【神戸】ポツンと佇む古民家ベーカリー！奮闘する脱サラ店主、移転オープンまでの密着２日間「dannapan」【完全版】

【神戸】ポツンと佇む古民家ベーカリー！奮闘する脱サラ店主、移転オープンまでの密着２日間「dannapan」【完全版】

Kobe City, Hyogo Prefecture — “dannapan” It’s “Husband’s Bread.” My wife said, “You try some of the bread my husband baked.”
So I’ve been handing them out. I never thought I’d be a baker when I first got married. I think meeting my wife was the turning point in my life. “dannapan,” the bakery opened after leaving a corporate job —
We followed them closely from their first shop to after the relocation 🍞 Kobe, Japan DANNAPAN dannapan owner A day in the life of a baker starting at 2:30 am Making Haruyutaka Yama-shoku bread yeast Fresh cream Orange peel Yamashoku making After 3 a.m. (Staff) Is that quite a lot for an appointment today? That’s a lot – yes, sir. I’m so surprised today It’s rare to see so many reservations on a weekday! Popular croissants at dannnapan Friday only!
Croissant franpoise Organic beets Red color is used We use natural pigment. Flavor changes every day of the week
The “Hazetani Roll.” Making Anko Danish Croissant Pain au chocolat Tomato and basil sauce Olive oil The curry shop that is only open on Saturdays I’m very particular about my curry roux..
Curry is shared from curry shop Curry bread is pretty popular too. Limited to 10 servings a day. White sauce Baguette Salted butter bread baking Butter Delicious salted butter bread. Edamame and bacon pizza
Margherita This red bean paste is also from a long-established local red bean paste shop.
It’s made with red bean paste. We use anko (bean paste) made by Ikeda Bean Paste Co. Milk is shared from a nearby farm Using eggs with bright orange yolks I’m cooking custard Making cream buns that have many fans （I started baking bread in my own way at home.
I’ve been baking bread for a long time. My wife’s friend said, “Why don’t you go learn (baking)?” I knocked on the door of the baking class held by the bakery “Maison Murata” in Wadamisaki. This oven and mixer were given to me by Chef Murata.
Chef Murata gave me this equipment. I’m motivated by the thought, “Someday I’d like to run this oven.”
That’s what motivates me. That’s what drives me to bake now. We had it for breakfast! Croissant damande Croissant damande Raspberry paste Flavor changes every day of the week “Hazetani Roll All kinds were specially prepared on this day! Custard cream FISTBAUMP, a homemade roasting store
coffee syrup Framboise confiture White chocolate Raspberry Pistachio cream Cacao nibs Friday only “Coffee” Monday only “Pistachio” Strawberries are sweet and elegant tasting
“Oi C Berry” is used. Meringue Marron paste azuki bean Uguisu beans Waffle sugar Butter Almond cream Canulée de Bordeaux making No honey is used.
I think even children can eat it. Part-timers have joined the work in the store Batard 300 yen Baguette 220 yen Baguette chocolat au l’Orange 300yen lotus root Croissant damande pain au chocolat croissant Friday only!
Croissant framboise Anko Danish Mont Blanc Danish Sugar butter chocolate chip bread Cinnamon roll Koshi anpan tsubu anpan edamame and bacon pizza・margherita・corn pizza with white sauce Square meal with whole wheat flour Haruyutaka Yama-shoku Open at 10:00 Inside the store is a general store run by Mrs.
ZAKKA alafete” is attached to the store. When you come to the store by car
Please make a parking reservation before coming. (Female customer) I’ll have two, please. Two for you, yes, sir. Three items, that’s 800 yen. The bread in the fridge is also milk French (Female customer) Milk French and croissant frumpoise That’s the three items above. Welcome. (Female customer) Hello Good afternoon (Female customer) with a mountain bread of orange peel (Female customer) I’ll take two (Female customer) Noalezan 2 Eight items will be 3,100yen Thank you. Welcome – hello (Female customer) Anko Danish and (Female customer) One chocolate chip bread (Female customer) I think I’ll get some croissant damande. Croissant damande, yes. (Female customer) please. That’ll be 630 yen for three items. (Female customer) Croissant frumpoise (Female customer) Isn’t today’s croissant kind of big! (Female customer) Isn’t it huge! Did you notice that? (Female guest) It’s big, isn’t it? It’s huge! I don’t know what it is.　
It’s huge! (Female customer) Oh, what should I do?　
I think I’ll have a croissant (Female customer) Bacon epi, please. (Female customer) Pain au chocolat Customer providing vegetables to dannnapan (Female customer) (Hazetani rolls) Usually they change daily, so it’s cute to see all the different kinds lined up for the daily special. (Female customer) I bought so many! I even bought breakfast for tomorrow (Female customer) I come here almost every week I work in a field near here. I also serve vegetables here as well. Purely because it’s delicious. It’s a weekly treat. (Female customer) (Recommendations) They’re all delicious, but It’s Friday and I had this croissant raspberry. I was definitely coming here to buy this one. The custard cream is so good! (Owner) I want to actively use vegetables that farmers can’t ship. I’d like to be able to do that from a food loss perspective. I’m using vegetables. It has been very helpful! (Shopkeeper) Welcome, hello! (Staff) What did you buy today? French bread, I guess. Canulé and (loaf of) bread This is also crunchy It has a peculiar texture, so it’s delicious I think it’s the best bread around here. It’s a little chewy. It’s a little bit chunky, too.
