made at the same time. X `mas chocolate fresh cream Customers are queuing to pick up their cakes even before the store opens. (Director) You’re the first one here today. (male customer) Yes, yes. (male customer) I was wondering if there were people lined up. I didn’t have a reservation. So I don’t know if I can buy it. Finally, the store is open! 10:00 Open The previous customer has entered the store He didn’t seem to have a reservation.
I wonder if you can buy it. (Director) Were you able to buy the cake? (male customer) I was able to buy it! I bought it safely! (Director) Good for you. (Staff) Thank you (male customer) Thank you very much (Director) What did you buy? (Male customer) Whole cake size 4 I didn’t have a reservation.
I was wondering what would happen. I’m glad I was able to buy it safely. (Director) It was worth it to be first in line. (male customer) There it is! (Staff) Thank you for waiting.
Thank you very much. (Staff) Next guest, please come in. (Staff) Like this…
We have prepared it for you. (Staff) Yes, thank you! (Child) Bye-bye! (Director) At Christmas? (male customer) Yes. (Director) Was it ordered? (Male customer) Yes (Director) What did you buy? (Child) A cake (Child) Bye-bye While responding to a call from Monkey Bread
Mr. Miyoshi continues to make cakes. (Director) On Christmas day
Have you been baking cakes all your life? (Mr. Miyoshi) Yes. (Mr. Miyoshi) I’m just going to keep on making it. At this point, Mr. Miyoshi once
back to Monkey Bread While Mr. Miyoshi is out
Customers’ feet never stop moving. In the kitchen, we are working hard to deliver the second half of the show.
We’re going to keep on making them. Mr. Miyoshi is back We are back to baking the cake again. (Director) How many were made today? (Mr. Miyoshi) About 300 units today. (Mr. Miyoshi) About 300 units today (Female customer) Good morning! You’re busy, manager.
This way and that way (Staff) Thank you very much (Female customer) Thank you very much! (Female customer) The bread is delicious.
And the cakes are delicious, too. (Director) Do you go to both? (Female customer) I am a fan of both! All the food is delicious. I want to eat again soon. It makes me happy. And it’s going to look good. I’ll be happier if I eat it. I’m really happy.
I’m so happy I’m getting fatter and fatter lol Thank you owner (Mr. Miyoshi) for everything! Thank you very much for your help Enjoy your cake! Good luck everyone! Trained at a long-established patisserie in Kobe
A talented patissier trained at a long-established patisserie in Kobe The patisserie run by a couple
customers come one after another for their cakes. Come on in, everybody. Awaji Island, Hyogo Japan Since 2019　
patisserie plus（パティスリー プリュス） Owner is on duty. He has experience winning contests.
Chef Taura is a talented pastry chef. Today is “Mother’s Day”.
A day at the cake shop full of reservations begins! Cake foundation making
Homemade syrup with a hint of citrus. Citrus-scented syrup is applied to the sponge batter.
Sponge dough is spread on the sponge dough. (Photographer) What is this?
(Chef Taura) This is syrup. Orange peel and lemon peel.
We boil them in the syrup to transfer the aroma. Third tier sponge cake More cream is poured on top.
The cake is finished off with another layer of cream and the “main coating. The base of the shortcake
Many shortcakes are made in a day. The cream is applied smoothly Marking the cake for cutting
Marking the cake Use for chocolate cake
Chocolate whipped cream. For the chocolate cake.
Homemade citrus syrup Squeeze of whipped cream Tiramisu Chocolate ball Cocoa powder Making chocolate for decoration
Ruby chocolate. The temperature of the chocolate
The temperature of the chocolate is finely adjusted. (Photographer) Are temperatures and things like that important?
(Chef Taura) Yes. I mean, the temperature, or this process (tempering).
It’s called crystallization. I melt it at less than 50 degrees Celsius, and then I bring it down to 26 degrees Celsius, or something like that.
It depends on the type of chocolate.
I’d turn it down and bring it up to 30 degrees. And that’s it. Put the melted ruby chocolate into the squeeze bag.
and squeeze it out. Shape with a die cutter. Put a steel plate on top
Chill and harden in the refrigerator Black chocolate Wrap around a plastic wrap core.
Chill and harden in the refrigerator Making the tart
The day before, I prepare the “choucré dough”. Flour the tart tin.
And put it in the tart tin. Shape the dough with a knife. Chocolate tart dough Put the tart stone in the tart.
Baking in the oven Inside the store, the wife prepares to open and clean (Director) The atmosphere in the store and so on.
(Is it) created by Mrs.? (Mrs.) Yes, basically.
Flowers and things like that, we go shopping together (for these things). Isn’t this cute?
The button (ornament with a lid) Miscellaneous goods with “button” motif. It’s a button motif.
Buttons for people in Nandanji. I’m having them made to order.
I design them and accessorize them. (Director) Mr. Pruess used buttons as a motif? (Mrs.) Yes. The button is
You know, they’re so common in everyday life. patisserie plus is for everyone.
It’s everyday, but there’s something special about it. The rest is threading buttons. Like connecting people to people.
That’s what I meant by buttons. So at first I was like, “What do you do? something like that. A button shop? A general store? something like that.
There was a thing Sometimes it could be mistaken for a bakery Custard.
