沖縄に行ったら“絶対寄りたい”！地元民にも愛される沖縄の人気ベーカリー４選

沖縄に行ったら“絶対寄りたい”！地元民にも愛される沖縄の人気ベーカリー４選

(We use) good-for-the-body ingredients, so I want my kids to eat them,
I buy them often. We’re particular about the ingredients,
and they taste really delicious. I want them to eat things
that are as safe and reassuring as possible. I don’t want to include stuff
that I myself have concerns about. I pick healthy ingredients and bake
the bread using them. A day-in-the-life at “Matsudo Bakery,”
Okinawa’s beloved bakery known for “safe and secure bread” 🍞 Okinawa, Japan’s southernmost islands,
boasts vast blue seas and skies, rich nature, and Ryukyuan culture. In this bread story, we introduce
four popular bakeries in Okinawa. Yonabaru Town, Okinawa Prefecture. Established 14 years ago — Matsudo Bakery. The owner arrives at work. First thing in the morning,
they bake the bread prepared the day before. Homemade cookie crumble, custard sweet potato. At Matsudo Bakery, nearly all fillings
are homemade. Eggplant, spicy sausage, homemade yuzu-kosho mayo, thick-cut Iberian pork bacon, grated cheese, dark cherry. Next, making the dough for the loaf bread. Using brown sugar, and Okinawan handmade salt “Shima-maasu.” Mixed with fresh yeast and water. The pre-ferment prepared the day before. The pre-ferment is kneaded into the dough. Taihaku sesame oil. Flavorless, odorless sesame oil is added— Furutani Chef: “This oil is
flavorless, odorless, transparent, and when added to dough,
it gives moistness and chewiness. It makes loaves chewy— helps retain moisture.” “At first we used eggs and dairy, but so that small children
could eat this loaf— we removed egg (an allergen), and replaced butter with flavorless sesame oil, making it simpler. We wanted to create a delicious loaf
small kids could eat.” “And so this loaf was born.” Loaf dough made with simple, healthy ingredients. Nothing unnecessary is put into the bread. Letting the French‑style dough rest for 30 minutes. Stuffing cornet shapes. Wrapping the rolled dough around molds. Next up, the most popular item:
the curry bread. They fill it with handmade curry filling. They coat the curry dough
with corn flakes. Furutani Chef: “The texture is crunchy —I think it makes eating fun, so we add it.” Making anpan (sweet bean bun). Thinly rolled dough filled with plenty of azuki paste. Black sesame. Making melon pan. Pressing cookie dough onto sweet bun dough. Sprinkling granulated sugar. Scoring patterns into the cookie dough surface. The breads have come out of the oven. Sweet potato pie. Chocolate cream pie. Cinnamon rolls. Parsley. Bacon cream cheese. Re-kneading the rested French‑style dough. Rolling and checking dough texture. Furutani Chef: “The kneading is just right—
it turned out well today.” He gets the shop ready alone
until other staff arrive. Portioning the loaf dough. Rolling the dough with a rolling pin. Rolling into elongated shapes. Four types of herbs Okinawa-grown “Aguni salt.” • Spicy sausage focaccia
• Herb‑salt focaccia • Yuzu‑kosho Iberico bacon focaccia
• Eggplant & tomato focaccia Staff arrive. They fry curry bread. Shop preparation continues. Curry bread, • Chewy walnut bread
• Plain white roll Glazing. Icing. Powdered sugar. • Walnut‑macadamia croquant
• Dark cherry Danish • Cinnamon roll
• Sweet potato Danish Melon pan. Kids love the sugar‑coated mini melons! The white roll is baked. Furutani Chef: “The white roll
uses no eggs or dairy, the flour is domestically milled, uses Shima‑maasu and Honwaka‑tō sugar, and flavorless sesame oil from Kadoya. It’s made so mothers can feel safe
letting kids eat it.” (This composition is designed) to make it safe and secure. Next, the loaf is done baking. Loaf bread. Raisin loaf. If the dough is weak or lacking energy, the loaf’s crown will be narrow. If over-proofed, it won’t form that nicely domed shape. Staff: “We often get asked,
‘What’s good for kids trying bread for the first time?’” “Allergy‑sensitive kids are very common, so we also accommodate allergies, and for loaf bread it’s safe and secure, we say it’s highly recommended
as their first bread.” “We let them know that.” “Safe and reassuring to eat.” “We don’t include anything
that concerns us ourselves.” “We choose and use
healthy ingredients.” These simple, ingredient-focused breads—
the “white roll” and loaf—are also popular
as baby food. Filling a choco‑corne with
chocolate cream. Homemade milk cream. Unsalted butter from Hokkaido. Azuki bean paste. Aguni salt. Walnut‑an butter. More and more breads are baked;
the shop is about to open. 9:00 — Opening time. Customers start arriving right away. Staff: “Do you want us to total it all? We’ll put it in your eco‑bag~” “Please come show your face again~” “Thank you~” Female Customer: “Every week I buy
loaf and sweet breads because my kids love them.” “Melon pan and anpan are delicious,
and the salt rolls too.” “That’s what I always buy.” Female Customer: “Is this called corne?” “It’s a soft French‑style roll.” “It has cream inside—I like it.” “The staff are so cheerful,
it’s a nice atmosphere.” “The breads have special, well‑chosen ingredients, and they taste really good.” They’re now making
“salt breads” using the simple loaf dough. Using Hokkaido butter and Okinawa-grown Aguni salt,
then baking. The salt breads are done baking. Salt roll. I tasted a fresh-baked salt roll! The simple dough and rich butter aroma—
with a gentle salty flavor spreading in the mouth. Furutani Chef: “Aguni salt is not too salty; it has saltiness, but a rather mild taste. They balance really well together. Furutani Chef: “We choose what we personally find delicious, and we aim for safe and secure ingredients.” We select ingredients accordingly. Matching them to pair well with the bread. That’s how we make our selections. Making rye bread—
cranberry & walnut. With sansho pepper and cheese. An hour later, shaping the proofed dough. Making cuts with a lame. Baking the rye bread. • Cranberry cream‑cheese rye
• Sansho & cheese rye Fig & walnut ¥250,
Dried fruit & walnut rye ¥600. Staff: “Thank you~”
Female Customer: “Thanks~” Female Customer: “My daughter bought it once
and it was delicious, so I bought various things.” “Curry bread and
choco corne for my grandchildren, and chewy walnut bread.” Female Customer: “The atmosphere is bright and nice.” “That was good.” Making the curry filling for the popular “curry bread.” Onions, minced meat, water, ginger, garlic, brown sugar, honey, two kinds of curry roux, and powdered curry spices. The curry filling is ready. They boil the bagels— berry bagels. Next, making the chocolate cream. Sweet chocolate, cocoa,
cornstarch, granulated sugar. Mixed with warmed milk. They strain it through a sieve. The bagels come out of the oven. Staff: “Would you like the baguette sliced?”
