【沖縄】観光客は知らない隠れた名店ベーカリー４選🌺 無添加＆アレルギーフリーにこだわる沖縄パン職人の１日。

【沖縄】観光客は知らない隠れた名店ベーカリー４選🌺 無添加＆アレルギーフリーにこだわる沖縄パン職人の１日。

Okinawa, Japan This time, we feature four charming bakeries we discovered in Okinawa. Owner: I make as much as possible by hand. I always end up wanting to make things myself, whatever it is. Our first stop is AIEN BAKERY, a bakery café devoted to handmade and additive-free baking. Kitanakagusuku Village, Okinawa Prefecture
“AIEN BAKERY” 1:45 a.m. —
The owner arrives at the shop. Until the staff come in,
he prepares and sets up the store by himself. Preparing the dust cloths. Kitakata Chef）First, the day always starts
with preparation. It’s always like this. Kitakata Chef）It’s 30°C today. He puts on his apron
and begins the preparations. He starts by dividing
the dough for the donuts prepared the day before. Kitakata Chef）Most of the dough doesn’t contain
eggs or dairy products. Most of the main breads we make don’t include dairy in the dough, and only a small number of our products
contain dairy ingredients. We make them so even babies
and small children can eat them easily. Kitakata Chef）There’s a choco melon bread—
a melon bread filled with chocolate. That’s what this is used for. We use it for that. Dough kneaded with homemade ingredients. This dough is for a product called
“Orange Peel and Chocolate.” We mix in lots of
homemade orange jam and chocolate. Plenty of both. Spinach and bacon dough. Next,
he divides the whole wheat dough. When I first started the bakery,
the dough I made was this one — the dairy-free whole wheat dough. It’s a recipe without butter as well. He makes breads based on this
gentle, dairy-free whole wheat dough. Kitakata Chef）The dough looks different every day, depending on temperature and humidity. The texture changes too, so figuring out how to adjust it well and bake it just right
is the most interesting part. It’s a daily study. Levain for the campagne bread. Wheat flour. Whole rye flour. Malt. Water. Yeast. Roasted walnuts. Kitakata Chef）This is our homemade soy milk mayonnaise mixed with corn. Basically, at our bakery,
we don’t use regular mayonnaise. All of our mayonnaise-based fillings
are made with soy milk mayo. If a filling can be made by hand,
we make it ourselves. Since our customers eat our bread every day, we try to make as much as possible by hand, so that there are no additives in what they eat. We handcraft everything we can. Homemade bread crumbs. After my child was born, I started to become interested in food education—
that was the main reason. Bread, after all, was something I ate every day as a kid. Nowadays, people are more aware
of additives, but back then, frozen food and convenience stores
were just normal. That was the trend. But once I became a parent myself, I started thinking about my own child and the children of our customers too. I really want to make products without additives—
something people can eat without guilt. The desire to make healthy food for my child
became the starting point of my bread-making. The campagne dough is now ready. Rye campagne. It rests at room temperature for fermentation. Making “Vegan Custard Cream Bread.” Director）What’s this? Kitakata Chef）It’s vegan custard cream. Of course, it’s homemade. Homemade Vegan Custard Cream Kitakata Chef）What’s interesting is, there was a French customer once, and he had this image that
“vegan food isn’t tasty at all.” We didn’t say anything to him, though. But he really loved
the vegan cream bread! He said, “This cream is delicious!” And I thought to myself, “Well, it’s actually vegan cream…” but I couldn’t bring myself
to tell him after that. He kept praising it so much. Next,
we make the salted butter rolls. Fermented butter. He wraps the butter inside the dough. Kitakata Chef）
This one’s called the “Three Cheese Bread.” We put blocks of cheese inside. He wraps the cheese
and shapes it into a donut form. Making choco melon bread. Making Choco Melon Bread
“Chocolate Chips” Cookie dough. Shaping the chocolate donuts. Brushing soy milk for a glossy finish. Kitakata Chef）
Just like brushing egg wash on top of the dough, we use soy milk to give it a nice shine. He scores the dough with a lame knife. Natural cheese. Baking. Olive oil. He tops it with honey and cheese,
then bakes it again. Homemade tomato sauce. Tomatoes. Kitakata Chef）This is mozzarella cheese. Parmesan cheese. Olive oil. He rolls out the whole wheat dough
with a rolling pin. He spreads plenty of homemade cinnamon filling. I want people to really taste
the sweetness of the cinnamon, so I use a generous amount. Roasted walnuts. There are quite a few people who love cinnamon rolls and buy them often. He rolls up the dough
with plenty of filling. Kitakata Chef）It’s our most popular item. We have two flavors—plain and coffee. For the coffee one, we make espresso icing later and drizzle it over the top, but the base cinnamon roll is the same. Potatoes prepared and frozen
by Kitakata Chef. Soy sauce. Natural cheese. Parmesan cheese. For the salted butter rolls,
we use “Hamahigajima Salt.” Water. I mix “Nuchimaasu” (Okinawan sea salt) into the water. Nuchimaasu. Just plain water puts stress on the body, so I add a bit of salt by using Nuchimaasu. Baguette dough. Salted butter rolls. Taihaku sesame oil. Beet sugar. Vegan custard cream. Parsley. Margherita. Potato Mayo Corn. Choco Melon Bread. Three Cheese Bread. Homemade fermented sweet red bean paste. This is made by taking homemade sweet red beans and mixing them with rice malt, then fermenting for about 10 hours. I always end up wanting to make things myself, whatever it is. If I can make it, I will. He spreads a generous layer
of homemade fermented anko. When you put it inside bread, compared to eating it on its own, you need the flavor to be a bit stronger or the filling a bit more generous, otherwise the taste becomes dull. And honestly,
it just makes people happy when there’s plenty of filling inside. He twists the cut dough pieces
to shape them. The staff members have arrived. Campagne. The staff wrap the freshly baked bread. Fresh Okinawan jalapeños. We try to use local ingredients whenever possible. Bacon. Cream cheese. He wraps plenty of filling inside the dough. Kitakata Chef）It’s moments like this,
when I’m making bread, that are the most fun. Fresh cheese,
cheddar cheese. Blue cheese. He wraps the dough around the sausages. Loaves keep coming out of the oven one after another. Three Cheese Bread — ¥320 Margherita — ¥350 Shiso Marinara — ¥240 Honey Cheese — ¥320 Potato Mayo Corn — ¥270 Walnut “Numa Pan” — ¥250 Chocolate and Orange Peel — ¥400 He melts white chocolate
in a hot water bath. He coats the surface of the donuts
with white chocolate. Oreo cookies. Next,
milk chocolate. Homemade granola. Coconut flakes. He chills them in the refrigerator to harden. He arranges them in the showcase. Homemade Granola Donut — ¥350 Oreo Donut — ¥330 He pipes in three types of cream:
“Chai Cream” Chocolate Cream Peanut Cream For the Peanut Cream Bread,
“Almonds.” Powdered sugar. And more “Almonds.” Peanut Cream Donut — ¥320 Rich Chocolate Cream Donut — ¥300 Chai Cream Donut — ¥300 Kitakata Chef）This is jimami tofu. We use it as a substitute for cheese. Garlic powder. Okinawan-grown Italian basil. An English person from OIST
(Okinawa Institute of Science and Technology) taught me this idea. When I was invited to their home, they served pizza and used jimami tofu
like cheese. It was delicious,
so I borrowed the idea. He places the dough soaked in soy milk
onto a tray and bakes French toast. Chocolate. Jalapeño Épi. Hamahigajima Salt. Pistachios. Butter. Kitakata Chef）Good morning.
