【大阪】創業３０年・行列のできるパン屋の２日間｜父から息子へ、受け継がれる味と想い「パン工房フォーゲル」【完全版】

【大阪】創業３０年・行列のできるパン屋の２日間｜父から息子へ、受け継がれる味と想い「パン工房フォーゲル」【完全版】

A beloved bakery in Osaka with 30 years of history: “Vogel” My father ran the shop for 30 years I know the deliciousness of the bread my father makes the best, so I want to keep this shop and its techniques I want to keep this shop and its techniques It’s really good! It’s not just that I love bread — I love Vogel We follow two days in the life of a family of bakers, weaving their craft across generations. 1995: Establishment
Bread Workshop Vogel 11:30pm: The owner arrives The owner of “Bread Workshop Vogel”
Tatsuya Fujioka (27) Thanks to the owner’s thoughtfulness
we were given some home-roasted coffee ☕️ In the middle of the night, before 12 o’clock
Chef Fujioka’s day begins (Chef Fujioka) These are cinnamon rolls and bread pudding.
We’ll start by baking these first. We’ll shape the cinnamon rolls by pressing them with our hands. Making croissants Roll out the dough with a rolling pin Cut the croissant dough Shape the cut dough Making cube-shaped croissants
Cut the dough into squares Join the edges of the dough
and fill the mold The Vogel family run the business.
From midnight to midday, the work is done by the son, Chef Fujioka, alone. The square-shaped loaf that we just put in is
are actually cube-shaped croissants and I’m going to make an “sweet potato” version of them
This is baked sweet potato🍠 cream cheese Baked sweet potato Wrap the baked sweet potato in croissant dough
and put it in a cube-shaped mold Making the custard (Chef Fujioka) This custard
was made after a lot of trial and error I was very particular about it and I’ve only recently become able to make it This is not just egg yolk, but
egg yolk and about 5% egg white and also sugar, “light brown sugar” and
about 5% “granulated sugar” are also added If it’s only light brown sugar, the sweetness is too gentle and granulated sugar is too strong. We found the perfect blend
(after searching many times) and the custard we have now was born. Flour Add the warmed milk
and mix it together While heating, mix it until it becomes creamy butter smooth homemade custard
is now complete To the basic custard
we add vanilla oil and mix it in. (Chef Fujioka) This is the main
custard cream. Then we add the fresh cream to finish it off and make it smooth We’ll also make three types of custard. (Photographer) The lemon smells amazing. Chef Fujioka) If you squeeze in fresh lemon
with the peel, it will smell nice. Honey Lemon custard 🍋 Making chocolate custard
Mix the “chocolate paste” in a blender To make it easier to wrap the chocolate custard in the dough,
freeze it in small portions. Making the “Pistachio Custard” for the Cube Bread
“Pistachio paste” The “Cube Bread” is filled with a special custard
and is a hidden popular product of Vogel Chef Fujioka
checks the fermentation of the dough that was prepared the day before (Photographer) Is this the fermentation room?
