5000個以上のホールケーキ作りに奮闘するパティシエ達の1日に密着（人気スイーツ店まとめ）

5000個以上のホールケーキ作りに奮闘するパティシエ達の1日に密着（人気スイーツ店まとめ）

Japan Kanagawa
4 minutes on foot from Shukugawara Station Patisserie Anno The first filming was in mid-November, and the shop was already decorated for Christmas. On this day, they were making sponge cakes for Christmas. Mr. Nagahara, a veteran patissier, is in charge of making the sponge cake. The molds come in various sizes, from size 4 to size 8. There are four sets of five sheets (the iron plates below), and we’ll be baking six today. (We’ll be baking a lot today, including some large ones.) I think it’ll be around 250 or 300 units. From the middle of November, we start preparing for Christmas cakes. The decorations are made the morning of the event. Up to 5,000 to 6,000 sponge cakes are baked in advance. Syrup sugar. The ingredients are divided into six batches because the syrup is made in six batches. The eggs used on this day are broken quickly, with more than 260 eggs. Measuring out the flour. Two types of sugar with different sweetness levels. Light flour. Beat the eggs. Strain the beaten egg. Mix with inverted sugar, etc. This is Mr. Okubo from the staff. This is my first time making a Christmas cake. There’s still more to come, there are still things to start. I’m getting busier than ever, so I’m scared. Milk is mixed into the dough. It is slowly warmed in hot water. Fresh cream in a separate pan. This is also put on a hot water bath. We’re also making the regular sweets at the same time. The corone is done baking. (Staff) It’s hard to do both at the same time. That’s right. I’ve already gotten used to it, but I still have to combine it with two or three other jobs unless you can combine it with work that’s progressing at the same time, unless you can combine it well, I can’t finish my work quickly. In my head, I’m thinking about what’s going on in various places I have to keep track of what’s going on in my head, otherwise I’ll be in big trouble it’s going to be a disaster. Once you get used to it, you’ll naturally you start to get the hang of it. Christmas is a busy time of year, so it’s a chance to test the strength of what we’ve been doing for the past year, I think it’s a good opportunity I think it’s a good opportunity. Mr. Nagahara has a long history of experience as a patissier and working at Anno. He is also highly trusted by the other staff. He mixes the eggs and flour together and puts them in the mixer. Warm milk is added to the dough being mixed in the mixer. The dough has started to rise. The process of beating the eggs is also continuing. The first mixing of the dough is finished. The second batch of dough is put into the mixer straight away. Whipped cream is added to the dough that has finished being mixed. Mix in the air. The process of pouring the batter into the mould begins. This is size 6. This is enough for 8 (cut) shortcakes. This is my 38th Christmas at the cake shop, I’ve basically been working on Christmas, I’d like to enjoy Christmas without work sometimes, but I think I’ll save that for after I retire I’m thinking I’ll save it for later, so it might be a while yet. The dough is baked after being poured into the mold. About 260 eggs have been beaten for about 300 sponge cakes. (Baking the sponge for Christmas) usually starts around 10 o’clock, and takes about 3 to 4 hours. (Staff) And then you go back to your normal work? Yes, we have our normal preparations. The large oven is divided into four levels. Each level can hold 20 to 30 sponge cakes. The oven is working at full capacity to keep the cakes baking. The first batch of batter has finished baking. The baked sponge cake is removed from the mold. (Staff) What size is this? This is a size 4. This is the smallest size of our round cakes. The oven rings out one after another to tell us that the bread is done. This is the sixth and final time making the dough on this day. The sixth batch of dough is ready. The sixth and final batch of dough is baked. The last batch of dough for the day is baked. 290 units were baked today. The number of sponge cakes that didn’t make it into the shot is almost three times as many. This process is carried out every day for about three weeks, and 6000 sponge cakes are baked. The second filming took place on December 23rd. This was the first day of the Christmas cake sales. The finishing touches to the Christmas cake were done from around 7:00 in the morning. The strawberries for the Christmas cake arrived. Large quantities of strawberries are brought in one after another. The strawberries that won’t be used immediately are put in the refrigerator. Everyone works in their own position to finish the cake. Fresh cream is used for decoration. We use a lot of fresh cream, so we are always making it. We use 10 liters of fresh cream at a time. Two types of sugar are added. They are added to the whipped cream. Put it in a blender. Cover with plastic wrap so that the whipped cream doesn’t splash. The fresh cream that was being mixed in the mixer is now ready. The fresh cream that will be mixed in the mixer next is already prepared. The finished whipped cream is transferred to a bowl. The whipped cream is used in all positions. Since it is passed to each position, many containers are needed. The next cream is immediately put into the mixer. The whipped cream is then taken to each position. It is kept chilled in the refrigerator until it is used. The sponge cake I baked the other day. Cut it into three layers. Separate the first and second layers. Leave the first layer aside as we will be spreading whipped cream on it. Squeeze the fresh cream onto the first layer of sponge cake. It’s quite hard work just to stand the large amount of fresh cream. This work is continued all day long. The second layer of sponge cake is placed on top. Squeeze the whipped cream onto the second layer of sponge cake. Pass it to the next position. The strawberries to be used for decoration are cut. Ms. Nagahara gives guidance while also keeping an eye on the overall situation. The strawberries are sliced after the stems are removed. The sliced strawberries are placed on the sponge cake with the whipped cream. Return to the previous position to squeeze the fresh cream. Put strawberries on the next sponge cake. In every position, they repeat their work tirelessly. They squeeze the whipped