パティシエ夫婦が築いた小さな名店！地元で愛されるパティスリー５選｜Amazing Skills of Japanese Patisseries

パティシエ夫婦が築いた小さな名店！地元で愛されるパティスリー５選｜Amazing Skills of Japanese Patisseries

The patisserie run by a couple
customers come one after another for their cakes. I come here when I want to eat cake. Stylish and not too sweet.
It’s so delicious! We’ll be closely following a day in the life of the popular and highly skilled “Pâtisserie Plus.” Awaji Island, Hyogo Japan Since 2019　
patisserie plus（パティスリー プリュス） Owner is on duty. He has experience winning contests.
Chef Taura is a talented pastry chef. Today is “Mother’s Day”.
A day at the cake shop full of reservations begins! Cake foundation making
Homemade syrup with a hint of citrus. Citrus-scented syrup is applied to the sponge batter.
Sponge dough is spread on the sponge dough. (Photographer) What is this?
(Chef Taura) This is syrup. Orange peel and lemon peel.
We boil them in the syrup to transfer the aroma. Third tier sponge cake More cream is poured on top.
The cake is finished off with another layer of cream and the “main coating. The base of the shortcake
Many shortcakes are made in a day. The cream is applied smoothly Marking the cake for cutting
Marking the cake Use for chocolate cake
Chocolate whipped cream. For the chocolate cake.
Homemade citrus syrup Squeeze of whipped cream Tiramisu Chocolate ball Cocoa powder Making chocolate for decoration
Ruby chocolate. The temperature of the chocolate
The temperature of the chocolate is finely adjusted. (Photographer) Are temperatures and things like that important?
(Chef Taura) Yes. I mean, the temperature, or this process (tempering).
It’s called crystallization. I melt it at less than 50 degrees Celsius, and then I bring it down to 26 degrees Celsius, or something like that.
It depends on the type of chocolate.
I’d turn it down and bring it up to 30 degrees. And that’s it. Put the melted ruby chocolate into the squeeze bag.
and squeeze it out. Shape with a die cutter. Put a steel plate on top
Chill and harden in the refrigerator Black chocolate Wrap around a plastic wrap core.
Chill and harden in the refrigerator Making the tart
The day before, I prepare the “choucré dough”. Flour the tart tin.
And put it in the tart tin. Shape the dough with a knife. Chocolate tart dough Put the tart stone in the tart.
Baking in the oven Inside the store, the wife prepares to open and clean (Director) The atmosphere in the store and so on.
(Is it) created by Mrs.? (Mrs.) Yes, basically.
Flowers and things like that, we go shopping together (for these things). Isn’t this cute?
The button (ornament with a lid) Miscellaneous goods with “button” motif. It’s a button motif.
Buttons for people in Nandanji. I’m having them made to order.
I design them and accessorize them. (Director) Mr. Pruess used buttons as a motif? (Mrs.) Yes. The button is
You know, they’re so common in everyday life. patisserie plus is for everyone.
It’s everyday, but there’s something special about it. The rest is threading buttons. Like connecting people to people.
That’s what I meant by buttons. So at first I was like, “What do you do? something like that. A button shop? A general store? something like that.
There was a thing Sometimes it could be mistaken for a bakery Custard.
Made with plenty of Awaji milk and eggs Diplomat cream making Stir the custard prepared the day before.
Stirring Mix cream and custard together The finished “Diplomat Cream” is
used for cream puffs, tarts, etc. Tart dough and puff pastry
baked. Chocolate tarts are baked.
Sponge cake. Filling the tart with “appareil”. Making Mont Blanc cream
Mixing chestnut paste and custard. Finished “Mont Blanc cream”. To prevent the tart dough from sliding
Squeezing the cream onto the base. Finish the Mont Blanc. Chestnuts boiled in astringent peel Powdered sugar (Chef Taura) “Blanc” is a product called White chocolate and pink grapefruit
cake Parfums.
Rose-scented raspberry cream, pistachio dough, chocolate crumbles.
pistachio dough and chocolate crunch. Fromage cake Cake film is applied Decorating the cake with edible roses🌹 I’ve just chilled and hardened
Ruby chocolate plate. Ruby chocolate.
to decorate the cake. (Chef Taura) Silver powder. Fromage. Cheese mousse with strawberry compote and
Strawberry and passion ganache cream melts in the cheese mousse gold leaf Chocolat mousse for birthday cake Chocolate tart is baked Chocolate tart decorated Chilled chocolate plate Gold leaf (Chef Taura) To prevent the tart from sliding
I’m using syrup to pull it together. A special “Mother’s Day” decoration. (Chef Taura) Cacao butter. This (cacao butter) is put on it.
to prevent moisture. Diplomat cream Sponge dough Fresh cream Chocolate whipped cream Banana “compote”.
Put on tart Banana, Tahitian vanilla, lime.
pureed and hardened. Chocolate whipped cream Cocoa powder Lime peel shavings (Chef Taura) When you eat this
(The lime) so that it still smells Today is your daughter’s dance competition.
Mrs. will see them both off (Mrs.) Today is the hip-hop recital. The dance (Director) Can you dance something?　Show! (Director) Let’s see! (Director) Wow! Do you have any enthusiasm for today? (Daughter) I’m going to have fun and do my best! Good luck! I’ll be watching for you two going to the dance competition. (Director) What do you like about your father? (Son) The part where he makes cakes! (Director) Is your father’s cake good? (Son) Yes! Delicious! (Director) What do you like?
(Son) A lot! (Director) A lot of it? Delicious cakes? I’m taking your son to his grandmother’s house.
We’ll send him home. Sheet to place the cake on.
Fold it into a triangle. With a knife heated on the burner
Cut the cheesecake Powdered sugar Gateau chocolat Using a spoon
Scooping the whipped cream while rounding The most popular
Strawberry shortcake. Chocolat short strawberry Two kinds of shortcake
I will put strawberries on it. powdered sugar making cream puffs Diplomat Cream” as described earlier.
Fill the cookie puff dough generously! The finished cakes are displayed. Full of custard
cookie puffs. The custard cream made with Tahitian vanilla
spicy and gorgeously aromatic. (Director) What kind of mousse is this? It’s a milk chocolate mousse.
There’s quite a few different layers of chocolate in it. With a crunch on the bottom.
Ganache cream, and so on. Chocolate with different textures. They are very popular.
Everyone from children to really old people. Chocolat. We will make your reserved birthday cake White chocolate plate We write your message one letter at a time.
I write up Use for birthday cake
We will cut the fruit. Grapefruit orange Kiwi fruit Fresh fruit from the best places.
We will put plenty of it on top. The cake on the left is in response to a customer request.
topped with more fruit! White chocolate Powdered sugar Silver powder Birthday plate Fruit-filled
The birthday cake is ready! Chocolat is also decorated for the birthday
Gold leaf For Instagram
Mrs. taking a picture of today’s cake In front of the blue tiles.
We will be photographing the limited edition Mother’s Day cake (Mrs.) We’re going to shoot in front of these tiles In the beginning, I used to take pictures here.
I’ve been told that often. This tile..! he said. Making a flower cake. Mousse cake is
Decorating the mousse cake with edible flowers. Parfum 3,900 yen 11:00 Open A customer arrives immediately One after another as soon as the store opened.
Customers are coming to our store. (Mrs.) Please take care and take it home!
Thank you very much Making roll cake Butter vanilla oil Local Awaji Island milk Ingredients are boiled in hot water Flour is sifted Making meringue
Egg whites, sugar. Mixing egg yolks and sugar. Mix the resulting meringue into the mixture Sifted flour Ingredients roasted in hot water Mix in the meringue from earlier Pour the batter onto the griddle.
Flatten the dough Hit the bottom of the griddle.
to release the air. (Mrs.) Hello~ (Female customer ) Pick one of these! (Mrs.) Thank you very much Children playing in the kids’ space (Female customer) When we have an event.
I come here to buy a cake. Not too sweet with whipped cream or anything. I like it. Because they have cakes that other cake shops don’t have. I come here because I like it. I just pick the cake I like.
