「夢なんて叶うわけない！」2児のママが脱サラしベーグル屋を開業した物語

「夢なんて叶うわけない！」2児のママが脱サラしベーグル屋を開業した物語

Kawaguchi, Saitama. iiet bagel. Complex facility built on the former site of 7-Eleven. Seven Art” (former 7-Eleven). A small bagel shop run by a mother of 2 children. Day 1: Preparation day. The store is run by Kayo Kusanagi. She changes into an apron. Her husband, who runs a leather workshop next door, also comes to work. So, where do we start? I’m going to start with rice flour bread. Water. Mixed with different kinds of rice flour, If you use only one kind of rice flour, it’s too glutinous, If you only have one other kind, it’s too dry, I tried two and they were good, so I use two kinds. Sugar. Salt. Tae-white sesame oil. Mixing makes a silky dough. Yes, I haven’t added yeast here yet, When you put the dry yeast in and it ferments a little bit, it starts to get chunky. Dry yeast. (How did you start making rice flour bread?) My youngest is a boy, He is a boy, and he can’t eat wheat, I thought, “What… she can’t eat it? I thought, And then I found out that rice-flour bread is okay, So we started making it. I thought, well, this was a good opportunity. I ended up liking flour a lot, too, so bread and so on, I didn’t mind eating it, I thought that overeating is not good either, In that sense, children are really the trigger. Just the world is not in a rice flour boom, at a time when more and more people are getting to know about rice flour, And people who were looking for something, they would buy it. Okay! Okey-dokey. The smoothness is different from before. Lean and limp. This puts it at about 20 minutes. When did you start this store? I moved here in July of 2025, Before that, it was really close (to the restaurant), but I think 2016? and opened it in, （It’s been about eight or nine years (since I started). Thinking about what flavor to make today while calculating the number of pieces. I think I’ll go with this number of pieces. I’m going to start making bagels. Sugar. Salt. Whole grain. Bagels made in the morning are called brown dough. Ice. Ice water due to high outside temperature. Blended flour. More flour added. Slightly fermented rice flour bread dough. Pouring into molds. Fits without excess to the end. Slap it on and let the air out. Ferment again. Prepare to separate flavors for each dough. Black sesame seeds. Edamame. Dividing dough. What was the reason you started this bagel shop? I’ve always loved bagels, I was a company employee, originally, I was making it as a hobby while I was doing it, I’ve always wanted to do a bagel shop, I think that’s when I met my husband. He was doing the whole time that he was going to run the store. So he was doing it here? Not here, but in front (where the bagel shop used to be), on the site of a cafe called Senkiya. Before we moved there, my husband was doing it in a different place, I was pretty much thinking, I’m going to be an office worker for the rest of my life. I thought my dreams would never come true, （I thought, “No, it’s going to come true, I was thinking, what are you talking about? Senkiya’s owner told me that if I wanted to do it, I should do it, And then he said, “There’s a place available, And he said, “Well, I’m going to quit, or I’m going to work, And that’s how we started. （I never get tired of eating (bagels), and I never get tired of making them. Grease. Cover with aluminum foil. Bake in retro oven. My precious partner from previous store. Dough is kneaded. Divided and rolled. Then we have 26 minutes left, so we do what we can in the 26 minutes! Is it non-stop on the day you’re preparing all the time? Ah! It doesn’t stop! When it stops, it gets shifted around and the end slows down. So I’m just trying to get home early. Haha lol Temporary fermentation in the fermenter. This is Edamame-chan. Edamame-chan is finished after summer. Seasoned dough is also fermented temporarily. As soon as the home bakery opens, start making other dough. Cranberry and walnut dough. Raisins. Cinnamon raisin cream cheese. While waiting for fermentation, start preparing scones. Whole wheat flour. Light flour. Graham flour. Salt. Sugar Chocolate chips. Mixing. Baking powder. （I don’t like (butter) very much, so I use thick sesame oil and soy milk to lighten it up a little bit. Soy milk. Stretched with a rolling pin when it comes together. Layers are made by layering several times. Rice flour bread baked in the middle of making scones. If you take this out, it should be baked nicely! This is, you know, when I first made it, rice flour bread, It’s like a rock, and it’s stiff! Oh, it’s like it’s kind of hopeless, Rice-flour bread is so difficult, I don’t know the right answer, I made quite a few mistakes. My younger son is