【神戸特集】本場フランス仕込みパン職人が焼き上げる！神戸屈指の実力派人気ベーカリー５選｜Amazing Skills of Japanese Bakers

【神戸特集】本場フランス仕込みパン職人が焼き上げる！神戸屈指の実力派人気ベーカリー５選｜Amazing Skills of Japanese Bakers

Kobe City — One of Japan’s most competitive bakery districts The first shop is “Maison Murata,” run by a baker who trained in France Introducing 5 bakeries that represent Kobe 🥐 1:00 A.M. Hyogo Ward, Kobe City
“Maison Murata” The bread making at this store begins early in the morning. The process up to this point uses my brain. I don’t have to think about the process from here on. I started out teaching baking classes. Switched to bakery in 2014. I worked at a bakery called “Maison Landemaine” in France. I dropped out of high school to become a baker. I originally decided to be a baker. I went to a commercial high school. I quickly realized I didn’t want to be an accountant. More importantly, I realized that if I was going to be a baker,
I needed to learn how to make bread as soon as possible. I’m always doing the same work,
routine work, with music playing. I was in Kobe from the age of 17 to about 20 or 21. Then I went to France. I started out teaching baking classes. So we had no equipment at all. I was teaching a baking class with
just a home oven and a table. We use equipment that ordinary bakeries do not use. May cause back injury. The machine lifts it up on its own. There are many unusual innovations. I got my share of breakfast. Water roux Brown butter Making egg salad Making tandoori chicken I want to serve fresh baked goods over and over again. If everything is cold, it’s no fun coming to the shop. Bake in 2 or 3 batches. In the morning, make a small amount. When the bread is reduced, make a second batch. The third one is for customers who
come in the afternoon and evening. In France we compare how much flour
they used to make their bread. The habit is ingrained. We use so much more flour than most bakeries. Kobe, Japan ito The owner of ito 3:00 AM.
Bread baking begins. Seafood for croque-monsieur Seafood to be stir-fried Salt pepper Custard making Vanilla bean Granulated sugar Danish topping
Caramelized bananas prepared Rum wine Granulated sugar is boiled down
Makes caramel Then add bananas Rum liquor Alcohol
I’m going to skip it. Caramelized bananas complete lotus root Garland chrysanthemum Each ingredient is kneaded into the dough.
kneaded into the dough Walnuts Fig bread, yuzu bread, chestnut bread. fig Butter 5:00 AM.
Wife joins the work. Wife is mainly in charge of sandwiches Seafood prepared this morning is placed on top. Salt Shimeji mushrooms, olive oil Maitake mushrooms salt Olive oil Snap peas Duck roast Turn on the heat and get out the oil you don’t need Bake once to crisp the surface The duck is then cooked Yuzu kosho olive oil Duck meat Sandwich
Ingredients are ready. Preparation of croissants. Pain au chocolat big leaf Grain mustard Cream bread making Mentaiko Croissant dough scraps collected. Scraps of croissant made when I made croissants. It’s a waste. Cut into small pieces and stuffed into molds Chestnuts with astringent skin Almond slice chestnut bean paste apple Walnut Granulated sugar Prepared bread baking Paprika Mozzarella cheese, duck Salt pepper basil sauce Duck roast Cream cheese Potherb mustard Carrot rapé Chicken with sesame sauce roasted cashew nuts fig Oba bacon epi Frank’s sausage and
mustard pickle bread Making chocolate custard Ito’s chocolate bread Mentaiko cream Croissant damande Orange peel Garland chrysanthemum and pastrami beef
bucket Pain au chocolat Cream bun bread roll filled with red bean jam Croque-monsieur and
Tartine baked Mentaiko French Pain au chocolat Homemade condensed milk cream Homemade caramel cream Garland chrysanthemum and gruyere cheese “A baguette that’s just the right size to eat.” Strawberry Danish Nut sticks and
cream cheese baguette baking up Baguette with cream cheese and nut sticks
Nut sticks
Shiso bacon epi Pumpkin and Raisin Danish
Black sesame Danish Rengon and mentaiko cream cheese Avocado with basil mayonnaise Smoked salmon Avocado and smoked salmon
Croissant sandwich Croissant with potherb mustard and tuna mayo
croissant sandwich Open at 8:00 (* Prices are as of January 11, 2023) lotus root and cod roe cream cheese bread
baked Chocolate cream pear Chocolate cream and griotte cherries Caramelized bananas prepared early in the morning Griotte cherry and chocolate Danish
Caramel and pear Danish
Caramel banana Danish Making cream of cornet Cream cheese croissants baked Ham and cheese croissant with lots of cheese Ito’s jam bread
(raspberry jam sandwiched between brioche) Fig bread Ito’s campagne 100% whole wheat bread Fig bread
Ito’s campagne Total: 2,219 yen. Crème brûlée Crème brûlée is made to order. Cornets are ordered Cornet is made to order.