cream onto the strawberries. Pass it to the next position. Chef Watanabe gives a summary. Checks the cake’s progress and gives instructions. The third layer of sponge cake is placed on top. Mr. Nagahara gives instructions on how to put the sponge on. Even the way the sponge is put on is done carefully. The cake is brought to Mr. Nagahara, the experienced patissier. Next, the work is nappe. The cake is covered in fresh cream. This is a very technical process that even professionals find difficult. The whipped cream is beautifully spread by Mr. Nagahara’s hands. (Staff) How is it going this Christmas? This year’s Christmas? This year, I think I’ve probably made the most cakes since I started working here the number of cakes I make may be the highest. Since there are two more stores, it will be for five stores. it will be about 6000 units. The nappe work is done by a team of three people. We don’t usually make this many there aren’t usually this many cakes made for a hall, and this many for Christmas in particular I think it’s a little fun after all. (Staff) You can already enjoy it, can’t you? That’s right. Christmas only comes once a year, right? I think the customers also look forward to it once a year, so for the people making it, this work is also something out of the ordinary, so I think it’s fun. The cake that has had the nappe applied is carried to the next position. The next position is for decorating. It is 23 minutes before opening, so I call out to the staff to hold a morning meeting. The morning meeting has started. From today, we’re going to be making a lot of them in earnest, so let’s work hard. Yesterday and the day before yesterday, I was supposed to take a cake to a customer, so I went there, but everyone is really looking forward to it. They were really looking forward to the cake, or rather, to Christmas, so they were delighted. We’re going to make several thousand of these from today, but that one is really very important, that one car is everything for the customer, as always, as always, with the same quality as the ones we make in the morning or during the day, rather, with even higher quality, let’s make a Christmas cake. That’s the work of a professional. Anyway, as always, I want them to stay calm and I hope that each car is made with care. Thank you. I think today and tomorrow will be the peak for Christmas this year. We’ll be making 6000 or 5000 units, but the customer who buys it is the only one, so I want to make each one carefully, with all my heart, so I look forward to working with you. Christmas cakes packed in boxes are lined up in the showcase. After the morning assembly, everyone returns to their own work. The cakes that have finished being napped are stacked up. The cakes that have had their nappe applied are finally ready for the final process. The final process is the decoration, where strawberries and fresh cream are added. The person in charge is Mr. Okubo, who was baking the sponge cake. This is the first Christmas as a patissier. Squeezing the fresh cream. Strawberries for decoration. Sprinkle with powdered sugar. Decorate the cake. (Staff) How is it? Now that it’s started. We’re going to do several hundred of these today, so I wonder if we can really make that many. (Staff) Are you still quite nervous? Yes, I do. Decorate the Christmas-only plate. The holly decorations are put up. The Christmas cake with whipped cream decoration is complete. The moment when the work that has taken about a month and a half comes to fruition. The cake is handed over to the staff who will pack it in boxes. The completed cake is packed into a box. 10:00 a.m. The shop opens. As soon as the shop opened, many customers came in. There were also many people who came to pick up their pre-ordered Christmas cakes. (Staff) Have you eaten one of these cakes before? Many times. (I’ve bought the Christmas cake) about four or five times. We always come when customers come. (Staff) Is this (cake) for the whole family today? (We’ll eat it) with four people. The cake looks so luxurious. (Staff) Are you all going to eat it together after this? Yes, that’s right. It’s like a way of saying ‘thank you for your hard work’. There was a smaller selection of cut cakes than usual. They also sold a rare Japanese-style Stollen. There were also many baked goods on display for New Year’s gifts. Even after the store opened, the cake making continued. The staff in charge of making the fresh cream add cream to their respective positions. This year, we have the day after Christmas off, so I’m going to sleep a lot (when I’m finished). (Staff) Can’t you sleep much at this time of year? That’s right. I have to get up early in the morning, I have a lot of cakes to make, so I end up leaving a little later. (Staff) Do you have any rewards after Christmas, Ms. Nagahara? Rewards? I go camping at New Year’s. Staff) What do you do with your own cakes? (Staff) Do you eat them? I think it depends on the person, but I don’t eat. Staff) You don’t eat? (Staff) Do you eat? I don’t eat. But there are people who make a special effort to buy their favorite shop’s cakes by making a reservation. or as a gift, after Christmas, there are people who give you things like beer, steamed meat buns, there might be places where they use them as a substitute for Christmas cake. regular customers give them to you, or or the family of the people who work there bring them in, so that might be more fun than the cake. The shop was always busy with people coming to buy cakes for their reservations. The hard work of the pastry chefs makes Christmas an irreplaceable day. A close-up of a mom who does everything from production to sales
all by herself as a patissier Aoba-ku, Yokohama City, Kanagawa Prefecture
4 minutes on foot from Kodomo no Kuni Station Patisserie Clolier See A close-up of a shop where a
mum-of-two is involved in everything from production to sales The owner-pastry chef, Mr. Ito (Staff) How long have you been working
today? Today it was before 5 o’clock Yu-a, her only daughter We spend the time in the morning
preparing for the day together in this workshop We work while keeping an eye on the time
so that we can send her to nursery school just after 7 o’clock Start with the finishing touches on the shortcake Make the whipped cream for the decoration Put it in a mixer Custard cream Put the custard in the mixer too. Mix the whipped cream
