【女性パン職人特集】週２日営業の小さなパン屋さんを営むワンオペ女性パン職人の１日に密着。

【女性パン職人特集】週２日営業の小さなパン屋さんを営むワンオペ女性パン職人の１日に密着。

Osaka Japan The owner has come to work 1am Chef Takada’s day begins First, he starts shaping the multigrain dough Chef Takarada) I use these two types of dough (for bread) This is a hard bread (dough) Baguette dough Let the divided baguette dough rest Chef Takarada) This is a brown sugar-based dough
with lots of dried fruit Black currant, walnuts, currants, figs and
marron glacés on top Chef Takarada) We have about 5 types of bagels
(including hard types, today) about 8 types At O’Mara, which handles a wide variety of breads,
on busy days we make as many as 11-12 types of dough Marron glacé The dough, which is topped with plenty of ingredients, is twisted The dough is carefully shaped so that the ingredients do not spill out Onigiri scone Chef Takarada) This is called “onigiri scone” It’s shaped like a tightly squeezed rice ball So I named it “onigiri scone” (Originally, scones) are cut into squares The edge of the scone is squeezed tightly I make them into onigiri. I spread milk on the scones. Chef Takarada) These have pistachio cream cheese inside. These are salted caramel nuts. These are also handmade. The brown stuff is coffee paste. Raspberries, cream cheese, and white chocolate Bake the onigiri scones in the oven The onigiri scones are done Onigiri scones Chestnut glacé and blackcurrant nut sticks Shaping the rested baguette dough Baguette dough after fermentation Chef Takarada) (When baking in the oven)
Because I can only bake four at a time When I had a lot, I would turn the oven three times The owner’s favorite
“Sesame dumpling style Making “mixed grain hard” Special sesame paste Homemade “sesame paste” made by combining sesame seeds with sugar and fresh cream Homemade “kinako paste” Chef Takarada) This is This is “anko” from Matsubara Seisakusho (in Kobe). I think Matsubara’s anko is really delicious. Shiratama dango Dainagon azuki beans Roll up the whole grain dough with the filling and wrap it up. Wet the kitchen paper with water. Wet the dough with wet kitchen paper and sprinkle white sesame seeds on the surface. 0:07:59.933,0:08:02.166
Baguette Sesame dumpling-style mixed grain hard “Sesame dumpling-style mixed grain hard” is sold in half cuts “Semi-dried tomatoes, olives and bacon hard”
“Basil sauce” Guérande salt Bacon Semi-dried tomatoes Olives Mozzarella cheese Chef Takarada) It tastes like pizza Making cinnamon rolls Chef Takarada) This
Coffee cinnamon butter Coffee cinnamon rolls Making pretzels Chef Takarada) These are
pretzels that I made (yesterday) This is the liquid I’m going to use now
but it’s a powerful drug so be careful It’s caustic soda. You need ID when you buy it (If it touches your skin)
It will burn you Cameraman) It’s a powerful drug
Chef Takarada) Yes I continue making pretzels while being careful with the caustic soda Chef Takarada) This is the bread that will be used for the pretzel bean paste and butter sandwich. This is the bread I’m currently practicing with, so I’m not sure if I can make it yet. By dipping it in the laugen solution,
it will have the deep brown color characteristic of a pretzel and a crispy surface. The laugen solution is allowed to dry. Poppy seeds Pretzel salt
(salt) Make a pattern with a coupe knife ♪〜
(baked alarm) The pretzels are baked “Pretzels” with a shiny surface This round thing (pretzel)
is really delicious It’s coconut flavored Chef Takarada) Would you like some? This is really delicious Chef Takada, taught by a friend who loves bread Our recommended pretzels 🥨 Making yeast scones Baking the pre-prepared yeast scones Milk Organic matcha and lemon yeast scones Raspberry and white chocolate yeast scones Chef Takarada) These are (basically) made with homemade Levain. Making icing for scones
“Organic matcha” “Milk” “Powdered sugar” Chef Takarada) This is a matcha scone The matcha in this icing is quite strong “Brioche dough” used for melon bread, etc. Making melon bread Melon bread cookie dough
(coconut flavor) Chef Takarada) This is also coconut flavored Coat the cookie dough with sugar and place it on the melon bread dough The “coconut melon bread” is baked Chef Takarada) Would you like some carrot cake? We had carrot cake♪ We put icing on the carrot cake. Finishing the cinnamon rolls Coffee flavored icing Making focaccia
“Olive oil” Guérande salt Bacon Jalapeno Coconut curry Slicing the onion Chef Takarada) My eyes hurt 💧 Mascarpone cheese Black pepper with dried tangerine peel Chef Takarada) It’s black pepper with tangerine peel. Let’s bake the focaccia. Prepare the toppings for the focaccia.