Female: “Yes please.” They slice the bread to your preferred thickness. Staff: “Here you go~” “Thank you!” Female: “I have grandchildren, and I think this is bread I can safely feed them.” “I bought about five walnut breads
for my coworkers.” “I ate about three in one go.” “It’s so delicious,
you just can’t stop eating.” “My daughter is now in her second year of university;
when she was in elementary school, I’d give her pocket money, and she’d say: ‘I bought from Matsudo‑pan.’” “The owner’s personality is so nice, the staff are cheery, I really like it.” “I definitely recommend it!” Female: “Do you have iced coffee?” Staff: “One iced coffee black, please.” Staff: “Here’s your iced coffee black.” “Thank you very much~” Female: “I work nearby, I come about once a week.” “I always missed that you had iced coffee— today I noticed for the first time.” “I highly recommend the curry bread.” “My kids love the little croissant‑style
sweet breads.” “And the manager is— originally from Matsudo, Chiba, so the shop’s name is fun.” “I hope it goes on forever.” “Thanks in advance!” Shaping baguettes. Baking French‑style loaves. Making bacon épi. With cheese. The French loaves are out of the oven. The freshly baked baguettes are crackling. They rub homemade garlic butter
on the baguette. The garlic butter also uses Aguni salt. They bake again to melt the garlic butter. Garlic butter. Parsley. • Two‑cheese & thick‑cut bacon
• Garlic France / bacon épi The baguette is finished. The baguette is crackling again. Furutani Chef: “We bake at high heat, and when it comes out, the temperature difference makes the crust go crack‑crack-crack, so you hear that popping sound.” “If the dough’s not good, that sound won’t happen.” “When I hear that sound, I feel relieved.” Baguette whole ¥300,
half ¥150. Regular customers arrive. Director: “Is it always like this?”
Male Customer: “Yes! I always get iced coffee.” Staff: “You come almost every day!” “Thank you!” Male Customer: “I get iced coffee and eggplant focaccia, and I also buy melon pan. It’s just so delicious.” “The owner seems gentle, and many of the cashiers are soft-spoken.” “Please keep making delicious bread!” Female Customer 1: “There are so many breads I like.”
Staff: “Thank you!” Staff: “Thank you~” Female 1: “There were so many favorites
that I bought a lot.” Female 2: “I bought about ten.” Female 1: “Not more?”
Female 2: “More! I bought a lot!” Female 2: “Today I also bought coffee milk!” Female 1: “There were so many types— I’d like to buy again!” “Thanks in advance!” Furutani Chef: “Thank you.” Female: “On the way home, I get a sweet bread— if I make it in time during hours, I come immediately.” “They now sell milk too, they didn’t before.” “I buy bread and milk as a set.” “You can really tell how much the husband cares about the bread— He makes it so carefully.” “That atmosphere matches the shop.” “You feel the owner is similar to the bread.” ~Shopping time~ Director: “One iced coffee too, please.”
Staff: “Here you go.” Staff: “Here’s your iced coffee~” “Thank you.” Curry bread. Baguette. Walnut-an butter. Salt roll. Garlic France. Pain au chocolat
Iced coffee. Loaf bread. “Because we use good ingredients, I want my kids to eat them. The bagel is delicious!
Crispy outside, chewy inside, and packed with cheese! Really stuffed!! I love it, I buy it a lot♪” Child: “Melon pan!”
Woman: “We buy melon pan a lot!” “Even if we go elsewhere, we come right back here. I end up choosing here again.” “The taste, and the reassurance and safety— they make a loud ‘Welcome!’ when making the bread. It gives the impression they really love bread.” “A kind image.” “They work hard— I get the impression they make it thinking of everybody.” “Thank you always for the delicious bread.” “Thanks in advance for the future!” Staff: “It’s hard to sum up in one phrase, but— He’s kind to customers, kind to us staff, and above all, kind to the bread, I think.” “He’s always thinking about staff, so I think it’s a comfortable workplace
where you can make delicious bread.” Furutani Chef: “When talking with customers
since opening, we heard requests for
egg‑ and dairy‑free options for children. Something soft that kids can eat, so we removed egg from the original dough, and gradually adjusted the formula to
arrive at the current version.” “A safe, secure taste, size, and formula that can be enjoyed long-term.” “If we stopped doing this, it wouldn’t be Matsudo Bakery anymore, so this is essential to our foundation and we want to firmly protect it.” “We want many people to come, and for anyone who comes— from young children to the elderly— they can choose the bread they want, with a lineup that caters to them, and can eat something safe and secure, and we’ll keep making them, hoping customers are happy—thank you.” The presence of the U.S. military base
has brought together the cultures of America and Ryukyu in Okinawa City. This town, which is also known as the birthplace of Okinawa’s traditional Eisa dance, The Okinawan bakery “Yumenoaru” is loved by the people of Okinawa
and we will follow the day of a young female baker. It’s delicious, it makes you feel energized There are lots of smiles (from the shop owner) too Mar-san-do!
(It’s delicious!) Okinawa City, Minamitoubaru Established in 2020
“Bread Shop YUMENOARU” “Bread Shop YUMENOARU”
Owner: Ms. Ayaka Reinhardt (31) (Chef Ayaka) It’s almost Christmas, so the cups are also decorated for Christmas wholemeal flour Salt Malt syrup (Director) What goes into the dough? (Chef Ayaka) “Salt”, “yeast” and “water” (The ingredients are) very simple Yeast Chef Ayaka) “The dough for baguettes” and “flour” and ‘water’ left to stand for a few hours Chef Ayaka)This is “bread” sugar Chef Ayaka) For bread, use a little more salt and sugar skim milk powder
and fresh cream I wanted to make it really fine and baked it honey fresh cream water Chef Ayaka) I’m going to add a little poppy seed decoration Chef Ayaka)You can hear the popping, can’t you? I can tell by the sound of the mixer and other things I can tell how well it’s been kneaded Chef Ayaka) The dough is quite sticky. I’ll leave it to rest for a while. Chef Ayaka) The baguette has a higher water content Making bread dough Chef Ayaka) By dividing the dough into two stages and
adding it in it has the characteristic of remaining soft the next day too Chef Ayaka) This is a panini with lotus root and cod roe Chef Ayaka) It’s a slightly sweet-tasting “salt bread”. Making “asa” bread Aosa (seaweed) Chef Ayaka)While watching the situation until the crispness has softened When it’s all blended in, we knead it into the dough. Chef Ayaka) It’s like this! Chef Ayaka)Do you not eat aosa seaweed much on the mainland? It’s often added to clear soup. It’s like seaweed. In Okinawa, it’s often called “asa”. Since it’s seaweed, I was wondering
what it would go well with with garlic butter and then bake it Garlic butter Cheese Making melon bread Custard cream Pumpkin cream Chef Ayaka) The cat’s face is flat and horizontal I always think about how I can make my customers happy when I’m making the food. The facial expression of the cat changes subtly, so it’s actually cuter on the underside, which has more The burnt side is cuter. I’m going to be paid for this, so
I think it’s only natural that it should be delicious. I’m always thinking about what else I can offer I’m busy every day, but if I can’t think about it anymore I think there’s no point in me doing this beaten egg Chef Ayaka) I’ll put a lot on it. Chef Ayaka)It’s got sweet cheese cream in between. bread that people say “It’s so nostalgic! Chef Ayaka) For the cinnamon rolls I want to bake it gently, so I’ll use a low heat. I want to bake it gently in a short time. Director) You have a large loaf of bread and a
small loaf of bread? Chef Ayaka) That’s right.
