Sells 400 Chocolate Breads Daily! The 24-Year-Old Who Dropped Out to Run His Mom’s Bakery

Sells 400 Chocolate Breads Daily! The 24-Year-Old Who Dropped Out to Run His Mom’s Bakery

The dough is so soft, and they say it has good moisture retention, which is amazing There’s a huge amount of chocolate in it, and it’s almost a whole loaf, so it smells amazing, I’ve never eaten anything like it before. It tastes like eating eggs. (BOUQUCA BAKERY, Shiobara, Minami-ku, Fukuoka) (It’s 6am and they’re already preparing the bread in the kitchen.) (This is the dough for their popular raw chocolate bread.) What makes it unique is that all the ingredients are rich. The cocoa powder used in the dough is pure cocoa powder, so if you mix it with milk, you get delicious cocoa. Also, the dough is soft because it has good moisture retention, which keeps it moist. Add condensed milk to give it a slightly mellow sweetness. This is a chocolate called couverture, which is often used in Western sweets, and is a slightly richer chocolate. At least 1 cup of this is 100g, which is 60% cacao, in my opinion, and it has a nice cacao aroma and is not too bitter, making it easy to eat. (Put the dough into a mold and let it ferment) How long will it take approximately to bake? It takes about 40 minutes (1 loaf of raw chocolate bread for 1,200 yen).The aroma of wheat when the bread is freshly baked is one thing, but our raw chocolate bread has a unique cocoa aroma, and the aroma of the chocolate inside wafts up when it’s baked.We sell about 100 loaves of bread in the store a day when we’re busy, and the most we’ve sold in a day was when we held an event at Shinjuku Takashimaya in April this year, and we sold 400 loaves of chocolate bread alone in one day.Without a break, we’re baking the dough, letting it ferment, baking it, fermenting it, and just barely making 400 loaves.How many years have you worked here? “I’ve been working in a bakery for about a year , so I’ve been to a lot of different places. At other bakeries, there’s someone in charge of baking and someone in charge of mixing, but here I can do everything myself, which is fun. I can’t tell what’s inside until I open it up, but the baguette didn’t bake very well yesterday, but it baked beautifully today. Mika baked it for me, and it has a pretty nice coupe-like crack. A baguette that’s cracked properly is proof that the fermentation is going well and the dough was made well, so can you hear that crackling sound now? Apparently in France, this sound is called angels’ applause, and the sound of clapping on a well-baked baguette is simply the sound you hear when the bread cracks beautifully and the moisture inside evaporates, which makes me happy. This is my only purpose in life, and baking beautifully is what gives me joy. If the bread looks dull, I think it’s a bad day, but I’m a little depressed. What is the appeal of bread making? This is just my own personal feeling, but first of all, even if it’s a complex recipe, there are an infinite number of recipes that a chef has created, so that depth is interesting, and at the same time, there are various theories about bread, but it’s said to have a history of 10,000 years, which is amazing that it has been around for 10,000 years. It’s fun and romantic to be involved in it. Our donut dough is called brioche raw donut, and it’s a fairly rich dough made with eggs and butter, but I don’t like donuts that have absorbed too much oil and become soggy, so if they haven’t absorbed too much oil over time they are delicious to eat, so by frying them at a high temperature they create a contrast with the surrounding area. This white line right in the middle is called the white line, and it looks cuter if it is there. How about making bread? Well, it can be a little difficult at times, but when I see the happy smiles of my customers it makes me happy and motivates me to keep making and delivering delicious food. Do you like it? I love making bread and I also love eating it. This is an Earl Grey scone topped with lemon icing. This is icing, which is a sugar coating, and it has a lemon flavor, so it’s a really popular item this season. (Making bread is) difficult , and the right answer changes from time to time, so it ‘s fun to see the shape . It turns into mentaiko french bread when it’s baked. I like mentaiko french bread, so I put loads of it on. It looks more delicious when it’s soaked in. I’m worried I’ll get in trouble for putting too much on. I’m a little worried right now . (Talking with staff about a new menu item) Is this ice cream? Is it block ice cream? No, you know the regular ice cream that comes in 1L or 2L containers, right? If you cut that up, for example, this is milk ice cream, so I’m not really sure. I also like something a little richer, like fresh cream with rock salt, like melon bread ice cream. How about more than just vanilla ice cream on regular melon bread ? It’s really valuable and exciting to be involved in new products like this. I can’t even imagine it yet, but looking at this recipe, it looks like there are some combinations that you won’t find in other shops. Roughly speaking, this notebook is where I write down everything, or rather, when I’m trying out various new recipes, I write them down in here, roughly what I want them to be. For example, if it’s a donut, I want it to melt in the