Made with plenty of Awaji milk and eggs Diplomat cream making Stir the custard prepared the day before.
Stirring Mix cream and custard together The finished “Diplomat Cream” is
used for cream puffs, tarts, etc. Tart dough and puff pastry
baked. Chocolate tarts are baked.
Sponge cake. Filling the tart with “appareil”. Making Mont Blanc cream
Mixing chestnut paste and custard. Finished “Mont Blanc cream”. To prevent the tart dough from sliding
Squeezing the cream onto the base. Finish the Mont Blanc. Chestnuts boiled in astringent peel Powdered sugar (Chef Taura) “Blanc” is a product called White chocolate and pink grapefruit
cake Parfums.
Rose-scented raspberry cream, pistachio dough, chocolate crumbles.
pistachio dough and chocolate crunch. Fromage cake Cake film is applied Decorating the cake with edible roses🌹 I’ve just chilled and hardened
Ruby chocolate plate. Ruby chocolate.
to decorate the cake. (Chef Taura) Silver powder. Fromage. Cheese mousse with strawberry compote and
Strawberry and passion ganache cream melts in the cheese mousse gold leaf Chocolat mousse for birthday cake Chocolate tart is baked Chocolate tart decorated Chilled chocolate plate Gold leaf (Chef Taura) To prevent the tart from sliding
I’m using syrup to pull it together. A special “Mother’s Day” decoration. (Chef Taura) Cacao butter. This (cacao butter) is put on it.
to prevent moisture. Diplomat cream Sponge dough Fresh cream Chocolate whipped cream Banana “compote”.
Put on tart Banana, Tahitian vanilla, lime.
pureed and hardened. Chocolate whipped cream Cocoa powder Lime peel shavings (Chef Taura) When you eat this
(The lime) so that it still smells Today is your daughter’s dance competition.
Mrs. will see them both off (Mrs.) Today is the hip-hop recital. The dance (Director) Can you dance something?　Show! (Director) Let’s see! (Director) Wow! Do you have any enthusiasm for today? (Daughter) I’m going to have fun and do my best! Good luck! I’ll be watching for you two going to the dance competition. (Director) What do you like about your father? (Son) The part where he makes cakes! (Director) Is your father’s cake good? (Son) Yes! Delicious! (Director) What do you like?
(Son) A lot! (Director) A lot of it? Delicious cakes? I’m taking your son to his grandmother’s house.
We’ll send him home. Sheet to place the cake on.
Fold it into a triangle. With a knife heated on the burner
Cut the cheesecake Powdered sugar Gateau chocolat Using a spoon
Scooping the whipped cream while rounding The most popular
Strawberry shortcake. Chocolat short strawberry Two kinds of shortcake
I will put strawberries on it. powdered sugar making cream puffs Diplomat Cream” as described earlier.
Fill the cookie puff dough generously! The finished cakes are displayed. Full of custard
cookie puffs. The custard cream made with Tahitian vanilla
spicy and gorgeously aromatic. (Director) What kind of mousse is this? It’s a milk chocolate mousse.
There’s quite a few different layers of chocolate in it. With a crunch on the bottom.
Ganache cream, and so on. Chocolate with different textures. They are very popular.
Everyone from children to really old people. Chocolat. We will make your reserved birthday cake White chocolate plate We write your message one letter at a time.
I write up Use for birthday cake
We will cut the fruit. Grapefruit orange Kiwi fruit Fresh fruit from the best places.
We will put plenty of it on top. The cake on the left is in response to a customer request.
topped with more fruit! White chocolate Powdered sugar Silver powder Birthday plate Fruit-filled
The birthday cake is ready! Chocolat is also decorated for the birthday
Gold leaf For Instagram
Mrs. taking a picture of today’s cake In front of the blue tiles.
We will be photographing the limited edition Mother’s Day cake (Mrs.) We’re going to shoot in front of these tiles In the beginning, I used to take pictures here.
I’ve been told that often. This tile..! he said. Making a flower cake. Mousse cake is
Decorating the mousse cake with edible flowers. Parfum 3,900 yen 11:00 Open A customer arrives immediately One after another as soon as the store opened.
Customers are coming to our store. (Mrs.) Please take care and take it home!
Thank you very much Making roll cake Butter vanilla oil Local Awaji Island milk Ingredients are boiled in hot water Flour is sifted Making meringue
Egg whites, sugar. Mixing egg yolks and sugar. Mix the resulting meringue into the mixture Sifted flour Ingredients roasted in hot water Mix in the meringue from earlier Pour the batter onto the griddle.
Flatten the dough Hit the bottom of the griddle.
to release the air. (Mrs.) Hello~ (Female customer ) Pick one of these! (Mrs.) Thank you very much Children playing in the kids’ space (Female customer) When we have an event.
I come here to buy a cake. Not too sweet with whipped cream or anything. I like it. Because they have cakes that other cake shops don’t have. I come here because I like it. I just pick the cake I like.
I’m waiting for you to play with it! (Director) It’s still nice
For guests with children. (Female customer) Yes, it is. (Director) Thank you (Female customer)Yes, thank you (Female customer) Strawberry shortcake (Mrs.) In four (Mrs.) Please take care of it.
Thank you (Female customer) It’s Mother’s Day today I’m going to get a cake for my mother.
I thought we could all eat together. I thought it looked pretty They tasted good. I always buy it. (Director) Thank you (Female customer)Bye bye? (Director) Bye bye. (Director) In what event? (Female customer) It’s my child’s first birthday and I need a cake.