The dough for the small loaf of bread was left over, so I made it with the leftover dough, but the customers loved it! The customers really liked them I’ll leave these here for a bit Cinnamon roll Chef Ayaka)This is a “panini” sandwich with lotus root in it. Sinapon 240 yen Cheese Making bagels Malt syrup Chef Ayaka)The other breads are made with foreign flour, but This is made with 100% domestic flour. Before I started working in a bakery I used to make bread at home and give it to people to eat I liked thinking up recipes, so I have a bit of a sentimental attachment to it. I like making it at home I made it for other people to eat, and I ate it myself too I was thinking about bread all the time, whether I was awake or asleep Chef Ayaka) Chocolate, green tea and plain. Cream cheese Red bean paste Red kidney beans Chef Ayaka) Because it’s made from domestic wheat, it goes well with Japanese ingredients It feels like it goes well with Japanese ingredients. I’ll wrap it up. Salt bread Chef Ayaka)It’s pretty hectic at this time of day I’m on my own, but it’s like a sports day I’m running around and making a fuss every day The fact that they’re continuing to do it means they must be enjoying it in some way or another! Myself. When I first started the restaurant, I wondered why there were only 24 hours in a day. I thought it would be nice if there were a bit more. I think that the fact that time passes quickly means that you’re having fun and that you’re living a fulfilling life, so I think it’s a good thing. Chef Ayaka) Let’s clean up the table for a moment. Shaping the bread I think there are lots of different ideas about what bread should be like The bread here (at the shop) is finely textured and has the image of soft bread It’s almost like a cake If it’s too delicious, it’s a little like a Cakes are associated with special occasions, but bread is something you eat every day because it’s something you eat every day so that it goes well with other foods I think it’s important to have an image of it being
moderately delicious. (Bread is) a supporting role! A great supporting role! Chef Ayaka)It sinks easily (lol) Chef Ayaka)This is cheese This is green tea powder. This is plain. Poppy seeds Cheese walnuts I love this combination! Red bean paste and nuts Chef Ayaka) I’ll check on it in 10 minutes. Chef Ayaka) I think it looks the most delicious when I make it. The asa-pan is done baking. Assorted bread 95 yen Chef Ayaka)The egg sandwiches at my house were was an omelette. sandwich with mayonnaise. I serve it as it is ().
It’s a nostalgic taste for me. People who have bought it once say it’s delicious
so they buy it again. It’s simple, but
(it’s delicious) Chef Ayaka)It’s all by eye (lol) The key is to cook it in hot water. Customers often ask me how I make such beautiful tamagoyaki customers often ask me how I make them so beautifully I don’t use a frying pan,
I bake them in the oven I think it looks beautiful. Chef Ayaka) It takes about 13 minutes to cook. It’s like until it puffs up.
There’s no specific time. Chef Ayaka) I simply want to make delicious food The most simple thing is to want to make delicious food I don’t want to use preservatives that aren’t good for the body I don’t want to put in things that are bad for you. Chef Ayaka)For someone you care about I think the question of whether it’s okay to feed them I think that’s the standard. But since I’m doing it all by myself I do sometimes rely on ready-made products but even so, I only use them because they’re cheap I don’t want to use it just for that reason I think that
simple food that tastes good is important. The omelette is done! Chef Ayaka) It looks delicious, with a little thickness. I had an omelette sandwich 🌺 powdered sugar I think you’re right. When you’re kneading it, it’s like you’re raising it. When I’m arranging the toppings or displaying them
I do my makeup When they sell, it’s like I’m sending off a bride
not a father That’s the image I have (lol) While I’m doing it, I’m thinking like that Ham and cheese roll 200 yen Chef’s choice quiche 340 yen Chocolate Danish 255 yen
Quinie Aman 240 yen Chef Ayaka) The croissants are baked a little sweetly, but because Okinawa has high humidity rather than being crispy,
it is baked moistly I emphasize the flavor of the butter more. Chef Ayaka) I want to make something that I think looks delicious I want to serve it to my customers after all Salted bread 120 yen Fruit Danish 285 yen Chef Ayaka) “Apples” and “cinnamon” and and add cornstarch to thicken it. As you eat it, you can enjoy the crispy texture of the apple and the sweet taste of the apple with cinnamon (is brought out) Pumpkin and apple black cat bread 235 yen The small loaves of bread are done baking! Chef Ayaka) It’s a bit white, but
because it’s small You can serve it like this, right? The ears are soft If it’s too big, it will break here. Small loaf: 275 yen Next, the normal-sized
bread has finished baking. Chef Ayaka) (The bread) is so soft. I wonder if it’ll be okay Fresh cream bread, 330 yen Chef Ayaka) It’s a little on the watery side, so it’s a little hard to open, so cut it a little deeper Cut it lengthways and put it in. Steamed chestnut pumpkin Bagels made with domestic wheat “Haruyutaka Chef Ayaka) Smaller breads even if the dough is the same, the bread will be completely different Chef Ayaka) The burnt look is really delicious I’ll burn it a little. When the cod roe is burned, it’s delicious. Retro Bucket – 310 yen Campagne – 390 yen
Fig and cream cheese – 330 yen Sesame Soybean Chips 195 yen
Cranberry Noah 330 yen Curry sausage garlic butter cheese Chef Ayaka) People in Okinawa really like pork, don’t they? It’s a pork culture, so shimeji mushrooms We’ll also sear this with a blowtorch. Parmesan cheese 10:00 Open (Male customer) It’s good to be the first in the morning. Chef Ayaka) Please buy a lot! I make them to feed my customers There used to be more (types) (Female customer) When you choose what you want to eat,
you end up choosing an endless amount (Male customer) About once a week. Because my workplace is close by
I drop in sometimes. Personally, I always buy cinnamon rolls and I always buy things like cinnamon rolls and salted bread
and melon bread. The owner has a really nice personality I think that the good nature and feelings of the owner come out in the bread. I think there are lots of cute breads. (Female customer) I was introduced to it by a friend. I was already hooked when I first came (lol) There’s a bread I always buy This tiny bread is so delicious The garlic is really effective. Once you’ve tried it, you’ll be hooked.