Chef Fujioka) Yes When the dough is divided,
it all gets very hectic. Sometimes the fermentation
happens more quickly than usual. So I’ll come to the office with a little extra time at first. and I’m using natural yeast, or
I’m not using yeast, so so it ferments slowly and carefully so it’s important to be able to judge Chef Fujioka) I didn’t go to a confectionary school but there was a shop when I was born I think I was in junior high school. I started helping out when I was in junior high school. like the detailed preparations or coming up with the menu myself
I didn’t do any of that at all I only started baking seriously after coming to this shop
less than a year ago. I’m in training. I still have a long way to go I’ve been making a lot of new discoveries every day I’ve hit a few walls along the way, but I’m following in the footsteps of my father, a baker,
and I’m working hard every day to improve my skills Chef Fujioka)says he has been helping his father make bread since he was in junior high school. The skills he learned directly from his father
are as quick as those of an experienced baker. Three-colored sweet bread dough The bread pudding is done. croissant the boiled egg is boiled Peeling the eggshell Making egg salad Mayonnaise Black pepper Making anpan (Chef Fujioka) Due to my lack of knowledge I bought
the red bean paste used in sweets like ozenzai
instead of the boiled red beans used in I used it without realizing the mistake, and it was delicious with a very loose consistency
and a thick. Since then, I’ve been using boiled azuki beans
instead of anko. If you use them as they are, the viscosity is too low
so you can’t wrap them up. freeze them first, and then wrap them in the dough It’s a bit of a hassle, but they’re delicious We wrap the frozen boiled azuki beans in the bread dough We make cream buns
We wrap the homemade custard we made earlier in plenty (Chef Fujioka) This is the dough for yutane. Making yutane bread The dough is divided up skillfully. The dough is rolled up
and put into the bread pan. Place a plate on top
and make a hollow to put the stew in Then place a griddle on top and bake it The dough for the stew pan is baked. The tomatoes for the stew pan are cut. Add homemade gratin sauce Tomatoes Tuna mayonnaise Cheese Olive Black pepper The stew pan is done baking. It is seared on the burner. oregano stew pan Making campagne The chocolate custard
that we just froze (Chef Fujioka) When you heat it,
because it uses chocolate that melts, that’s why it freezes. The chocolate custard is wrapped in the dough. The green tea dough is wrapped around the green tea bean paste and shiratama rice dumplings. We will wrap the cherry paste and rice cake in the cherry dough. We will spread mayonnaise on the ham roll and bake it. The cube bread is done baking. We’re going to finish off the cube bread. We’ll squeeze the pistachio cream
into the cube bread. Pistachio powdered sugar to be used as a topping
“lemon in honey” Put it in the oven to dry it out. Lemon custard Honey lemon Decorate with powdered sugar White chocolate flakes Ham roll Salted butter bread The chocolate muffins are done! powdered sugar We spread beaten egg on the surface of the anpan
to give it a glossy finish Black sesame seeds White sesame seeds pickled cherry blossoms The anpan has finished baking Campagne (Chef Fujioka) We’re making four types of bread today. this is a bread made with hot water, for the first three minutes before baking with the oven door open we put the heat on to make the crust hot 6:00 a.m. Chef Fujioka’s father arrives at work (Father) Good morning
(Chef Fujioka) Good morning Chef Fujioka, his son,
discusses today’s schedule with him. The father also changes into an apron
and gets to work. First of all, he takes care of the yeast
as part of his daily routine. Homemade rice koji yeast Taking care of the yeast every morning
is your father’s daily routine. (Father) This is rice and koji yeast, right? This (looking after the yeast) is my daily routine every morning. Next, I’ll look after the raisin yeast. By periodically agitating it
we can promote the fermentation of the yeast (Dad) This was made yesterday, so
it hasn’t fermented at all yet. We look after the yeast
repeatedly every day without a break. The raisin dough is removed from the fermentation room
and its condition is checked. The raisin yeast is used to make
the “raisin starter” (starter) We’ll put the raisin starter back in the fermentation chamber. (Father) Tomorrow’s preparation
will probably be before lunch. Your father is in charge of making the dough
and your son is in charge of shaping and baking. (Father) The term “natural yeast” the term ‘natural yeast’ came into use about 30 years ago. It was around the time when the world was becoming more health-conscious I think it was around the time when people started talking about health and my father, who had just passed away, joined in the two of us would work on research-like things and then about a year and a half or two years later
we opened the shop (Photographer) Is yeast added to all the bread?
Chef Fujioka) Yes! Chef Fujioka) That’s it! It’s fermented using only natural yeast and koji yeast and no yeast is used (Dad) Today, we’re selling outside at a mobile food stall in front of Ikeda Station (Chef Fujioka) When there’s a mobile food stall and when there isn’t the amount we make changes quite a bit Since it’s a day when there is a mobile food stall we’ll make a fair amount We make about 40 different kinds. The father is wrapping up the bread
that will be taken to the mobile stall. (Father) I’ll put the bread I’m taking to shop in a bag. (Photographer) What time does the mobile shop open?