“Corn” Chef Takarada) I put this in coconut curry I put this in focaccia along with mascarpone and shiso leaves shiso leaves Take out the focaccia Corn Shiso Cheese Blue cheese Gouda cheese Bake again Focaccia with jalapeno, bacon and gorgonzola Focaccia with coconut curry, shiso leaves, corn and mascarpone Chef Takarada taking photos of bread for Instagram In the morning, I take photos of the bread of the day and post them on Instagram On Instagram, we introduce the recommended bread of the day 🥐🥨🥖
We also accept reservations Making Nama donuts This marks the end of the work that has been going on since late at night I’m heading home to make breakfast for my daughter After seeing her daughter off to school, Takada-san returns to the store Chef Takarada) This is my breakfast In between her busy schedule of preparing the ingredients and taking care of her children, she makes breakfast I’m making a smoothie Chef Takarada) I don’t really eat lunch on the day I’m preparing I don’t have time to eat
while I’m preparing Komatsuna Avocado Avocado Chef Takarada) It’s lunch time I’m going to fry the donuts Donuts The focaccia we just baked
is cut and wrapped Chef Takarada) What do you think? Making pretzel paste butter Chef Takarada) Preparation (cream-based, etc.)
Now the staff does things like shaping the scones I guess I can just focus on the dough (Other than that) I take care of the yeast Calpis butter Wrapping “pretzel anko butter” Chef Takarada) It looks like this♪ The staff has come to work Chef Takarada) Staff
This is our staff member, Ms.Yamanaka Ms.Yamanaka is a veteran staff member who has been supporting this restaurant since it opened Homemade
miso garlic mayonnaise Chicken and vegetable stir-fry with yuzu pepper Cheese Mentaiko butter Cheese Customers can rebake the cheese themselves and enjoy it hot Seared over a gas burner Olive oil Pink pepper Yuzu pepper chicken and seasonal vegetable tartine (Cutting direction) This way? I’ll try the pretzel topping Chef Takarada) It’s a little experiment. This is I spread the basil cream on the pretzels Chef Takarada) I wonder if it would be better to put some prosciutto or something Rather than just cheese I put mozzarella cheese on top and bake it in the oven The bread for the staff meal is done Ms.Yamanaka) It’s really delicious We sampled the bread for the meal♪ We are preparing for the opening Outside the store, the gardener “OSLO” came to plant new trees A famous gardener in Osaka Shop “OSLO” We have delivered plants to OSLO several times The plants that decorate the outside of the store were personally selected by Chef Takarada 🌲 It seems that the gardener also buys bread after work. Chef Takarada) I’ll give you this OSLO) No, it’s fine Even gardeners who finish work
seem to buy bread Many customers line up for bread before the store even opens. I make Female customer) It’s only open a few times a week I come when I can I’m going to work now, so I’d like to bring some donuts like cinnamon rolls (I bought) Nama donuts The line is still going Female customer) Yes, there are quite a few lines when they open Sometimes there are really long lines They have bread with something like mochi It’s delicious But if you come to the store late, they don’t have that bread I think it’s best to come at opening time Ms.Yamanaka) Thank you I was able to successfully purchase the bread I wanted♪ Female customer) It was delicious and had a wide variety I’ll come back to buy more Female customer) (I bought)
Bread with chicken on it Mentaiko bagels (I also bought them) (The store is open) only occasionally I’ll be there when that happens Making raisin yeast
“Organic raisins” Cane sugar Right now While refreshing the yeast Raisin yeast that has weakened over time Chef Takarada) I add a little bit to this (raisin yeast) That way it refreshes faster Cameraman) What is refreshing? Chef Takarada) Refreshing means
revitalizing the yeast After all, the yeast weakens You have to increase it because you use it Add it to the yeast that has lost its vitality Keep the yeast in a warm place for a while Making sourdough (rye yeast) Cameraman) Yeast
How many types are there? Chef Takarada) There are six types now Cameraman) Six types! Rye yeast sourdough Purified water Making Levain yeast
“Levain” Chef Takarada) This one
I use it for scones I probably don’t use Levain much for bread I usually use raisins (yeast) for bread I also use sake yeast (for bagels, etc.) Cameraman) Where did you originally learn to bake bread? I was working at an apparel company until six or seven years ago I also worked at a bakery I worked there for a little over three years Before that, I had been baking bread at home as a hobby I baked bread every day I prepare the dough every day and bake it every day This year marks the 10th year It’s been 10 years since I started yeast Cameraman) Really?! Chef Takarada) I started by raising raisin yeast Then I started baking bread at home Director) Do you come to the store often?