Be sure to buy some of this Bread with aosa seaweed in it I highly recommend it (Director) Is this bread unique to Okinawa? (Female customer) I’m sure it is. I’m not actually from Okinawa, so I’ve only eaten it here for the first time The seaweed-like flavor of the aosa seaweed and the garlic go really well together because her love is also put in a lot
it’s really delicious but all of them are delicious as is the bread her personality just seeing her makes me feel better and it feels like the bread has that energy in it too It’s delicious and it makes me feel better so I feel better when I come here too
so I’ll come and visit again I’ll come to play and also to buy bread! (Female customer) I come every week!
(Director) Every week? (Female customer) The bread is the same. I met the owner, Ayaka-chan, and I get energized every week. (When I meet her) I feel really positive I feel like I can do my best again tomorrow I always think she has a mysterious power Thank you for always making me happy! I’ll be back! Chef Ayaka) Customers pay money to buy food, so it’s only natural that it should taste good I think it’s natural. I love croissants,
so I often come to buy them yeah we live right there so it’s really close and convenient and delicious there’s something special about like a neighborhood you know bread shop or bakery every time we come in here after even after the second time she knew her name so it’s very friendly and we love just stopping by so in the States the bread shops are like chain so we have something like that’s called Panera but it’s a chain so it’s you know around town it’s nothing special if you will but like there’s no special shops you know that’s you know a single owner running it cinnamon rolls are the best and it’s good for lunch too because the sausage the sausage rolls and everything is so good (Female customer) If you come here,
you must try the cinnamon rolls! They’re really delicious!
And the croissants too! This bakery is close to a US military base,
so it also attracts many American customers. (Male customer) There will be more customers at Christmas.
(Chef Ayaka) Really? Thank you! We’re the best bakery in Okinawa! Thank you!
I’ll do my best! Have a good day! I think there are a lot of people who live in Okinawa too. There are also (US military) bases here,
but it seems that quite a few people who have left the military want to live here in Okinawa. Everyone says it’s a nice place (Okinawa). Welcome!
Hello! We’re ready for you. (Female customer) The bread is delicious.
I love the bread here. (Director) What did you buy today? (Female customer) Twenty croissants! Director) 20 croissants?
Female customer) 20! I always buy 20 on Saturdays (W) I’m giving the cheese to my sister. My sister lives in Yomitan Village. I’m recommending the bakery because it’s delicious. This is the best place! There are lots of smiles (from the shopkeeper) too. It’s delicious! Chef Ayaka) It’s really detailed. It also has a different texture. It becomes softer and heavier. The recommended thickness is 6 slices, so
I basically cut it into 6 slices. Chef Ayaka) Be careful! Thank you very much! Chef Ayaka) While dealing with customers,
I’m just going with the flow The day passes in the blink of an eye I wonder why there are only 24 hours in a day As I said earlier I think it really means that it’s fulfilling. I think so. (Chef Ayaka) It’s like this inside. (Director) You’re not from Okinawa? (Male customer) I’m from Shizuoka! (Director) You moved here?
(Male customer) I moved here I was introduced to it by a friend yesterday I ate it yesterday and it was really delicious, so
I came! I came yesterday and I’m here again today I’ll be back tomorrow too! (Male customer) I’ve been coming since it opened. It’s the owner’s personality and the taste, right?
It has both. I’ve been a repeat customer for a long time. The bread is outstandingly delicious. I always buy “Wasapan” bread. I also like other kinds of bread with fillings. I look forward to it (every week). Chef Ayaka) Grandpa and Grandma
Young people and children Students and everyone else I think it’s not easy to find opportunities to talk and laugh with
students and other people. I think it’s just a coincidence that I’m doing this. I’m surprised even by myself
how much I talk. (The customers) are really surprised
when they remember our conversations. ‘I was feeling quite down at the time, and you gave me courage’ When I hear things like that, I’m really happy When I hear things like ‘I want to come back and buy bread again’, I think to myself, ‘I’m glad I’m doing this. (Director) Is that a letter from a customer?
(Chef Ayaka) A letter or something If it says ‘thank you’, (I want to keep it) There are lots of things at home too, but It says something like ‘Thank you for the delicious bread’
so I also keep this (with care) It’s so nice, isn’t it?
When you’re feeling down, you can get your energy back
so I keep them (with me). (Female customer) My parents live nearby, so
I come here sometimes. Today I bought cat bread. It’s like Arthur’s salt bread It’s really delicious It’s small, so you can eat a variety of breads I often bring my daughter here Director) You came back because it was delicious?
Male customer) I just tried it for the first time a while ago. I tried one and it was really delicious! (Male customer) Thank you!
(Chef Ayaka) I’m so happy! Thank you so much! (Female customer) I’ve been coming here since just before the first anniversary. Chef Ayaka) It’s been over three years, hasn’t it? Male customer) (The recommended items are) “Baguette” and
“Campagne” (Male customer) I’m thinking of buying a baguette today, too. (Female customer) I’ve become addicted to this
and now come every week (lol) (Female customer) I come almost every week. (Male customer) While I’m shopping,
I also chat with people. (Female customer) She’s not the girl next door, but she’s like a girl from the neighborhood. (Male customer) At the very beginning, when the shop first opened it was still early, so it felt like I was working from morning till night and there were times when I was exhausted to the bone Compared to that, recently, it seems like
I’ve got the hang of it. Please keep it up for a long time. (Female customer) Please keep baking delicious bread! (Chef Ayaka) You’ve got to leave some energy for later. Customers are important, but
so is your body. You have to look after your health properly. If you’re not well, you can’t make bread
and you can’t serve your customers well either. You can’t deliver a smile I think that’s something we need to take care of. I think it’s important, not just to compromise. I think that when you’re doing it you have to keep at it for four years I think that’s what I feel. My husband, Christian Reinhard (31) (Chef Ayaka) This is my husband. (Director) You always help out?
