「パティシエは厳しい世界だけど素晴らしい職業」姉妹が営む可愛いケーキ屋さんに密着

「パティシエは厳しい世界だけど素晴らしい職業」姉妹が営む可愛いケーキ屋さんに密着

Koshigaya City, Saitama Prefecture. Cake and baked goods store.Haberu. A close look at a cute cake shop run by sisters. Three young pastry chefs have already come to work and started working. Making whipped cream. Puff pastry is placed on a baking sheet and baked. Creme d’amande. Soften in mixer. Squeeze into tart dough. Chef Suzuki, the owner-chef, comes to work. He starts working, giving instructions to the staff. Finishing up the coffee jelly. This is coffee jelly. (From bottom) Coffee blancmange, coffee jelly, whipped cream. Three layers. Cocoa powder at the end. Wipe the entire glass clean. How many different cakes are you making today? About 15.6 today? Making custard cream. Milk. Heated to just before boiling. Egg yolk. Sugar. Mixing. Combine with warm milk. Stir and heat over heat. Custard is cooked. Cooling with ice. Transfer to bat and cool rapidly. Cut strawberries for shortcake. Patissier in charge of whole cakes today. Three young patissiers are in charge of whole cakes in rotation. Fresh cream. Fruit. Nappe it up. Cutting the finished cake. The finishing touches are passed to Mr. Suzuki. What is Haberu’s passion for cakes? Obsession…that’s a tough one. Don’t be too pedantic, I guess it’s like, I’m going to try to do what’s natural or what’s obvious. I want the people who eat it to say it tastes good, We talk about how we should carefully make each piece of food. We talk about how to make them beautiful when they are displayed in the showcase, So, it’s like, “Let’s do what’s natural,” right? I was brought up by the customers, They say, “This is so good!” They say, “This is delicious! I don’t want to betray him, and I want to be faithful. I think it’s a relationship of trust because it’s food, I think it’s important to know that we are making something that goes into our mouths. The whole cake on order is getting more and more complete. Birthday plate. Very delicate work. Houjicha pudding. Hojicha powder poured on top. (Younger staff) They all can do everything, finishing and everything, so they’re very helpful. Decorate the top with leaves. Stickers with the logo of the store name on them, and it’s done! (Origin of the name of the store)
I didn’t want the name to be too pretentious, My sister is working with me, From my point of view, my nephew’s child (your sister’s child) was about three years old, I couldn’t say eat, I said, “Do you want some cake?” and he said, “Haberu!” and I said, “Haberu! and he said, “Haberu! I thought it was cute. So you start there then? Yes, like an infant language. Like it’s cute or something. The ones that can’t be displayed are once put in the refrigerator. My sister knows more about the part of our store than I do, so you can ask her. Cheesecake. Searing on burner and removing from mold. Coat around with whipped cream. Sponge is slivered with a net. Sponge crumbles all over. This is a two-layer cheesecake. The bottom is cheese soufflé and the top is mascarpone mousse. Small cookies baked. White chocolate. Melted in hot water. Cover whole cookie with chocolate. Arrange one by one neatly. The coating helps to maintain the crispy texture. Completion of streusel. This is a tea layered cake called Royale, It’s quite rich, The bottom is a cookie, tea ganache, in a biscuit with tea syrup, Tea mousse, tea glassage, something like that. It has been popular since the opening of the restaurant, so they serve it in summer too. Streusel is decorated on the top. Finish decorating with chocolate! Cutting fruits for roll cake. Chocolate flavored sponge. Careful application of whipped cream. Bananas just before because they tend to discolor. Lining up more and more. Like a rainbow🌈 Curling up. Fruits are plentiful in the cross section. Simple cake roll without fruit. Chocolate cream coating around the cake. Cut fresh chocolate for decoration. Finish by placing raw chocolate on top. What was your inspiration for starting a cake shop? I started with 33 or 4, 20s, and it was pretty much still a rough time in the cake industry relationships in a lot of ways, I was thinking about whether I should quit or do it myself, I started it like a last bet, so it’s not like I have big ambitions, It’s about seven years now, so it’s like I moved here last year after about five and a half years at my old store, It’s been about a whole year since we moved here. I didn’t think it would be this big at all at that time. It was really like my sister and I were going to do it together, I wanted to do it, and my sister was just raising her children, I wasn’t working yet, so I asked her if she would do a little sales with me. She said, I said, “I’ll do it,” and we started working together, My sister was good at instagram, I had quite a few guests,