Staff）Good morning! Fermented Anko & Salted Butter — ¥330 Vegan Cinnamon Roll — ¥270 Finishing the Coffee Cinnamon Roll. He brews espresso. He mixes espresso
with coconut oil. He pours espresso syrup
over the cinnamon rolls. 🟢Dairy- and Egg-Free
Coffee Cinnamon Roll — ¥300 🟢Breads made without dairy or eggs
are marked with a green sticker. The soy milk French toast is ready. Iejima Brown Sugar Syrup. Powdered sugar. Iejima Brown Sugar French Toast — ¥260 Okinawan-grown Italian basil. Jimami & Basil Wrapped Pizza — ¥300 Vegan Custard Cream — ¥270 Choco Stick — ¥220 Jalapeño Épi — ¥330 In preparation for opening,
the staff clean the store. Whole wheat bread dough. He makes an American “home-style” bread —
Cornbread. Eggs. Yogurt. Unsweetened organic soy milk. Cane sugar. Shimamaasu (salt),
honey. Unsalted butter. Corn grits 🌽
(cornmeal). Cake flour. Baking powder,
baking soda. He sifts the dry ingredients. In America, cornbread seems to be
something families often eat at home. Many Japanese customers
who have lived in the U.S. before buy it because they can’t find it
sold anywhere else. He covers it with parchment paper,
presses it between trays, and bakes it. The cornbread is ready. Cornbread — ¥200 Mexican Taco Sandwich — ¥630 He scores the dough
with a lame knife. He bakes the baguettes. He cuts slits with a knife. Garlic butter with sea lettuce (“aasa”). Since we’re located in Kitanakagusuku,
I wanted to use local ingredients. Whitebait (shirasu). Aasa powder. The baguettes are done baking. Baguette — ¥320 The whole wheat loaf bread is ready. Whole Wheat Bread. Butter. Homemade “Okinawan Swordfish Tomato Stew.” Okra. Eggplant. Cheese. Parmesan cheese. Eggs. Bacon,
fried eggs. Homemade white sauce
made with soy milk. Parmesan cheese. Brushing with “Taihaku” sesame oil
for a glossy finish. Popeye — ¥460 Swordfish Tomato Stew & Vegetable Tartine — ¥300 Homemade Fried “Okinawan Swordfish.” Butter. Cheese. Kitakata Chef）This is swordfish marinated with kelp. And this is
our homemade tartar sauce. It’s made with onion and pickles, and soy milk mayonnaise. We add plenty of the homemade tartar sauce. Okinawan Swordfish Tartar Sandwich — ¥480 Croque Monsieur — ¥330 Freshly baked breads line the shelves,
and it’s almost opening time. 8:00 a.m. —
“AIEN BAKERY” opens. The store is filled with breads
that are not only delicious
but also healthy and additive-free. Using Okinawan ingredients
is one of Kitakata Chef’s commitments. The first customers have arrived. They enjoy their bread
in the eat-in area. There’s an eat-in space inside the store
where customers can enjoy freshly baked bread. Rebaking for eat-in. Customer）Itadakimasu. Delicious♪ Child）Yeah, it’s yummy! Customer）We came from Yaese Town. It took 40 minutes,
but it was worth the trip. It was crispy, chewy, and delicious. The shop was stylish and comfortable. Was the chocolate bread good?