able to eat flour, but somewhat, He wants to eat this more than bread. No rice-flour bread? I’m not sure if they have rice-flour bread! he said. But I’m glad to hear you say that. Yes, it is. I’m going to cut it into squares. Hollow out the remaining squares that can’t be removed with a circle. Bake in oven. Divide into portions. Atsu! It’s cute, isn’t it, bread? Black sesame seed dough is also divided. What was the origin of the name of this restaurant? The origin – I’ve been asked, but it’s a long story. Hmmm. Ryoko-san, who is from Sado Island, I have a friend, or rather a senior in life. Ryoko says, “Thank you,” and you say, “No, no.” And I said, what do you mean by that? I said, “You’re welcome,” in Sado dialect, I still can’t figure out if it’s really Sado dialect or Kyoko dialect, I kept hearing that, when I was thinking of a name for the restaurant, I was thinking, “Oh, yeah, I think she’s saying, ”No, no, no, no, no, I tried to make it in roman letters, lower case, and I thought the letters were really cute, So I did that! Heh, lovely! Yes, I heard it means you’re welcome. I did not notice that! People seem to be able to find out something about it, I can’t find any words at all lol They say, “What language is it?” I say, “What language is it?” I say, “It’s Sado dialect, I say, “Actually, it’s Japanese. Yes, it’s Japanese! Scones are baked. Bagels are formed. Cheese. Rolling inward. Stretch and roll up to complete the bagel! What is the most important thing you do when you are making bagels? Eh, obsession, huh? First of all, I don’t use strange materials, to bake well, I guess I’m pretty careful about fermentation. Oh, I feel like I’m not doing well today, and then I feel really depressed. When I don’t do well, I say, “I’ll do it next time, And the temperature is the same, It’s the temperature of the kneading, and so on, Because a lot of things depend on it, I think I’ll be careful. I felt like it was rather small for a bagel. Yes! I think it is small! I think they take about 130 grams each. I keep it at a little over 100. And this one, too! When I was a corporate employee, you know, when I was making it a hobby, I always wanted to do a bagel shop, and I kept telling the senior people in the company that I wanted to do a bagel shop. I would make them and bring them to my seniors and they would eat them, And we were talking about how big it would be. And we were talking about how big it would be, and then.., And he said, “The bagels in the world are too big, and if I eat one, I’m full. I want to eat two of them.” That’s a pretty good hint, Enough to eat two pieces, which is why I think mine is a little bit smaller than other restaurants. That’s another sticking point! Indeed! Yes, it is! Cheese for edamame. Black sesame seeds are full of sweet potato. Cream cheese. Cinnamon raisin dough, This completes the first half of the bagel making. Wrapping the cooled scones. Wrapping up quickly. We got the ends 🥰. Sugar in hot water. Shirakami Kodama yeast is used for the second half of the dough. Fruity aroma. Blend of two types of flour, not even whole wheat flour. I heard tomato juice is very healthy. Tomato dough. Matcha dough. Switching the order of the dough while monitoring the fermentation state. Second kind of scones. With white chocolate. Matcha powder. Have you always been local here or something and decided to open a store here? No, it’s not. Senkiya’s place before he moved here, Senkiya is a really nice place, Her husband was a dozen years ago, He said, “I heard there is a place called senkiya in Kawaguchi, would you like to go with me? I was asked to go with him, I went there, and I fell in love with it, And the space was amazing, The owner, Mr. Hide, is a very interesting person, He told me a lot of stories. And I fell in love with him, And then I started to go to the restaurant quite a bit, when we decided to raise the wedding at 30 years old, you rented Senkiya’s cafe. When you are preparing for that, at a time when he’s looking for (a restaurant), When I told that story to Mr. Hide, He said, “No, there are places that are open, OK, and Mr. Journey (her husband) was going to put it out there first, I think it was about two years after that that I opened the bagel shop. The finished dough goes into the fermenter. Start to make rice flour pound cake. Soy milk. Taihaku sesame oil. Almond powder. I’ll check on the scones once I’m done. Rice flour. Cinnamon. Raisins. Swap scones and pound cake. Pound cake is also baked. It smells so good! I want to eat it! I’ll eat it tomorrow when I get settled. Husband came to peek a little from next door. What are the points that you particularly focused on in this store? It was what they said, but it’s the flow line. To make it easy for me to work. They wanted to make it easy for me to move around in a one-person operation. I mean, less steps. Yes, less steps and very nice here. It’s nice to be able to go wash up after a short while. Yes, it is. All the bagels are done forming. 