I know it’s short notice, but I asked for it. And a Mother’s Day present.
I also have some delicious baked goods. I come here when I want to eat cake. That cake by Mr. plus is just right. (Mrs.) I’m so happy… Have fun! Party! (Female customer) Thank you!
(Mrs.) Thank you very much! Look at this!
These are lovely strawberries! My first birthday cake!
A fruit cake filled with strawberries 🎂 (Director) One year old?
(Female customer) Yes! I buy cakes all the time here. The owner is so nice and easy to talk to. It’s close to home, and it’s delicious. it’s true, but it’s also true
It’s so light that my husband can eat it. It’s so good, I keep coming back to it. Yes, yes, yes! Baked sweets set (Mother’s Day only) (Female customer) For every event.
I use it for all kinds of things. (Male customer) I don’t really like sweets.
(Prus’s cakes are) not too sweet and they are delicious! According to your request
Special cakes can be ordered! Roll cake dough is baked Remove the roll cake dough from the heat.
Chilled in the refrigerator. (Photographer) What kind of background did you have in the pastry business? (Chef Taura) I originally graduated from a technical school I’ve been with Eurheim for about 7 years. I came back to Awaji once. One year in a hotel (worked) Come back to Kobe GLAMOURDISE, a macaron specialty store.
can you tell? I worked there for about five years.
(Photographer) Are you from Awaji?
(Chef Taura) Yes. (Chef Taura) I am originally from Awaji. I wanted to do Awaji. I’d be doing this kind of thing.
I like competitions and things like that a lot. Candy crafts and things like that.
I’m allowed to do that when I’m at work. I’ve won awards and things like that. I liked making and drawing things. My father used to be a pastry chef.
He used to be a pastry chef. I’m kind of interested in that.
That’s how I got into it. In the midst of all that.
I found something that I thought was interesting. This is how it’s going on now. Taking out the chilled roll cake dough Powdered sugar Turn out dough Fresh cream Fresh cream is spread Gyuhi More whipped cream is spread over the top Diplomat cream Finely cut strawberries Berry sauce Rolling up the rolls (Mrs.) newly it’s been (out) since yesterday (Male customer) Two parfums and
one strawberry short. (Mrs.) Thank you very much (Male customer) We’re classmates. Sometimes when there’s an event or something.
I’m able to take advantage of that. Stylish and not too sweet.
It’s so delicious! My favorite is the chocolat. My family says it’s easy to eat chocolates here.
They say it’s pretty easy to eat. Whenever I come here, I always order the chocolates.
I always make sure to order the chocolates! (Mrs.) Thank you… Thank you for your patience~! Ah! Mother’s Day? (Male customer) I thought it was two? (Child) No! I’m going to run out of money. (Male customer) I’ll get you out!
(Child) Then I’ll take two! (Director) Are you buying it yourself today? (Director) What did you buy?
(Child) Cookie puffs! To say “thank you” to your mother.
Cookie puffs are purchased! (Male customer) Chocolat short and strawberry short. These are seriously good! Baked chocolate
(almond white chocolate) (Mrs.) Yes! Thank you! (Director) Did your brother use his allowance today to
Did you buy it? (Child) Yes! Cookie Puff Cream Cookies outside and
delicious custard inside! Come on everyone… (Director) Thank you very much! Safely to your mother.
Looks like I was able to present the cake to her! (Director) I’m very happy to see it again. And they recommend it very highly. (Mrs.) I’m glad! (Director) It ran out pretty quickly! (Mrs.) If we do an event or something.
I’ll add more later on and so on. So that we can add what we can add. Please! (Chef Taura) Impossible, impossible~! (laughs) (Mrs.) But he does it! I always get a piece of cake roll My treat… (Director) It’s your wife’s privilege!
(Mrs.) Yes, yes… ♪ I can eat a piece of it. I’m going to cut the chilled cake rolls.
I’m going to cut it. Strawberry roll cake
1,800 yen per roll (Mrs.) It’s time for a snack!
(Director) Eh! Are you sure? I had a “strawberry roll cake” as a snack!
I got it! (Director) Are you two from Awaji Island?
Are you from Awaji Island? (Chef Taura) Yes.
(Mrs.) It’s a U-turn. (Director) Originally on Awaji Island.
That’s how I got out. (Chef Taura) I was already planning to (open a restaurant)
(Mrs.) We had already said before we started dating that we were going to do it on Awaji Island (Mrs. Taura) It will be five years in November.
(Chef Taura) Five whole years! When we opened, I had my sisters and two older sisters help me.
I had my two sisters help me serve the customers. (Mrs.) Back of the house, right?
(Chef Taura) My father (Mrs.) My father was originally a pastry chef (Director) I knew it would be a local thing.
I’d like to start with everyone’s family all together. (Mrs.) The rest of the time it’s just the two of us (Director) What do you think? What do you mean just the two of you? (Chef Taura) We fight.
(Mrs.) We fight too. (Director) So there are times like that?
(Mrs.) There are times like that (Mrs.) It’s really tough at times like that (Mrs.) They’re there when I go home, and they’re there when I come over here.
They’re everywhere. (Chef Taura) No, no, no! That’s my line!
(Mrs.) Oh! That’s right. (Mrs.) We’re both here for each other. ~It’s time to eat! Mont Blanc Fromage Parfums Chocolat Cookie puff