　 It’s like we moved to a new location because we couldn’t turn the store around any longer when it was small. So it was like you always liked making sweets and stuff like that? Yes, I have! Something from around elementary school. I went to a vocational school, and then I did private stores, wedding halls, and so on, I went to 3 or 4 stores for about 10 years, like now. Unmolding the mini tarts that were baking. Bake some more. Simple pudding with lots of egg yolks. Fresh cream, a little loose. Thickened on top of pudding. Decorate with leaves at the end. Pudding 400 yen. Mini tarts also baked. Streusel is put down. Place Mont Blanc base on top. Squeeze chestnut cream. Decorate with chestnuts and streusel! Is this the most popular? Yes, it is! Most popular in summer. It has a great visual impact. Seeds are hollowed out. Clean out the body around the seed. Peel off the flesh from the seeds. How many do you think you can do today? I hope to serve about 12 today. The number of pieces we can make in a day is limited because we carefully select peaches that are ripe. Tart with peaches on the base. Custard. Fresh cream. streusel. Coated, so it doesn’t squirm in the whipped cream. Cover with sponge. Put on top of tart. Napage. Glossy✨ Only one per couple! Very popular “Whole Peach Tart”. Opening shutters. Before opening hours, only pickup of reserved cakes is allowed. My sister, Sato, also came to work. Sato-san is in charge of public relations and sales for the store. Preparing chairs for customers in line. What are you doing now? Right now I’m raising the story! When I come in the morning, the first thing I do is open at 12:00! and I’ll raise the story. I take pictures when there are things I can take like this, I take pictures when I can, or I take pictures when I can. You always take pictures with this camera? Yes, I do!
　 So I’m interested! haha lol I’ll flush it! The tart is baked. Custard. Only one sponge on top. Will these all be different tarts? These two are fruit tarts and this one is a caramelized banana tart, This is lemon pie. Sponge for lemon pie. Decorate fruit around it. Napage. Caramelize bananas and make one for use in caramelized banana tarts. This is caramelizing sugar by burning it. It sure smells good, doesn’t it? Carefully placing the bananas one by one on the tart. Caramelized banana tart is completed! Preparations for the opening are steadily underway. â™…â™. Morning meeting signal. â™…yes! Good morning! We are having a photo shoot today! Thank you very much for your cooperation! Confirming orders and sharing information. Yes, I’ll be there! Okay, I’ll see you today! Lemon pie! Delicious! Recommended. Is this a product that has been around forever? This is, you know, only for summer. So it will be over soon. Cleaning the store. (Cleaning is) on duty every day! You are on duty! The staff made a duty chart for you, it’s cute, please look at it later! I’ll update the duty list when I’m done cleaning. A very cute duty chart made by a former childcare staff member. Did your sister come up with this interior design by all means? Oh, yes! My husband is an architect, so I had him build this place, I chose these interior decorations and fixtures. What are some of the points that you focused on for this store? It’s not too much like a store, but it’s a place where you feel at home when you come in, It’s an atmosphere, but it’s a little bit like forgetting your everyday life. And then, I’ll tell you something else in great detail, I mean, you don’t leave cardboard boxes and things like that, And, of course, you don’t use plastic baskets that you just bought on the spot, I want to put something in there that you can see that it’s been chosen and it’s here. I recently bought this during my summer vacation! I bought some cookies on a baked goods day, I thought it would be cute if I put it there and I thought it would be useful, My sister told me I couldn’t use it because it was in 10 grams, so it became an object. lol I bought it from an artist in Saitama or at a flea market. This is a letter written by our son, and it has the origin of Havel. This picture was specially drawn by my sister’s favorite illustrator at the opening, The smoke is “h a b e r u” It’s cute, isn’t it? Photo shoot for Instagram 📸. A cute customer came to pick up the cake she ordered. Thank you for waiting. It’s a cake! It’s a cake! I’m looking forward to it! What kind of cake is it? I wonder what’s on it? Today I ordered a cake with a rabbit on it for my 2nd birthday. Your daughter will be so happy✨ I was on it!!!!!!!!!!!!!!!!!!!!!!!!!!!!! He’s been coming every month since he was three months old, Write me every month to congratulate me! Congratulations! Can you hold it? Can you? Cream puffs are baked. Diplomat cream. Fresh cream. Finished with lid! There is already a line in front of the store. (A regular customer who was first in line) Before the move, it was about a one-minute walk away. So, it has been really long already. What do you like about it? The quality is amazing. If you do it like this for a long time, You can see that there are minor changes every now and then. I can see that this part has been improved, And I also like the fact that you can feel the seasons. I really love the seasonal ones, I’ve been looking forward to that, Ask for a birthday cake at Havel’s, Celebrate with my wife and I every time, And also, he wants me to do an order cake for his guesser’s