Child）Yeah! We’ll come again. Director）Please. Staff）Would you like to eat inside today? Director）Yes. Staff）Thank you for waiting. Director）Thank you very much. Staff）Thank you. Enjoying bread
in the eat-in space. Staff）Here’s your drink first. An iced Americano, and the warmed-up bread. Please take your time and enjoy. Preparing the main dough of “AIEN BAKERY,”
the whole wheat dough. Whole Wheat Dough Preparation
“Taihaku Sesame Oil.” Sunflower oil. Water. He adds water
to the bowl containing oil. He mixes water and oil
to emulsify them. Kitakata Chef）This recipe originally had butter, but I replaced it with other ingredients so it wouldn’t include butter. That way, it gets closer to the texture of butter without increasing the water content too much. This was the result I reached. A blend of Kyushu and Hokkaido flour, plus stone-ground wheat flour, and Kyushu-grown whole wheat flour. Also Okinawan cane sugar, along with yeast and salt. Yeast. Shimamaasu (Okinawan sea salt). The emulsified mixture of water and oil. Water. The finished whole wheat dough
is rested for 30 minutes. A foreign customer orders
a bagel sandwich to take out. Ham. Cheese. He adds another layer of cheese. Hamahigajima Salt. Cream cheese. Soy sauce–marinated salmon. Homemade honey mustard. Broccoli sprouts. Shiso leaves. Seaweed. Salmon and Cream Cheese Bagel Sandwich. Staff）Thank you! Take care. Kitakata Chef）Take care! Customer）We came to AIEN BAKERY Café. It’s not too far from our home, so we came here to buy some bagels, and ordered bread and coffee too. My favorite bread here is— I love their pizza bread. Their hot dog bread is also really good. It’s always freshly baked and fluffy, and that’s what I like about it. Super delicious. It’s a bit different from others. Japanese bakery bread tends to be softer, but I really love AIEN BAKERY’s bread. Thank you so much! Take care! Thank you very much. Customer）I love the fish burger here. This one has chocolate cream. I’ve tried so many kinds of bread, and they’re all delicious. I’ll come again to buy more. Staff）Thank you very much! Take care! Customer）It’s actually my first time here today. I’d been wanting to visit for a while. Today I had an iced coffee and the basil pizza toast. It was very delicious. The staff were really friendly, and the shop was stylish too. Next time I’d like to relax and eat inside the café. The whole wheat dough rested for 30 minutes. Thank you very much. Kitakata Chef）Then I’ll put it in the freezer. We lower the dough’s temperature, and tomorrow it will be moved
to the fermentation stage. That’s the process. The bagged dough is stored
in the freezer until tomorrow. Customer）The shop interior is super stylish, and the staff are really kind. It had such a great vibe. I came here for the Shirasu and Aasa Bread. It’s such a rare combination, and you can only eat it here, so that’s why I came. It was delicious. AIEN BAKERY has been around
for six years now. It first started at OIST —
Okinawa Institute of Science and Technology, where we launched AIEN BAKERY. We ran it there for three full years, and then moved to Kitanakagusuku
to reopen. At OIST, the customers were multinational,
with many foreigners, and they strongly requested
vegan bread. So we started developing
vegan bread there. At that time, I had never made vegan bread before, so I had to figure out how to eliminate butter
and what to use instead. That’s how I created it. At our current store, we have many customers
who can’t consume milk or dairy products, so the types of breads people want here
are a bit different from OIST. I really appreciate everyone
who visits us, because the bakery isn’t located
on a main road. Most people look us up
and make the effort to come here. Being able to have them eat our bread, enjoy it, and leave happy— that’s really what matters most to me. Most of the fillings and sauces
are handmade, but there are still some things like sausages and bacon— processed meats— that I’d love for us
to eventually make by hand too. I also want to work with natural yeast and other things, so little by little, I hope to take my time
and move forward. Thank you very much! Take care! The setting for this story is the island of Ryukyu culture
“Okinawa” A baker who continues to make bread that everyone can eat with peace of mind The bread, which is filled with that kindness,
is loved by many local people. (Female customer) I can really tell that you like bread
and have a kind image. I get the impression that they make the bread with everyone in mind. The staff are kind to customers
and kind to us staff too Above all, I think he’s a manager who is kind to bread
. Chef Furuya) Safe and secure If we stopped doing this I think Matsudo Bakery
wouldn’t be the same We followed the kindness of the owner, who is overflowing with bread,
and his passion for bread. The island where the blue sea and sky and the gentle sound of the waves heal the heart
Okinawa The magnificent nature and Ryukyuan culture
intertwine on Japan’s southernmost island This time, the bread story flies out of the mainland
and goes on an exclusive first visit to a bakery in Okinawa Yonabaru Town, Okinawa Prefecture Matsudo Bakery, in business for 14 years The owner arrives at work Matsudo Bakery owner
Shogo Furuya (52) We prepare the dough that will be used as the starter for the melon bread and raisin bread
. We mix the fresh yeast, eggs, water and flour
. We prepare the bread
that was formed the day before for baking. Granulated sugar beaten egg corn flakes Homemade cookies, crushed into small pieces Candied sweet potatoes Homemade sweet potato cream Dark cherries The starter for melon bread and raisin bread
is complete! (Chef Furuya) This is the starter for melon bread and This is the leavening agent for raisin bread. Flour
Okinawan handmade salt “Shimamarsu” light brown sugar Mix with fresh yeast and water The starter that was made the day before Large white sesame oil (Chef Furuya) It’s tasteless, odorless, colorless and transparent. When you add it to the bread dough
it gives it a moist and chewy texture It makes bread
with a chewy texture easier to retain moisture Bread dough Making French bread dough
“Flour” We let the French bread dough
rest for 30 minutes. Making a corone The rolled out dough
is wrapped around the mold Next, the No.1 popular product
“curry bread” handmade curry filling we add
“cornflakes” to the dough that wraps the curry (Chef Furuya) It has a crispy texture (When you eat it) I think it’s fun
(so I put it on) Making anpan We fill the thinly rolled dough
with plenty of sweetened red beans Black sesame Sweet bread dough Making melon bread Sprinkling granulated sugar We’re going to add a pattern to the surface of the cookie dough. “Shiropan” The bread is done baking! Sweet potato pie chocolate cream pie cinnamon roll Parsley Bacon cream cheese The French bread dough that has been left to rest
is kneaded again The dough is stretched and the kneading is checked Chef Furuya) (The kneading is) almost done.
It’s been kneaded well today. Until the other staff arrive for work,
he also has to prepare the store by himself. I’m going to bake four kinds of focaccia. Olive oil Homemade tomato sauce Dry sausage Eggplant Homemade
yuzu pepper mayonnaise Thick-cut Iberico pork bacon Cheese Powdered cheese Whole eggs Four kinds of herbs Awaguni salt from Okinawa Prefecture ・Focaccia with spicy sausage
・Herb salt focaccia ・Iberico bacon focaccia with yuzu pepper
・Aubergine and tomato focaccia The staff have arrived for work Dividing the bread dough Preparing the rye bread dough stone-ground rye flour leavening agent The curry bread is being fried. The shop is being prepared. Curry bread Chewy walnut bread
・White bread Nappage Icing powdered sugar walnut and macadamia nut croquants
dark cherry danish Cinnamon rolls
Sweet potato Danish Very popular with kids!
Korokoro Sugar Melon bread Chocolate cream is squeezed onto the chocolate croissant Homemade milk cream Unsalted butter from Hokkaido つぶあん Awaguni salt walnut paste and butter The bread is coming out of the oven one after another
and we’ll be opening soon! Opening at 9:00 We already have customers! (Staff) Is everything okay after you’ve calculated it all?
Let’s put it in the eco-bag~ Please come and see us again~ Thank you! (Female customer) I come here every week to buy bread and sweet buns because the children like them
I come to buy them melon bread and anpan are delicious too
salt bread (is delicious too) I used to buy these all the time. (Female customer) Is this called a ‘corone’?
(Director) (chocolate) It’s a corone! It’s a slightly soft French bread. There’s cream inside.
I like it. The staff are very cheerful.