(Chef Ayaka) That’s right. Chef Ayaka) He has a chronic illness, so while watching his condition, when he’s feeling well
he helps out within the limits of what he can do It’s been a great help. (Husband) I was a customer. I first came here as a customer and Ms. Ayaka was very kind to me (Chef Ayaka) When he was a customer he came with his friends to buy cinnamon rolls but they were sold out. When I came here with my friend
I was going to buy a cinnamon roll. I really liked the cinnamon rolls from this shop, but they were sold out that day.
She saved one for me so I was able to give it to my friend the next day I was very happy about that kindness So you met your customers through your work?
Chef Ayaka) That’s right. It’s like a drama, isn’t it? I was surprised to find out that
something like this could happen. When I found out that he was working on his own she said she wanted to help me and that’s how it came to be I once asked her, “How was your day?“ And she said, ”Today is a special day.” I asked her, “Why is today a special day?“ She told me, ”Every day is a special day for me.” I was very moved by her words. When I heard this,
I was surprised and happy. I was surprised and happy when I heard this, because the customers themselves remembered and engraved in their hearts the exchanges
we had, and I was so happy to hear that Thank you! ~Shopping time~ (Director) Please!
(Chef Ayaka) Thank you! (Chef Ayaka) Thank you for waiting. Here you go!
(Director) Thank you very much! ~ actual eating ~ Chef Ayaka) I’ve loved baking since I was a child. I like eating it,
and I like making it too. I liked researching things like the history and production methods I liked researching things like ingredients bakeries themselves are my dream job bread is my dream itself
so far “YUME” (dream) and “NOARU” means ‘darkness’ or ‘black’ in French When I was about 18 or 19 years old I couldn’t eat any food
and was in hospital. At that time, I realized that food is not just about nutrition because it’s something you eat directly you can feel the feelings of the person who made it I don’t feel well unless I eat. My mood doesn’t brighten up either. I’m really feeling that. I’m really feeling that. things like serving customers and talking with them I think that those things are also closely connected to “deliciousness” I think that
it’s very closely connected When a customer comes, I always I’ll say something like, “Hello, how are you?”
I’m thinking about doing that The name of the shop is “Yami wo Terasu Yume” (A Dream that Illuminates the Darkness) The people who come here when they’re feeling down,
they can eat the bread here or talk here you can feel happier or, if you’re happy, you can feel even happier By coming here I hope that it will be a place where people can think, “Today was a good day” I hope that this place
will become a place where people can think like that like a bakery with dreams a place with dreams bread with dreams It goes on like that
for both myself and the customers The name “Yumenoaru”
is meant to suggest that it will continue Okinawa, Japan A bakery standing alone in a town with a population of 522
BAKERY MILESTONE Shop owner) I think we’ll get along well as a family. Not “There’s nothing in Chinen”, but “There’s a bakery”♪ Okinawa, Japan Since 2023
BAKERY MILESTONE cane sugar All the dough we make in-house uses cane sugar fresh yeast Eggs Cold water Fats and oils Chef Sakamoto) This was originally a parking space. It was a space that could fit one car we somehow managed to build a prefab and we made it so that the flour and the iron plates are easy to get to so that there is no movement during the work. Roasted walnuts measure the temperature of the dough Because it can’t be left in the building
the dough is moved to the shop’s freezer Salt bread shaping Butter As we don’t have a fermentation machine cover it with plastic to prevent it from drying out Into the freezer in the shop
Chef Sakamoto makes many trips back and forth To make the next batch of dough
the mixer is cleaned Preparing the dough for French bread
“Flour” Salt Dry yeast ice water making melon bread granulated sugar Chef Sakamoto) Red sweet potato chocolate chip melon bread The melon skin of the melon bread is made by mixing we mix in Red sweet potato powder French bread dough homemade custard cream Chef Sakamoto) I’m making it with tuna and lotus root and shiso leaves mixed together roll the dough around the sausage. Making Tamu (Taimo) bread wrap the filling of “tamu” (Taimo) paste,
a popular ingredient in Okinawa cream cheese Next, we will wrap the “Red sweet potato paste”. Finishing touches on the Manul bread
“Olive oil” Chef Sakamoto) “Manul bread” is a type of bread that originated in Korea from street stalls. cream cheese Honey Garlic butter Manul bread Chef Sakamoto) The children were already awake. It was around half past six. My wife woke them up. around 7:30 she takes them to nursery school and elementary school. She’s ready to open the shop as soon as she gets back It’s pretty hectic. dividing the French bread dough. Finishing the croque-monsieur
“Black pepper” Ham Natural cheese Sprinkle
Awaguni salt” on the salt bread The salt bread is done baking! Melon bread, red sweet potato chocolate chip melon Chef Sakamoto) I’m from Shizuoka Prefecture. I came to Okinawa for university and then I got married, and at that time I moved to Tokyo and started working part-time in a bakery. When I tried it, there were a lot of parts that I thought were
quite interesting and the fact that you make something and it’s completed gives you a sense of achievement when you’re doing it I also felt happy when I saw that the customers were happy with it so I thought it was a good thing I thought I might try working as a baker
from there. Chef Sakamoto’s wife will take the child to school We’re open for half a day on Sundays. If we were open all day on Saturdays and Sundays, we wouldn’t have time to play with the children, so we’re only open for half the day now when the children are older, we might open on Sundays too Natural cheese Camembert cheese Roasted walnuts Honey, natural cheese White sesame seeds To finish the croque-monsieur,
it is seared on a burner The freshly baked bread
is brought into the shop Mrs. Ayumi Sakamoto (37) Chef Sakamoto’s wife arranges the bread
for the opening of the shop Bacon and cheese epi, 330 yen Manul bread 170 yen Red sweet potato paste anpan 180 yen Red sweet potato and chocolate chip melon bread 180 yen The bottom part of the salt bread is crunchy, so
I was shown it! Honey Honey Nut Camembert carry freshly-baked bread back and forth between the shop and the container “Bacon Epi”
olive oil Corone “Shiso tuna lotus root” is
also ready to be grilled! put chocolate cream into the chocolate croissant. It’s filled with lots of chocolate cream
and is very filling. Add an Oreo cookie and it’s complete! Chocolate Croissant 230 yen going to make the
No.1 popular Anbutter salt bread Chef Sakamoto’s wife) We use the bean paste mixed in. I guess it’s good that we use it mixed in. We’ve been getting great reviews. I don’t like red bean paste, but
people say the red bean paste here is delicious Red bean butter salt bread 220 yen 8:00 – Open making incisions in the French bread. Chef Sakamoto) In terms of division of labor, I’m making the bread My wife is in charge of sales but that’s just a rough division of labor. My wife also I’ll try it if I think of it. I’m like that. My wife often pushes me on. I’m not being nagged (lol) The couple decide
together which types of bread to deliver today Chef Sakamoto’s wife) “Azama Community Store” is located in the village of Azama in this area and we deliver the bread to the bread to the community store and the elderly people in the area and children can’t get here easily because they can only come here by car they say it’s a big help I want to keep doing it as much as I can We will accompany you on the delivery to
Azama Community Store We have arrived at Azama Community Store Shopkeeper) This is a shop where local people come to buy groceries and other things. People who are going to get on the boat
buy things here before they get on the boat because There are many bread fans. “Is there any bread today?”