Female customer) No! It’s my first time I came because I happened to see on Instagram that it was open that day. Coffee cinnamon rolls (I bought) Among the hard breads, I also bought some with dumplings (I also bought) scones and bagels Female customer) (At the store I used to come here a lot It feels like it’s been a while since I last came here Carrot cake and I like bean paste and butter I like bean paste and butter K This is the first time I’ve bought a carrot cake There was only one left I want them to make lots of delicious bread Director) So cool Chef Takarada) (The origin of the name) )
She’s a Cuban singer The song by Omara was playing Cameraman)
The singer is Omara Is there any reason why you named your shop after Omara? Chef Takarada) Not at all (The song) is playing and it feels good I wondered who was singing it I thought it was a good song The person’s name was Omara So that’s how we decided on the name of the shop Female customer) It was my first time here I was wondering if there was a good bakery Male customer) The curry bread looked delicious so I bought it Female customer) I bought a coconut melon bread and a banana brown sugar cake Ms.Yamanaka) Thank you
Excuse me Female customer) No matter what bread I eat, it’s delicious The bread itself is delicious What I really like I like the idea of ​​combining this with that I try unusual combinations I discover so many things like this combination is delicious! This focaccia series is chewy and filled with fillings I love that every part of the bread is delicious Director) Can your children eat bread? Female customer) My child can’t eat bread yet My child can’t eat bread yet, but I feed him a little bit of the dough Every time I come here, they talk about my child and say how cute he is and how big he’s gotten It’s a really easy environment to come to I love the bread I’ll come again
Thank you Chef Takarada preparing bread for delivery to customers Chef Takarada) This is for a customer who made a reservation today (at the store) but couldn’t come I can send it to you at all
(as an exception) so I’m sending it to you. I was originally planning to open a mail order bakery I was thinking of making a sort of workshop for making bread Just before construction started, we had to change the location And then I found this place Because it was on the first floor I thought I might start out as a shop At first, I might have been crying I thought it would never end I think I was being a bit too optimistic But it’s still nice When customers are happy, it’s nice, isn’t it? It’s the same with mail order There’s a lot of communication with customers in mail order (With mail order) you can’t see the customer’s face We communicate by email They come to the shop later so we’re somehow connected If I didn’t have that, I might not do it anymore (Without opening a shop)
I’d probably bake (bread) at home ~Shopping time~ Rice ball scone
pineapple Sake lees bagel fresh doughnut Sesame Dumpling Style Minor Grain Hard Mentaiko Ciabatta Marron glace with cherries and nuts and
Cream cheese hard Staff member Ms.Yamanaka has arrived Today is a closed day
We are preparing the dough to be baked on the open day Ms.Yamanaka) (I’ll mark what’s which) Chef Takarada has arrived Mix the measured ingredients in a mixer Mix several different ingredients one after another Ingredients for four types of scones New onigiri scones for breakfast I got some ♪ Ms.Yamanaka) I always have it as a snack Making pistachio cream
“cream cheese” Pistachio paste Granulated sugar Pistachio cream Ingredients for the four types of scones Chef Takarada) This is sake yeast This one might be fresher (Fermented) It’s puffing up Cameraman) It’s amazing (the smell)
It’s alcohol Chef Takarada) I use sake yeast for bagels
and focaccia Purified water Flour Cane sugar Kanhoa salt Put the bagel dough in a bag and let it ferment until the next day More bagel dough
“Sake yeast” Purified water Ingredients measured out this morning
“Walnuts” Café extra Raisins Making bechamel sauce
“Butter” Flour Milk Salt Baguette dough preparation
“Organic raisin yeast” A small amount of live yeast Purified water Chef Takarada) It’s oil yudan I’ve been trying it out lately Rice oil and wheat flour (heated) to 70 degrees Cameraman) What kind of effect does it have? Chef Takarada) I wonder if it’s like Yudane. I don’t add any fats or oils (to baguettes). I learned this at a seminar recently. I’ve been adding a little bit of it to my bread dough lately. Organic flour Let the baguette dough rest Make the scone dough