We fill them with cream. We come once or twice a week. I know what I’m buying. Croissant, large-leaf bacon, and cornet The first croissant I had here was too good! I try to eat this (croissant) It’s shiso leaves and bacon. This is also better than I’ve had elsewhere.
It was delicious. Brioche choucrée White chocolate Yuzu and white chocolate brioche Viennois (French milk bread) And with matcha and white chocolate And macadamia nuts and yuzu peel kneaded into it. Lemon and chocolate bread is baked! Lemon and chocolate bread White chocolate viennois. Matcha and white chocolate viennois. Curry bread Cheese bread Croque-monsieur (I come to the store) about once or twice a month When I come to the neighborhood, I come for “ito.” The bakery around Hanshin Mikage is “ito (Staff) What kind of bread do you recommend? Croissant and fruit danish They made all kinds of creative breads. And they’ll develop new breads. And they’ll do that for you. I’m happy to have more fun! That’s the second time I’ve done that. I enjoyed it so much the first time I came here. I’m here to buy again. Purchased epi Strawberry Danish Caramel banana Croissant It’s freshly baked and very hot. Please be careful Pain de mi Cheese bread
(with plenty of mozzarella cheese) Hard toast
(bread made with only wheat, salt and water) Baked curry bread with chickpeas Chickpea curry bread baked! Several kinds of focaccia
We’re going to make them! Basil chicken focaccia Yuzu kosho chicken with shimeji mushrooms Yuzu kosho chicken and shimeji mushroom focaccia Focaccia with eggplant and mozzarella Basil chicken focaccia
Focaccia with Iberico bacon and cecidolite tomatoes. Focaccia with duck and kujo leeks. Maitake mushrooms Curry focaccia with shimauta sausage Focaccia with smoked salmon, mushrooms and ahi tuna. (I come to the store) from time to time (Staff) Do you always read books? (Books) I’ve always thought you had a book. (Staff) Did you enjoy the picture book? It was fun! Bread with garland chrysanthemum and gruyere cheese Ito’s chocolate bread Seafood croque-monsieur Caramelized banana Danish Fig bread Hard toast Croissant sandwich with smoked salmon and avocado 200 yen off for 6 points The first store I worked at will be in Tokyo I worked part time at a hotel I’m a cook there.
They also make me Inclusive meals. They let me eat the leftover bread and Inclusive meals. That bread was amazingly delicious. That was the first real hard rye bread there. I was like, “I didn’t know there was such a thing as bread.” I guess that’s when I first got interested in bread. Myself. When I go to the store to buy something or something.