with the custard. The mixture of the two is called
diplomat cream. Put it through the blender again to blend it together. Diplomat Cream is complete. Chlorie See opened in the summer of 2022. After graduating from a vocational school I worked at a private shop and originally I had planned to I had already decided that I wanted to run my own shop so It was just the right timing. I quit the shop once before I had my baby and took about a year off I started preparing for the opening of the shop
. Mont Blanc whole cake Finishing it at the same time Between the sponge
there is marron glacé together with the shortcake
let’s cool it down for a while (Staff) You’re a mama’s boy, aren’t you? Mont Blanc
Cut size Squeeze out the fresh cream The base is made by baking almond cream. It has a moist texture like a financier. Put the marron glacé on top. Squeeze the fresh cream on top. Make the Mont Blanc cream. Chestnut paste Mix with fresh cream There are two types of chestnut paste used. A blend of Japanese and French chestnuts. Gradually add the milk. Squeeze into a whole cake Then squeeze into a cut size Sift the powdered sugar The Mont Blanc is complete What came out of the oven was
pie dough for mille-feuille sugar is sprinkled on the baked pie dough it is baked in the oven again (Staff) The workshop is like a playground. After baking and cooling
the pie crust, it is cut. Every time the pie dough is cut,
a crisp, light sound echoes out. It is baked in the oven one last time. (For the pie crust)
If there are any white patches left, bake it again It’s like you’re trying to cook it all the way through. Take the baked pie dough
out of the oven. Let it cool down and finish it off. Finish off the apple tart. Squeeze the custard cream into the pie pastry. Squeeze the honey into the hollows. Sprinkle with powdered sugar Put the sponge cake on top Make the whipped cream The whipped cream is ready Squeeze it on top of the sponge cake Decorate with homemade apple compote The apples used are Red Delicious. This is one of the popular products that is only sold during the season when Red Delicious apples are in season. Napaige is applied to give a glossy finish. Decorate the top with whipped cream It’s like a cookie
It’s crispy The apple tart is complete! The croissants are only sold at the weekend. We make the croissants from scratch. We roll them out with a cotton swab. Mark the position where you will cut it Cut it into a triangle using the marks as a guide. Form it. The croissant that Yua made
will become Ito-san’s lunch. It’s time to take Yua to nursery school. Hurry up and tidy up! It’s December, so don’t forget to keep warm! Mr. Ito is back! From here, the final sprint to finish the morning’s work begins. From the finishing touches on the mille-feuille While heating the buttercream
over a flame, mix it. (Staff) It feels like there’s no time to catch your breath. That’s right. Mix the buttercream and custard. Squeeze it onto the cut pie dough Put the berry sauce on top of the custard Layer the pie dough Decorate with whipped cream Sprinkle with powdered sugar Decorate with strawberries to finish Finish the lemon tart Make fresh cream Don’t make fresh cream in advance.
make it fresh each time you use it If you make it all at once
it will go soft I thought that if you remade it once
I thought it would turn yellowish. The lemon tart is also covered in fresh cream. The lemon curd spread on top of the tart
is made with green lemons, giving it a refreshing finish. Finished with fresh cream From the top, sprinkled with powdered sugar
shavings of green lemon peel The refreshing aroma of the green lemons spreads gently. The lemon tarts are complete. Finishing the chestnut tart Melting the chocolate to use for decoration Soak the chestnut tart in chocolate. Mix the chestnut paste and butter cream together. It is poured over the tart. A little rum is added
to give it an adult flavor. Squeeze the fresh cream. Sprinkle powdered sugar over the walnuts for decoration. Serve next to the whipped cream Macadamia nuts marrons glaces the marron tart is complete The Christmas tree
displayed in the shop entrance I wanted the customers to enjoy it
so I decorated it even though I didn’t have much time (Staff) Is anyone here to buy anything? Just one person. I’m all alone. (Staff) In a day
there’s no time when I feel at ease. There isn’t any. Only when I go to sleep. Like a croissant
the campagne is only sold at the weekend The flavors are fig and walnut
and there are two types: raisin and walnut A gem with a crispy outside and a chewy inside Let it ferment a little I was making it in the morning
I’m finishing the shortcake Spread the fresh cream on the whole sponge cake
spread the whipped cream on the sponge cake cut it into six equal pieces decorate it with Benihoppe strawberries from Shizuoka Prefecture Finishing the sabalan Orange Brioche dough
soaked in rum Packed into cups
for easy eating Squeezing out the custard Squeeze the cream into the gaps Decorate with orange and spread with nougat (I became a patissier because)
after leaving the vocational school, this was the only job I could do Finish the cut cake in one go Put blueberries on the
mirroir cassis Sprinkle powdered sugar on the walnuts
and decorate with caramel poires For the chocolate raspberry
put the cut strawberries on top For the chocolate hazelnut
put the hazelnuts on top Chocolate plate Napaige for glazing Sprinkle powdered sugar over the chocolate cake. Set aside the cake that was ordered. Cut it up. Decorate with two chocolate plates Croissants after fermentation Spread the egg on top. Sprinkle a little salt on top. Bake in the oven Prepare baked goods Baked goods that are only available during the Christmas season
adorn the store Stollen, a seasonal specialty Campagne, which has finished fermenting Cut it. The croissants are done baking. We always have a wide variety of
baked goods in stock. These cookies were baked
using a Christmas-patterned mold. Packing them into bags (During the Christmas season)
I’d say it’s more like being busy I wish I had four more hands I think it’s not a bad feeling to be busy (Staff) It seems like your head is always
working at full speed. That’s right. I’ve been thinking about what to do for the week and how I’m going to do it “Please have one of your favorite cakes.”