The atmosphere is good. The bread is made with special ingredients and they are particular about the ingredients. It’s very delicious! The bread is shaped Roll out the bread dough with a rolling pin Roll the dough into a long, thin shape Next, we’ll make
“salt bread” with the same bread dough Hokkaido butter Sprinkle on “Awaguni salt” from Okinawa Prefecture
and bake it. We also harden the bread. The bread is done baking. Bread The salt bread is done baking! The salt bread We’ve just had some freshly baked salt bread! The simple dough and the rich aroma of the butter
spread a gentle salty flavor in the mouth Chef Furuya: The salt from Awakuni
is not that salty. It’s salty, but
it’s a little mild, so It’s a really good combination in terms of balance. (Chef Furuya) I try to use ingredients that I think are delicious I try to use ingredients that are safe and reliable. I choose and prepare the ingredients myself. the compatibility with bread I think that
choices are made in that way We’ll shape the rye bread. Cranberries, walnuts sansho, cheese After an hour, the fermented dough is shaped Using a coupage knife
we make incisions. Hardening the rye bread Cranberry cream cheese
Rye bread with sansho and cheese Fig & walnut 250 yen
Dried fruit and walnut rye bread 600 yen (Staff) Thank you!
(Female customer) Thank you! (Female customer) My daughter bought some once
and they were delicious, so I bought a lot of things curry bread and
(chocolate) corones for my grandchildren (soft and chewy) walnut bread, etc. Female customer) The atmosphere of the shop is bright and
good. It was good. The white bread is done. (Chef Furuya) The white bread
is made without using eggs or dairy products, and the flour is made from domestic wheat “Shimamaasu“ (Okinawan salt)
“Honwakato” (brown sugar) using (Kadoya’s) Taihaku sesame oil even if children eat it
the mother can also eat it with peace of mind because it is made with a special blend “Honwakato” is made from Okinawan sugar, and the sweetness is mild and the taste is not too strong it brings out the flavor of other ingredients (Staff) What kind of bread do you think is best for a child’s first time eating bread? I’m often asked that. There are so many children with
food allergies so we also have If it’s sliced bread, it’s safe and secure for your first time eating bread
we highly recommend it We’re telling you about it here. Chef Furuya makes simple, safe bread.
We don’t add anything unnecessary. I make bread that children can eat with peace of mind Dividing the French bread dough Forming baguettes Making homemade curry filling Frozen onions Minced meat water, ginger, garlic brown sugar, honey Two types of curry roux Powdered curry spice Homemade curry Boiling the bagels Berry bagel Next, we’ll make the chocolate cream Sweet chocolate, cocoa,
cornstarch, granulated sugar Mix with warm milk Strain it through a strainer The bagels are done baking Staff) Would you like it cut?
Female customer) Yes, please. You can have the bread cut to the thickness you like. (Staff) Thank you for waiting! Thank you! (Female customer) I have grandchildren too. I think it’s bread that I can feed them with peace of mind. I wanted to give some to my colleagues at work too I bought about five walnut breads I can eat about three of them
by myself in one go It’s so delicious
I can keep eating it Naru, who is in her second year of university,
has been eating this bread since she was in elementary school. When I gave her some pocket money, “I bought it at Matsudo Pande.”
she said. The owner was also a really nice person The shop assistant is also cheerful I really like it I really want you to buy it
. Hardening of French bread bacon epi bacon cheese (Female customer) Do you also have iced coffee? Staff) Iced coffee
I’ll have one black, please. Staff) Here’s your black iced coffee. Thank you for always coming. (Female customer) I work nearby, so I come here about once a week. Even though I come here all the time,
I didn’t notice that they had iced coffee. I bought it for the first time today The curry bread
is highly recommended The kids love the croissant-like
bread with a flaky crust I also love the sweet-tasting bread The manager too. It seems like he’s from Matsudo in Chiba Prefecture. The name of the shop is also interesting, isn’t it? I hope you’ll continue for a long time to come. I look forward to working with you in the future. The French bread is done baking! You can hear the crackling sound
coming from the freshly baked French bread We spread the homemade garlic butter
on the French bread Awaguni salt is also used in the homemade garlic butter It is baked again
and the garlic butter is melted Garlic butter Parsley ・Two types of cheese and thick-cut bacon
・Garlic French/bacon epi The baguette is done baking There’s also a crackling sound coming from this baguette (Chef Furuya) This is baked at a high temperature when it comes out this way the difference in temperature makes the skin like this crackling
and popping the sound of it popping crackling it becomes a sound If the dough is not in good condition, you don’t get a sound like this you feel relieved when you hear this sound Baguette – 300 yen for a whole one
150 yen for a half one There was a customer who came in every day (Director) Is it always like this?
(Male customer) Yes, I always buy iced coffee! (Staff) He comes almost every day! Thank you! (Male customer) I’ll have an iced coffee and eggplant focaccia. I also often buy melon bread Anyway, it’s delicious The shopkeeper also seems kind and the people who work at the till
are also very soft-spoken Please keep making delicious bread
! Female customer 1) There are so many kinds of bread I like!
Staff) Thank you! Thank you! Female customer 1) There are so many things I like here.
I bought a lot. Female customer 2) I bought about 10. Female customer 1) Didn’t you buy more?
Female customer 2) More? I bought a lot! Female customer 2) I bought coffee milk today! Female customer 1) There were lots of different kinds I’d like to buy some again! Thank you! (Chef Furuya) Thank you very much! (Female customer) Like sweet bread after work If I’m in time for opening hours
I’ll come straight away. We also sell milk but it wasn’t there before bread and milk as a set Her husband takes great care of the bread. It feels like he makes the bread with care, and
the atmosphere of this shop The owner is like bread. ~Shopping Time~ (Director) I’ll have an iced coffee, too.
(Staff) Thank you for waiting. (Staff) I’ll have an iced coffee. Thank you Curry bun baguette walnut-sweetened butter Salt bread Garlic French bread Pain au chocolat
Iced coffee Bread Because they use good ingredients, I wanted my child to eat it The bagels are delicious!
The outside is crispy and the inside is chewy and they’re also full of cheese! It’s like there’s no end to it! I really like it, so I often buy it♪ (Child) Melon bread!