It’s more fun to do different kinds of things. I’m alone, so it’s a little bit difficult I can’t give out a lot I’m trying to put out as many different kinds as I can. (Staff) Customers will be able to get new breads. (Staff) He said, “I’m going to buy it.” (Staff) They change the ingredients depending on the season. We try to serve new breads as much as we can. It’s hard to put out that many breads. Well, I’m glad you put it that way. Smoked salmon and avocado on a croissant sandwich Ito’s chocolate bread Fig bread Bread with garland chrysanthemum and gruyere cheese Seafood croque-monsieur Hard toast Caramelized banana Danish Kobe, Japan 1:35 a.m. Shine Muscat/Nagano Purple Homemade yeast Quiche making Making fruit sandwiches Making pork cutlet sandwich Loin cutlet, shrimp cutlet Croissant Pain au chocolat French bread yeast is I always use this micrometer. Because I want to weigh it severely. Uguisu beans Focaccia dough Sandwich making Three kinds of hard toast 5 a.m. Apricot Spinach and bacon quiche Brioche à tête Brioche à tête fuwatoro chocolate Anpan (bean-jam bun) cream bun Melon bread Umeshiso chicken cutlet burger White chocolate Apricot liqueur Pain au chocolat Croissant Florentin au chocolat cream puff Cassis marron Chausson au pomme Passion Open 8:30 a.m. Brioche à tête Cheese Hard Comes two or three times a week I usually buy raisin bread or Pandomi. They were out of raisins today. Pandomi is delicious! baguette Garlic French Mentaiko France Hard toast Marble sweetbreads France Mentaiko France, coarsely ground garlic France Margherita Chocolate sandwich, red bean butter Milk sandwich Pain de Rodeau (fruity) Hard Toast Melted Cheese Curry Batard, Parisian (Opened) about five and a half years ago. I trained at Donk’s for 11 years after high school And then I kind of went out on my own. When you dreamed of being a baker. I had this idea of creative baking that I was excited about. So I wanted to focus on those two things. (Creative baking) comes from respecting the basics. Umeshiso chicken burger Pain au chocolat Chausson au pomme Pain de raisin viollet Melted Cheese Curry This shop, located in a back alley in Kobe, makes bread using techniques
passed down from the owner, who studied in France. Go to THE BAKE and buy bread
with the atmosphere that you can only feel eat a taste that can only be eaten in Kobe and that becomes a value and becomes a reason to go to Kobe again This is also the reason
I run this bakery We’ll be following “THE BAKE”, a bakery with bread and a space that can only be experienced here Kobe , Japan The shop is located down an alley off the main street Since 2019 , “THE BAKE” The manager and staff are already
at work THE BAKE owner
Kenta Sugiyama (35) Dividing the bread dough. Prepare to bake the buns for wholesale Beaten egg White sesame seeds The buns are done! Brioche dough buns Chef Sugiyama) We make hamburgers, but we use rice flour buns. instead of brioche Brioche-style bread preparation Use homemade sausage in our sausage brioche, which is one of our signature dishes Remove the air from the brioche
so that it doesn’t burst when it’s baked Gorgonzola cheese Butter Mixing the dough for the bread (mou, made with rice flour) The “mou” is a chewy dough
that is good for sandwiches Baguette dough “Mou” Shaping ciabatta Shaping bacon France Twist the dough with both hands and shape it. The sausage brioche is done. Sausage Brioche Brioche Bread “Traditional” Baguette
Mixing Flour After lightly mixing the dough,
let it rest (autolyse method) Chef Okuda) At this point,
I’ll raise the dough. Allowing the dough to rest for a while will improve its elasticity. Bake the ciabatta The ciabatta is done baking! Ciabatta Shaping the white bread Baking the sweet breads Beaten egg The cinnamon rolls
are done baking The dough for the dried fruit campagne
is divided Chef Sugiyama) Using the
dough for campagne “Dried fruit” and ”Cranberries” “Raisins“ and ‘Walnuts” and ’Fig” are also added. Preparing to bake the Croissant
“Beaten egg” Croissant Prepare the “Traditional” bucket for baking. The baker is making incisions
with a knife. Ms.Tao, a young new craftsman, has arrived at work. Ms.Tao, a young new craftsman, starts his day
by cleaning the shop. The baguette “Traditional” is baked. The baguette “Traditional” Shaping the dough for baguette “Mou” Shaping the dough for the “Dried fruit campagne” Baking the dried fruit pain campagne. Preparing the croissants Beat the butter with a rolling pin to make it thin. Beat and spread the butter in the same way over and over again. The butter that was
stretched out earlier is layered on top of the pie dough It is spread thinly using a machine The croissant dough is stored in the refrigerator The preparation is done at LE BOOZY This shop is
an affiliated store of THE BAKE. LE BOOZY chef
Junpei Horiguchi (27) Preparing the burger mince
“Onion” Sunflower oil Fry the chopped onions. Chef Horiguchi) We want to add a little sweetness to the onions, so we’ll add some salt too (and fry them). Fry it some more with the salt in. Director) At LE BOOZY
you don’t use (burger mince)? Chef Horiguchi) We don’t use burger mince. Director)Is the flavor of all the ingredients original? Chef Horiguchi) That’s right.