He fed me Mont Blanc tart The Mont Blanc and chocolate cream, with a hint of rum
The crispy tart was superb 10:00 a.m.
The shop opens The lineup for the day is complete. There are about 14 types of cake, including some that are only available for a limited time. Customers came to the shop soon after it opened The freshly baked campagne was lined up in the shop The Christmas season’s limited edition chou-len Cut into three equal parts Sprinkle with sugar (Staff) Do you have any ideas
for how you’d like the shop to be like? Is there anything you want to do? I really want to run a sweets class. But that’s not enough to make it work I’d like to do it soon. This is the size of one cut. When a customer comes, stop what you’re doing
and go to the shop counter Customers keep coming in Making financiers Butter Put it over the heat and make burnt butter. Mix the egg whites and apricot jam. Almond powder. powdered sugar sift Mix in the egg whites. The burnt butter is ready. Figs In addition to the usual financiers,
we also make financiers with figs on top. The financiers with figs that have been soaked in red wine
become a more mature-tasting financier. Add the browned butter to the dough Press into the mold Put the figs on the halves. Madeleines being baked in the oven Financiers being put into the empty oven Making custard Put the milk and vanilla bean on the heat. Break the egg. Add sugar Add cake flour Warm milk and vanilla bean Mix little by little A regular couple came to the store It seems that the husband’s birthday is coming up
so he came to buy a cake Flip the financiers in the oven. Make more custard. Strain it and put it on the stove. Once it’s on the heat, just keep stirring. The financiers are done baking. It’s starting to thicken. It’s done cooking. Remove from the stove Pour into a tray while still hot Cover with cling film and refrigerate The custard that has been made
is used in various sweets to make biscuits used for decorating Christmas cakes
baked sweets with a crispy and fluffy texture break an egg Add sugar Put in a mixer The color is turning white. Light flour The mixer for the egg yolks and sugar is finished. Next, the egg whites are put in the mixer. The sugar is added. Sift the cake flour. (Staff)
Are you thinking about something? I was wondering what I should do after this The mixer is finished and the meringue is ready Add to the eggs Add more cake flour and mix The dough is complete Squeeze it onto the griddle Staff) You don’t usually make
biscuits? Is it because it’s Christmas season? Yes, it’s Christmas, so
I thought I’d make some decorations with them Sprinkle with powdered sugar Bake in the oven Swap the front and back and bake again Baking is complete The flaky biscuit that will be used to decorate the Christmas cake
is now complete! We followed the shop that continues to make sweets
in order to deliver small happiness. I want to do it without forgetting something like the fun of making it! A close look at a very popular restaurant in Ishikawa that has been in business for over 100 years! Yamashina, Kanazawa city, Ishikawa pref. Established in 1907. Furandooru. Business hours 10:00-19:00
Closed Mon. and Tue. 7:12 Morning begins with making cream puffs. Baking cream puff crusts. Covering with cups makes them uniform in size and fluffier without steam escaping. (Manager Mr. Kanaiwa) Our puff pastry is not crunchy puff pastry, I make it with fluffy puff pastry, I hope you can also see how it becomes fluffy and baked when it is baked. It is fluffy as if it were round and round. Cut in half. Cream puffs are baked one after another. This is green tea puff pastry, Matcha green tea is spread on the dough, Making. We also make the cream to put inside. Combine with fresh cream to make diplomat cream. Also make matcha flavor. Fill cream into puff pastry. How many cream puffs are made per day? Today, that’s right. Maybe about 300, in the morning. From there, depending on sales, bake the puff pastry, And then we stuff them, I think it’s like going to a total of 1,000 or not. We also finish up the limited time strawberry cream puffs. Strawberry cream. Strawberry. Berry sauce. Freshly made! Fluffy puff pastry and sweet and sour strawberries go well together! Making shortcake. Cut sponge into even thickness. Spray syrup. Fresh cream. Arrangement of strawberries. Fresh cream added. Nappening. Put pattern in center. Cuts cake. Decoration. Putting strawberries on top. Strawberry shortcake 580 yen Making two kinds of Mont Blanc. Montblanc with strawberries. Whole strawberry on top. Chestnut mont blanc. Squeeze of whipped cream. Whole chestnuts, too. Chestnut paste is prepared. Is there anything you are particular about in this chestnut mont blanc? I use chestnut paste with minimal connection, There are some places where it’s stretched with a lot of cream, The chestnut paste is quite thick. I only use the minimum amount. So it’s really delicious! I also make strawberry Mont Blanc pesto. Strawberry jam is strained. Combine with cream. Beautiful cherry color. Squeezing upward. Batten down the hatches and finish up. Cutting chestnuts. Squeeze whipped cream on top. Put chestnuts on top. Finish with napage. Chestnut Mont Blanc is completed! Strawberry Mont Blanc is also finished. Sprinkle strawberry powder. Cut strawberries. White chocolate. Strawberry mont blanc! Baking crepe dough. Beautiful browning. Pile up the dough one by one. Spread strawberry jam on sponge. Stretch it out nicely. ‘This has custard cream in it. 81 00:09:54,226 –> 00:09:58,664 “This one has custard cream in it, because it would be too heavy.” I also mix in whipped cream to lighten it up. Furan Doru’s mille crepe also uses sponge. By overlapping two layers of sponge and crepe, The cake has a light texture that even children can easily eat. Placing a lot of strawberries. Put whipped cream around them as well. Put crumb around it. Cutting. Put strawberries on top. Berry sauce. Monthly cake in April. Strawberry mille crepe. 