they sometimes ask. When we’re sold out, baguette mentai French Female Customer) I can’t come on weekdays because I’m at work but my daughter’s off school too “Let’s go together.” My daughter is already a fan. Everyone, please come and buy some of our delicious food! Thank you very much Chef Sakamoto’s wife) I came back to my hometown because I like it. After all, this place is like a depopulated village because it’s an area where not many people live even if people do come here they’re all out and about there are no people at all so we went outside ourselves but when we go outside like that “I came because it was delicious.” there are also people who come that makes me happy Male customer) I happened to look it up and found this bakery I came to see it on Google Maps Today I bought some “salt bread” and some “curry bread” while eating them in the car I want to enjoy looking at the nature of Okinawa Chef Sakamoto’s wife) This is the entrance People who notice will notice. “Isn’t this your house?”
“Isn’t this the entrance?” (lol) This is shoe box this and this counter When I was at university There were seniors who had built and were running their own live house and I learned that you can do anything by yourself like this that’s what I learned and how to make it look like a proper shop and by my own power I want to see how much I can do I want to open a shop like this where they overlap I made a shop Chef Sakamoto’s wife) I’m off to sell them Making curry bread Breadcrumbs The bread is done baking Bread Bread 350 yen Male customer) I come here often My workplace is less than 5 minutes away by car. So I’m really happy. I can come here in between work. I often bring them as a gift. I’ve tried a lot of the An Butter series but this An Butter Salt Bread is number one! The butter is really effective and the way the salt bread and this anbutter I guess you’d call it the degree of fusion Very delicious! I usually buy bread that’s basically a side dish It’s absolutely delicious! I’ll always the delicious ‘Anbutter-Salt Bread’ Thank you! deep-frying the curry bread
“lard” Chef Sakamoto) The curry bread is generally served between 11:30 and 12:30 all the bread will be baked curry bread Foreign female customer) We are from America California My favorite bread is “Honey Nut” Walnuts are delicious! Salt bread (is also delicious) Every Friday For breakfast Every time I come, I get Honey Nuts and Salt Bread I like Japanese bread the best! Foreign female customer) The shop is stylish and cute! Chef Sakamoto’s wife) I’m from here I was born and raised in Chinen. This is the house my father built. After my father died it had been empty, and I lived in Tokyo until five years ago, but after my child was born I wasn’t confident about raising a child in Tokyo so I thought I’d be better off somewhere like this I’ve grown up surrounded by so many things like the sea and mountains I wonder how I can raise my child in Tokyo.
and I’ve become a COVID-19 even if I’m in Tokyo
I can’t go anywhere I’d come back here I can make bread too There’s nothing here On the contrary, because there’s nothing here if I open a bakery, maybe someone will come?
Like that I thought I’d give it a try and came back to Okinawa with a concrete plan to come back ~Shopping time~ An-butter-salt bread Red sweet potato chocolate chip melon bread Bread with cream filling Tamu (Taimo) bread (with cream cheese) Curry bread Chef Sakamoto’s wife) It’s small and blends in with the town Chef Sakamoto) So that local people can come and buy them
easily Chef Sakamoto’s wife) This is our goal I don’t want people to say “There’s nothing in Chinen,” but rather something like “There’s a bakery.” I wish they would say something like that eventually while our bodies are healthy I hope we can bake our own bread and sell it to make a living Chef Sakamoto) As for the goal of the shop, for now The main goal is to keep going forever. I’ll keep going until I die. The parts we can’t give up
aren’t clashing, or We’ve never had a conflict. We don’t really have any conflicts. Chef Sakamoto’s wife) Did you meet when you were 18? Chef Sakamoto) So it’s been about 20 years now. I think we’ll get along well as a family. Gluten-free bread! The appeal is that there are many gluten-free breads. The bread I make is made with as few additives as possible, because I want to deliver that to our customers. We explore the passion of a bakery owner in Okinawa who wants to deliver “bread that makes the mind and body happy.” 🎥 Even people who weren’t interested before “Additives are used this much?” And also, “Even without them, it’s this delicious.” Through the bread of “BOULANGERIE DAI,” I hope people will become more interested. Ginowan City, Okinawa BOULANGERIE DAI Good morning. The owner has arrived at the store. Before starting work, he carefully brushes off the dust from his clothes. BOULANGERIE DAI – Owner: Daiki Uehara (34) For the dough, we use Orion Beer, a local beer from Okinawa. This is a blend of two types of flour: “Shimamugi Kanasan” from Okinawa and flour from Hokkaido. We use Okinawan brown sugar and Okinawan salt, and Okinawan wheat flour. We mix them all together. This is local Okinawan wheat. Okinawa is the environment I grew up in, so while contributing to the community, we use vegetables and local flour and ingredients as much as possible. By using local ingredients and promoting local production for local consumption, we also help revitalize the local area. And through this bread, those who eat it may come to understand the charm of Okinawa. Together with the local community, I want to energize Okinawa through bread. Fermented butter. This is fermented butter. Checking the condition of the dough. This is the dough for our “shio-pan” (salt bread), made generously with Okinawan ingredients. It has a grainy texture because it contains whole wheat flour produced in Okinawa. We use whole wheat flour because it’s highly nutritious. Next, I’ll prepare the dough for bread loaf. Chef Uehara checks the tablet. Director）What is this tablet? This tablet contains all the recipes. The planned quantities change depending on the weather or the day of the week, so when I enter the numbers, the ingredient amounts are calculated automatically. I weigh everything while adjusting for the temperature and humidity of the day. Director）What goes into the dough for the bread loaf? As for the flour, we use specially contracted wheat grown in Hokkaido, which is free from both post-harvest and pre-harvest chemicals. We use wheat that we’re very particular about. We also use Okinawan salt and raw cane sugar, to give it a gentle, mild flavor. Since we eat it every morning, we make the dough light and soft in texture. Honey Yogurt This dough includes honey and yogurt. Combined with the enzymes in the honey, the pH level of the yogurt drops nicely (making it more acidic), which results in a crisp-textured bread loaf. Agrisystem wheat flour While mixing the white bread loaf, we divide the dough for the harder types of bread. Inside the French bread-based dough are dried tomatoes, cube cheese, basil, and garlic, along with oregano and rosemary. Normally, I arrive at work around 5 a.m. Well, not exactly work—I’m usually here by 5. When it’s really early, I start alone around 4. He begins work alone early in the morning. The production staff has arrived. Dividing the salt bread dough Director）What dough are you dividing now? This is the salt bread dough. We’re making about 150 pieces today. Director）Just salt bread?