We don’t use any pre-made products. We make everything by hand
and do it all myself. As for this burger mince, there is so much onion in it that it has the sweetness of vegetables. Beef mince We’ll keep stirring
until the meat is cooked through. Chef Horiguchi) This is a seasoning made by combining vinegar, ketchup and bay leaves. Vinegar, Ketchup, Bay leaf Let it simmer for about an hour. Pepper Chef Horiguchi) OK. Now we’ll let it sit overnight. Burger mince Making the cheeseburger This is a homemade sauce with pickles, cornichons, mayonnaise,
and butter. Put some of our own minced meat on top Cheddar cheese slices Cheeseburger
490 yen She heads to the bistro “LE BOOZY” next door. Here, they cut the ham
to be sandwiched in the bread Staff) We make (the ham)
here (at LE BOOZY) Homemade ham Finishing the jambon-beurre
“Butter” She sandwiches the ham she just cut into the bread. Icing Cinnamon rolls Custard cream pie
(French Parisian) Sausage Brioche Chef Sugiyama) Good morning
Chef Tao) Good morning Carrot cake Brioche toast Open at 10:00 Baguette “Mou” Baguette “Mou”
480 yen The first customer has already arrived. Chef Tao) Please be sure to re-bake this “day-before bread” before eating it. Male customer)I come here every day. I use THE BAKE bread at the restaurant I run nearby. French cuisine Director) You run a restaurant?
Male customer) Yes, that’s right. Director) What kind of bread do you order at this shop?
Male customer) “Traditional” and “Baguette” Male customer) It’s the same as the bread from the home country
Director) The bread from the home country? Director) Where are you from?
Male customer) France Director) Is this (THE BAKE bread)
(tastes like) France (the real thing)? Male customer) (The real thing from France)
tastes like See you later Divide the dough for the baguette “traditional” Chef Sugiyama) This is called “traditional”
It is used for“Baguette” and “Bacon france“ and ‘Chapatas’. We have two types of baguettes: the “traditional” one and the “Mou” one we were talking about earlier. “Traditional” is the so-called hard type. It’s been fermented for a long time in the refrigerator, so the baguette has a strong wheat flavor and taste. “Mou” is a French word
that means soft, so we make it soft for the Japanese. It results in a baguette with a fine crumb. Dividing the “Traditional” bucket dough Baguette dough
“Traditional” shaping The dried fruit campagne
is done baking! Dried fruit campagne Shape the campagne The leftover bread is collected
and reborn as new bread (re-baking) Chef Sugiyama) This is called “bread pudding”.
We collect all kinds of leftover bread and then bake it the next day. We also supply bread to restaurants, but they don’t use the ends, so we cut them into cubes and bake them with the batter. We have zero food waste. The baked bread pudding Chef Okuda) It’s soaked in well. It’ll fill you up. These rusks are also rebaked products. Chef Sugiyama) There is a sauce called “butterscotch”, so I combined that with butter, and then mixed it with dried rusks and baked it again. Bread is reborn in various ways
THE BAKE has zero food waste. Baking campagne. It’s making a crackling sound. Pain de campagne
1300 yen Brioche shaping Homemade sausage Chef Sugiyama) This is our most popular product, the “Sausage Brioche”. We also make our own sausages, and we adjust the size of the sausages to fit the mold. Cooking cinnamon rolls
“cinnamon paste” Raisins Chef Sugiyama) Thank you very much. Staff) Thank you very much.
Chef Sugiyama) Thank you very much. Stretching the croissant dough that has been resting Chef Tao) Warm it up?