560yen. Strawberry fair is held in April! Strawberry sweets in spring color are being finished one after another. Squeezing berry sauce. Heart-shaped strawberries. Decorated with strawberries, macaroons, and blueberries. Wipe clean before displaying. Berry tiramisu completed! Brown color became bear, The white strawberry becomes a rabbit. White chocolate coating. White is strawberry flavored mousse, black is chocolate flavored mousse. Cut strawberries. Decorate as ribbon. Rabbit ears. Bear’s ears. Drawing a face. They all have different faces, so cute! Kuma-san gets a helmet with Children’s Day specifications. Cake rolls are cut. Draw patterns with whipped cream. Scales made of chocolate. Various fruits are put on it. Oh my god! A carp streamer is made! After putting on the big eyes, it’s done! Limited to Children’s Day! Carp Streamer Roll Making drip cake of order. Why is this measuring temperature? Drip is what I’m going to put around this, If it’s too hot, the cream melts, If it’s too low and too cold, it looks blah, I stretch it at the right temperature. It’s severe and can fail. Nervous moment! A beautiful drip. Great success! It looks good! Decorating with whipped cream. Strawberries are placed while keeping balance. New work! Drip cake is completed. Plenty of whipped cream. This is called silk roll, Squeezed with custard and whipped cream, Rolled. Winding. There are many other kinds of rolls. A version with strawberries. Powdered sugar. Packaging. Chocolat Bananne” chocolate and banana rolls. Condensed milk. Colorful fruits ride. “Spring Fruit Rolls”! Fresh cream with condensed milk flavor. Cleaning the store before opening. 10:00 Open. Many customers arrive from the opening. Edge of roll cake made a lot. Like the ones that were quality-wise fine, but they didn’t look good, It’s a waste, I was initially eating it as an employee, We were going to make it a commodity! And then we decided to make it a product, I’m selling it a little bit cheaper. Rolls, crepes and puff pastry crust macarons, and various other ends gathered. Hashiko cake cup 350 yen. It was very popular and sold out immediately! I was taken to another kitchen. This is the most popular item that we bake about 20,000 to 25,000 pieces a month. A lot of sweet potatoes come out of the oven! Check the burnt condition. Limited quantity! Morning baked sweet potato 260yen. Gift set! They also bake cookies in the same kitchen. Cut cookies are arranged on a baking sheet. A large number of cookies are made. Bake in oven. Baked. Checking the condition of each cookie. Plain cookies are completed! I’m taking a break before lunch because it’s early in the morning! Daily tradition! Time for a break. Take yesterday’s cake and drink to break room. We also had custard cream puffs! With its fluffy dough and melting custard, I could eat as many as I want! It was truly a drinkable cream puff! Strawberry soft serve ice cream for a limited time only. Sweet and sour strawberries and thick ice cream matched each other and it was very delicious! Finishing the tart. Lots of strawberries on top of the chocolate tart. Coat with napage. Shaved chocolate on the side. Powdered sugar. Cutting. Chocolate sauce. More strawberries on top. Berry sauce. Chocolate chip. “Tarte chocolat fraise” 650yen. Strawberry millefeuille. Strawberry sandwich. Strawberry millefeuille 560 yen. Napage. Pie crumbles around. Strawberry tart is completed! Bake sponge for cake to be used the next day. Sugar. Mixing the two. Cocoa dough. Transferring dough to baking sheet. Clean and smooth. Dough is baked. I’m making a pastry called pie puffs, The top of the pie puffs up, and the top is caramelized, I put custard cream inside, It’s crispy, and the inside is very tasty. Baked pie is cut into pieces. Finishing birthday cake. Strawberries and raspberries. Chocolate crunch. Birthday cake completed. Heart version of the order is also made. Put strawberries on it. Cut melon. Various fruits ride. Heart birthday cake completed! Finally, we talk to the president! Are there any sweets that are particularly popular or that you would recommend? The first thing I would like you to try is cream puffs. Cream puffs are originally called cream pâtissière, which is cream itself, It’s a kind of pastry cream, 219 00:30:45,376 –> 00:30:51,549 I think that’s the basis and the starting point of pastry. I always make them while I am making them, I always wonder if this is the right way to make cream, and I change it little by little, I try to keep the three things that I baked in the morning, fluffy, moist, and savory, So that children can eat it, and the elderly can enjoy it, I make cream puffs for the elderly. I felt that the staff worked very well as a team. Teamwork is very important in making sweets. Of course, I think it’s more than teamwork, though I think that’s true from the point where the ingredients are made, 229 00:31:41,299 –> 00:31:51,542 We have the ingredients, and then we work as a team to make the pastry, Some people bake the dough, some people prepare it, some people finish it, divided into various sections, I’m trying to make one thing in time for the morning as much as possible, If we lack that teamwork, we can’t make a product that will please our customers, And if you don’t have that teamwork, you’re not going to be able to make your customers happy, and you’re not going to be able to speed up the process, I think everyone is thinking about teamwork more than anything else. Do you have any dreams or challenges you would like to take on at Flanders in the future? I would like to be involved with the people I meet as well as with my clients, That’s our philosophy, too, I have a vague big dream of trying to create happiness together, And in doing so, various products will be created in the future, I have a vision that I want to work in a way that I feel that the customers are happy. It was a long-established cake shop that has been in business for over 100 years, filled with many feelings! Komatsu City, Ishikawa Prefecture. Morning glory bread. A close-up of a 3-tatami-mat bread shop next to an izakaya. 7:21