I’m waiting for you to play with it! (Director) It’s still nice
For guests with children. (Female customer) Yes, it is. (Director) Thank you (Female customer)Yes, thank you (Female customer) Strawberry shortcake (Mrs.) In four (Mrs.) Please take care of it.
Thank you (Female customer) It’s Mother’s Day today I’m going to get a cake for my mother.
I thought we could all eat together. I thought it looked pretty They tasted good. I always buy it. (Director) Thank you (Female customer)Bye bye? (Director) Bye bye. (Director) In what event? (Female customer) It’s my child’s first birthday and I need a cake.
I know it’s short notice, but I asked for it. And a Mother’s Day present.
I also have some delicious baked goods. I come here when I want to eat cake. That cake by Mr. plus is just right. (Mrs.) I’m so happy… Have fun! Party! (Female customer) Thank you!
(Mrs.) Thank you very much! Look at this!
These are lovely strawberries! My first birthday cake!
A fruit cake filled with strawberries 🎂 (Director) One year old?
(Female customer) Yes! I buy cakes all the time here. The owner is so nice and easy to talk to. It’s close to home, and it’s delicious. it’s true, but it’s also true
It’s so light that my husband can eat it. It’s so good, I keep coming back to it. Yes, yes, yes! Baked sweets set (Mother’s Day only) (Female customer) For every event.
I use it for all kinds of things. (Male customer) I don’t really like sweets.
(Prus’s cakes are) not too sweet and they are delicious! According to your request
Special cakes can be ordered! Roll cake dough is baked Remove the roll cake dough from the heat.
Chilled in the refrigerator. (Photographer) What kind of background did you have in the pastry business? (Chef Taura) I originally graduated from a technical school I’ve been with Eurheim for about 7 years. I came back to Awaji once. One year in a hotel (worked) Come back to Kobe GLAMOURDISE, a macaron specialty store.
can you tell? I worked there for about five years.
(Photographer) Are you from Awaji?
(Chef Taura) Yes. (Chef Taura) I am originally from Awaji. I wanted to do Awaji. I’d be doing this kind of thing.
I like competitions and things like that a lot. Candy crafts and things like that.
I’m allowed to do that when I’m at work. I’ve won awards and things like that. I liked making and drawing things. My father used to be a pastry chef.
He used to be a pastry chef. I’m kind of interested in that.
That’s how I got into it. In the midst of all that.
I found something that I thought was interesting. This is how it’s going on now. Taking out the chilled roll cake dough Powdered sugar Turn out dough Fresh cream Fresh cream is spread Gyuhi More whipped cream is spread over the top Diplomat cream Finely cut strawberries Berry sauce Rolling up the rolls (Mrs.) newly it’s been (out) since yesterday (Male customer) Two parfums and
one strawberry short. (Mrs.) Thank you very much (Male customer) We’re classmates. Sometimes when there’s an event or something.
I’m able to take advantage of that. Stylish and not too sweet.
It’s so delicious! My favorite is the chocolat. My family says it’s easy to eat chocolates here.
They say it’s pretty easy to eat. Whenever I come here, I always order the chocolates.
I always make sure to order the chocolates! (Mrs.) Thank you… Thank you for your patience~! Ah! Mother’s Day? (Male customer) I thought it was two? (Child) No! I’m going to run out of money. (Male customer) I’ll get you out!
(Child) Then I’ll take two! (Director) Are you buying it yourself today? (Director) What did you buy?
(Child) Cookie puffs! To say “thank you” to your mother.
Cookie puffs are purchased! (Male customer) Chocolat short and strawberry short. These are seriously good! Baked chocolate
(almond white chocolate) (Mrs.) Yes! Thank you! (Director) Did your brother use his allowance today to
Did you buy it? (Child) Yes! Cookie Puff Cream Cookies outside and
delicious custard inside! Come on everyone… (Director) Thank you very much! Safely to your mother.
Looks like I was able to present the cake to her! (Director) I’m very happy to see it again. And they recommend it very highly. (Mrs.) I’m glad! (Director) It ran out pretty quickly! (Mrs.) If we do an event or something.
I’ll add more later on and so on. So that we can add what we can add. Please! (Chef Taura) Impossible, impossible~! (laughs) (Mrs.) But he does it! I always get a piece of cake roll My treat… (Director) It’s your wife’s privilege!
(Mrs.) Yes, yes… ♪ I can eat a piece of it. I’m going to cut the chilled cake rolls.
I’m going to cut it. Strawberry roll cake
1,800 yen per roll (Mrs.) It’s time for a snack!
(Director) Eh! Are you sure? I had a “strawberry roll cake” as a snack!
I got it! (Director) Are you two from Awaji Island?
Are you from Awaji Island? (Chef Taura) Yes.
(Mrs.) It’s a U-turn. (Director) Originally on Awaji Island.
That’s how I got out. (Chef Taura) I was already planning to (open a restaurant)
(Mrs.) We had already said before we started dating that we were going to do it on Awaji Island (Mrs. Taura) It will be five years in November.
(Chef Taura) Five whole years! When we opened, I had my sisters and two older sisters help me.
I had my two sisters help me serve the customers. (Mrs.) Back of the house, right?
(Chef Taura) My father (Mrs.) My father was originally a pastry chef (Director) I knew it would be a local thing.
I’d like to start with everyone’s family all together. (Mrs.) The rest of the time it’s just the two of us (Director) What do you think? What do you mean just the two of you? (Chef Taura) We fight.
(Mrs.) We fight too. (Director) So there are times like that?
(Mrs.) There are times like that (Mrs.) It’s really tough at times like that (Mrs.) They’re there when I go home, and they’re there when I come over here.
They’re everywhere. (Chef Taura) No, no, no! That’s my line!
(Mrs.) Oh! That’s right. (Mrs.) We’re both here for each other. ~It’s time to eat! Mont Blanc Fromage Parfums Chocolat Cookie puff Time flows slowly
at this old folk house cafe The two owners of this shop
are not only patissiers they are also baristas ☕️ This shop, which is run in a friendly atmosphere,
has many customers We’ll be following two young patissiers
who have joined forces to make their dreams come true. Since 2022 ,
Duck confectionary store(Ahiru Kashiten) The owner has arrived at work This is a cafe that uses an old private house🏠 Making pear shortcake Pure cream Granulated sugar Homemade pear compote Ice water Put the fresh cream in a bowl of iced water to chill it. Slice the sponge cake that was baked the day before Slice it into equal thicknesses Place the sponge on the cake turntable (Chef Umeoka) This is the syrup
from the pear we cooked. I spread this on to reinforce the aroma. fresh cream homemade pear compote Top with a generous amount of whipped cream (Director) What is this?
(Chef Umeoka) This is a caramel sauce Chef Umeoka) Pears have very little acidity,
so if you eat them, they just taste sweet all the time. It’s like an accent
so you don’t get bored (of them). pear syrup Also put lots of ingredients and
fresh cream on the second layer of sponge cake Spread the cream thinly on the sides
(first coat) Apply the main coat of cream Also spread plenty of
fresh cream on the sides of the sponge The process of spreading cream
is called “nappe” (Chef Umeoka) This is called “nappe”
(it’s a process) it’s pure cream
with nothing added (to it) Normally, stabilizers and other ingredients are added,
so the number of times you have to touch it is a little higher. (The cream) becomes dry faster than normal so as not to damage the texture of the fresh cream
she will spread it on quickly by heating the knife over the burner and cutting
we can finish the cross-section beautifully Squeeze the whipped cream onto the cake. Lots of pears
are sandwiched in. pear compote made from small pieces of pear thyme pear shortcake Baking scones Making pumpkin tarts
“Eggs” Milk Add granulated sugar and mix. Pumpkin paste Cinnamon Nutmeg Mix in the warmed milk and cream Pour into the tart dough Bake the pumpkin tart
in a steam convection oven Finish off various types of cake fresh cream cocoa powder Gateau au chocolat Basque cheesecake We’ll put on the “frosting”.