(Father) It opens at 11:00 in front of Hankyu Ikeda Station. (Photographer) How long has this shop been in business? (Father) Since 1995, so about 30 years I think it’s been about 29 years. I’ve been doing this since 1995. It’s only been in the last few months that he’s been doing it completely on his own. It’s not really something for a parent to say, but I think you have good taste. I’m really looking forward to seeing what the shop will be like in 10 years’ time. Chef Fujioka) I think the restaurant
might have been built in the place where I was born I think… I think I was helping out when I was in elementary or junior high school. I have a memory of helping out When I was in junior high school, I definitely used to roll bread like this together (Photographer) So you’ve been helping out since you were little?
Chef Fujioka) That’s right. It’s really more like half-play, half-work. The owner’s mother has arrived for work She has brought breakfast for the family who work from midnight Chef Fujioka) Curry. Do you want to heat it up?
Mother) Yes, that’s right. Mother) Oh, it looks delicious♪ Curry for breakfast (Photographer) What’s this?
(Wife) It’s curry Sometimes I send them something (as a gift).
I work from midnight, so I thought I’d send it to all the staff as well as a substitute for breakfast Chef Fujioka) Don’t be shy.
If you don’t want it, just say so. The whole restaurant is filled with the delicious smell of curry! We were also treated to curry and rice for breakfast! (Photographer) Thank you! (Wife) You’ve been here all morning
for the photo shoot. (Photographer) It looks delicious! (Chef Fujioka) We’ve been baking this bread
since the restaurant first opened, and it’s never changed. I’ve been making it for 30 years and I want to keep making it The soft dough is kneaded with azuki beans. The nostalgic taste that has not changed since the shop was first opened
“Azuki bean bread” pea bread honey powdered sugar almonds The dough, which has been kneaded with cream cheese,
is used to wrap the sausage. Mayonnaise ketchup powdered sugar Croissant Damand Damand Melon Bread Mentaiko Garlic Bacon Epi Here, the mother
cuts the toasted bread. (Mother) This will be used for sandwiches Making pizza dough Putting the ingredients on the dough
“tomato sauce” cheese tomato Olives Parsley cured ham fig butter
“homemade fig butter” (Chef Fujioka) Put the butter between the fig bread. This one is red bean paste,
and this one is cream cheese. Butter with rum raisins Red bean paste Chef Fujioka: I like to add rum to everything. This butter is delicious with the added rum. Fig cream cheese with butter and cream cheese that has a hint of lamb Making quiche (Chef Fujioka) It changes every day. Today it’s a peperoncino-style dish with mushrooms, shiitake mushrooms and broccoli Pour the appareille into the quiche pastry Parmesan cheese black pepper The quiche is done! When you cut it open,
you can see that it’s full of mushrooms. Vogel’s quiche From the kitchen to the hall
Chef Fujioka is busy working Cube bread
Sweet potato, honey lemon, pistachio We’re going to
prepare for the sales trip (Father) The sales trip will be at the station and also There’s a big apartment complex called Bird Hills in Fushio. If we can go to that and three other places, (The photographer) At the three locations
(Do you sell them there?) Other than that, I go to places like old people’s homes Today we’re selling our regular line of products in front of the station. Making baguettes Cut into it with a knife. The baguette is baked. baguette pork cutlet We’ll also make an egg sandwich at the same time. Two kinds of sandwiches The bread with red bean paste filling is done baking! When you cut it,you can see the generous amount of red bean paste filling kneaded into it Ogura bread Father and son work together to bake the bread “Yama-shokupan” is done baking! Yama-shokupan
600 yen for one loaf, 300 yen for half a loaf (Chef Fujioka) There’s one loaf left at the end,
and we’ll make a meringue cream. We’ll mix the egg whites
to make a meringue. (Chef Fujioka) We’ll mix the meringue
with the cheese cream to make something like a mousse We’ll make something like a simple mousse. We’ll mix coffee liqueur into the cream cheese. Mix them together Gently mix them together
so as not to crush the meringue Add plenty of dried fruit. Jewel Maritozzo Sprinkle powdered sugar on top
and it’s done! Inside the shop, the mother displays the freshly baked bread one after another The two of them preparing the bread for the mobile sales
A friendly conversation is in full swing Mother) The best seller? This one (the bread) The croissant that the mother recommends
210 yen The father
carefully ties up his wife’s apron again🎀 Preparing to open We’re getting ready to open,
but a customer has come in. There is a cafe space inside the store,
so you can enjoy the bread you’ve bought at your leisure. Home-roasted coffee Milk I’ll have the bread.