Bread making has already begun. The owner’s wife, Asako. Wrapping curry in bread. This is our most popular item, homemade beef stew curry bread. On holidays, we sell 200 to 300 pieces. Dip the bread in batter and coat it. Fry in oil. The appetizing golden brown color. The freshly fried bread is displayed at the store. “Homemade beef tendon stew curry bread” is complete. Curry Bread Grand Prix, Fried Curry Bread Category, Gold Award Winner. Staff member Marino. In the early morning, she and Asako work together to divide the tasks. Various types of bread are being made simultaneously with skillful hands. Chocolate-flavored bread is being filled with chocolate and walnuts. Once the second fermentation is complete, make cuts and bake. Plain dough. Roll out into a circle. Squeeze out the mentaiko cream. How many kinds of bread do you prepare in the morning? We make almost all kinds in the morning, so including different fillings, we make about 40. Top with shiso leaves and cheese. Mentaiko cheese shiso-grilled bread is complete. Fry the raw doughnuts. Squeeze cookie dough onto the bread that has finished its second rise. This is “Chocolat Chocolat,” a chocolate-filled bread. It has chocolate cream inside and chocolate bars, making it a delicious bread. A bread that chocolate lovers can’t resist. “Chocolat Chocolat” is complete. More and more bread is baking. Roll out the dough and poke holes in it with a rolling pin to prevent it from rising. This is a hamburger bun for on the go. It will be filled with hamburger, broccoli, and sausage. making it a meal-in-a-bread that could easily serve as lunch. Top the generous filling with mayonnaise and cheese. Take-out hamburger bread, 268 yen. Fry the doughnuts after they have finished rising. The sweet aroma of doughnuts fills the air. Various types of bread are formed from the same dough. We have to do this while keeping an eye on the fermentation process. It seems like a busy job. Apply the egg wash for shine. Squeeze out the matcha cream. Place mochi on top. Baked. Make holes for squeezing in the whipped cream. Squeeze in the whipped cream. Decorate. Decorate the mochi with red bean paste. Salted cherry blossoms. Two types of fresh cream anpan are complete. Making cream bread. The reason I started the shop was that I never thought I would ever own a shop, but my husband said, “I want to do something,” and my mother also runs a shop, “I’ve always wanted to do something,” he said, “If you’ve got the skills, why not open a bakery?” he said, If I were to do it, I’d probably need to borrow this much, and even if I failed in a year, it’d be like buying three luxury cars and breaking them all in a year, so it’s not that bad, right? Well, when you put it that way, I guess you’re right, and I was kind of pushed into it, I said, “Okay, let’s do it together,” and we started the store. Just as we were talking, the owner, Mr. Yoshino, came to work. We started making two kinds of pizza. We squeezed the pizza sauce and spread it evenly. Adding the toppings. Tomatoes and mozzarella. Squeeze the egg salad. Add the bacon and broccoli. Add mayonnaise. It’s done. Finally, pour basil sauce over it and it’s done. The hats are morning glories too. The hats are morning glories. Just for my husband and me. The morning glory hats were made for us by a hat maker. Slice the bread for the sandwiches. Spread grain mustard mayonnaise on the evening glory bread. Let it sit in the refrigerator for a day to let the broth soak in. I really want to make this when we open, but then I have to let it sit for a day, I can’t make very many. The limited-quantity rolled omelet sandwich is complete! The finished bread is displayed one after another. Small yellow sweet bread dough. This is bean bread. It’s called “various bean bread.” Other employees arrive for work in preparation for opening. Matcha dough is filled with sakura bean paste. Butter is sandwiched in between. Finally, kinako (roasted soybean flour) is sprinkled on top to complete the dish. “Matcha Sakura Anko Butter Sandwich” Make maritozzo. Smooth the surface of the whipped cream and custard. Decorate with sliced strawberries. Wrap it in plastic wrap so it doesn’t fall apart. The strawberry maritozzo is complete. This is a donut sandwich. Various ingredients are sandwiched between the donuts that were fried earlier. Salmon. Prosciutto. Onion slices. Camembert cheese. Pickled vegetables. Egg salad. Paprika. Teriyaki chicken. Squeeze mayonnaise. Garnish with olives. Arrange them on the counter. Four kinds of donut sandwiches are complete! Finish making the round cream doughnuts. They are filled with a variety of flavors of cream. Powdered sugar. Kinako (roasted soybean flour). Coat the doughnuts. The doughnuts are done! Various breads are displayed. Business hours
9:00 a.m. to 6:00 p.m.