This is a cream with cream cheese in it. (Chef Umeoka) The frosting on the carrot cake
is called frosting, and it’s made with cream, cheese,
buttercream, etc. are spread on top Spread cheese cream
on top powdered sugar carrot cake Sprinkle granulated sugar over the bananas and roast them
(caramelize them). Gâteau au chocolat Spray rum liqueur over the gateau chocolat The rum liqueur gives the cake a rich aroma
and a deep flavor Fresh cream Caramel sauce Banana Cookies and nuts Time, caramelized bananas Finally, we put the chocolate cake on top
and the “chocolate banana” is complete! This cake was invented by a member of staff
when he was a specialist student Chef Umeoka) It was a class on the theme of
autumn-themed products and I entered it in a competition (the cake)
and I won the competition It’s the first time we’ve served it
at our shop, of course, and she (Chef Nakata) makes everything herself It’s the first time
she’ve served (Cafe Autumn) to customers for a fee. I’ve had “Cafe Autumn”! This is a cake with a mature flavor
that uses coffee as its main ingredient The pumpkin tart is ready to be served Scones 330 yen
Scones (caramel nuts) 350 yen There are already a lot of people queuing up before it opens The shop opens at 11:00 There are various kinds of cakes
on display Baked goods
are also sold at the counter There are also seats in the garden
located just outside the shop. This courtyard
gives you a sense of nostalgia for old-fashioned Japanese houses. Many customers
have been waiting for the opening. Female customer 1) Then I’ll have one of these and
an iced latte Female customer 2) “Chocolat banana” and Chef Ikoma is making the customer’s drink The coffee beans are ground after the order is placed The owner, who is also a barista recommends a coffee that goes well with the cake milk Ikoma Barista) Please! Chef Nakano) Excuse me.
Thank you for waiting. “Chocolat Banan” and
“Cafe Autumn” Female customer 2) There are nuts and
chocolate brownies inside bananas and caramel
It has various flavors It’s delicious without being too sweet. Female customer 1) There are lots of nuts in it, so
it’s filling. If I had to choose, I’d say it’s not sweet
and has a light taste. Female customer 2) It goes well with coffee ☕️ Making sponge cake (genoise)
“Egg” Trehalose Granulated sugar Mix in a mixer Butter and milk Heat the butter and milk Put the baking paper in the mold Putting the baking paper in the mold makes it easier to remove the dough from the mold Sift the cake flour. Mix the sifted cake flour together. Mix the melted butter and milk. The finished batter is very soft. Pour the batter into the mold. The sponge cake is baked. (Female customer) Today
I ordered the “Today’s Cake” from “Tsuitsui Hirano” and the “Pear Shortcake” (For a drink, I ordered the “Duck(Ahiru) Blend” ice cream.
I like it because it’s easy to drink. Whenever I come here,
I always order the “Duck Blend” ice cream. (Director) Do you get many customers who come alone?
(Female customer) I get many customers who come alone. (Female customer) I often come alone. I think it’s easy to come here even by yourself. This cake is called “Tsuitui Hirano”
and is only available at this event. Chef Umeoka: “Tsuitsui Hirano” is
a local event, but I’ve been participating in it Usually, I think of things
(to sell) and then sell them Today, I’m selling
her (Chef Nakata’s) cake So I’m selling a cake that’s not mine for the first time today. Chef Umeoka working while drinking
the coffee made by Chef Ikoma (Director) Do you drink coffee all the time?
(Chef Umeoka) Yes! While I’m working, lol (Ikoma Barista) Freshly ground beans
smell completely different Director) Do you have any particular
preferences when it comes to coffee beans? Ikoma Barista) Yes, I do.
We have three or four types of beans, including blends and other beans. It changes depending on the season, so we ask a roastery in Nishinomiya called “Yuge Roastery”
to roast it for us we actually went to the shop and had them make some adjustments
while we tasted it I added a little more fruitiness and made some other small adjustments We decided to make a blend
that would be easy to drink every day and that would not get boring fresh cream cinnamon pumpkin seeds Homemade pumpkin chips Chef Nakano) These are (pumpkin) chips 🎃 Chef Umeoka) They’re homemade.
The chips Director) These are made ?
Chef Umeoka) We slice them and dry them in the oven at a low temperature dried at low temperature
and made into chips The sponge cake is done! Sponge cake (genoise) Going to bake some shortbread cookies made from starch syrup, lemon juice and sugar
we spread lemon grass on top of the cookies These are cookies with tea and lemon Chef Ikoma
is wrapping something up. (Director) What is this wrapped in?
(Ikoma Barista) This is a gift box We’ve received an order for delivery We’re wrapping a pairing gift of
baked sweets and coffee online shop and Creema, the online shopping site
there are two types Even if you order from there or at the store, we can make it 🎁 The wrapping is complete💐 (Female customer) It’s delicious☺️♪ I’m looking forward to seeing
which pattern the coaster will be ☺️ Sometimes it’s just the duck sometimes it’s a little cute once every two or three months When I come here,
I always make sure to stop by. I’m really looking forward to it.
I think to myself, “I’ll work hard for a month for this (cake) I can think, “I’ll work hard so I can go there again It’s a special place✨ Director) Who came up with the idea for the duck illustrations on the coaster? Chef Umeoka) That was all Ikoma’s work. The paperwork, illustrations,
and other design-related work is almost all done by Ikoma She writes them.
She also writes all the logos. She was always good at drawing (Director) And the coasters too.
(Chef Umeoka) That’s right. She did all of that. The only thing that’s on the wall there A former staff member drew this It was like we just took on the roles we felt we were good at, lol. Making use of each person’s strengths and weaknesses (Director) Basically, when it comes to sweets and
products (is that Chef Umeoka’s area of responsibility)? (Chef Umeoka) That’s right. I basically do all the product development You are all working
making the most of your individual strengths Making the caramel sauce for the pudding Water The caramel sauce is chilled in the refrigerator The shortbread is baked Many customers are coming to the store. Cafe au lait base Ikoma Barista) Thank you! Ikoma Barista) Please! Ikoma Barista) This is ginger ale
made by slicing fresh ginger and stewing it in a pan and make syrup from it. (Director) Is it craft ginger ale?
(Ikoma Barista) Yes, that’s right! Whenever it’s the season,
I always buy fresh ginger and make it into sparkling water (Ikoma Barista) Please! (Male customer) Two “Duck(Ahiru) Blend” coffees, please. Director) How is the taste of the limited edition cake? Female customer) It’s really delicious♪ Director) How is it?
The cheesecake looks delicious too! Male customer) It’s so delicious!
It’s soft! Female customer) This is my second time in the shop
and I’ve had take-out a few times. Director) What drinks did you both order? (Female customer) It’s the “Duck(Ahiru) Blend”. (Female customer) I had coffee before
and it was delicious, so I came back. It was delicious today too ☺ (Male customer) This is my first time here, but
the atmosphere is really nice The coffee and the cake
were delicious! (Female customer) It’s close by, so
I think I’ll come again♪ Making pudding
“pure cream” milk eggs granulated sugar Indonesian
vanilla beans Mix the warmed cream, milk and
vanilla beans with the eggs Strain it through a strainer Chill the resulting pudding liquid
in the refrigerator (Chef Umeoka) I’m a patissier, but
I also do coffee. Originally, the shop was opened as a
coffee shop, so there’s another shop
but that one came first and then we made this one (shop) The first shop is a coffee stand. (Director) You and Ms. Ikoma did that together? Chef Umeoka) That’s right.
At first, the two of us set up the coffee stand together. Ms. Ikoma is here today
(at the duck confectionary shop), I’m usually over there (at the coffee stand). (Director) How did you come to start a coffee shop? Chef Umeoka: We were classmates at the same vocational school we got talking about doing something together That was more than six years ago I started moving around when I was 24 years old At the time, I was still working on Saturdays and Sundays
We would hold events in the summer
and I thought, “This is getting hard…” It was hot, so I was renting a room in a bakery (Chef Umeoka) Do you know “THE MARKET”?