I bought at the cafe space The croissant that my mother recommends 🥐 A customer has already arrived. (Female customer) I’ll have an iced cafe au lait!
(Staff) I’ll have an iced cafe au lait. (Female customer) I’ll have this. (Female customer) I’ll eat the food I’ve bought
in the cafe space next door. The people from the boxing gym
who are friends with Vogel have come to the store. (Photographer) You bought a lot! Female customer) I usually buy about three trays. They’re all boxers from the boxing gym. (Father) There are some photos over there. (Photographer) Of the boxing players? Male customer) I eat about 10 of these a day. By myself The regulars from the boxing gym
are buying a lot of bread. (Male customer) They’re cheering for me a lot I come here every time to eat
because it’s so delicious that it moves me I’m looking forward to it again today They’re so kind. I wonder if that kindness comes out in the bread too. Dad, Mom and the son are always so kind and I love them I look forward to working with you in the future!
Thank you for everything! Thank you! (Female customer) Thank you! (Father) Thank you for coming today!
(Everyone) Thank you! My wife and I and my son
are supporting you at the store I’m a professional boxer I’m also a sponsor (of the shop). Yoshita Maruta Japan’s champion! In order to build up my strength, I started going to the gym myself I’ve started going to the gym to build up my strength, and there’s a boxer who belongs to the gym who’s really nice I’m a big fan and I’m cheering for him! We’re heading to the location for the sales event
in your son’s car. Today’s traveling sales
will be held in front of Hankyu Ikeda Station Before the store opens,
we will greet the owner of the rental space We’re taking the bread out of the car
and displaying it. The freshly baked bread from Vogel’s
is now on display in front of Ikeda Station. A one-minute walk from Hankyu Ikeda Station
“Station N” 11:00
Vogel’s mobile bakery opens for business (Staff) Here?
Yes, thank you! One after another, customers come to visit (Female customer) I’ve never been to your shop before. I saw that you were opening a branch here, so I was curious, so I came to see you. I was interested in the Ogura bread and I was curious about the salted bread, so I’m going to come here again and visit the shop too (Female customer) You’re on a business trip, so you always put up a notice saying you’re coming. on Tuesdays and Fridays small toasts with red bean paste And also, epi! This is the kind of epi! I buy it a lot!
It’s delicious! (Building owner) When I say it’s on sale from 11:00
there’s always a queue. Everyone looks forward to it that much.
It’s a bakery! Tatsuya-kun makes all sorts of new breads. I’m looking forward to that too Please keep making new and delicious bread from now on too! (Female customer) This bread is delicious! I’ve kind of fallen in love with it
It’s like I’ve come to buy only this (Female customer) Everything is delicious. I was told that it’s a bread that’s good for you because it’s made with natural yeast. I thought it might be good for you, so I bought it. (Female customer) I’ll advertise for Vogel next time!
(Staff) Thank you~♪ Endo, Hazuki and three types of bread with bean paste filling The (bread) was lined up in the middle like beads. It was beautiful and delicious.