“Sweetened pumpkin” Walnuts White chocolate Add the levain and milk Mix lightly using a scraper Place the mixed dough on the work surface Put the dough together on the work surface Put all your strength into the dough Roll out with a rolling pin
and shape Make 4 types of scones
“Sweet potato simmered in syrup” Walnuts Levain
Milk “Potato, walnut and organic brown sugar yeast scone” dough “Chocolate raspberry” scone dough Organic chocolate chip dough with
“cream cheese” Raspberry Layer the dough on top of the filling Add cream cheese and raspberries
and fold Orange peel and blueberry scones Orange and lemon peel dough
Cream cheese Blueberries Ms.Yamanaka) This (cross section of scone)
It would be so cute if it had blueberries Add more blueberries Chef Takarada) So cute! Yamanaka-san) It’s so cute. Add cream cheese and raspberries and fold it over. Four types of scone dough Making brioche dough
“Homemade Levain” Chef Takarada) This is (homemade) “yogurt yeast.” Cameraman) How many types of yeast do you use in total? Chef Takarada) Right now we have 5 (types) There are 7 (types) Making brioche dough
“Homemade Levain” Knead the candied pumpkin into the brioche dough Butter Let it ferment slowly until the next day Make the kinako butter cream
“kinako” Cooked white rice Rice malt Warm water Mix the ingredients Add sake yeast to refresh it Chef Takada) I increased the original yeast
and it seems to be healthy I mix it a few times It’s done after 24 hours It’s bubbly (from fermentation) Staff member Yamanaka-san is leaving work Takara-san’s preparation work continues I’m going to deliver the package that was ordered on Instagram At the end of the day, I carefully clean the kitchen Takarada Chef ) On this first day of preparation.
I need to do some housework. I don’t have time to cook meals at all Because we were open at night yesterday My daughter went and bought me lunch. My daughter came to buy lunch My daughter is a regular at that store because she often goes there to buy things. She started doing housework at this time I really couldn’t do it for a long time At first, my kids often told me to quit work Oh! (My child) came home Welcome home! My daughter came home from school She came over in the middle of the night to do the dishes She cleaned the sink She’s quite a big sister, so she’ll help me. My daughter usually helps out at the bakery
Today I’m sending her off to a friend’s house (Chef Takarada) I’m going to a workshop of a famous bakery chef. We learn that this is the kind of thing you put in bread dough. I learn to take this kind of time and effort to make I’ll figure out how to put that into my own preparation schedule. I don’t think I’m good enough yet. I always wonder how we can keep our customers from getting bored! I’d like to get better at it. I have to work hard Hyogo,Japan Mori Kobo Mori Kobo Owner
Sachiko Mori 9:16 a.m.
Preparation begins the day before the business day. Making custard
“milk.” Cane sugar egg yolk Flour Corn starch Butter Homemade custard Making yeast (rakkenji yeast)
“apple” Carrot Yam (Chef Mori) (The yeast ingredients are) basically
apples. With carrots and yams And I add cooked rice (Chef Mori) This is the finished product This (yeast) is put in as a seed cane sugar Strong flour (Photographer) Is this yeast seed? (Chef Mori) These are seeds This is fermented and it has an alcoholic aroma.
The finished product is used for bread I’m going to put this in a warm place now.
It’s going to sit for a few hours. (Chef Mori) The dough is rising.
I think it’s still a little bit more (Chef Mori) It’s going to go up
(Going up) Put it in the fermenter.
We’re going to let the yeast ferment making dough Flour Skim milk Rakkenji yeast Salt butter Cane sugar (Photographer) What is this powder? (Chef Mori) It’s whole wheat flour Honey. Walnut bread with bran
“bran flour.” Bran flour To the bran-filled dough as above
Walnuts are added (Chef Mori) than other yeasts.
Might be a lot of yeast to put in. So you get quite a bit of yeast flavor (in the bread) Walnut bread dough Dough is laid out.
We’ll form it that night. (Photographer) Do you do all the flowers as well? (Chef Mori) The flowers, you know, my mother picks them for me.
She leaves them for me in the morning. Or put them in the eat-in area. Like, take some of the flowers that are wilting. Eat-in, by appointment only.