(Director) Yes, I went there the other day to film I had a shop there. and I was also able to bake sweets in the bread oven It was going well, so it was hot, and I wanted a base we decided to open a store there After doing mobile sales for about a year and a half
we opened a physical store I worked at the coffee stand
for about three years, and then I opened this place. It’s been about two years since I opened this place. Financier dough making
“Light flour” Strong flour Almond powder Guérande salt Trehalose Granulated sugar Warm the butter and burn it. Sift the almond powder Sieved flour, strong flour Egg white Mixing vigorously (Chef Umeoka) I’m burning the butter now. (Director) You’re going to burn it?
(Chef Umeoka) I’m going to burn it. It’ll take a while yet. The bubbles are coming up. The butter is turning brown. (Chef Umeoka) Generally,
I think most people stop at this point. Director) Is it going to take a little longer?
Chef Umeoka) It’s going to take a little longer. The burnt butter is strained through a strainer Add the browned butter to the financier batter
in two batches Put the financier batter
into a piping bag It’s a soft and creamy dough. The financiers are baked. The financiers are removed from the mold. Pour the chilled pudding liquid into the mold (Chef Umeoka) The pudding uses vanilla bean seeds from Indonesia This type of pudding that you have to turn over is quite hard because you have to turn it over and fix it in place but I don’t like that hardness very much when I make it
it flips over It’s not like it’s
firm or chewy, but it’s like it’s attacking the line
of just being able to keep its shape so, despite how it looks,
it’s really soft the pudding is done! homemade pudding Fresh cream (Director) The staff are also young, aren’t they?
(Chef Umeoka) Well, almost all of them are young. I guess most of them are in their early 20s? Chef Umeoka) How old are you?
Chef Nakata) 24 years old Chef Umeoka) How old are you, Ms. Nakano?
Chef Nakano) I’m 24 this year. Director) How do you feel about working at the duck(Ahiru)confectionary shop? Chef Nakata) It’s so white!
Everyone) Laughs Chef Umeoka) I think you can tell
from the fact that you’ve been here since the opening today (for the filming) I start work at 9:30am at the earliest and I don’t get home until 7pm or so I work a standard eight-hour day If I go to work at 9:30
I try to get home by 6:30 at night Today is the day after a regular holiday,
so there’s a lot of prep work to do so it’s a bit hectic.
It’s 9:30, but normally I’d be at work at 10:00 Chef Nakano) Everyone is easy to talk to
and we’re all close in age so if there’s something that’s troubling you
I think it’s good that there’s an environment where you can ask right away Chef Umeoka) Say more! (laughs)
Everyone) (laughs) All the staff
work together in a friendly atmosphere ~Shopping Time~ Director) “Pear Shortcake” and Director) “Carrot cake” please.
Ikoma Barista) Yes, thank you! The shortcake The “duck (Ahiru) blend” and “straight tea” ice
cream go well together, so how about that? (Director) Then, I’ll have the “duck blend”
please. ☕️ Ikoma Barista) Would you like an iced or hot drink?
Director) I’ll have an iced one, please! Ikoma Barista) The carrot cake is
Indonesian coffee or The milk tea goes well with the
carrot cake. Director) In Indonesia (please) Ikoma Barista) This is iced and hot.
How would you like it? Director) I’ll have it iced, please!
Ikoma Barista) Yes, thank you! Make the “Duck Blend” and the ‘Indonesian’ coffee Ikoma Barista) Please! Staff) Excuse me.
Who ordered the shortcake? Staff) This is the carrot cake🥕 Pear shortcake🍐 Duck(Ahiru) blend Carrot cake (Chef Umeoka) If you’re having trouble deciding
on what to drink I’ll say something like, “If you’re having a bean-based dish, this would go really well with it.” I’ll try to help out Every Monday, on public holidays
we hold an event called “pairing party”. We invite an outside patissier
who was our teacher For the cakes and parfaits,
I’ll leave it to the staff I’ll have a drink that’s different from usual
like a special bean or something We have a pairing event where we arrange coffee We’ve been doing this
for about 5 years now As we continued to do this
we started to get questions from customers like “Which coffee goes with this? and we started to get a lot of questions like that I feel like it’s starting to catch on
and I’m really happy ☺ (Director) What is pairing? (Chef Umeoka) In short, it’s like
“marriage” in the wine world There are so many different types of coffee and tea even within coffee
there are things that are lightly roasted and have a sour taste and there are things that are deeply roasted and have a solid
richness and a heavy bitterness I thought it was wrong to say
that all baked goods go well with coffee. When I do it, I want to serve drinks that go well with the cake. (Chef Umeoka) That’s great! It looks good! Chef Umeoka) I thought that the pudding should be blend coffee or maybe with café au lait ice. Blended is good for
all baked sweets in general we’ve tried to strike a balance there
with the beans. As for the “Duck Blend”
it’s a medium roast it’s not a deep roast but it’s good for baked goods the butter and fresh cream
and the degree of roasting in the baked sweets
often contains lemon so that it goes well with that the end has a sour taste
like that This time, the soft sweetness and aroma of the vanilla in the pudding goes well with the blended coffee. or something made with the same milk
so I think café au lait would go well with it I usually use a deep-roasted coffee called “Mandheling”
for my café au lait. I thought that the Mandheling part and
the caramel flavor of this pudding I thought that they had
quite similar characteristics, so this time since you’ve already had the blend (coffee), Chef Umeoka) I made it into café au lait 🍮☕️
Director) Thank you! Homemade pudding Cafe au lait Director) So you’ve been working together for seven years?
Chef Umeoka) About seven years, yes. Ikoma Barista) It went by in the blink of an eye
Umeoka Chef) It went by too quickly Umeoka Chef) I realized I was over 30 Chef Umeoka) That’s scary…
Ikoma Barista) It’s too scary. Director) Do you have any ideas about how you’d like to develop the business in the future? Chef Umeoka) I don’t want to open more stores,
but I hope that this store will continue to be
loved by the people in the neighborhood ☺️ To the customer…
I can’t serve anything strange. That’s about the only commitment I have. Decoration depends on the mood of the day Not being particular is what I mean by “particular”. I’m not too particular about it. I’ve been going for almost a year. All of them are very tasty. Exceptional attention to detail
A day in the life of a patissier Founded in 2018
“Viva La Vida” Shortly after 6:00 a.m., the owner arrives Kuniyasu Suehiro (56), Owner Chef Suehiro’s day begins with making the cream, the key ingredient of the cake. Making custard cream
Kirsch Custard cream Making Creme Shanti
Fresh cream Kirsch Sugar Making buttercream Butter Butter is mixed over heat The creamed “butter” is mixed with the “custard cream” Buttercream “Gianduja”.
A mixture of paste nuts and and chocolate Boil the gianduja in hot water Hazelnut cream Chef Suehiro) Hazelnut butter cream. Hazelnut cake “Cavanne” is make. Knives are inserted diagonally Apricot jam Using apricot jam as glue
to assemble the cake The cake looks like a triangular roof
has been assembled. Cutting and trimming both ends of the cake Butter cream Roasted nuts Chef Suehiro) apricot jam and butter cream. Chill and harden in the refrigerator It’s getting hard to breathe
when I’m silent all the time(laughs) Meanwhile, inside the store, chef Suehiro’s wife is
getting ready for the opening. Cakes are cut after being chilled and hardened. Tangerine Sake Chef Suehiro) sake Sake of tangerine. Starch syrup powdered sugar I use apricot jam for the most part. Because it doesn’t interfere with the taste. Director) It’s cute It’s hard to cut diagonally. Director) You were cutting at an angle! It has to fit together (to form a triangle)! Using ice water, gianduja is
“tempered” to a glossy finish. Frozen mousse batter Custard cream Director) Why do you put cream on the bottom? Chef Suehiro) To prevent the cake from sliding
like glue. That’s the material that goes with that cake. Apricot jam in cookie dough The glassage of gianduja shines
Mousse cake This cake also has
Glassage of gianduja Roasted nuts Chef Suehiro goes to the refrigerator to look for something Decorates with chocolate decorations Chef Suehiro) It’s difficult to make this.