mouth, but not absorb too much oil. I write down the recipe and then, for example, add this ingredient for this reason, and share that with the staff, so that they can somehow understand my intentions. It’s not just recipes, it’s a notebook full of ideas and information about the shop. I now take bread to department stores. It’s not like I wanted to be a baker from a young age; when I was at university, I went to Tokyo and entered the Faculty of Law at Hosei University, but I was studying for the bar exam, hoping to become a lawyer. But then, around the winter when I finished my first year, COVID-19 hit, and I started working in the food service industry, which my mother ran, which was mainly cafes, but I also worked at a pancake shop called RusaRuka and SPICA CLASSIC. I had a Western-style pastry shop called CAKE, and it was definitely a blow, so I came back to Fukuoka because of COVID-19. I studied at home and helped my parents out in the food service business, but the bakery got busier, which was good, but I’m not that skilled, so I would have liked to do both the bakery and university at the same time. So I quit university in my third year to devote myself to the shop, and that’s when I quit university. The raw chocolate bread is the most popular. It’s delicious warmed up, but I like to eat it as is. (As opening time approaches, the bread is lined up in front of the store.) Thank you. I came here for the first time today. A friend showed me the raw chocolate bread on social media, and I thought the raw chocolate bread that’s all the rage right now is amazing, and the way it melts in your mouth looks really delicious. I’m from Hita City (Oita Prefecture) today, just for this? Well, that’s true . (BOUQUCA BAKERY also has a cafe, so you can eat inside.) “Oh, wow, that’s amazing! It’s so full of chocolate ! It’s delicious! It pairs perfectly with the chocolate ! It’s fluffy, chewy, and delicious. (Like the raw chocolate bread, another popular menu item is the King’s French Toast, which can be purchased in the store. ) It ‘s huge, isn’t it? It’s almost a whole loaf, so there are people who eat the whole thing by themselves. (The thick bread is soaked in egg mixture and left to rest for a day.) It’s amazing , it’s huge, it looks delicious , it smells amazing, it’s so delicious, it’s fluffy, juicy, and so delicious. I ‘m so happy . (Many customers were ordering the King’s French Toast.) I’m from Osaka. I saw the advertisement on Instagram and thought it looked delicious, so I came to try the King’s French Toast. It’s got butter on it, and it looked sweet and delicious, so I came. It’s huge, it ‘s so thick, it’s super crispy, and the outside is fluffy. I’ve never had it before. What’s this ? It’s like eating a runny egg . Where are you from? It’s Taiwan. Delicious . Delicious . (The family of the owner’s high school friend was visiting the store.) What do you think? The bread here must be really delicious. It has a new texture. I started working here soon after it opened. I’m surrounded by the smell of bread and nice people, so I enjoy my work. What products would you recommend? I love the bacon epi. It’s chewy, but also uses a generous slice of bacon , so it’s satisfying to eat. The dough is chewy, so it has a great texture. I recommend the lemon brioche doughnut that was just released recently. It has a strong lemon flavor, so it’s not just a little lemony, but the lemon taste and sweetness match perfectly, making it a refreshing and sweet doughnut, and the dough is also delicious. I recommend the mocha butter bread, which is coffee flavored with a cookie dough-like topping. It ‘s small and cheap, but really delicious. My daughter loves the raw chocolate bread; she’s 7 years old. I bought some and she said, “Yay!” and ate a load of it in the morning. It’s also the reason I’ve been able to continue running my bakery, but the excitement of eating freshly baked bread for 100 or 200 yen, and the moment when I can make customers smile because they say it’s delicious , is the reason I run a bakery. It’s a food that you can easily buy, and I don’t think there are many delicious foods that cost 200 yen, so I want to continue to do my best to make the bread delicious, and of course to ensure that people can eat it with peace of mind, we also pay attention to hygiene and the ingredients , so I want to continue to do my best to deliver it to as many people as possible.

00:00 Highlights
01:43 Chocolate Bread’s Secret
05:49 400 Loaves a Day
07:27 The Baker’s Passion
15:41 Dropped Out of College to Inherit the Business
18:48 A Social Media Sensation
19:48 “King’s French Toast”
26:35 Why He Loves Baking

BOUQUCA BAKERY is a popular bakery cafe known for its stylish, relaxed atmosphere and meticulously crafted bread. You can enjoy a wide variety of breads, from classics to unique creations.
Signature items include the thick-cut, luxurious “King’s French Toast” and the hugely popular “Fresh Chocolate Bread.”

Store Name: BOUQUCA BAKERY
Address: City Building Shiohara 1F, 1-19-31 Shiohara, Minami-ku, Fukuoka City
Phone: 092-555-7188
Hours: 10:00 AM – 6:00 PM (Last Order 5:00 PM)
Regular Holiday: Wednesday
Instagram: @bouquca_bakery
Appearance: Sho Oda
Title: Head Baker
Products:
Fresh Chocolate Bread: ¥1,200 per loaf
King’s French Toast: ¥1,500

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