(Female customer) I often buy melon bread! I go to other places too, but
I always end up coming back here. I think I’ll buy this one after all
. It tastes good,
it’s safe and it’s secure They always make the bread in the back and they say “Irasshaimase”
in a loud voice I get the impression that she really loves bread
and has a kind personality. She works really hard I have the impression that he makes it with everyone in mind Thank you for the delicious bread you always make I look forward to working with you in the future. It’s difficult to sum up in a few words, but He is kind to customers and kind to us staff too I think the manager is kind to bread above all else. He is always thinking about the staff. I think it’s a very easy place to work
so we can make delicious bread. (Chef Furuya) Since we opened, when I’ve been talking to customers for children
I want something that doesn’t contain dairy products or eggs when they say that something as soft as possible that even children can enjoy eating
. I took the eggs out of the original dough and changed the ingredients little by little
until it took its current form safe and secure taste and size that can be eaten for a long time we’re thinking about it in terms of a combination of flavors and sizes If we stopped doing this I think that if Matsudo Bakery
stops, it will be an important foundation for Matsudo Bakery I want to protect this place well. I want as many people as possible to come here as much as possible
no matter who comes we’ll have a lineup
where you can choose the bread you want to eat from small children to the elderly products that people want to eat
and then something that is safe and can be eaten with peace of mind I want to continue making I think it would be nice if our customers were happy. Okinawa, Japan A bakery standing alone in a town with a population of 522
BAKERY MILESTONE Shop owner) I think we’ll get along well as a family. Not “There’s nothing in Chinen”, but “There’s a bakery”♪ Okinawa, Japan Since 2023
BAKERY MILESTONE cane sugar All the dough we make in-house uses cane sugar fresh yeast Eggs Cold water Fats and oils Chef Sakamoto) This was originally a parking space. It was a space that could fit one car we somehow managed to build a prefab and we made it so that the flour and the iron plates are easy to get to so that there is no movement during the work. Roasted walnuts measure the temperature of the dough Because it can’t be left in the building
the dough is moved to the shop’s freezer Salt bread shaping Butter As we don’t have a fermentation machine cover it with plastic to prevent it from drying out Into the freezer in the shop
Chef Sakamoto makes many trips back and forth To make the next batch of dough
the mixer is cleaned Preparing the dough for French bread
“Flour” Salt Dry yeast ice water making melon bread granulated sugar Chef Sakamoto) Red sweet potato chocolate chip melon bread The melon skin of the melon bread is made by mixing we mix in Red sweet potato powder French bread dough homemade custard cream Chef Sakamoto) I’m making it with tuna and lotus root and shiso leaves mixed together roll the dough around the sausage. Making Tamu (Taimo) bread wrap the filling of “tamu” (Taimo) paste,
a popular ingredient in Okinawa cream cheese Next, we will wrap the “Red sweet potato paste”. Finishing touches on the Manul bread
“Olive oil” Chef Sakamoto) “Manul bread” is a type of bread that originated in Korea from street stalls. cream cheese Honey Garlic butter Manul bread Chef Sakamoto) The children were already awake. It was around half past six. My wife woke them up. around 7:30 she takes them to nursery school and elementary school. She’s ready to open the shop as soon as she gets back It’s pretty hectic. dividing the French bread dough. Finishing the croque-monsieur
“Black pepper” Ham Natural cheese Sprinkle
Awaguni salt” on the salt bread The salt bread is done baking! Melon bread, red sweet potato chocolate chip melon Chef Sakamoto) I’m from Shizuoka Prefecture. I came to Okinawa for university and then I got married, and at that time I moved to Tokyo and started working part-time in a bakery. When I tried it, there were a lot of parts that I thought were
quite interesting and the fact that you make something and it’s completed gives you a sense of achievement when you’re doing it I also felt happy when I saw that the customers were happy with it so I thought it was a good thing I thought I might try working as a baker
from there. Chef Sakamoto’s wife will take the child to school We’re open for half a day on Sundays. If we were open all day on Saturdays and Sundays, we wouldn’t have time to play with the children, so we’re only open for half the day now when the children are older, we might open on Sundays too Natural cheese Camembert cheese Roasted walnuts Honey, natural cheese White sesame seeds To finish the croque-monsieur,
it is seared on a burner The freshly baked bread
is brought into the shop Mrs. Ayumi Sakamoto (37) Chef Sakamoto’s wife arranges the bread
for the opening of the shop Bacon and cheese epi, 330 yen Manul bread 170 yen Red sweet potato paste anpan 180 yen Red sweet potato and chocolate chip melon bread 180 yen The bottom part of the salt bread is crunchy, so
I was shown it! Honey Honey Nut Camembert carry freshly-baked bread back and forth between the shop and the container “Bacon Epi”
olive oil Corone “Shiso tuna lotus root” is
also ready to be grilled! put chocolate cream into the chocolate croissant. It’s filled with lots of chocolate cream
and is very filling. Add an Oreo cookie and it’s complete! Chocolate Croissant 230 yen going to make the
No.1 popular Anbutter salt bread Chef Sakamoto’s wife) We use the bean paste mixed in. I guess it’s good that we use it mixed in. We’ve been getting great reviews. I don’t like red bean paste, but
people say the red bean paste here is delicious Red bean butter salt bread 220 yen 8:00 – Open making incisions in the French bread. Chef Sakamoto) In terms of division of labor, I’m making the bread My wife is in charge of sales but that’s just a rough division of labor. My wife also I’ll try it if I think of it. I’m like that. My wife often pushes me on. I’m not being nagged (lol) The couple decide
together which types of bread to deliver today Chef Sakamoto’s wife) “Azama Community Store” is located in the village of Azama in this area and we deliver the bread to the bread to the community store and the elderly people in the area and children can’t get here easily because they can only come here by car they say it’s a big help I want to keep doing it as much as I can We will accompany you on the delivery to
Azama Community Store We have arrived at Azama Community Store Shopkeeper) This is a shop where local people come to buy groceries and other things. People who are going to get on the boat
buy things here before they get on the boat because There are many bread fans. “Is there any bread today?”
they sometimes ask. When we’re sold out, baguette mentai French Female Customer) I can’t come on weekdays because I’m at work but my daughter’s off school too “Let’s go together.” My daughter is already a fan. Everyone, please come and buy some of our delicious food! Thank you very much Chef Sakamoto’s wife) I came back to my hometown because I like it. After all, this place is like a depopulated village because it’s an area where not many people live even if people do come here they’re all out and about there are no people at all so we went outside ourselves but when we go outside like that “I came because it was delicious.” there are also people who come that makes me happy Male customer) I happened to look it up and found this bakery I came to see it on Google Maps Today I bought some “salt bread” and some “curry bread” while eating them in the car I want to enjoy looking at the nature of Okinawa Chef Sakamoto’s wife) This is the entrance People who notice will notice. “Isn’t this your house?”