Director) Are they handmade? Chef Suehiro) It needs to be rolled before it hardens.
Director) Wow! Casonade.
Brown sugar made from 100% French sugar cane Casonade (sugar) is roasted over a burner
to give it a savory aroma. Custard cream strawberry Crème Chantilly (fresh cream) Sponge cake cut with bread knife Switch to another knife and cut Chef Suehiro) I change (knives) even for one cake,
depending on how the knife goes. Because the dough of that cake is different. If you do this knife, (the cake) will be crushed or something like that. If you do it with this knife, it will go in nicely. I’m thinking about that as I do it. It’s called a “sole knife.” knife for filleting flatfish such as tonguesole (Cynoglossus joyneri) Not really
used in (general) confectionary shops Director) Even cakes that can’t be processed without this
(do exist?) Chef Suehiro) I am (lol). because I’m concerned about those kinds of details Even in a single knife
the craftsmanship of the artisans is alive and well. Matcha syrup Gold leaf White chocolate Chef Suehiro) This is a blackcurrant mousse. It’s sweet and sour. Blackcurrant puree. This is for glazing Mix it with the blackcurrant puree (and use it). Strawberries Powdered sugar Chocolate decoration Making a strawberry shortcake To cut the cake evenly
we measure it carefully powdered sugar Decorate it with chocolate. Director) What image
do you have in mind for this chocolate? I don’t have any image. lol It’s like a three-dimensional effect. And like this (like a mountain) A chocolate and coffee mousse with
hazelnut and almond accents that you can’t resist! The chocolate won’t stick unless the mousse is softened. The mousse is frozen to make it easier to coat. It’s a little hard to pierce with the chocolate, so I’m leaving it for a while to soften it, and
then I’ll pierce it The decorations are based on my mood that day. Chef Suehiro) I change things around a lot.
Director)So you have a fickle side too, huh? Chef Suehiro)When it comes to chocolate,
I generally calculate it out. When light enters the showcase,
there will be light and dark areas. It looks beautiful. Director) Where did you learn it? Chef Suehiro) As I was doing it
(it came naturally). I like working with chocolate. Director)Which cake is your favorite Director) out of the cakes you make?
Chef Suehiro) It’s the Opera! The short
chocolate and coffee cake. That’s my favorite. Even though it’s not decorated at all
I like the way it’s still beautiful The cakes gradually start to appear in the showcase Making Mont Blanc
“Chestnut puree” Butter Rum It’s “light brown sugar” It’s additive-free Tart dough with custard cream Chestnuts simmered in their own juice Chef Suehiro heats the bowl of Mont Blanc cream
using a burner Director) Why are you heating it from the outside? Chef Suehiro) To soften the paste (The cream) makes it easier to whip I’m going to whip it a little. Fresh cream Carefully strain the Mont Blanc cream. Use a spatula to
arrange the cream. Making the sweet potato Mont Blanc. simmered sweet potatoes Whisk the cream until it is stiff. The chef’s delicate handling
makes the cream into a perfect cone shape. Sweet potato paste, butter cream sweet potato Montblanc cream On a turntable,
sweet potato cream is squeezed onto the cake A sweet potato mont blanc
with a large baked sweet potato inside. The bright cakes
are lined up in the showcase Now that the cake making is over,
let’s have a coffee break We were given a cake for the staff meal,
courtesy of chef Suehiro. With the coffee made by chef Suehiro’s wife
he takes a moment to relax At Christmas,
the workload is even greater Chef Suehiro) We also serve the cake
you ordered and a small cake. Director) You make both?
Chef Suehiro) Yes! There aren’t many places like that! Director) How many
cakes did you make last Christmas? Chef Suehiro’s wife) 100?
Chef Suehiro) About 100 Director)In addition to the 100 pieces
(you made small cakes too?!) Chef Suehiro) It was quite difficult to do it all by myself. I wonder if I’ll make it in time? I always manage to make it in time (lol) Director) What is the reason you continue
to work as a patissier, despite the difficulties? Chef Suehiro) At first, I was doing it
(thinking that I was doing it for a living), When I was young,
I liked playing more than making cakes I also had setbacks along the way I was doing it all the time, grudgingly Originally, I liked cooking I joined a hotel in Kobe to learn how to cook. I entered to study French cuisine, but there are not enough people in the confectionary (category) “Is there anyone here? So, I was sent there. (lol) From there… (I became a patissier) For now,
“I won’t serve strange things to my customers.” That’s about the only thing I’m particular about. Not being particular is a kind of particularity. I’m not really picky about it.(lol) But I try not to use additives as much as possible. I don’t use margarine or shortening. I only use butter. I take care of nature. Even with matcha, it’s natural for the color to change. It’s normal for the color to change
(except for natural ingredients) because nothing is added. Because sponge cake also contains no stabilizers, the sponge cake may sink but I don’t really worry about that It’s almost strange that it’s been able to stay there this whole time. It’s the same height (as the cake is keeping it up). Director)) If it sinks, it sinks (that’s all there is to it).
Chef Suehiro) That’s right. If (the customers) can understand that,
I think that would be good. It’s 10am, and we’re finally open for business! It looks like we already have customers. Chef Suehiro’s wife) Please come again. Making croissants d’amandes Rum Damandes dough Sliced ​​almonds Chef Suehiro’s wife) (The croissants) are hot, so… Attracted by the smell of freshly baked bread, I bought a croissant almond When I want to bring a gift to someone else’s house I use this cake shop I think I’ve been coming here for almost a year Everything I eat is delicious Chef Suehiro’s wife) I’m sorry to have kept you waiting.Thank you as always. I’ll bring it again (to my friend’s house).
Chef Suehiro’s wife) Thank you. Chef Suehiro’s wife is in charge of serving customers and dealing with vendors.Chef Suehiro goes to the kitchen. Chef Suehiro) (makes) madeleines. Directer) How long have you been making cakes? Chef Suehiro) I’ve been making cakes at my current store for 7 years Before that I had been here for about 30 years. Directer) 30 years!?
Chef Suehiro) I was working somewhere else Chef Suehiro) The Great Hanshin-Awaji Earthquake happened The house I was living in started to tilt I went back to my parents’ house for the time being My parents’ house is a sushi restaurant I was thinking about quitting during If I was going to quit baking cakes,
I thought it might be okay to quit. Instead of studying I thought if I was going to quit, I’d go see some French sweets So I went to France. So that I have no regrets After I came back from France I got a job in the construction industry I started to feel like it wasn’t for me My friends They asked me to come to their store So I got a job there When I was working there There were a lot of relationships, such as hierarchical relationships (laughs) But it didn’t seem to suit me I kept ruining my health… Another cake shop owner asked me to work for them I worked there for about 10 years It didn’t suit me physically, and I couldn’t handle it mentally And then I ruined my health again I was 50 years old then. The salary at a cake shop isn’t that high. I have kids. So I had no choice but to open a shop. That was seven years ago. My wife and I had talked about opening a store I thought it would be nice to have a store someday when I was 60 or so I didn’t have any vague idea I got sick and there were a lot of other things going on I had no choice but to do it! That’s how it felt. I talked to my wife about it She listened to me and said, “Yes, yes.” She said, “I understand.” My wife wasn’t very keen on it at first, either. At the beginning, Chef Suehiro’s wife was a little hesitant. But now, the two of them are running the shop together. The madeleines are done. Making the custard
“Fresh cream” Vanilla beans Sugar Flour Add the warm milk to the beaten eggs Strain the custard Butter The finished custard is then sealed and cooled with ice. Chef Suehiro’s wife) Welcome! Hello~ Making the birthday cake ordered Use a spatula to draw stripes on the side of the cake White chocolate Edible flowers Powdered sugar Directer) Do you have any idea of ​​what kind of design you want?