Male customer 1) Please warm it up. The products you buy
can also be warmed up Chef Okuda) I try to say “Can I warm it up for you?”
as much as possible when I’m at the checkout counter. We know that it tastes better when it’s been warmed up, so we say that because we want you to eat it that way. Male customer 1) Japanese bread is unique! Male customer 1) Please come! Male customer 2) Please come! Male customer) Thank you very much!
Bye-bye! Goodbye! Divide the croissant dough into portions Chef Sugiyama)This is the second most popular item
after the “sausage brioche”. French croissants are huge and have a strong butter aroma This shop is also based on that it’s made quite large. But the price is 300 yen,
so it’s very reasonable. It also uses fermented butter, so the aroma of the butter is also really good and I recommend it! Shaping the croissant Twist the croissant dough
into a circle Granulated sugar The leftover scraps from the croissant shaping
are remade It is reborn as an orange croissant Cut the cinnamon rolls Chef Sugiyama) I’m originally from Aichi Prefecture, and I worked in the car industry
for about 10 years. I then worked in a restaurant while working in that restaurant I found out about LE BOOZY and THE BAKE. I started coming here as a customer several times, and then I thought I’d like to work here, so I came from Aichi Prefecture and started working here.
It sounds good to say that I’m training, but that’s how I started working here. This is my third year in the bread-making business, so I’m still really
new to the job. Well, but
I studied a lot about bread and I read a book every day. It was quite difficult to learn something new after I turned 30. At the time, we opened quite early in the morning.
Now, our opening hours are a little later. Before, we used to open at 4:00. I didn’t have the habit of waking up at 4 so that was also difficult I had a lot to learn, too, so I had a really hard time. The seniors who taught me took me by the hand and taught me everything In that respect
I think I was blessed with good seniors Now that I’m a manager I think it would be good if I could
teach that to the younger staff. Chef Okuda) When I first came to THE BAKE, I thought it was already pretty cool. I thought I’d like to try making such cool bread, so I joined, and as I expected,it was really interesting and
I’ve become addicted! I’ve been addicted for a little over two years now Simple and delicious is really cool. I learned that classical is cool. I fell in love with the
big, impactful bread here It’s simple and cool, and it’s big I think it suits me (laughs) Chef Tao) I’ve always wanted to come to Kobe, and I came here for work. I work at THE BAKE because I think the bread and the atmosphere of the shop are great! I think I need to work even harder from now on. THE BAKE LE BOOZY Owner
Genki Kobayashi (36) Owner Kobayashi) He (Chef Sugiyama) is very serious and clumsy, but he excels at continuing to do one thing. and he’s cute too.
I always think that people like him have the potential to take on the future of the city and create it. ~Shopping Time~ Director) Please!
Staff) Thank you! Staff) Shall I heat up the cheeseburger?
Director) Please♪ Staff) “Sausage Brioche” will taste even better if you warm it up a little in a toaster or frying pan! I had the cheeseburger warmed up for me. Chef Tao) Thank you!
Director) Thank you! Cheeseburger The cheese has melted
slightly due to the heat. Sausage Brioche Baguette Jambon-beurre Croissant Dried Fruit Pain Campagne Nisoise Owner Kobayashi) When I started a restaurant next door, I made bread to go with the meals, and that was the start. The ‘campagne’ here is made for the restaurant I make it so that it goes well with
any kind of food. It’s not too strong in flavor, the sweetness of the wheat doesn’t come through too much if anything
there’s a yeast aroma or something The fact that the bread is made to match the meal is what made me start making bread at the restaurant. Kobe is a city that has a long history of baking, so when I thought about what would be a good way to differentiate our products from the others in this city, I decided to focus on the history and classics of the city. It’s a European culture, so the things I felt when I actually went to France, the size, the smell, were all completely different from Japanese things. Of course I like the culture of bread, which has evolved uniquely in Japan,
but if it suits us, it’s the French-style one. So, the reason I started this bakery was to make something more authentic, more genuine, more true to the original. Owner Kobayashi) Since bakers work long hours,
if things continue as they are, the younger generation won’t follow in their footsteps. How the younger generation can raise the quality of their work
in a condensed amount of time and provide it to customers with added value. and provide it to customers I think that this is the shape of the new bakery,
and the future, and that is also the reason why I run this bakery. So, of course, the fillings
have evolved a lot and are delicious, but they all end up tasting the same
so aren’t all the flavors the same? We make our own custard and make our own curries and other things. becomes our bread I think that’s the best thing about THE BAKE Go to THE BAKE you can feel the atmosphere that you can only get at THE BAKE buy some bread eat a flavor that can only be found in Kobe and that becomes a value and becomes a reason to go to Kobe again. This is also the reason
We run this bakery Kobe, Japan Residential area about 10 min. walk from JR Rokko-michi Since 2022
Bread Days Bread Days Owner
Miwatari Yuuki Bread dough making
“wheat flour” Salt Yeast Malt
(promotes fermentation of bread, improves flavor and color) Ice Lard Weigh dough for today’s kneading wheat germ (Photographer) This brown one here (what is it?)