We’re also open for lunch. We do all the work by hand for our customers who visit us. (Chef Mori) That’s (the preparation for the day before)
That’s all. I’m going to go home now and do some housework. I’ll be over here between 12:00 and 1:00 in the morning.
The preparation begins again. That night
1:00 a.m. Yeast prepared
Left: Before fermentation Right: After fermentation Bread dough with bran
Add water (Photographer) It’s bulging! (Chef Mori) Yes, it is (laughs) (Photographer) What? Is this what happens when you let it ferment? (Chef Mori) Yes, yes! It was like this at first Bread with bran Pizza making Heating up the griddle Poke holes in the dough with a fork
to keep it from puffing up. Homemade tomato sauce Cheese Basil Rakkenji yeast
pizza Bread in a rectangular shape with bran Large leaves bacon cheese Salt Water Edamame 4:04 a.m. Prepared the day before
Walnut bread dough Walnut bread Hotel bread (Chef Mori) It’s bread for lunch Bread served at lunch Butter Hotel bread Motthimo cheese Bagel making cream cheese Mixed berry potato kanroni Cheese cream cheese pepper honey Preparation of bagels
Add honey Black sesame seeds pepper cheese bagel
Oimoto sesame Double cheese & honey pepper Cranberry & Organic
Raisins & cream cheese Mentaiko, potatoes and mayonnaise cheese apple custard Homemade custard of
apple custard Oimo mentaiko Large leaves and bacon epi Baguette Butter Butter red bean paste Butter Baking petit raw bread Chocolate tsubuan (sweet bean paste) Black sesame Almond Petit raw bread　
“Anko” Choco(Chocolate) (Photographer) Before you became a baker.
Did you work somewhere else? (Chef Mori) I worked for a general company. Since I graduated from junior college.
You worked full-time for 22 years. I’ve been cooking, eating, and
I like drinking a lot. When the kids are little… When your friends come to visit you or something. I liked to entertain them. My husband always said, “I wish you’d do a bakery…”
something like that. He was joking about it. Like it turned out to be true. (Director) Good morning! (Chef Mori) This is my husband! (Director) Husband! (Chef Mori) And the clock (in the store)
with the staircase chest of drawers. Bring it from my grandfather’s place in Shimane. It hadn’t moved at all for decades. I took it to a watch shop in Kakogawa (for repair). It was a long-established watchmaker. The clock that didn’t start started moving♪ My friend was dyeing with indigo I cut the cloth, and that embroidery was done by our mother She made it for me. 11:00 Open. The logo of Mori Kobo is
inspired by the names of her two daughters. Open every Wednesday and 2nd and 4th Saturday In this café space
Customers with reservations can enjoy lunch (Female guest) Shiso leaves and bacon epi (Female guest) Milk cream (Chef Mori) Do you have a bag? (Female guest) I brought it with me (Chef Mori) These bagels taste better warmed up.
I’ll show you how to heat them up. (Chef Mori) Thank you very much! (Female guest) I heard the bagels are delicious.
I read in the reviews that the bagels are delicious (Purchased) Bacon epi with shiso leaves I thought it was unusual to have shiso leaves in it. I’ve always wanted to come here because it’s so close. Timing didn’t work out I was able to come today, so I came at exactly 11:00! The store was so cute. I’m so glad there’s a place like this near me. It’s not easy to come here on weekdays.
I would like to come again if the day is right. (Chef Mori) Hello! (Chef Mori) Edamame? (Female guest) Two (Chef Mori) two (Female guest) Different from this one? (Chef Mori) The Yudane bread(Yudane shokupan) is
soft and fluffy. (Female guest) (Hotel bread) Soft and delicious (Female guest) This! I buy this a lot! (Female guest) I highly recommend this salt bread! If it’s a sandwich, I like this one. (Chef Mori) Thank you very much! Customers with lunch reservations have arrived! Reservations required
“Magowa Yasashii Bread Lunch” (Chef Mori) Here is today’s menu (Chef Mori) Here is the sesame tofu appetizer! (Chef Mori) (Tofu) on top.
Please eat it together with the dashi julienne on top! (Female guest) Worth coming to eat. (Photographer) What is it? (Chef Mori) It’s potato and beet soup It’s quite a crowd pleaser… Pink pepper (Chef Mori) Here you go~ (Female guest) Thank you It will be potato and beet soup~ (Female guest) (Pink is)
It’s the color of beets! Probably. (Male guest) Hmmm… ♪♪ Gentle ♫ (Female guest) Delicious ♫ (Child) Delicious ♫ (Child) Mmm~! (Director) What does it taste like? (Child) Gentle taste♪ (Female guest)About very good.