Chef Suehiro) No! (laughs) Directer) Is it a feeling?
Chef Suehiro) Yes! Directer) It’s so beautiful.
Chef Suehiro) Thank you. A customer came to pick up the birthday cake they ordered. “Happy birthday.” Carefully wrap the customer’s precious birthday cake. Chef Suehiro’s wife) Sorry to keep you waiting. Be careful!
Thank you very much~ Directer) Did you buy a birthday cake today? That’s right♪ My wife comes here often The cakes here are delicious, and the interior is clean The staff are also very kind I think it’s a really good shop Have a wonderful birthday with delicious cake Customers come one after another looking for cakes that can only be tasted here My mother told me about their delicious cakes I’ve been hooked ever since I’ve been coming back I like Mont Blanc It has a very rich flavor
If anyone else likes it I recommend it!! It’s a small shop, but Chef Suehiro’s wife is also very friendly I was able to talk to her while I was buying cakes I think it’s a very good shop Chef Suehiro’s wife) Sorry to keep you waiting~ Tasting Mont Blanc where you can enjoy the full sweetness of sweet potatoes Sweet and sour blackcurrant and vanilla aromas Harmony of coffee and butter cream We asked about his future plans (My cake shop) will stay as it is, and I won’t expand it. It will stay small, just the way it is. (We will continue to run it as it is, just the two of us). I only have my current job (laughs). (If I can work happily), that’s the best! I think that (everyday life) is the best♪ Directer) So you’re enjoying this everyday life now.
Chef Suehiro) Right! Hyogo,Japan Monkey Bread (Mr. Miyoshi) Merry Christmas! (Director) Merry Christmas! Monkey Bullet, Patisserie M Manager
Takanobu Miyoshi （42 years old) Today is Christmas Eve,
He is the manager of a bakery and a cake shop.
A Busy Day in the Life of Mr. Miyoshi (Mr. Miyoshi) Today.
Doing a little bit of baking, (preparing) Go to the cake shop.
Christmas cake all the way. (Director) That’s a huge amount of croissants. (Mr. Miyoshi) (Christmas only) Croissants for hors d’oeuvres. (Director) How many are you making? (Mr. Miyoshi) About 30,000?
Maybe (joking) lol The two of us will work together A lot of croissants are baked.
croissants are baked. For hors d’oeuvre cutlet sandwiches
We will fry the cutlets. Ingredients are not enough, so we go to the supermarket early in the morning We have arrived at the supermarket At the store, a part-timer
has arrived at work (Mr. Miyoshi) They didn’t sell everything! (Director) At every event (Mr. Miyoshi) Well, there’s always something It’s hard to find the right material. （The greater the quantity (made), the more Before moving on to the cake shop
Final handover. We’re going to change our uniforms.
We are going to the cake shop. Patisserie M In the cake shop
Preparations have already begun (Director) Do you leave the doors open? (Mr. Miyoshi) (In the refrigerator) Because there’s no room for the cake　 (The kitchen) has to be made into a refrigerator Mr. Miyoshi confirms the number of cakes to be made today Making fresh cream cake Syrup is applied to the sponge cake Fresh cream Using a palette knife
and carefully spread the paint Putting a lot of strawberries on the top Put the dough on the turntable.
The entire surface is covered with cream. The base of the cream cake is completed. We are making more and more cakes for the opening. A part-timer has arrived at work. Making Mont Blanc Tart Sugar chestnuts Mont Blanc Tart making heavy cream fresh cream Powdered sugar Sugar Sugar is added to cream and mixed fresh cream chocolate Chocolate cake sponge Making chocolate whipped cream cake A part-timer has arrived at work. The store is about to open.
Tension runs high in the kitchen. The size of the cake is about 12 servings.
We will decorate a size 8 cake. The size 8 cake cannot fail.
The cream decoration is carefully planned. X `mas fresh cream cake size 8 Two people carefully work together The opening time is approaching
It’s getting even more hectic. Birthday cakes are being made at the same time. X `mas chocolate fresh cream Customers are queuing to pick up their cakes even before the store opens. (Director) You’re the first one here today. (male customer) Yes, yes. (male customer) I was wondering if there were people lined up. I didn’t have a reservation. So I don’t know if I can buy it. Finally, the store is open! 10:00 Open The previous customer has entered the store He didn’t seem to have a reservation.
I wonder if you can buy it. (Director) Were you able to buy the cake? (male customer) I was able to buy it! I bought it safely! (Director) Good for you. (Staff) Thank you (male customer) Thank you very much (Director) What did you buy? (Male customer) Whole cake size 4 I didn’t have a reservation.
I was wondering what would happen. I’m glad I was able to buy it safely. (Director) It was worth it to be first in line. (male customer) There it is! (Staff) Thank you for waiting.
Thank you very much. (Staff) Next guest, please come in. (Staff) Like this…
We have prepared it for you. (Staff) Yes, thank you! (Child) Bye-bye! (Director) At Christmas? (male customer) Yes. (Director) Was it ordered? (Male customer) Yes (Director) What did you buy? (Child) A cake (Child) Bye-bye While responding to a call from Monkey Bread
Mr. Miyoshi continues to make cakes. (Director) On Christmas day
Have you been baking cakes all your life? (Mr. Miyoshi) Yes. (Mr. Miyoshi) I’m just going to keep on making it. At this point, Mr. Miyoshi once
back to Monkey Bread While Mr. Miyoshi is out
Customers’ feet never stop moving. In the kitchen, we are working hard to deliver the second half of the show.
We’re going to keep on making them. Mr. Miyoshi is back We are back to baking the cake again. (Director) How many were made today? (Mr. Miyoshi) About 300 units today. (Mr. Miyoshi) About 300 units today (Female customer) Good morning! You’re busy, manager.
This way and that way (Staff) Thank you very much (Female customer) Thank you very much! (Female customer) The bread is delicious.
And the cakes are delicious, too. (Director) Do you go to both? (Female customer) I am a fan of both! All the food is delicious. I want to eat again soon. It makes me happy. And it’s going to look good. I’ll be happier if I eat it. I’m really happy.
I’m so happy I’m getting fatter and fatter lol Thank you owner (Mr. Miyoshi) for everything! Thank you very much for your help Enjoy your cake! Good luck everyone! We’re particular about making things in-house. We create each one as if we’re entering a contest. Wife）Good morning. Wife）Would this angle be better? A pastry chef couple making beautiful cakes together in the same kitchen. Only 30 minutes left! A lineup of award-winning, authentic cakes. We follow a young pastry chef couple juggling work and parenting. Nada Ward, Kobe City, Hyogo Prefecture
6 minutes walk from Hankyu Rokko Station “pâtisserie BLEUETTA” This time, we follow a 31-year-old pastry chef
who won at the 2023 Japan Cake Show Tokyo. A day at “pâtisserie BLEUETTA” begins. The base mousse cake. Preparing the “glacage.” 【Glacage】
The process of coating the surface of a cake with sauces or glazes. Using a blender to finish it smoothly. Pouring honey glacage over the mousse cake. Chef Ueno）I took a cake I made for contests
and offered it as-is to customers. The method is exactly the same—
nothing simplified. The composition is… Homemade strawberry glacage. It’s a strawberry cake, so it’s seasonal. I think our lineup changes
pretty drastically depending on the season. Adjusting the temperature of the glacage. Homemade caramel glacage. Chef Ueno）This one’s called “IO.” It’s made with milk chocolate, lemon, and hazelnuts. The glacage is a caramel glacage. Depending on the type of glacage, the optimal pouring temperature varies a lot. For example, for “Miel,” it’s about 34–35°C, while for “IO,” it’s around 40°C. So we adjust the temperature based on the type. Homemade
chocolate glacage. Roasted almonds add an accent. Homemade briotte cherries and liquor jelly. We use only homemade glacage
for everything. “Bijou Rouge” is
a cake made with pistachio and berries. With pistachio-flavored chocolate
and crushed roasted pistachios on the sides. Six-layer structure showcasing
Chef Ueno’s meticulous craftsmanship. Glacage. Chef Ueno）We make quite a lot in-house. Since we’re a specialty shop. Nowadays, there are a lot of cheap and tasty ready-made options, but rather than using those, I try to make whatever I can from scratch. We run a small-scale shop,
so it’s not about efficiency— it’s about our personal commitment. We go all in on what we can craft ourselves. A chef I admire once told me, “If you make each one as if it’s for a contest, you’ll be fine.” That way, the composition doesn’t get too complicated, and I can show my personality. That’s something I’m very mindful of. Melting white chocolate sauce in a hot water bath. Coating the cookie base with white chocolate. The cookie base is also entirely handmade. White chocolate sauce. Homemade lemon jam 🍋 Placing the cake on top of the cookie base. Homemade apricot jam. Cheese mousse scented with white wine. Chill it in the fridge and finish later. Now finishing the seasonal shortcake. Spreading fresh cream over the sponge cake. Strawberries. Chef Ueno）First comes a layer of strawberries,
then a layer of just cream, then another layer of strawberries. So with the sponge included, it comes to 7 layers. There are more steps when making a cake, but I try adding an extra element, or staying committed to handmade methods. So people can enjoy it visually too. That’s what I aim for. Spreading “pure fresh cream” on the cake. Marking the cake for cutting. Heating the knife before cutting the cake. Wrapping it with film. Strawberries. These are called “Belle Rose”—
edible rose petals. Chef Ueno）This is a baby playpen. We have a two-year-old son. When we can’t leave him at my parents’ place, he stays with us at the shop. Director）Is your child coming today?