Closed on Sundays and Mondays Customers who have been waiting in line since before opening time continue to enter the store. A variety of breads that appeal to everyone from children to the elderly are lined up. The trays are filled with delicious-looking bread. Even after opening, bread continues to be baked. Making sandwiches. Squeezing mayonnaise. Adding various ingredients. The bread used is the most standard type of bread. Cut and pack into bags. Once the stickers are on, the sandwiches are done! The most popular curry bread is made several times a day. The round ones have cheese inside. Freshly fried bread is always available at the store. Preparation of bread dough begins. Measure the flour. Knead with a machine. Once kneaded, add butter and knead again. Make fruit sandwiches with evening melon bread. The fillings are strawberries, bananas, kiwis, and oranges. Squeeze in plenty of whipped cream. I was thinking of bringing back fruit sandwiches starting today, but we didn’t sell it until yesterday. Customer: “I really love fruit sandwiches.” In response to customer requests, they make fruit sandwiches with only strawberries. The workbench behind the register allows for communication with customers. Quickly and carefully wrap the sandwiches. Fruit sandwich, 298 yen. Making pudding. Separating the egg whites from the yolks. Whipped cream. Milk. Put it on the stove. Mix the egg yolks and sugar. Put the sauce tablets into the jar. These are homemade dashi tablets, and there are two types: dashi pudding and smooth pudding. The dashi tablets are handmade. Once warmed, mix with the eggs and sugar prepared earlier. Strain through a sieve. Pour the pudding mixture into small bottles. Steam in a steamer for about 30 minutes. Steaming complete. Dashi pudding is rare, isn’t it? It’s a dashi pudding that tastes like mitarashi. Quickly cool with ice to remove excess heat. Finish by applying a seal. The dashi pudding was developed over six months of trial and error to ensure it didn’t turn into chawanmushi. It also comes with an official Komatsu City “Komatsu Pudding” sticker. The illustration of the melting pudding is of her beloved dog, Marumaru-chan. The cute illustration was designed by Ms. Asako herself. Make scone sandwiches. Cut them in half. Squeeze cream in between. Pistachios. Lemon. Red bean paste. Add toppings to match the flavor. Anko butter. Wrap it in film and package it. There are so many different flavors. This lemon flavor is a limited edition for summer, right? Limited edition! Sakura bean paste butter scone sandwich. Stick on the sticker with the store name. “Homemade scone sandwich” complete! Preparing the KitchenAid for making steamed buns. Measure the ingredients. Add water. Oil. Sugar. All-purpose flour. Cocoa powder. Combine the ingredients and mix well. Add oil. While mixing, prepare the mold. The steamed bread dough is ready. Pour the dough into the mold. Steam in a steamer. Cocoa steamed bread is complete. Other steamed cakes besides cocoa are also complete. There are also steamed cakes with cream and fruit sandwiched in between. Collaboration with Sanrio: “Pom Pom Purin Steamed Pancakes” Komatsu City is the hometown of the designer of Pom Pom Purin, So they decided to promote the town together with Pom Pom Purin! Let’s liven up Komatsu! That’s the idea. The green scarf is the official symbol of Pom Pom Purin in Komatsu City. It took multiple samples before it was finally completed. Taking a break from baking bread to eat breakfast. Next to the bakery connected to the kitchen is a Japanese pub run by the owner’s mother. Today’s breakfast is natto rice. The bread dough has been kneaded. The dough for the morning glory bread is being divided. This dough for the morning glory bread will be used for savory bread. What are the differences between the other two? “The other two are called ‘day morning glory bread’ and ‘evening morning glory bread.’ Daytime face bread is a hard type of bread, similar to British bread, while Yamagata bread is made from the same dough as baguettes. Another one is called “Yūgao Shokupan,” which has whipped cream and honey added to it, making it a sweet-style bread, At the store, it’s called “fruit sandwich,” and it goes well with sweet things. Once the dough is divided, shape it. Roll it out with a rolling pin. Roll into balls. Let rise in a proofing machine for a second time. Bake the bread after the second fermentation. Cover with a lid. Baking complete. Morning glory (moist bread). Apply the morning glory stamp. There is also a tasting set that includes three types of bread: morning glory, noon glory, and evening glory. The second fermentation of the cream bread is complete. Draw faces on them before baking. Smile ^^ The “smile cream bread” that makes you smile when you eat it is complete! Cook the dashi-flavored omelet. It’s getting thicker and thicker. Let it rest, and it’ll be a sandwich tomorrow. The concept of the shop is to make bread that everyone from small children to the elderly can enjoy. and we wanted to make bread that would be enjoyed by a wide range of people. When families come, there’s bread for the adults,
≈ but there’s no bread for children to eat, so what should we do? We like this, but can children eat this? or “Let’s buy this for grandpa and grandma,” We’ve been thinking about the lineup since we opened, even as time goes by, I want people to think, “I really want to go to Asagao-san to buy bread.” That’s what I’m aiming for. Finally, a commemorative photo. Thank you so much for today. Chiba, Japan
10 minutes drive from Kashiwa Station Confectionery Studio Regalo Owner-chef Mr. Saito. 6:53
