【沖縄】ただのパン屋じゃなかった…若きパン職人の情熱に心揺さぶられる１日 第89話｜宜野湾市「BOULANGERIE DAI」

【沖縄】ただのパン屋じゃなかった…若きパン職人の情熱に心揺さぶられる１日 第89話｜宜野湾市「BOULANGERIE DAI」

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.

【BOULANGERIE DAI（ブーランジェリーダイ）】
今回は、沖縄・宜野湾市の大人気ベーカリー「BOULANGERIE DAI」さんに密着🎥
「おいしいだけでなく、心と身体が喜ぶものを届けたい」と語る店主・上原シェフ。
店内のパンには、添加物の有無やグルテンフリーがひと目で分かる色付きシールが貼られ、誰もが安心して選べる工夫がされています🍞💡
そんなやさしさあふれる工夫の裏にある、店主の想いに迫ります👀

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【店舗情報】
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】
0:00 ダイジェスト
0:28 本編
3:17 無添加素材の食パン作り
5:30 発酵塩バターパン作り
10:29 無添加素材にこだわる理由
13:43 焼き上がり
14:29 グルテンフリーの米粉パン作り
18:03 店内準備
21:30 グルテンフリー米粉パン焼き上がり
23:23 １０時開店
25:13 苺ティラミス作り
28:38 お客様インタビュー
30:35 お客様インタビュー②
33:31 有機野菜のサルシッチャサンド作り
35:39 いちご大福デニッシュ作り
37:16 買い物タイム
37:44 実食
40:08 店主インタビュー

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【著作】
株式会社FOOD MEDIA JAPAN
パンもの撮影：松田愛渡
パンもの編集：榮阪初音

#ものがたりドキュメンタリー #沖縄パン #パン屋 #baking #breadrecipe #breadfactory #asmr