Uehara-san）Yes, just salt bread. For the “Spring Bread Festival” event held over two days, customers who purchase more than 1,500 yen worth will receive a free salt bread. Today we’re also having an “Ichigo Tiramisu” event. After taking the order, we make it right in front of the customer as part of the event. So we’re making a bit more in preparation for that. Shaping the salt bread
‘fermented butter’ We shape a large number of salt breads together with the staff. Director）Are you silently baking bread at this hour?
Uehara-san）Yes, I stay focused and quiet. Speed in the morning is really important, so today, if we add it all up, we’ll probably make close to 500 pieces. Making cream bread Making cream bread – “Homemade custard” These are cream breads. We use quite a lot of vanilla beans. When you add vanilla beans, the aroma really comes out. So we use quite a bit of it. Next, we make “Chocolate Chip Melon Bread.” Director）Wow, there are so many chocolate chips! We have a product called “Double Chocolate Chip Melon Bread.” It has chocolate chips inside, and then more chocolate chips are added on top of the cookie dough layer. We use them generously. Director）That looks absolutely delicious.
Uehara-san）Thank you. These are caramel chocolate chips. Dividing the bread loaf dough The water content exceeds 80%, so it’s a bit on the soft side. Director）Is that what gives it the chewy texture? It’s less chewy and more crisp in texture. It’s made to be light and refreshing. We try not to degas it too much. We just press it down lightly. Brushing the dough with egg wash Guérande salt This is Guérande salt. It’s a French salt. Baking the Danish pastries Making curry bread This is curry bread. We make homemade butter chicken curry and wrap it in salt bread dough before baking. Spray it with water and coat it with breadcrumbs. This is a bacon epi. The bacon we use is all uncured. So compared to regular bacon, its appearance is a bit duller, but it doesn’t contain preservatives or artificial coloring. Using less processed meats like this is also better for the body, so we actively use these for savory breads. I think I first got interested in food during junior high. I wasn’t feeling well physically at the time, and as I researched food issues out of curiosity, I learned about residual pesticides and the many additives in processed foods— I think these things greatly affect modern people. So with the bread I make, I try not to use lots of additives, or ingredients that have pesticide issues from overseas. I want to avoid those as much as possible and deliver safe bread to our customers. Even people who weren’t interested before might be surprised how much additives are used, or realize how delicious bread can be without them. I hope our bread can be that trigger for them. And I hope it encourages them to care for their bodies. Then maybe they’ll enjoy a healthier, happier life. That’s the kind of thought I put into the bread I bake each day. We also use additive-free ham. “Use as few additives as possible”—Chef Uehara’s kindness and attention to detail shine through. Spreading Genovese sauce on gluten-free rice flour bread Cheese Making melon bread Now we bake the hard-type breads as well. Scoring the dough with a lame blade The baguettes are done baking. Each loaf, made with carefully selected ingredients, comes out of the oven. We use two types of flour. This one is rice flour. It’s a different kind of rice flour. It creates a fluffy and chewy texture— that’s the secret behind the blend. Mixing the ingredients in the mixer When the temperature drops, the dough temperature while mixing also changes, so we calculate the water temperature to adjust it. In summer, around 23°C. In winter, we adjust to about 26°C. It doesn’t really look like bread dough, but it’s something like this. Looks like whipped cream. This is after fermentation. After fermenting, we mix it again, and then the dough turns out like this. Director）It’s really runny. Even though it’s called rice flour bread, a lot of them use added wheat gluten in the dough. With added gluten, shaping is possible, but this one is completely gluten-free, so it’s this light and runny. Making gluten-free bread is really difficult. I’ve had quite a few failures—it doesn’t rise well. Or sometimes, it rises up to here, but deflates when baked. Making one or two loaves is easy, but making this volume every day, with the same color and height regardless of the season, is really hard. I got to this point through a lot of trial and error and research. To make it truly stable and beautiful, it took over a year. Until then, there were successful days and some not-so-good days—lots of ups and downs. I kept adjusting this and that, and somehow finally reached this point. Guérande salt Baking a large batch of the popular salt bread Olive oil Meanwhile, in the shop, preparations are being made for display. Red or green stickers on the price cards indicate at a glance whether additives are used or not. The fermented salted butter bread is out of the oven. It’s blended with whole wheat flour from Okinawa, so you can see the specks of whole wheat in it. Whole wheat flour is rich in nutrients, so if you’re going to eat it, wouldn’t you prefer it be nutritious? I add it because I think it’s good for the body. And it’s pesticide-free. So even with whole wheat, it’s safe to eat. Thanks to the owner’s kindness, we got to try the popular salt bread. They bake an additional batch of the super popular “Salted Butter Bread.” Fermented salted butter salt bread Finishing with powdered sugar The curry bread is out of the oven. It’s a bit on the healthy side. It’s baked curry bread, not deep-fried. So it’s quite light. Dried tomatoes, olives, cheese Torching the surface with a burner Olive cheese Icing Pistachio Powdered sugar Inside the shop, the breads are gradually being placed on display. The gluten-free bread is out of the oven. The gluten-free loaf is also baked. Gluten-Free Bread At BOULANGERIE DAI, we offer a wide variety of gluten-free breads. Additive-free bread loaf is out of the oven. Additive-Free Bread Loaf 10:00 AM – Opening Time A line of eager customers is forming outside the store before opening. Maybe two or three times a month. Today is my day off, and my wife went out with her friends, so I came to buy lunch for the kids. It’s perfect for a nice lunch on a day off. It’s a little luxury. There are lots of great bakeries in Okinawa, they’re all carefully made. But I think this place is just a step above the others. Looks like a large order just came in! 🍞 That’s a reservation for 66 pieces. 2, 4, 6… Customer）About 70 total.