Chef Ueno）Yes, he’s coming today too. My wife finishes things at home first, then brings him along with her. His wife also supports BLEUETTA
as a fellow pastry chef. In the morning, she helps
finish the cakes with me. We finish the cakes together in the morning. Director）Does your wife also make cakes?
Chef Ueno）Yes, she does. She used to be a pastry chef… “Used to”?
She still is a pastry chef. “Used to” sounds wrong—she still is. So she also comes up with cake ideas. There’s only so much I can do alone. Like this “Savarin” was
her idea as well. Director）So that was her creation?
Chef Ueno）Yes, the “Savarin.” It’s a traditional cake, where syrup is soaked into bread dough
before eating. But I can’t handle alcohol at all. So I can only use it for fragrance. I only use what I can tolerate myself. So compared to other places’ versions, ours might have a milder aroma. Many of our customers
come with children. So we came up with a milk chocolate version
that kids would enjoy, and made it without any alcohol. We also make allergy-friendly cookies, and even dog treats and cakes. His wife arrives at the shop with their son. Chef Ueno）Good morning, Io-kun. Their son stays in the baby playpen. Wife）I did the laundry, made breakfast, cleaned up,
and got the child ready before coming. He’s usually more energetic,
but today he’s calm for some reason. Both husband and wife work as pastry chefs—
the Ueno couple. Sometimes she even works
while carrying their son on her back. Now, she joins in
to prepare the cakes for opening. Homemade pistachio cream. Layering pistachio cream
between the strawberries. Smoothing the cream
with a palette knife. Strawberry glacage. Fraisier – Pistachio cream and strawberry cake Pure fresh cream. Chef Aoi）This is an orange cake. The base is a “Savarin.” (Savarin) is a cake soaked
in alcohol-infused syrup. It’s kind of like a bread-like cake. Director）I heard your wife came up with this cake? Chef Aoi）Yes, she did. My husband can’t drink at all. He’s completely alcohol intolerant. Decorating with whipped cream patterns. Edible flower: fennel. Meringue. Toasting the surface with a torch. Decorating with flower petals. Citron – Lemon cream and meringue cake Cooking the crepe batter. Mixing pure fresh cream
with homemade custard. Spreading custard cream
onto the crepe. Strawberries. Pure fresh cream. Royaltyne
(cookie dough made from crepes) Heating the knife with a torch
to cut the mille crepe. Edible flower: rose. Strawberry mille crepe. Homemade meringue cookie. Making rum buttercream
with vanilla oil. Rum. Mixing it into the buttercream. Pouring in the rum buttercream. Chestnuts in syrup. Pure fresh cream from Kyushu. Piping marron cream
on top of the fresh cream. Powdered sugar. Mont Blanc. Strawberries. Nappage. Homemade strawberry sauce. Fresh cream. Strawberry tart. Heating the mold with a torch
to release the cake. Strawberry sauce. Chilling in the fridge to set. Melon. Chef Aoi）Would this angle for the melon be better? The Ueno couple, both pastry chefs,
work together while discussing as a team. Chef Aoi）Does this look okay?
Chef Ueno）Yeah, looks good. White chocolate for decoration. Apricot jam. Starch syrup. Using starch syrup as glue
to apply gold leaf. Pistachio. Kirsch-soaked griottes 🍒
(cherries soaked in cherry liqueur) Gold leaf. White chocolate. Lemon jam. Chef Ueno）We started selling “IO” originally around summer. The “IO” we just finished earlier— I named it after my son. He’s full of energy, being a child and all, and when he runs around,
it’s usually near flowers or grassy fields, so I imagined that kind of scenery. That’s why I wanted to put flowers on top. And since kids generally love chocolate, I decorated it with chocolate. Chocolate inspired by
bee stripes 🐝 Biscuit designed like a honeycomb. Edible cornflower
(“Bleuet” flower) Chef Ueno）Since we use honey in it, we made it clear with the honeycomb design, and the black spiral represents
the stripes on a bee’s belly. It’s also on our BLEUETTA sign. The sign features the cornflower as well. “Bleuet” means cornflower in French, which is also France’s national flower. We added “-etta” to “Bleuet”
to make it sound cuter, more feminine. And that’s how we came up with the name of the shop. Currently, we have
about 16 to 17 kinds of cakes. The number varies depending on the day—weekends etc. Today is a holiday,
so we have around 16 types. Placing the cakes
into the display case. Chef Aoi）Oh no, we’re running out of time! Director）It’s getting hectic now. Chef Aoi）Yeah, only 30 minutes left. Making cream puffs. Special custard cream. Powdered sugar. Chef Ueno）Cream puffs are actually
my favorite kind of pastry. My family also runs a cake shop. And I really love the custard
my dad used to make. I’ve tried cream puffs and custards
from many other places, but my dad’s was the best. I use his recipe exactly as it is. The shell is different from my dad’s, since I prefer a crispier texture. So I adjusted that. When mixing custard and fresh cream, I don’t mix it completely— about 60 to 70% blended. So the custard and cream portions offer slightly different flavors and textures. Many customers say it’s the best cream puff they’ve ever had. Some even come from far away to buy them. They sometimes sell out by noon. When cream puffs sell well, I feel really happy. Since I use my dad’s recipe, it’s not just my own creation. 10:30 a.m.
The store is finally opening. We already have our first customer. Customer）My wife loves this place. So we talked and decided to come together as a Mother’s Day gift. Today, we bought the strawberry tart and the Mont Blanc. We often come here on special occasions like Mother’s Day or birthdays. Director）Do you have a message for your mom? Child）Thank you for always cooking for us. Chef Ueno）When it comes to fresh cream, we use Ohmu Dairy’s cream from Kyushu. Kyushu cream is light in flavor, so when making mousse, it doesn’t interfere with the taste you want to bring out—it lets you create what you imagine. That’s why I can make what’s easy for me to create. So regardless of price, I use Ohmu Dairy. For the sponge and Chantilly cream we use, it’s made with only 40% cream. Since it’s pure fresh cream, it’s tricky to handle. It can lose its firmness quickly. We never use cream that contains stabilizers. Adding stabilizers makes things easier to work with, of course, but that’s for our convenience—not for the customers. I don’t know if it counts as being particular, but that’s how we do things. Each strawberry gets a shiny glaze coating called nappage. Edible flower: fennel. Chef Ueno and Iori-kun return holding bouquets. Chef Ueno）We’ve built a nice relationship with the local flower shop. So we combined our baked goods with their flowers and created a gift set just for Mother’s Day. Our sign and even our symbol use flowers, so we try to use flowers in our decorations too. We often bought flowers to decorate the shop, so that connection inspired the gift set idea. We reached out to them, and they now help us create the sets together. BLEUETTA’s baked goods are also available online.