“Isn’t this the entrance?” (lol) This is shoe box this and this counter When I was at university There were seniors who had built and were running their own live house and I learned that you can do anything by yourself like this that’s what I learned and how to make it look like a proper shop and by my own power I want to see how much I can do I want to open a shop like this where they overlap I made a shop Chef Sakamoto’s wife) I’m off to sell them Making curry bread Breadcrumbs The bread is done baking Bread Bread 350 yen Male customer) I come here often My workplace is less than 5 minutes away by car. So I’m really happy. I can come here in between work. I often bring them as a gift. I’ve tried a lot of the An Butter series but this An Butter Salt Bread is number one! The butter is really effective and the way the salt bread and this anbutter I guess you’d call it the degree of fusion Very delicious! I usually buy bread that’s basically a side dish It’s absolutely delicious! I’ll always the delicious ‘Anbutter-Salt Bread’ Thank you! deep-frying the curry bread
“lard” Chef Sakamoto) The curry bread is generally served between 11:30 and 12:30 all the bread will be baked curry bread Foreign female customer) We are from America California My favorite bread is “Honey Nut” Walnuts are delicious! Salt bread (is also delicious) Every Friday For breakfast Every time I come, I get Honey Nuts and Salt Bread I like Japanese bread the best! Foreign female customer) The shop is stylish and cute! Chef Sakamoto’s wife) I’m from here I was born and raised in Chinen. This is the house my father built. After my father died it had been empty, and I lived in Tokyo until five years ago, but after my child was born I wasn’t confident about raising a child in Tokyo so I thought I’d be better off somewhere like this I’ve grown up surrounded by so many things like the sea and mountains I wonder how I can raise my child in Tokyo.
and I’ve become a COVID-19 even if I’m in Tokyo
I can’t go anywhere I’d come back here I can make bread too There’s nothing here On the contrary, because there’s nothing here if I open a bakery, maybe someone will come?
Like that I thought I’d give it a try and came back to Okinawa with a concrete plan to come back ~Shopping time~ An-butter-salt bread Red sweet potato chocolate chip melon bread Bread with cream filling Tamu (Taimo) bread (with cream cheese) Curry bread Chef Sakamoto’s wife) It’s small and blends in with the town Chef Sakamoto) So that local people can come and buy them
easily Chef Sakamoto’s wife) This is our goal I don’t want people to say “There’s nothing in Chinen,” but rather something like “There’s a bakery.” I wish they would say something like that eventually while our bodies are healthy I hope we can bake our own bread and sell it to make a living Chef Sakamoto) As for the goal of the shop, for now The main goal is to keep going forever. I’ll keep going until I die. The parts we can’t give up
aren’t clashing, or We’ve never had a conflict. We don’t really have any conflicts. Chef Sakamoto’s wife) Did you meet when you were 18? Chef Sakamoto) So it’s been about 20 years now. I think we’ll get along well as a family. Gluten-free bread! The appeal is that there are many gluten-free breads. The bread I make is made with as few additives as possible, because I want to deliver that to our customers. We explore the passion of a bakery owner in Okinawa who wants to deliver “bread that makes the mind and body happy.” 🎥 Even people who weren’t interested before “Additives are used this much?” And also, “Even without them, it’s this delicious.” Through the bread of “BOULANGERIE DAI,” I hope people will become more interested. Ginowan City, Okinawa BOULANGERIE DAI Good morning. The owner has arrived at the store. Before starting work, he carefully brushes off the dust from his clothes. BOULANGERIE DAI – Owner: Daiki Uehara (34) For the dough, we use Orion Beer, a local beer from Okinawa. This is a blend of two types of flour: “Shimamugi Kanasan” from Okinawa and flour from Hokkaido. We use Okinawan brown sugar and Okinawan salt, and Okinawan wheat flour. We mix them all together. This is local Okinawan wheat. Okinawa is the environment I grew up in, so while contributing to the community, we use vegetables and local flour and ingredients as much as possible. By using local ingredients and promoting local production for local consumption, we also help revitalize the local area. And through this bread, those who eat it may come to understand the charm of Okinawa. Together with the local community, I want to energize Okinawa through bread. Fermented butter. This is fermented butter. Checking the condition of the dough. This is the dough for our “shio-pan” (salt bread), made generously with Okinawan ingredients. It has a grainy texture because it contains whole wheat flour produced in Okinawa. We use whole wheat flour because it’s highly nutritious. Next, I’ll prepare the dough for bread loaf. Chef Uehara checks the tablet. Director）What is this tablet? This tablet contains all the recipes. The planned quantities change depending on the weather or the day of the week, so when I enter the numbers, the ingredient amounts are calculated automatically. I weigh everything while adjusting for the temperature and humidity of the day. Director）What goes into the dough for the bread loaf? As for the flour, we use specially contracted wheat grown in Hokkaido, which is free from both post-harvest and pre-harvest chemicals. We use wheat that we’re very particular about. We also use Okinawan salt and raw cane sugar, to give it a gentle, mild flavor. Since we eat it every morning, we make the dough light and soft in texture. Honey Yogurt This dough includes honey and yogurt. Combined with the enzymes in the honey, the pH level of the yogurt drops nicely (making it more acidic), which results in a crisp-textured bread loaf. Agrisystem wheat flour While mixing the white bread loaf, we divide the dough for the harder types of bread. Inside the French bread-based dough are dried tomatoes, cube cheese, basil, and garlic, along with oregano and rosemary. Normally, I arrive at work around 5 a.m. Well, not exactly work—I’m usually here by 5. When it’s really early, I start alone around 4. He begins work alone early in the morning. The production staff has arrived. Dividing the salt bread dough Director）What dough are you dividing now? This is the salt bread dough. We’re making about 150 pieces today. Director）Just salt bread?
Uehara-san）Yes, just salt bread. For the “Spring Bread Festival” event held over two days, customers who purchase more than 1,500 yen worth will receive a free salt bread. Today we’re also having an “Ichigo Tiramisu” event. After taking the order, we make it right in front of the customer as part of the event. So we’re making a bit more in preparation for that. Shaping the salt bread
‘fermented butter’ We shape a large number of salt breads together with the staff. Director）Are you silently baking bread at this hour?