birthday, And then there’s the event that was made possible by Ms. Havel, I love Havel-san! Hazelnut praline. Lemon cream. This is my idea of a lemon and hazelnut tart. What cream is this squeezing now? This is also fresh cream mixed with hazelnut praline. What was the inspiration for this cake? It was a summer cake, so I thought lemon or something crispy would be good, I thought lemon and nuts would go well together, I thought hazelnuts would go well with the savory flavor, so I went with hazelnuts. Lemon and hazelnut tart. 540 yen. Cakes lined up in showcase. A sign is put up. 12:00 open. Immediately after opening, the entire production staff is on hand to sell the product. A customer comes to the store with his parents and children. Do you come here often? Often when I was at the previous store. What did you come for today? Chocolate rolls, My mother likes them! I also replenish the baked goods. The family goes to visit the shrine. Baby is sleeping soundly. That’s so cute ❤️ How many months are you now? She is 1 month old now! Do you know each other? We used to work together! Yes, that’s right! I was indebted to you. I’m a little embarrassed, I’m embarrassed! Are you a pastry chef? Yes, I am! I will be back in April. What did your brother choose? This! It’s made so that the patissier can also communicate with the customers through the small window. We talked to them at the end. (What are your dreams for the future and what do you want to do?) We sometimes talk about it as being on a very, very real dream level, I’d like to start with the fact that this restaurant is only one year old, There are still a lot of things that are missing, I’m hoping that I can do a good job here first, 278 00:37:16,400 –> 00:37:22,573 After that, if there is anything I can do to expand things, I would like to expand it. Recently, I’ve been working with people in the same industry, and people who are privately owned restaurants, We have been holding social gatherings with people in the same industry, We would have things like “Caramel Talk” (the name of the social gathering), and so on, and making horizontal connections like that, I would like to make the community excited and contribute to the community. (How did you feel about actually doing CaramelTalk?)
　　　 I mean, it was really stimulating, I’ve had people from all walks of life come to me, Some of them are opening stores, some of them are about to open stores, and some of them are coffee shops that are in a slightly different type of business, and the cafeteria people, and so on, I think that each one of them is thinking about the customers, It was a very warm meeting, I would like to continue this meeting and listen to various people’s stories. Then, if we asked the participants beforehand to ask themselves, “What is the question you want to ask? They asked me a lot of questions, As I was thinking about the answer, I was thinking again about how I thought about the restaurant, I thought about how I think about working with my sisters, and I thought about how I think about working with my sisters, I think it’s a good time, it’s a great time, and I’d like to keep doing it. Recently, we have a lot of young pastry chefs and young staff, I was very much aware of the fact that young people these days are very solid, I am very much looking forward to seeing them in the future. I am looking forward to seeing the cakes that the young pastry chefs have worked so hard to make, I’m happy to take pictures of them and make them happy, It’s a tough world, and my sister went through a lot of hardship in her twenties and so on, And I told her that patissier is a very tough world, but it’s a wonderful profession, I hope to convey this through my photographs. (About baked goods day) Baked goods day is once a month, It’s a day when we serve baked goods that we don’t usually serve, and chiffon cakes and things like that, Recently, we’ve been selling cookies by weight a little bit, I’ve been trying to do some baked tarts, which are good when eaten a little bit chilled, We want to make it a playful day as well. It’s a festival. It’s a Friday, which is a difficult day to come, I hope you enjoy it. (Do you have anything to say to your customers?) All I can say is thank you, I want to make them as happy as possible, I think about that when I’m working with the cakes, I’m very happy, I often hear people say, “Thank you very much,” or “It was a very good meeting, I am always grateful to them, I can only say, “Thank you very much for your continued support, I’ll do my best, I want to be a cake baker who will not betray your trust! The store was full of kindness and warmth, run by lovely sisters.

「日本のスイーツを世界へ」をコンセプトに、舞台の裏側に密着し、技、歴史、作り手の思いに焦点を当て、真心込めて動画を制作しています。

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【動画のお店情報】
ケーキと焼菓子の店haberu
営業時間　12:00~完売まで
TEL 　　　048-961-8663
定休日　　火曜日・水曜日・木曜日（木曜日は仕込み営業日）
住所　　　埼玉県越谷市花田3-4-10
Instagram https://www.instagram.com/haberu__cake/?hl=ja（メイン）
　　　　　https://www.instagram.com/haberu___reopening/ (移転の記録)
MAP　　　https://maps.app.goo.gl/VyCKqFC5BpteZsjB7

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