I was given (the bread). (Chef Fujioka) I’m just having fun making bread at the moment. It’s been just under a year now. I’ve finally started to understand the deeper aspects of things but I still have a long way to go I’m gradually developing a sense of it and that’s fun! I’m sure I’ll face the next stage of my life, and I’ll have to think about how
I can continue to protect the shop that my father has protected I think I’ll run into some issues
in the more managerial aspects but for now I’m still in the fun ♪ stage He’s been working long hours every day
for decades now. I never showed any weakness at home, either so when I actually joined the company
I realized how hard it was When I think about that
(my father) is great, isn’t he? I still have a long way to go. While your son is out selling,
your father is making the dough. The yeast is made from rice and rice malt flour salt Malt Ace Water Raisin yeast starter By adding this
it speeds up the fermentation of the bread The ones lined up there are taking out the liquid starter now We’re going to add the yeast starter. (Photographer) Have you been running the shop together since the beginning?
(Mother) Yes! We measure the temperature of the kneaded dough. (Father) The temperature of the kneaded dough was 24 degrees.
That was just right, so Today, we’ll change the temperature in the fermentation room
and decide on the time to work tomorrow. We’ll put the dough in the fermentation room (Photographer) Mr. Vogel’s bread doesn’t use yeast?
(Father) Not at all! We don’t even buy yeast. (What I aim for) is to make food that is kind to the body I think it’s partly because I used to work in a pharmacy That was the initial impetus. My son came back a year ago.
If he hadn’t said he was going to take over, he might have already closed it now. If my son comes back I think we’re both a little excited about it and we’re thinking of doing it It’s been a year since I started doing it properly. My son and I had a lot of conflicts at first. There were quite a few! There were times when it was a bit tough for me too I think our way of thinking is still different. I think we’ll continue to clash a little when we work together
in the future. the sense of making that bread or the detailed calculations I’m doing work that takes the future into account. That’s how this bakery will be reborn in 10 or 20 years’ time I’m looking forward to seeing how
this bakery will be reborn I’m really looking forward to living to that age. and my desire to see how the shop will change
is now greater than ever They’ve returned from their business trip. The owner of the pharmacy where your father works
has come to the store. (Photographer) A mountain of it!
(Male customer) This is delicious! (Male customer) I look forward to working with you in the future!
Thank you! I run a pharmacy.
(To the father) He works for me. Now, your son is working very hard
and he’s young, so I think he’s going to do well from now on You can really feel the overflowing vitality
so I really hope you’ll all come and visit I know it’s a bit of advertising
but it’s really delicious, so please come and try it! Thank you very much for everything this time! The shopkeeper’s (the son’s) girlfriend
has arrived (Father) My son’s girlfriend Please write this price too The price card written by the girlfriend by hand (Female customer) Please! (Staff) Thank you very much! (Male customer) I bought the one you recommended. Like the fig bread! And this is Maritottozzo (Female customer) Maritotto. (Male customer) And the quiche. Since your son was a tiny baby, you’ve always eaten meals together, right? I heard that the child was working hard, so
I came to visit. The father is also a really good person and his wife is also a hard worker, and she’s always nice. and his son has also come back
and is suddenly working hard. The family is working hard, so we also have to work hard. Chef Fujioka) It’s been a while!
Customer) Ah! Female customer) You’re working hard!
Male customer) You’re working hard! Chef Fujioka) This restaurant is loved by the local people
and somehow manages to stay open and I really feel that I’m being supported every day It’s the same here.
The customers who come to the mobile shop are all regulars. I just hope that I can repay them
even a little with delicious bread. Time to eat the bread! Cube bread (lemon) Cube bread (pistachio) Jewel Maritotto Anpan Cream bun croissant All the bread for today has sold out! Chef Fujioka) We’re finished for today. We’re thinking of remodeling soon. We’re currently working on the preparations. The ‘Vogel Bakery’ has been open for 30 years.