Starting from baking baked cheesecake. Dough is poured into molds. Rice flour is used for dough instead of wheat flour. Usually it’s wheat flour, Gluten-free foods, Not all of them, I wanted to use those kinds of things. Especially the main ones, With rice flour and safe and secure ingredients, You are particular about that. Bake in the oven. Baked. Baked slightly differently depending on location. The colored ones have a crème brûlée-like aroma. These things are creamy. I ask the customer what they prefer and give it to them. It’s quite plump, isn’t it? When it cools down, it tightens up because of cheese. Chill in quick freezer. Basque cheesecake of limited flavor baked ahead of time. White chocolate flavor and chocolate flavor. Baking sponge cake. Candy cane. Honey. Add top white sugar. Mix in eggs. Mix over heat. Put in mixer. Mix rice flour. Add melted butter and milk. Pour into molds. What a cake, mothers and so on to their own sons, I remember how much I liked this, Your own husband or wife, I’m like, “I loved this, didn’t I? When you think about the other person and you make a reservation, I like it the best. I like it. Baking in the oven. Baked. Peeled from mold. After this, the sponge cake for shortcakes and whole cakes is completed. Shortcake is made. Furumata-san, a staff member. Many of the staff, including Mr. Furumata, were originally regular customers. When I originally came to this store as a customer, It was when we had just opened, We hadn’t hired anyone to staff it, Saito-san was the only one who made and sold the products, and he was very busy, He kept smiling even though he looked so busy, Because they gave me very nice customer service, I thought the atmosphere was very nice, And then I saw a job opening, I applied for it without any more hesitation. I actually think he’s a very nice person when I go in there. He is very easy to work with and help. Putting in a thick jam made from domestic strawberries. Squeeze fresh cream. Second layer sponge. Saito-san squeezes the cream for the finishing touch. Seemingly simple-looking work can only be done by a professional. Strawberries decorate the finish. Glazed napage with raspberry puree. I paid a lot of attention to detail, because if it was just sugar syrup, it wouldn’t taste good. Sprinkle powdered sugar. Decorate with white chocolate. Finishing the cakes for the showcase at once. I’m doing confectionery now, I don’t like confectionery. I don’t like to eat, I like to cook. I like to make and be pleased. The first was when I was allowed to make French desserts, I was pleased with what I made, And it became very addictive, Then I started to master it. When I was thinking of new products, I asked people who like cake what they want to eat, And then I also ask the regulars what they want to eat, I think I’m going to make that. Decorate with caramelized hazelnuts. Decorate with white chocolate. Orange. Glazed napage. Decorate with white chocolate covered with strawberry powder. Make whipped cream with white chocolate. Finishing tiramisu. Cocoa powder is sprinkled. Finish by sprinkling powdered sugar. Making cream puffs. Putting cookie dough on top. Bake in oven. Baked. Cut when cooled. Squeeze custard and whipped cream. Pudding is finished. Squeeze milk caramel over pudding. Fresh cream is squeezed. Finish with pink grapefruit mousse. Pineapple bavarois and Tosa buntan peel in it. Bunitan field in my relative’s Kochi prefecture, from there, They made jam there, I use that. Almond dice with raspberry powder. Pistachio paste with napage. Pistachio cake to be spread on. Raspberry sauce in cake. Caramelized almonds and hazelnuts in cake. Warmed and melted pistachio glaze. Pistachio cake is put on. Serve fruit. Blueberries. Framboise. Chocolate decorating. Making one of Regalo’s specialties, white canele. White canele is a rare canele that is baked without egg yolk. Granulated sugar. Milk. Fresh cream. Warming. Cream cheese. Egg whites and cream cheese. Since egg yolks do not go into white canelees, cream cheese is added to compensate for richness. Rice flour. Warm milk and butter. Add rum. When baked, alcohol goes away and only aroma remains. After mixing, refrigerate. Put into molds and bake in oven. Baked. Preparations for opening begin. 10:00 AM
Stores open. A regular customer comes to the store, who comes several times a month. Basque cheesecake and the kids like shortcake, I have bought it several times. Saito-san handing over a new product. Preparing basque cheesecake for the next day. Furumata-san is assigned to prepare the basque cheesecake for the first time that day. Saito-san carefully teaches me how to do it, even the easy way. Plenty of cream cheese and eggs are added. Fresh cream. Rice flour. Granulated sugar. Anyway, he is a kind man. Both to the staff and to the customers, He wants to make them happy, And the whole thing is overflowing with that, It’s like making a good cake, I feel that you care about people and people. In a mischievous way, I’m stoic and serious about my work, Where I give guidance, they give me the details down to the content. I think it’s the best place to work. I think the work environment is important, First of all, the children who work here, I think it has to be a good place for them to work, It’s also in the customer service. First of all, it’s the environment that makes the customer feel good, but also the employees feel good about themselves, And that’s how the customers feel. I think the customer probably naturally thinks it’s nice. Strain to smooth the melt-in-your-mouth texture. Preparation is complete. Put in refrigerator until next day. The customer’s reaction is my favorite. “Looks so good! I like to see their happy faces, I like to look at them, So I like to create. I make delicious sweets and wait for you. Please come visit us anytime, we are waiting for you.

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