(Chef Miwatari) Is this it? Say “wheat germ” (Chef Miwatari) You take the outer part of the wheat (hull) and And then roast it (the inner “germ” of the seed).
and then roasted to a powder. The roasted germ is what makes it tasty and aromatic.
they taste better and smell better. Nakadane dough Levain yeast Home-made fermented seeds that have been added for more than 10 years. A combination of wheat, raisins and other ingredients.
Mr. Miwatari’s original yeast. Melon bread baking Stretching cookie dough to wrap pastry dough Presses millet sugar into dough Black pepper Making “damande” croissants Homemade “damande” cream Scented with Earl Grey
Black tea damande Almond slice Damande croissant.
Baking The owner’s signature croissants are made in a variety of varieties. Custard cream syrup cane sugar Raisin bread scented with rum.
soaking up the syrup Homemade maple butter Homemade honey butter “Damande” Tea croissant The most popular item at Bread Days
Croissants are prepared on the day of baking. Chill the croissant dough in the refrigerator. Chocolate croissant dough Checking the weight of the croissant dough
Cutting with a knife Cream cheese Forms croissants Croissants are not prepared the day before. By rolling the croissant on the day of preparation
the croissant will puff up big and fluffy (Photographer) It was around 1:00 today, but What time are you going to be doing this all the way through? (Chef Miwatari) Until closing (19:00).
(Photographer) Until 7:00 p.m.? (Photographer) Like, you go to bed around 8:00 p.m.? (Chef Miwatari) I go to bed around 9:30 (Photographer) Ehh! You really only slept for about a little over two hours.
You mean you haven’t slept? (Chef Miwatari) About a little over two hours. Making chocolate croissants
“Chocolate.” Chocolat croissant dough.
Fill with chocolate and roll it up Syrup The bread for delivery to BREAD PARK is laid out powdered sugar Cascade making Ham Cheese Cascuit 440 yen Bread dough Preparing the frying oil Lard is added to the cooking oil Deep fry curry bread in warmed oil Olive oil Salt beaten egg Sweet bean buns with “black sesame seeds”. White sesame seeds are used for “koshi-an” bread Koshian bread tsubuan bread Melted egg mayonnaise Ketchup Corn mayo Tuna mayo cream cheese Ketchup Sausage Basil sauce bacon cheese Powdered cheese Melon bread Corn mayo Tuna mayo Powdered sugar Sio and Olive 220 yen Cheese kari kari 280 yen I had prepared
Levain” and the dough for the middle The use of “Levain” gives
the flavor and aroma of the flour is more pronounced French dough
Nuts and raisins are mixed into the French dough. Burn the dough with a burner. Quattro formaggi 280 yen
focaccia tomato 280 yen Focaccia Basil 280 yen Corn mayo 220 yen
Tuna mayo 220 yen Curly bread 250 yen Powdered sugar Baking bread Bread is baked. Cream puffs baked Homemade custard cream syrup Powdered sugar The baker’s “shu.” Making cheese croissants Croissant dough Homemade
Earl Grey damande Sweet potato Onion paste Grain mustard Sausage Cheese croissant Chocolat croissant powdered sugar Damande cream syrup Black sesame Curry sauce Baking a big puffy croissant Our signature product
“Days Croissant.” French bread dough Mistress came to work Mistress Ayako Miwatari Wife displays the finished bread Days Croissant
240 yen The wife checks the number of breads to be delivered (Mistress) There’s a place called Bread Park
located in Seishin-chuo It will be delivered to a bakery (Director) How much do you put in? (Wife) On weekdays. Roughly like four or five products each here. (Director) Almost all kinds! (Wife) Yes, that’s right! Mostly. The most popular croissants are
baked several times a day! Cheese is roasted on a burner Getting ready for the opening of the restaurant
Kitchen is cleaned up. 8:00 Open From early in the morning
Many breads are lined up (Wife) Thank you very much (Director) Do you come to the store often? I come every week, usually on the weekends. I had a little time in the morning today. I often come here because it’s close to my house and
I often come here because it’s just delicious! And then there’s Cascudo I buy this one every time.