Please check the link in the description 🎁 It was Mother’s Day.
Many customers visited the store to buy BLEUETTA’s cakes. Order for a Mother’s Day message plate. Chocolate plate. The popular cream puffs
are selling rapidly. Cream puffs are sold out. It seems people end up saying, “It’s so good!” They come to the shop for the first time— and say it’s delicious— and then they come back again. That’s what most people do. Chef Aoi works with her son on her back. Chocolate cream. He carefully removes the banana fibers. Chocolate whipped cream. Chef Aoi decorates with fruit. She brushes napage over
the surface of the fruit. She handwrites a celebratory message
on a chocolate plate. That is a reserved decoration cake. The customer said they’d like
banana for the filling— so I’m making it separately. Since it’s for a birthday or special occasion, if there’s anything I can do, I try to meet every request I can. Reserved decoration cakes
are customized to the customer’s wishes. 🎂 After the rush settles down,
a peaceful time with family flows in. Customer）Almost every day. I come whenever I have time. Since the wife remembers me,
she quickly brings out my favorites. She’s always so kind. She remembers what I like. It makes me happy. Director）That’s lovely.
Customer）Yes. Director）It’s a place to relax.
Customer）That’s right. Customer）Just like you said,
it’s a place of relaxation. So cute. Chef Aoi）I want our customers to take home even a little bit of happiness, and spread that happiness to those around them. That’s the ideal form I have in mind. What I value most is serving customers with a smile, and understanding and responding to their requests. I think that’s the way I try to serve them. I also ordered tea. Chef Aoi）Thank you for waiting. Exhausted from playing, Iori-kun takes a nap. Maybe he’s dreaming of his favorite cake and family. Chef Ueno）After work, there’s a park near our house, so we always play there together. On weekends, when we have a lot of cakes to prep in the morning, he ends up staying inside here the whole time. I think he feels lonely then. Sometimes he just sulks and falls asleep like that. We try to make as much time for the family as we can, even inside the shop. Both my child and my wife support me a lot. So I’ve never felt it was tough at all. I leave the housework to my wife, and in return, she lets me focus on this side of things. When we first opened, we didn’t really have proper days off. But now we try to make time for the family, and I try to take time off. Work has become just a part of life now. Director）Do you want your son to become a pâtissier in the future?
Chef Ueno）No, not at all. Even if he said he wants to take over this place, I have absolutely no intention of letting him do that at this point. My parents were also pâtissiers. During events and such, there were times when I didn’t see them for days. This child will probably go through that too. If he goes through that experience and still chooses to become a pâtissier, that’s fine. If they say he want to be a pastry chef I’ll try to stop his once. But it all depends on his determination. I don’t expect anything from his. I just want his to be happy and cheerful. And not to hold back. If he can feel free to say whatever he wants, that’s enough. Director）You’re raising a child and also working in sales. Isn’t that incredibly hard? Chef Aoi）No, I’ve never really thought of it as that hard. My child is going through the “no” phase now, so when she says “no,” I do feel it’s tough. But overall, it’s fun. She naps sometimes—she was napping earlier too— and her sleeping face is just adorable. When she says “Mama, hold me,” it’s just too cute. My husband’s presence means a lot, of course. He helps me a lot. And I help him too. We support each other mutually. He’s a very important part of my life. I’m always thankful to him. I’m grateful to both of them, always. I truly appreciate them. It’s only our second year since opening. We just opened last year. Originally, my parents also ran a cake shop, so I didn’t plan to start my own business. But I knew my wife wanted to have her own shop someday, so I thought maybe we could do it together—and that’s how we started. At first, we handed out flyers, and customers came to visit. Since it was February, we started with Hinamatsuri, then White Day, school ceremonies— Golden Week, and Mother’s Day—we worked nonstop through it all. I think we worked about 80 days straight back then. Even on our shop’s closed days, we came in and worked the same hours from morning till night. In June, we all got sick as a family. Aoi Chef）Yeah, we all got sick a few times. Ueno Chef）It was a happy kind of struggle though. Aoi Chef）Now we have staff, but back when we didn’t, he would come in alone from 5:30 a.m. and wouldn’t get home until around 9 p.m. During those times, we left our kids with their grandma, and I worked late into the night with him. He has such strong dedication. I’m truly grateful. I’m really thankful. Ueno Chef）During the first year, I was doing what I wanted to do, and my wife was always in a supporting role. Of course, my wife is also a patissier. She also had a desire to make sweets. But she let me take the lead for the first year. I was enjoying myself doing that, but since it’s a shop for both of us, I started to feel that I wanted to create it together. We talked it over many times, and now we both create together. I come in first thing in the morning, and my wife always cares about my sleep and health. We divided up the roles—so I always do the prep in the morning, and I ask her to handle the kids’ morning routine. She’s always been doing that for us. She really supports me. I’m so thankful. Chef Ueno）(Our son is) two years and two months?
Chef Aoi）Three months. Because of him,
we can do our best at the shop. It’s him and our customers. Of course, our customers. Chef Aoi）Our customers are a given,
but even when we’re exhausted, we keep going because we have our child. Chef Ueno）He’s also supporting us. Chef Aoi）When things get hard,
I find myself thinking of our son. Chef Ueno）It may sound cliché,
but that’s how it is. When he’s in the kitchen and the customers… Just having a child in the kitchen, at first, we thought some customers
might be put off by it. But everyone has looked at him
with such warmth. Some customers even come
just to see our son. We’re truly grateful
to have their support. Chef Aoi）Some people care for him
like he’s their own grandchild. We’re truly thankful. We’re filled with gratitude
toward our customers. Though there may be areas
where we fall short, we’ll continue to strive and improve. We hope for your continued support. Chef Ueno）We won’t betray the customers
who say BLEUETTA is delicious. We’ll maintain the quality, and not get lazy. We’ll continue to put care into each item,
and face our confections with sincerity. We want to keep making good sweets,
so thank you for your support. Chef Aoi）Thank you as always. Chef Ueno）We’re really
being supported by everyone. Chef Aoi）Truly—
Chef Ueno & Chef Aoi）Thank you very much.

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【チャプター】
0:00　パティスリープリュス
URL　https://youtu.be/r87KDuxy7II
住所　兵庫県南あわじ市市善光寺99−27
地図　https://maps.app.goo.gl/fo9uqVR1gaeqWXZD8

48:55　あひる菓子店
URL　https://youtu.be/K_qNpVBAVJY
住所　大阪府大阪市平野区平野本町４-１１-３３
地図　https://maps.app.goo.gl/Prf5dakeHtNx21kW8
Instagram：https://www.instagram.com/ahiru.kashiten/
Twitter：https://x.com/ahirukashiten
HP：https://ahirucoffee.com/

1:43:24　Viva la Vida
URL　https://youtu.be/WQTdcngSHqQ
住所　兵庫県加古川市野口町坂井１４−１
地図　https://maps.app.goo.gl/yLtdq7CkYbV1aRQi6
Instagram　https://www.instagram.com/kunychan8/

2:36:54　パティスリーM
URL　https://youtu.be/qINQF_qkHQI
住所　兵庫県姫路市飾磨区蓼野町１２０
地図　https://maps.app.goo.gl/frY5KdRP6UbZihF17

3:01:50　pâtisserie BLEUETTA（パティスリーブルエッタ）
URL　https://youtu.be/BffThJB5nk0
住所　兵庫県神戸市灘区篠原本町１丁目７−１６
地図　https://maps.app.goo.gl/ce8AdkppRnmkTij4A
Instagra　https://www.instagram.com/patisserie.bleuetta/
オンラインショップ　https://bleuetta.base.shop/

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