We have decided to reopen! We will be taking a period of time from October 1st to November 15th, 2024
to renovate this building, which has been standing for many years. Please look forward to the newly reborn
‘Vogel Bakery’! (Photographer) Thank you very much. (Father) I’ve already left it up to my son. If he makes it into the kind of shop he wants it to be… I’d like to see
what kind of shop this place has become in 10 or 20 years’ time with my own eyes. There is a kind of gentle, relaxed quality to all the bread my father makes. I’ve decided to preserve that quality. It’s an abstract expression, but there are some really kind breads
at Vogel’s I’m thinking of making it bigger and better and turning it into a good shop. The day of the grand reopening Preparing for the grand reopening
Owner: Tatsuya Fujioka (27) Whole wheat cheese dough Tomato basil dough used for sandwiches Cinnamon roll He will shape the white bread. Campagne Using a coup knife
make incisions in the dough The baton chocolate is rolled in the powdered coffee. Boiled azuki beans that have been frozen The dough is wrapped around the “frozen boiled azuki beans”. Wrap custard cream Salted butter bread dough butter Chef Fujioka) This is based on the tomato dough we made earlier with cubed cheese and
miso mackerel kneaded into the dough Director) Miso mackerel?
Chef Fujioka) Yes! Chef Fujioka) It was a complete spur of the moment idea. When I tried it,
it was so delicious! The dough is kneaded with chocolate and orange Baking campagne Baking white bread Baking cinnamon rolls Baking the croissants Chef Fujioka) (I’m too busy)
I’m starting to panic a little! The croissants are done! The croissants Homemade leek miso Mayonnaise Chef Fujioka) Our bread (Vogel) is made with yeast made from rice koji. Because of the “rice” and “koji”, It’s more Japanese-style There are quite a few ingredients that go well with rice Chef Fujioka) The miso mackerel we had earlier
also came from that. sausages, Kimpiragobou cheese The campagne is done baking Cinnamon roll Parsley Kimpira sausage The owner’s father (the previous owner)
Hirohiko Fujioka (62) He came today to help the owner. Making quiche appareil Tuna, cream cheese egg oyster soy sauce nutmeg We put the daily changing ingredients
into the tart dough for the quiche. Black pepper Parmesan cheese We’ll make another kind of quiche
“caramelized sweet potato” Banana A batter made with cream cheese, honey,
appareil containing brandy, etc. Parmesan cheese We’re putting two kinds of quiche
in the oven cream buns syrup The owner’s father is shaping the bread. Salted butter bread Today’s quiche The white bread is done baking White bread “MIYABI Fig bread The owner’s father) I’m only helping out today (the day of the reopening).
I said I would help out. Chef Fujioka) I thought I could do everything by myself.
I was stupid. I won’t be able to finish on time if you don’t help me. Chef Fujioka) I said I could do it by myself, I spoiled my parents today.(lol) The owner’s mother
Miki Fujioka She brought breakfast for her sons, who were busy from early in the morning Pork miso soup made by the owner’s mother We also received a share of the staff Chef Fujioka) This is a sweet quiche (Director) It smells sweet! He is going to bake a baguette. He’s making egg salad for sandwiches. pickled daikon mayonnaise, ketchup black pepper Parsley Wholemeal egg sandwich Making the sandwich
“tomato and basil dough” Mayonnaise arugula with chicken liver
homemade pate de campagne Balsamic sauce Dill pickles Mustard Rustic-style pate listic sandwich The baguettes are done! baguette In the building next to the shop
there is a room dedicated to yeast The owner’s father) I don’t want any germs or nasty bacteria
getting into the yeast. (The yeast is) delicate in some ways, so We make the yeast in this room. This is the finished product.
It’s the starter for koji. (The bubbles are) bubbling. Made from rice and rice malt So-called sake starter, It is generally said that This is still close to the wheat starter This is the 7th day This is the beginning!