I like this one the best. Sweet croissants. (Director) Thank you! (Chef Miwatari) Welcome! (Mrs.) Thank you very much! (Mrs.) Thank you very much! Forming the hard bread.
We will do it all at once. Wrapping fig dough with plain dough. Visit “BREAD PARK” in Seishin-chuo
Bread Days’ breads are delivered to “Bread Park” in Seishin-Chuo. (Contractor) Thank you very much! Breads from Bread Days
“Yo.” “Sai.” Grain mustard bacon Black pepper “Bacon epi.” “Pork tenderloin wieners.” cream cheese Potatoes Mayonnaise cheese Diced bacon (Mrs.) Thank you Thank you very much While it’s hot.
Lots of garlic butter. Salt Garlic 240 yen Walnuts and cream cheese 280 yen German potatoes 300 yen Bacon KING 300yen Baked baguette Days Baguette
Parisien
baguette Petit walnut baguette 250 yen Petit raisin 240 yen Petit fig 240 yen Pain au levain 440 yen French bread for delivery tomorrow Making bean jam butter
“tsubu-an” (sweet bean paste) Butter brought to room temperature Butter is squeezed in between Hazelnut chocolate
Butter is squeezed over the chocolate. An-bata: 240 yen
Choko-bata 280 yen (Mrs.) Here you go! Thank you! (Male customer) These are raisins and figs Is this sausage curry?
This is the outside It’s like a croissant.
with a crispy dough And it’s got a big, fat sausage inside. This is one of my favorites! (For Bread Days).
I might be here once a week! I like hard bread a lot. Like croissants.
Crunchy on the outside Very tasty compared to the others. Each one has a lot of volume. It’s very satisfying and delicious… Thank you (Mrs.) (originally at the school) I worked as a cook.
These are former school children and co-workers from my former workplace (The front of the restaurant is) an elementary school and middle school, so
It’s almost like I know most of them. Like the customers are parents or something. When I go to school or something dressed like this.
(The kids) would say, “I know!” and they say, “I know you! They say, “I know! (Director) It’s like a community thing.
( Mrs.) Yes, pretty much! (Director) What is your husband like? (Wife) He likes to keep his house pretty clean.
I think it’s in the bread. ( Mrs.) Thank you very much (Female customer 1) I just recently found out about (the restaurant) Since then I’ve been (coming) rather The ones that were not purchased yesterday. that you can get a little discount today. The concept is that we don’t waste food. That’s what I really like about it. My family is for freezing bread We bought a new refrigerator with a large freezer! This is the one I bought today! Hard bread Very cute from the way the store is made It has a warm feeling and is easy to enter. They greet you with a smile and And of course, the bread is very delicious. It’s a happy time in the morning, really. (Female customer 2) Thank you for everything (Director) Thank you very much! (Female customert 2) I’ll enjoy the bread too… Thank you….and I will enjoy the bread too…! (Director) I like it.
So many windows (so you can see inside the restaurant) (Chef Miwatari) Certainly (designed) to be visible from this kitchen (Director) So that the customers can see it? (Chef Miwatari) Yes.