Between silky and sludgy? Mellow and thick (Child) I ate! Look, it’s empty! (Chef Mori) Thank you! (Child) Thank you! (Male guest) I come here often! I have a lot of fans in my company. Always chiffon cakes and stuff. Bagels, egg sandwiches… Take home a box of these because they’re incredibly popular. I buy these every time I come in. (Photographer) Do you like the bread here? (Child) Yes (Child) Bye-bye (Female guest) Wow! Looks delicious! (Chef Mori) Thank you! (Female guest) Look~!
It’s going to be very delicious! (Chef Mori) Today I’m making an onion hamburger with tofu.
I made onion hamburgers! It will be mushroom sauce (Female guest) Looks so delicious!
Oh my goodness! (Male guest) Looks so good! (Male guest) Yum! (Female guest) Absolutely delicious! (Male guest) Yes! Delicious! (Child) Ahhh! Aurora sauce (Chef Mori) I’m making reservations, but for lunch. I can’t keep the materials on hand. I make sure to tell you when it’s time to do that. that we may have to wait for you. We’re going to have to sell them as well.
we may have to keep you waiting a little bit. Garlic zucchini bacon pepper Stir-fry ingredients on bread Cheese Fried onion (Chef Mori) Here you go~! Wow – looks delicious! (Chef Mori) Today, we’re having a “pull-apart bread” with Rakkenji yeast.
Pull-apart bread. I think of it as bread that you tear off and eat. It is covered with four-leaf butter and millet sugar. Salad with seaweed and baby sardines Ume dressing.
Maybe the kids can go for it. Homemade ume dressing. (Male guest) Awesome and refreshing (Female guest) It’s not sour.
It doesn’t really feel like a plum. (Director) Is this your first time coming to lunch? (Female guest) Yes! Every time I come in, I look at the blackboard. (Female guest) “I want to go to lunch, make a reservation.”
I’m going to have to make a lot of tweaks like that. Yes, you have to make a reservation. I’ve been longing for this! (Director) It’s what you’ve always wanted, isn’t it? (Female guest) Wow, there’s ham and stuff inside! (Female guest) I wonder if the sauce is aurora sauce Looks delicious♪ Yum! Delicious~♪ Yum! It’s so delicious! (Photographer) It makes you happy when your child is happy too! (Chef Mori) I’m so happy. I’m so happy!
Really! Just to be able to say it tastes good like that. It really makes me very happy. (Chef Mori) Wow! Well, I’m surprised! He’s my former (workplace) boss, or rather, my senior! Can I say that you were my senior when I was working at my last company? (Male client) A senior? (Chef Mori) I’m a senior I’m very happy that they come to me even after I quit like this. (Male guest) It’s delicious! (Chef Mori) Really? Thank you. (Male guest) Shiso leaves and bacon and
Baguette (Chef Mori) the little one? (Male guest) The big one (Chef Mori) Thank you very much!
Be careful! (Male guest) The bread is delicious, really! It’s got a lot of flavor. Like the taste of wheat. Like that yeast fermented sour taste. Tastes like bread. Bread to go with alcohol Bread to go with alcohol A little bit of it on a Baguette and eat it (Chef Mori) is very personable and She’s the kind of person who can slip into anyone’s life She makes no distinctions for anyone. I hope it continues to be a long and enjoyable experience. (Chef Mori) Shall I prepare dessert? (Female guest) Please Soy milk and millet sugar chiffon. (Chef Mori) My youngest sister’s child is called
Her name is Kotono-chan. She always writes to me. The leftmost picture is “bread” (Director) “Pan” ! (Director) It says “pan.” (Chef Mori) Yes. (Male guest) I want you to make a cake for my wife The one with lots of nuts in it.
I’ll be delighted for now. (Director) To whom? (Male guest) To my wife. (Director) To wife (Male guest) I also have my daughter’s celebration cakes made here because they are delicious. (Director) Do you also do cakes? (Chef Mori) Yes, I do!
It’s in the form of decorating chiffon. We put fruit on top. (Male guest) salted bread two Anko Salt Bread two (Chef Mori) yes, thank you (Chef Mori) yes, thank you! Thank you~♪ (Director) Do you always have a specific thing you buy? (Male guest) Yes.