Director）70!? I thought I’d give some away as a celebration gift. It’s better than other bakeries. The salt bread— it’s soft. I’m glad there’s a bakery nearby. Keep up the great work. In the kitchen, they’re preparing the event-limited “Strawberry Tiramisu.” Strawberry granola and sponge cake. Strawberry chocolate granola is added at the bottom. So that when you take the last bite, you get that nice crunchy texture, we place it right at the very bottom like this. Sliced strawberries Strawberry sauce Now we prepare the mascarpone mousse. Warm syrup is mixed into the egg yolks. We mix while warming it in a water bath. The temperature is carefully controlled. Then we blend the egg mixture again using a mixer. Gelatin is added to the egg mixture. The syrup, egg mixture, and gelatin are combined with mascarpone. The completed “mascarpone mousse” is poured into cups. Sponge cake Mascarpone mousse If there’s something exciting every week, it becomes a reason for customers to come back. And it’s just nice to have something to look forward to. That’s why we regularly do things like tiramisu events, or fresh donuts, to entertain our customers. We plan and run events ourselves. And it’s fun to make, too. It’s not just about bread. Originally, I worked at a pastry shop as a patissier. Director）You used to be a patissier? Yes, I worked in a pastry shop for about 10 years. Director）So it started with cakes, not bread? I’ve never worked at a bakery before. Pastries have their beauty, too, which I love, but I really love making bread. So I’ve chosen to master bread and follow this path. Director）Is it fun to make?
Uehara-san）It’s really fun. It keeps rising… Just like our dreams. Looks like someone ordered the event-limited item, “Strawberry Tiramisu.” The “Strawberry Tiramisu” is finished right in front of the customer and served fresh. 🍓 Tiramisu~♪ Director）Do you come here often?
Customer）Pretty often. Two or three times a week. We get the gluten-free bread, and when they have events, we come for the donuts or the tiramisu. Here’s the “Strawberry Tiramisu” they purchased. What’s your favorite bread? Margherita. So delicious! Director）How about the tiramisu?
Child）It’s delicious. One appealing thing is the variety of gluten-free breads. We still eat regular wheat bread too, but it’s about half and half. I want strawberries too. That was delicious! Bye-bye! Time to enjoy the strawberry tiramisu. 🍓 For me, it’s the sweet red bean & butter roll. It’s a classic. The balance of the salty butter and sweet red bean paste, along with the bread’s firmness and softness… Everyone has different preferences, but I highly recommend you come to BOULANGERIE DAI and try different kinds of sweet red bean & butter rolls. They host all kinds of events on weekends only, so if you ever get the chance, definitely check it out. I’ll be back again for sure. This time I came to buy the strawberry tiramisu. I usually get either the salt bread or salt croissant. And also the sweet potato bread. The kids like to eat that one. It’s really good. I think what’s most appealing is their commitment to gluten-free. That’s what really draws me in. We come maybe once every two weeks. Our child recently became able to eat bread loaf, so we’ve been buying the gluten-free bread loaf. Now that we have a kid, we want to make sure we’re eating things that are good for the body. We’ll definitely keep coming back. Thank you. Our main customer base is families. There are two elementary schools nearby, plus a lot of daycares and preschools. We want kids to be able to eat our bread safely and with peace of mind. So we’re careful in choosing ingredients, and we make lots of breads that children will enjoy. For example, we have three kinds of melon bread. And our signature salt bread is also soft enough for kids to eat easily. It contains no additives or alcohol. We aim to make everything simple and delicious, so anyone can enjoy it. Once you become more health-conscious, you stop catching colds, your mood improves, your complexion gets better, and your skin clears up. Everyone has their own reasons or triggers for change, and through those triggers, if you can start caring more about your body— whether it’s starting to exercise, or being mindful about what you eat— choosing foods with fewer additives instead of processed ones, I believe those small choices will lead to a better future. That’s the kind of message I want to share with everyone through food. And that’s why I bake bread every day—with that thought in mind. These are pesticide-free carrots and pumpkins grown by local farmers. Locally grown. They’re grown without chemical fertilizers or pesticides, so they’re safe vegetables. We roast them in the oven for about two hours. Now we bake the homemade “salsiccia” for the sandwiches. We carefully check the internal temperature as well. We stuff the salt bread with lots of pesticide-free vegetables and homemade salsiccia. Organic purple cabbage Homemade mayonnaise sauce Salsiccia sandwich Thank you so much for waiting. Making sweet red bean & butter salt bread – “Butter” Sweet red bean & butter salt bread Making Strawberry Daifuku Danish – “Homemade custard” Strawberries We wrap a whole strawberry with sweet red bean paste. Then wrap it again with mochi (gyuhi). Strawberry Daifuku Danish The strawberry inside is big and sweet, and the mochi is really soft. The daifuku and pastry match perfectly—it’s super delicious. Please give it a try! It all started because they had gluten-free bread. Someone in my family has digestive issues with wheat, so I was looking for bread that wouldn’t cause problems. And I found this place. There were so many delicious breads that now I’m hooked! For the Spring Bread Festival, I heard the strawberry tiramisu was 50 yen off, so I thought my family back home should try it too— and I bought seven tiramisus! Might be a bit much. Shopping time Director）One salt bread, please. Thank you for waiting. Tasting Gluten-free chocolate cream bread Strawberry Daifuku Danish Additive-free salt bread sausage Sweet red bean & butter salt bread Salt bread series Fermented butter salt bread Pain au chocolat Gluten-free bread loaf At the end of the interview, we asked about his original motivation for making bread. Since elementary school, I always told my mom I wanted to be a chef. I think it was because of her influence. Back then, I used to make sweets, and when people told me they were delicious, that made me so happy. That joy from creating something made me realize that it was the right path for me. By junior high, I had already decided on my future. So I jumped into the culinary world. Director）What’s the most important thing to you? What I value most is— not just “as long as it sells.” I want the customers, the staff working here, and even our suppliers to all be happy. I think it’s important to always work toward that kind of good relationship. Through the bread of BOULANGERIE DAI, I hope people will become interested in environmental issues, ecosystem concerns, and the problem of food additives. It’s just a small effort, but if people become more conscious because of it, then surely— the Earth, animals, farmers, and all of us—can be a little bit happier.

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0:00　沖縄）まつどべーかりぃ
URL　https://youtu.be/XuFn6xk5uY0
住所　沖縄県島尻郡与那原町東浜９２−４ サザンブリーズ１０３
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36:14　沖縄）ぱん屋 YUMENOARU
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住所　沖縄県沖縄市南桃原２丁目２０−１６
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1:37:34　沖縄）BAKERY MILESTONE
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住所　沖縄県南城市知念字知念５１６−１
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2:16:17　沖縄）BOULANGERIE DAI（ブーランジェリーダイ）
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住所　沖縄県宜野湾市長田４丁目２−２ １階
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