Not really, even if they peek in. I don’t think I’m ashamed of the work I do. I started my own business because I wanted to make one thing at a time, carefully. To do one thing at a time carefully. I think that’s what I’m particular about. (Director) And the croissants.
they grow that big, don’t they? (Chef Miwatari) I wanted to make it look like it was rolled (My croissants) one by one.
I think they look like they’re rolled up. I wanted to make it taller.
and that’s how I ended up with the shape I have now. (Chef Miwatari) You’re an idiot, right? I do this all by myself. (Director) (This much bread)
(only one person makes it, right?) (Chef Miwatari) I will do my best as long as my body can move! ~Shopping time~! Tasting time Days Croissant Raisin & Rum Focaccia basil Ankoromochi Anpan with mochi inside Curry frank The baker’s shu

📮ご感想をお寄せいただけると嬉しいです
https://forms.gle/1AuDagF8XrrEDA9e9

今回は、神戸に来たら必ず寄りたい有名パン屋５店舗をご紹介します👩‍🍳
パン作りへの熱い想いや、お店づくりの裏側にも密着しました🎥
人気メニューはもちろん、訪れる際のヒントもたっぷり。パン好き必見の内容です！
神戸に行くの際はぜひ立ち寄ってみてください✨

※各店舗の価格等の情報は取材当時の内容です。
詳細な情報は字幕機能をONにしてください。

〜パンものがたり Bread Story ~
すべてのパンにはものがたりがある。
パンに携わる人々の裏側に密着し、パンに対する想いや歴史、 背景のものがたりを全世界へ届けるプロジェクト。
パンものがたりは世界をつなぐ。©パンものがたり https://www.youtube.com/channel/UCAVWa1Bbft6hGUrfKe9FENw

私たちが取材したお店が下記のURLから確認できます。
https://goo.gl/maps/D35kXS1RsHzvJihW6

【チャプター】
0:00　メゾンムラタ
URL　https://www.youtube.com/watch?v=OGPK4pDTivs
住所　兵庫県神戸市兵庫区小松通２−３−１４
地図　https://maps.app.goo.gl/fkRZRbywgGjcXAgz9
Web https://maisonmurata.com/

40:51　パンのお店ito
URL　https://www.youtube.com/watch?v=zRdubF-qBcg
住所　兵庫県神戸市東灘区御影本町６丁目４−１６
地図　https://goo.gl/maps/FvJZqGXMG5qfxJ8c7

1:34:34　Boulangerie Gourmond
URL　 https://www.youtube.com/watch?v=myBpytbfrJk
住所　兵庫県神戸市東灘区本山中町３丁目６−２３ ＴＭ本山ハイツ １F
地図　https://maps.app.goo.gl/Z1j3pLaK1UPmnLQL7

2:19:36　THE BAKE
URL　https://www.youtube.com/watch?v=rlIM8TEOA3Y
住所　兵庫県神戸市中央区加納町２丁目３−１２
地図：https://maps.app.goo.gl/ky6fkhmvpejZ3…
Instagram： / thebake.boozys

3:05:47　ブレッドデイズ
URL　https://www.youtube.com/watch?v=nEVdBpW9C44
住所　兵庫県神戸市灘区高徳町３丁目２−２１
地図　https://maps.app.goo.gl/XWYXMBQkGDMxtGUh9

📩 撮影のお問い合わせ 地域に根ざしたお店の営みと、人々が紡ぐ“ものがたり”を、FOOD MEDIA JAPANが映像で発信しています。
映像でお店の魅力を伝え、新たな出会いや地域のつながりも広げていきます。
お仕事依頼は、HPお問い合わせ欄または各チャンネルのインスタDMからお気軽にご相談ください。
https://fmjapan.co.jp/

#ものがたりドキュメンタリー #神戸パン #パン屋 #baking #breadrecipe #breadfactory #asmr #ブレッドデイズ #THEBAKE #BoulangerieGourmond #パンのお店ito #メゾンムラタ