Start I didn’t add anything
other than wheat and water Something that took about three weeks to a month to make, and it’s a mix of the original seed. This is the sake starter Three days after the start The third day is when we add the rice and the rice malt. If you do that once a day
for five days you’ll have the base for the sake starter. This is the base for all of our bread. Plus this It’s like a mix of yeast taken from wheat. This might
erupt. It’s erupting! I knew it! Oh, it’s erupting! The yeast was too lively. It’s only the fourth and fifth days
and we’ll add more twice more It will ferment more But it’s fermented this much in just three days, so it’s ready to use already “Rice“, ‘rice malt’ and “water” are the three ingredients We add everything together and ferment it at 28 degrees for three days This is “fresh koji” Raisin seeds It’s almost ready to use already This one is only about three days old, so
it’s not yet ready (the fermentation hasn’t progressed). They hurry to make bread in time for the opening. He sears it with a blowtorch. Vegetable stew with chunks of vegetables Chef Fujioka) We use brown sugar and soy flour I’ve added a filling of red bean paste and rice cake. Cheddar cheese and Braised Pork Belly Épi Herb-infused frankfurters Homemade salsa sauce Coarse-ground frankfurter croissant sandwich Icing Ginger confit Ginger financier
240 yen (My parents helped me, so) I was saved! Director) Was it impossible to do it alone? Chef Fujioka) I was full of myself.
At first, I was a bit over-confident. I told my parents that I was going to do it all by myself. When my parents came to visit I almost started to cry. I really felt grateful. I’ll keep working after this. 10:00
The store is finally reopening! Customers who have been waiting impatiently for the store to reopen
will be coming to the store Female customer) I only buy these (salted butter rolls). They’re really delicious! Female customer) Thank you!
The owner’s mother) Thank you very much! Director) Is it a little different from before (before the renewal)? Female customer) There are lots of breads I’ve never seen before. (The breads) are so gorgeous♪ Female customer) It looked delicious, so
I bought this. Female customer) It’s made with natural yeast, so it smells good the white bread is crispy and
I really like it the staff are always kind too It’s always easy to come in (to the shop). Customers keep coming in one after another to buy Vogel’s bread Male customer) It won’t fit on the tray
so I’m doing a second lap (lol) My family told me to buy a lot I’m going to buy some for my grandma too rather than because she likes bread Male customer) I like Vogel!
Female customer) I like Vogel! Female customer) This is the first time I’ve bought so much (lol) My tension is too high Male customer)I’ve been waiting for a month and a half. I lived my life looking forward to this. Female customer) I was really looking forward to the renewal opening Male customer) There were also new breads. Female customer) It was a Japanese-style bread with leek miso. I’d never seen it before, so I bought it. I’m really looking forward to eating it. Vogel also has lots of delicious deli breads. I’d never seen this before, so I bought it The bread is delicious too, but
the filling is really delicious♪ Director) What kind of bread do you eat? Child) This (butter roll)
Director) This (butter roll)? Child) I wanted to eat this! White bread “MIYABI” 3 slices Male customer)When it’s baked, the outside becomes crispy
and the inside becomes soft The fluffy part is delicious. Female customer) (I’ve known Mr. Vogel for)
25 years now. Even if you ask me how long I’ve been buying it,
I wouldn’t know! I’ve never had a loaf of bread
that tastes better than the bread at this shop! There’s no other bakery that has bread with such a nice aroma In the end, I think this white bread is good. The dough is delicious, isn’t it? Everyone I’ve given (the bread) to
says the dough is delicious. Female customer) This is a new product. Rustic-style pate listic sandwich Rustique Chocolat Orange Female customer) It’s quite hard around the edges The orange flavor is delicious. A customer who has a relationship with the owner’s father
has come to the store. Male customer 1) The bread is, of course,
incredibly delicious, but everyone who works at Vogel I thought the smiles of the staff were wonderful. I thought the atmosphere of the shop was wonderful. The owner’s father) Thank you very much! Male customer 1) (With his father)