15:28. clean up and finish today’s work. The second day of the close-up. Today is business day. Please take pictures on the second day! Sorry, please take care of me~. Okay, I’m sorry, I’m sorry! Check the condition of the dough first thing. How is the condition of the fabric? I think the dough needs a little more fermentation, depending on what it is. So it wasn’t overfermentation? It was not overfermentation! Dangerous, dangerous! Scary, scary. Boil water for boiling. Preparations are made while water is boiling. Both the restaurant and kitchen are made from scratch with her husband’s attention to detail. Launching the cash register. Sweeping. My favorite with one tile on each floor. Made lemon cards as I had a little time. Eggs. Sugar. Butter. Check fermentation state of each one and decide the order of boiling. Tomato dough is not boiled, It’s pink or orange? It’s a beautiful color, isn’t it? As soon as you boil them, you put them in the oven and start baking. Black sesame seeds and sweet potatoes. In a short interval of time until they are ready to boil, they also prepare for the opening of the restaurant. Boiling and baking are repeated. Fighting against heat. Packing rice flour bread. Unusual elongated version of bagel. First bagel baked. Golden brown. Baking more and more every 4 or 5 minutes. Timers one after another as I start other tasks. I’m so busy… I’m always busy when I’m baking. No, no, I can’t do it anymore. It’s normal, you know, as long as there’s no open hours or anything, it’s good. I think you have to be there in time for that. I do mail order, but I’m comfortable on those days. Salted butter is followed by butter at the end. Bagged bagels are packed in bags after heat is removed. Shirakami Kodama yeast bagels made late yesterday. I call it commonly known as white dough. The color of the baked product is also white. Baking temperature is lower, so it is white and chunky. Matcha dough turns beautiful green when boiled. Bake while gradually increasing the number of steps. A taste of the new work! Two kinds of rice flour pound cake. Making bagel sandwich. Lemon peel and cream cheese. Homemade lemon curd. Fresh cream and oreos. A whole Oreo on top as well. Put in refrigerator immediately because it melts easily. Anko (red bean paste). Is that a good thing just because of the volume? I think so. And because I want to eat two pieces! Butter. Just the right balance of bean paste and butter. I open at 12:00, and Mr. Bland’s cafe is already open, I can have a cup of coffee and wait for them. He comes over to me and says, “Oh, there you are! and they come over here. Yes, thank you. Matcha honey. Mixed with gyuhi. Put gyuhi on top of bean jam. Matcha honey is soaked into the bagel on the top. Anchovy butter on elongated bagel. 15 minutes left to open. Customers are already lined up in front of the store. 12:00 opening. (The good thing about this store) They respond to requests. (Good thing about this restaurant) They will respond to your request! Our likes happen to be similar. I feel that way. Like a bean-can lover, which is hard to find! She enjoys talking to customers and serving them. Anne Butter Butterless is in. If there is a request and I can make it on the spot, I make it and offer it. And don’t you always buy Gyuhi? Sorry, I like it. I like it. I see! More and more customers come to the store. The barista at the cafe next door also came to buy. Please. Thank you~. Are you here often? I would like to come every week if possible! It’s raining like crazy, are you okay? I’m going to take a break at Mr. Bland’s for a bit, and then I’m going home! Thank you very much! Take care! Due to the downpour, I came to visit the cafe next door. BRUNSWICK KITCHEN & COFFEE. Chef’s husband. Barista’s wife. Some regulars were there. We had a deli by Brands and had lunch time. Go ahead! The photographer also had it with bagels! Ryoko-san, the originator of the store’s name, came to visit us! Ryoko-san is the one who cooks rice, She’s the one who cooks rice. So it’s very delicious. That’s one day, two days today! Thank you very much!

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【動画のお店情報】
iiet bagel
営業時間　12:00~16:30
定休日　　不定休（基本火曜・土曜営業）
住所　　　埼玉県川口市源左衛門新田61-7
Instagram https://www.instagram.com/iietbagel/
BASE　　 https://iietbagel.thebase.in　
MAP　　 https://maps.app.goo.gl/pkPHysq8zZZwJJJKA

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