Uehara-san）Yes, I stay focused and quiet. Speed in the morning is really important, so today, if we add it all up, we’ll probably make close to 500 pieces. Making cream bread Making cream bread – “Homemade custard” These are cream breads. We use quite a lot of vanilla beans. When you add vanilla beans, the aroma really comes out. So we use quite a bit of it. Next, we make “Chocolate Chip Melon Bread.” Director）Wow, there are so many chocolate chips! We have a product called “Double Chocolate Chip Melon Bread.” It has chocolate chips inside, and then more chocolate chips are added on top of the cookie dough layer. We use them generously. Director）That looks absolutely delicious.
Uehara-san）Thank you. These are caramel chocolate chips. Dividing the bread loaf dough The water content exceeds 80%, so it’s a bit on the soft side. Director）Is that what gives it the chewy texture? It’s less chewy and more crisp in texture. It’s made to be light and refreshing. We try not to degas it too much. We just press it down lightly. Brushing the dough with egg wash Guérande salt This is Guérande salt. It’s a French salt. Baking the Danish pastries Making curry bread This is curry bread. We make homemade butter chicken curry and wrap it in salt bread dough before baking. Spray it with water and coat it with breadcrumbs. This is a bacon epi. The bacon we use is all uncured. So compared to regular bacon, its appearance is a bit duller, but it doesn’t contain preservatives or artificial coloring. Using less processed meats like this is also better for the body, so we actively use these for savory breads. I think I first got interested in food during junior high. I wasn’t feeling well physically at the time, and as I researched food issues out of curiosity, I learned about residual pesticides and the many additives in processed foods— I think these things greatly affect modern people. So with the bread I make, I try not to use lots of additives, or ingredients that have pesticide issues from overseas. I want to avoid those as much as possible and deliver safe bread to our customers. Even people who weren’t interested before might be surprised how much additives are used, or realize how delicious bread can be without them. I hope our bread can be that trigger for them. And I hope it encourages them to care for their bodies. Then maybe they’ll enjoy a healthier, happier life. That’s the kind of thought I put into the bread I bake each day. We also use additive-free ham. “Use as few additives as possible”—Chef Uehara’s kindness and attention to detail shine through. Spreading Genovese sauce on gluten-free rice flour bread Cheese Making melon bread Now we bake the hard-type breads as well. Scoring the dough with a lame blade The baguettes are done baking. Each loaf, made with carefully selected ingredients, comes out of the oven. We use two types of flour. This one is rice flour. It’s a different kind of rice flour. It creates a fluffy and chewy texture— that’s the secret behind the blend. Mixing the ingredients in the mixer When the temperature drops, the dough temperature while mixing also changes, so we calculate the water temperature to adjust it. In summer, around 23°C. In winter, we adjust to about 26°C. It doesn’t really look like bread dough, but it’s something like this. Looks like whipped cream. This is after fermentation. After fermenting, we mix it again, and then the dough turns out like this. Director）It’s really runny. Even though it’s called rice flour bread, a lot of them use added wheat gluten in the dough. With added gluten, shaping is possible, but this one is completely gluten-free, so it’s this light and runny. Making gluten-free bread is really difficult. I’ve had quite a few failures—it doesn’t rise well. Or sometimes, it rises up to here, but deflates when baked. Making one or two loaves is easy, but making this volume every day, with the same color and height regardless of the season, is really hard. I got to this point through a lot of trial and error and research. To make it truly stable and beautiful, it took over a year. Until then, there were successful days and some not-so-good days—lots of ups and downs. I kept adjusting this and that, and somehow finally reached this point. Guérande salt Baking a large batch of the popular salt bread Olive oil Meanwhile, in the shop, preparations are being made for display. Red or green stickers on the price cards indicate at a glance whether additives are used or not. The fermented salted butter bread is out of the oven. It’s blended with whole wheat flour from Okinawa, so you can see the specks of whole wheat in it. Whole wheat flour is rich in nutrients, so if you’re going to eat it, wouldn’t you prefer it be nutritious? I add it because I think it’s good for the body. And it’s pesticide-free. So even with whole wheat, it’s safe to eat. Thanks to the owner’s kindness, we got to try the popular salt bread. They bake an additional batch of the super popular “Salted Butter Bread.” Fermented salted butter salt bread Finishing with powdered sugar The curry bread is out of the oven. It’s a bit on the healthy side. It’s baked curry bread, not deep-fried. So it’s quite light. Dried tomatoes, olives, cheese Torching the surface with a burner Olive cheese Icing Pistachio Powdered sugar Inside the shop, the breads are gradually being placed on display. The gluten-free bread is out of the oven. The gluten-free loaf is also baked. Gluten-Free Bread At BOULANGERIE DAI, we offer a wide variety of gluten-free breads. Additive-free bread loaf is out of the oven. Additive-Free Bread Loaf 10:00 AM – Opening Time A line of eager customers is forming outside the store before opening. Maybe two or three times a month. Today is my day off, and my wife went out with her friends, so I came to buy lunch for the kids. It’s perfect for a nice lunch on a day off. It’s a little luxury. There are lots of great bakeries in Okinawa, they’re all carefully made. But I think this place is just a step above the others. Looks like a large order just came in! 🍞 That’s a reservation for 66 pieces. 2, 4, 6… Customer）About 70 total.
Director）70!? I thought I’d give some away as a celebration gift. It’s better than other bakeries. The salt bread— it’s soft. I’m glad there’s a bakery nearby. Keep up the great work. In the kitchen, they’re preparing the event-limited “Strawberry Tiramisu.” Strawberry granola and sponge cake. Strawberry chocolate granola is added at the bottom. So that when you take the last bite, you get that nice crunchy texture, we place it right at the very bottom like this. Sliced strawberries Strawberry sauce Now we prepare the mascarpone mousse. Warm syrup is mixed into the egg yolks. We mix while warming it in a water bath. The temperature is carefully controlled. Then we blend the egg mixture again using a mixer. Gelatin is added to the egg mixture. The syrup, egg mixture, and gelatin are combined with mascarpone. The completed “mascarpone mousse” is poured into cups. Sponge cake Mascarpone mousse If there’s something exciting every week, it becomes a reason for customers to come back. And it’s just nice to have something to look forward to. That’s why we regularly do things like tiramisu events, or fresh donuts, to entertain our customers. We plan and run events ourselves. And it’s fun to make, too. It’s not just about bread. Originally, I worked at a pastry shop as a patissier. Director）You used to be a patissier? Yes, I worked in a pastry shop for about 10 years. Director）So it started with cakes, not bread? I’ve never worked at a bakery before. Pastries have their beauty, too, which I love, but I really love making bread. So I’ve chosen to master bread and follow this path. Director）Is it fun to make?