We’re boxing gym buddies (lol) Director) Your father too? The owner’s father) Yes! Male Customer 1) He’s a member. Male Customer 1) I buy bread naturally. When I come here, Mr. Fujioka is also here I feel at ease Male customer 2) It’s delicious, as I thought. Male customer 2) (After the renewal opening)
It’s so bright and nice. Male customer 1) The signboard has changed too and it’s become brighter I talk with Mr. Fujioka a lot, I think if you leave it to your son (to run the shop), I’m telling him (Mr. Fujioka) that the shop will do well. In just one hour and a half since opening,
almost everything has sold out! Chef Fujioka) I have to prepare for tomorrow I’ve been working since first thing yesterday morning and haven’t been able to sleep, so I’m in this state Of course, I probably won’t be able to sleep again today either. I think we’ll start preparing for tomorrow in the evening. We were closed for renovations
(for a period of) about a month. I don’t know if it’s good or bad I had to cut wood and paint and stuff (On the interior) I got a bit carried away
with the details and I think I spent too much time on that side of things I thought I’d prepared well and moved
forward, but I still wasn’t ready Since it’s the first day of the (renewal) opening today to the customers who have come today with all our sincerity we will be facing especially from tomorrow I don’t want to feel the same kind of regret
again I think I’ll move my body as much as I can The owner’s mother) I wonder how many hours
he hasn’t slept? When it’s open everyone doesn’t sleep My husband (the previous owner) didn’t sleep either. Chef Fujioka) You’re a big help. Director) Your mother seems to be having a lot of fun. Chef Fujioka) I can’t say it to her face I’ve been helped a lot mentally. I’m healthy now because of that. It’s because of her (my mother). Chef Fujioka) Thank you very much! Female customer) I’ve been watching the video about ”Bread Story” and seeing how they make bread with natural yeast I thought, “I want to go there!” It was so delicious~♪ We couldn’t wait!
A month and a half! Female customer) Seeing your son take over your father’s bakery the family is united I was really moved by the fact that they were protecting natural yeast That was great! I’m so glad I was able to watch this program (Bread Story)!
Really! I had a good encounter. Rustic-style pate listic sandwich Rustique Chocolat Orange Baguette cream bun The owner’s father) There are so many flowers! Director) That’s amazing!
The owner’s father) I’m so happy! Since we’ve had so many customers
coming in without a break today I’m a little relieved. The shop my son wants to open is all the things he’ve made are lined up I’m aiming to open a one-person operation shop I’m worried about his health. I have to put a limit on myself to a certain extent. He is the kind of person who will go all the way and that worries me a little I’m just relieved for today. I’ve spent the last 30 years doing If my son runs the bakery for the next 30 years, (in total) for 60 years I think that the bakery will become
a long-established bakery I hope that he can continue without damaging his health I’ll do my best making yeast, and make something good I’m going to provide that him. We each have our own goals in a slightly different direction I want us to work hard together. The owner’s mother)Now that he’s become so good at making them, It’s amazing! I respect him! It’s the “Tatsuya Story”! It’s starting! Chef Fujioka)Welcome! Chef Fujioka)I’ve been eating our bread for a long time, so I think it’s delicious. In that situation, sales
stagnated, etc. There were times when business wasn’t going so well
. So my father went to work as a pharmacist The state of the shop’s business itself
wasn’t smooth sailing My father ran the shop for 30 years I know the deliciousness of the bread my father makes the best, so I think there are ways to convey this
even as a young person. Things that my father can’t do not in terms of technique So I want to tell everyone. I want to make sure that you know it’s delicious.

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

大阪府池田市にある「パン工房フォーゲル」
創業30年を迎えたこのパン屋を、「父の想いを受け継ぎ、残していきたい」
そんな強い気持ちで、未経験からパン職人の道を歩み始めた息子さん。
2代目店主として新たな一歩を踏み出す、リニューアルオープンの2日間に密着しました。

※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

【店舗情報】
店名：大阪) パン工房　フォーゲル
URL：【前編】 https://youtu.be/jEPEa09H3x0
　　 【後編】 https://youtu.be/CILQXtWOq-E
住所：大阪府池田市旭丘１丁目５−３１
地図：https://maps.app.goo.gl/rQ22dtLJcLreppo88
Instagram：https://www.instagram.com/vogel__1995/?hl=ja
Facebook：https://www.facebook.com/p/%E3%83%91%E3%83%B3%E5%B7%A5%E6%88%BF-%E3%83%95%E3%82%A9%E3%83%BC%E3%82%B2%E3%83%AB-100067914834426/

📩 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 #大阪パン #パン屋 #baking #breadrecipe #breadfactory #asmr