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

今回は、街の人々に愛される人気パティスリーを特集！🎂
３名の凄腕パティシエが腕を振るう、圧巻のケーキ作りの現場に密着しました👀
お店づくりに込めた想い、そしてケーキ作りへの飽くなきこだわり。
その裏側にある “努力と情熱の物語” をたっぷり伺います。
夢を形にし続けるパティシエたちの１日を、ぜひご覧ください🎥✨

※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

【店舗情報】
店名　Viva la Vida
住所　兵庫県加古川市野口町坂井１４−１
地図　https://maps.app.goo.gl/yLtdq7CkYbV1aRQi6
Instagram https://www.instagram.com/kunychan8/

店名　パティスリーM（※閉業）
住所　兵庫県姫路市飾磨区蓼野町１２０
地図　https://maps.app.goo.gl/frY5KdRP6UbZihF17

店名　パティスリープリュス
住所　 兵庫県南あわじ市市善光寺99−27
地図　https://maps.app.goo.gl/fo9uqVR1gaeqWXZD8
Instagram https://www.instagram.com/patisserie_plus

【チャプター】
0:29 Viva la Vida
53:25 パティスリーM
1:18:23 パティスリープリュス

📩 撮影のお問い合わせ 地域に根ざしたお店の営みと、人々が紡ぐ“ものがたり”を、FOOD MEDIA JAPANが映像で発信しています。 映像でお店の魅力を伝え、新たな出会いや地域のつながりも広げていきます。 お仕事依頼は、HPお問い合わせ欄または各チャンネルのインスタDMからお気軽にご相談ください。 https://fmjapan.co.jp/

#兵庫グルメ #ケーキ #ケーキ屋 #cake #sweets #スイーツ
#japanesestreetfood #パン屋 #baking #breadrecipe #breadfactory #asmr #ものがたりドキュメンタリー