I was hoping you could keep the bagels and the salt bread. (Recommendation) This one! It’s pretty good. They put all kinds of seasonal stuff in it. That stuff is always delicious. (Male guest) But it’s really amazing.
I didn’t think you made this amount of food all by herself. When I got the bread here and ate it What is this? He said it’s delicious.
Which one was it? (Chef Mori) That one! That’s it. It’s made with rakkenji yeast It’s the one that’s made with homemade yeast. (Male guest) But it’s really packed.
It’s heavy. What the heck is this? Delicious!
It’s glutinous! that’s what I said I’m not exaggerating, it’s the best bread I’ve ever eaten.
I thought it was delicious. (Director) Any bread that caught your attention? This bread Chiffon cake (The others are)choco (chocolate) bread (Male guest) The atmosphere of the store is very
Japanese style and warm. I bought a lot of things.
I would like to go home and enjoy them. We will be back!
Thank you very much. A family who enjoyed lunch,
bought some bread as a souvenir. (Female guest) It was very delicious… (Chef Mori) I’m glad…
Thank you very much, it was a pleasure… ♪ (Female guest) I will come again!
I’d like to come back in a couple of weeks if you don’t mind. (Chef Mori) Thank you so much! (Female guest) Thank you very much~ (Female guest) It was so delicious! (Male guest) It was delicious! (Female guest) All gentle taste (Male guest) What was good? (Child) All of it! (Female guest) I had a friend who lived in the neighborhood.
She told me about it, and I went there. My house is close too.
Then I’ll come too! That’s how I started coming. I’d like to come here often from now on. I know it’s a lot of work being on your own.
Good luck! (Photographer) Is this your hometown? (Chef Mori) My parents live next door.
(This restaurant) I’m allowed to use my parents’ house. (husband) I think the building was used as a warehouse (husband) It’s like the carpenter listened to what I wanted and built it.
and he built it for me. So I went to Kyoto to buy these things too! (Director) To Kyoto? (husband) Like an old wood shop in Kyoto The staircase wardrobe is also from Shimane, Japan.
At my wife’s maternal grandmother’s house We went to get it.
I took that carpenter with me. So, you know, the bookshelves around there.
You know, we had some old stuff I brought it all from Shimane. Even if She stopped being a baker in some way My family could live here. I made the store like this. (Photographer) Is this, is this sesame tofu homemade? (Chef Mori) It is handmade This is usually served on a regular basis. (Chef Mori) Thank you~ Cheesecake We had a special lunch appetizer Sweet potato and beet soup Salad with seaweed and baby sardines Sesame tofu And the very popular bread at Mori Kobo
purchased. Bagel
Double cheese & honey pepper Petit uncooked bread(Puti nama syokupan)
choco(chocolate) Homemade custard of
apple custard (Director) (To Chef Mori) Have you always wanted to start a bakery?
Do you feel like you wanted him to start? (husband) Yes, I did. I’ve always been good at cooking. I’ve always thought it would be nice if I could make use of that kind of thing. (Chef Mori) “Mori Kobo.” It’s not something I invented. When my husband started his own gas shop more than ten years ago, he called it “Mori Kobo”.
when he started the gas shop. We’ve been introducing ourselves as a bakery since then.
I introduced you as a bakery, didn’t I? (husband) (gas) company, but I dared to say I’m a baker.
(He introduced himself as a baker.) If I told her that, she would do it for me.
Like that. (Chef Mori) I couldn’t make up my mind, but he pushed me My daughter was a little bit sick. I started getting a lot of calls from school to pick her up.
to pick her up from school. It was getting more and more frequent. That’s what gave me the push I needed. And I’m grateful to my parents for lending me this place, and family for their support.
I can’t thank my husband and my two daughters enough. 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♪

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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　omarabakery（オマーラベーカリー）
住所　大阪府大阪市福島区鷺洲２丁目１１−２２
地図　https://maps.app.goo.gl/hUUYWVtWpPi9gcuT6

店名　森工房
住所　兵庫県加古川市野口町坂井１６２−２
地図　https://maps.app.goo.gl/FT5dMgURK91m8tF16

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/2bk7NAGZJjeQuUKp6

【チャプター】
0:00 omarabakery（オマーラベーカリー）
55:10 森工房
1:49:39 パン工房Makana

📩 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/

【著作】
株式会社FOOD MEDIA JAPAN

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