Uehara-san）It’s really fun. It keeps rising… Just like our dreams. Looks like someone ordered the event-limited item, “Strawberry Tiramisu.” The “Strawberry Tiramisu” is finished right in front of the customer and served fresh. 🍓 Tiramisu~♪ Director）Do you come here often?
Customer）Pretty often. Two or three times a week. We get the gluten-free bread, and when they have events, we come for the donuts or the tiramisu. Here’s the “Strawberry Tiramisu” they purchased. What’s your favorite bread? Margherita. So delicious! Director）How about the tiramisu?
Child）It’s delicious. One appealing thing is the variety of gluten-free breads. We still eat regular wheat bread too, but it’s about half and half. I want strawberries too. That was delicious! Bye-bye! Time to enjoy the strawberry tiramisu. 🍓 For me, it’s the sweet red bean & butter roll. It’s a classic. The balance of the salty butter and sweet red bean paste, along with the bread’s firmness and softness… Everyone has different preferences, but I highly recommend you come to BOULANGERIE DAI and try different kinds of sweet red bean & butter rolls. They host all kinds of events on weekends only, so if you ever get the chance, definitely check it out. I’ll be back again for sure. This time I came to buy the strawberry tiramisu. I usually get either the salt bread or salt croissant. And also the sweet potato bread. The kids like to eat that one. It’s really good. I think what’s most appealing is their commitment to gluten-free. That’s what really draws me in. We come maybe once every two weeks. Our child recently became able to eat bread loaf, so we’ve been buying the gluten-free bread loaf. Now that we have a kid, we want to make sure we’re eating things that are good for the body. We’ll definitely keep coming back. Thank you. Our main customer base is families. There are two elementary schools nearby, plus a lot of daycares and preschools. We want kids to be able to eat our bread safely and with peace of mind. So we’re careful in choosing ingredients, and we make lots of breads that children will enjoy. For example, we have three kinds of melon bread. And our signature salt bread is also soft enough for kids to eat easily. It contains no additives or alcohol. We aim to make everything simple and delicious, so anyone can enjoy it. Once you become more health-conscious, you stop catching colds, your mood improves, your complexion gets better, and your skin clears up. Everyone has their own reasons or triggers for change, and through those triggers, if you can start caring more about your body— whether it’s starting to exercise, or being mindful about what you eat— choosing foods with fewer additives instead of processed ones, I believe those small choices will lead to a better future. That’s the kind of message I want to share with everyone through food. And that’s why I bake bread every day—with that thought in mind. These are pesticide-free carrots and pumpkins grown by local farmers. Locally grown. They’re grown without chemical fertilizers or pesticides, so they’re safe vegetables. We roast them in the oven for about two hours. Now we bake the homemade “salsiccia” for the sandwiches. We carefully check the internal temperature as well. We stuff the salt bread with lots of pesticide-free vegetables and homemade salsiccia. Organic purple cabbage Homemade mayonnaise sauce Salsiccia sandwich Thank you so much for waiting. Making sweet red bean & butter salt bread – “Butter” Sweet red bean & butter salt bread Making Strawberry Daifuku Danish – “Homemade custard” Strawberries We wrap a whole strawberry with sweet red bean paste. Then wrap it again with mochi (gyuhi). Strawberry Daifuku Danish The strawberry inside is big and sweet, and the mochi is really soft. The daifuku and pastry match perfectly—it’s super delicious. Please give it a try! It all started because they had gluten-free bread. Someone in my family has digestive issues with wheat, so I was looking for bread that wouldn’t cause problems. And I found this place. There were so many delicious breads that now I’m hooked! For the Spring Bread Festival, I heard the strawberry tiramisu was 50 yen off, so I thought my family back home should try it too— and I bought seven tiramisus! Might be a bit much. Shopping time Director）One salt bread, please. Thank you for waiting. Tasting Gluten-free chocolate cream bread Strawberry Daifuku Danish Additive-free salt bread sausage Sweet red bean & butter salt bread Salt bread series Fermented butter salt bread Pain au chocolat Gluten-free bread loaf At the end of the interview, we asked about his original motivation for making bread. Since elementary school, I always told my mom I wanted to be a chef. I think it was because of her influence. Back then, I used to make sweets, and when people told me they were delicious, that made me so happy. That joy from creating something made me realize that it was the right path for me. By junior high, I had already decided on my future. So I jumped into the culinary world. Director）What’s the most important thing to you? What I value most is— not just “as long as it sells.” I want the customers, the staff working here, and even our suppliers to all be happy. I think it’s important to always work toward that kind of good relationship. Through the bread of BOULANGERIE DAI, I hope people will become interested in environmental issues, ecosystem concerns, and the problem of food additives. It’s just a small effort, but if people become more conscious because of it, then surely— the Earth, animals, farmers, and all of us—can be a little bit happier.

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【店舗情報】
店名　AIEN BAKERY
住所　沖縄県北中城村仲順263番
地図　https://maps.app.goo.gl/wLQzj3J78QW9dgaL7
Instagram　https://www.instagram.com/aien_bakery/

店名　まつどべーかりぃ
住所　沖縄県島尻郡与那原町東浜９２−４ サザンブリーズ１０３
地図　https://maps.app.goo.gl/F7vuGYC1WhL3ir4N9
Instagram　https://www.instagram.com/matsudo_bakery/

店名　BAKERY MILESTONE
住所　沖縄県南城市知念字知念５１６−１
地図　https://maps.app.goo.gl/nXT4sFeveURujSjh8
Instagram　https://instagram.com/bakery.milestone

店名　BOULANGERIE DAI（ブーランジェリーダイ）
住所　沖縄県宜野湾市長田４丁目２−２ １階
地図　https://maps.app.goo.gl/9yy4DN2LkLpYkgBf8
Instagram　https://www.instagram.com/boulangerie_dai/
web　https://boulangeried.buyshop.jp/

【チャプター】
0:30 AIEN BAKERY
56:36 まつどべーかりぃ
1:38:57 ベーカリーマイルストーン
2:17:48 Boulangerie DAI

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