(Delicious) A customer came to the store with an appointment One milk French bread.
One cream bun. One cinnamon roll One after another, customers with bread reservations arrive at the store! 26 pieces of bread are purchased! Thanks a lot! (Male customer) One milk French One salted butter Could you please confirm your reservation It will be cream buns Panda Cute! Thank you so much!
We are looking forward to seeing you again! Take care (Staff) What is the origin of the name of the restaurant? It’s “Husband’s Bread.” In the neighborhood. My wife said, “You try some of the bread my husband baked.”
So I’ve been handing them out. Then she said, “It’s my husband’s bread.（dannna bread).It’s my husband’s bread（dannna bread)…Husband’s bread（dannna bread)… That’s why it became “Danna bread.
※Danna is a casual way for a woman to refer to her spouse in conversation in Japan. Make it cool.
I just wrote it alphabetically. I never thought I’d be a baker when I first got married. I had a microwave oven at home that broke down and had to be replaced. I saw a sentence in the recipe book that came with the microwave that said, “It can bake bread,” and I thought I’d give baking a try. It started with an oven that my wife brought. If that oven wasn’t broken (As I told you earlier) if I had never met Chef Murata I would never have moved here and opened a bakery. I don’t think my wife and I would have had a general store and a bakery. I think meeting my wife was
I think that was the turning point for me. I’m very grateful to my wife. 〜Shopping time… Bacon and eggplant cheese lotus root Limited to 10 servings
“Ryo-san’s curry bread” Croissant framboise Bucket chocolat oranger Canulée de Bordeaux Hazetani Roll
Coffee / Framboise
Pistachio / Plain / Chocolate “If I had vegetables and bread that I had made myself, I could open a bakery cafe that was
safe and secure beyond compare.” That was the
start. Baking all sorts of complicated,
high-water-content bread.(laugh) We’ll be following a day in the life of a bakery cafe
in an old private house, filled with the owner’s thoughts Kita Ward, Kobe City, Hyogo Prefecture
The owner goes to work at the old private house in the quiet countryside At 3am, work begins “Dannapan” Owner
Shigemune Uchiyama (53) First thing in the morning, I make croissants. Until five years ago,
I was an ordinary office worker. I don’t have a background
of working in a bakery. When I got married and built a house,
there was a garden In that garden I woke up to the hobby of growing various vegetables At the same time, when I went to buy a microwave oven in the microwave oven
there was a cooking book “You can bake bread”
was written in the recipe. I thought I’d try baking it once
and the butter rolls I baked Well, they were delicious, but they were really badly shaped butter rolls, so “Next time, I’ll bake a beautiful butter roll.” That was the switch that
turned me on to the world of baking. Chef Uchiyama’s baking career
began with making misshapen rolls. Baking hard bread. Cooking the popular menu item
“Croissant Framboise” Using the dye from organic beets to make
bright red croissant dough Cooking a galette des rois Squeeze the creme-d’amande dough. Secretly slip an almond into the winning one. Cut it out in a circle with a bowl. Drafting the design Egg wash Drawing the pattern for the galette des rois. Chef Uchiyama) I read and researched the internet and books on my own, I kept on baking bread over and over again I was told, “If you’re that crazy about bread , you should learn from a proper person.”, And the introduced there was Chef Murata. The turning point was my encounter with Chef Murata
of the popular bakery “Maison Murata” in Kobe. Chef Murata had just returned from Paris, France
after training there he was running a baking class so I knocked on the door That was the beginning of my encounter with Chef Murata. While I was doing that
and working in the fields If I have vegetables and bread
that I made myself in the future “We can make a bakery cafe that is completely safe and secure!” That was the vague starting point. It feels like it came from there. Chef Uchiyama had no experience in baking before.
The origin of his baking career was the teachings of Chef Murata Cooking hard white bread Cooking the “Hasetani Roll” Dannapan, which moved from
Hasetani-cho in Nishi-ku, Kobe City to Ogo-cho in Kita-ku This is a popular product from Dannapan,
which takes its name from the place name of Hasetani. Chef Uchiyama) Before we moved,
we were doing business in a place called Hasetani. I can’t neglect that place after all. It was born in Hasetani. custard cream white chocolate Chef Uchiyama) The shop in Hasetani was originally a one-man operation, with me doing the cash register and baking the bread by myself I thought I’d do everything myself “If I don’t have to pay staff costs
I’ll be able to manage somehow.” with a naive idea when it came to opening the business
there was a state of emergency declared So it was in the middle of the COVI D-19. So you also consulted with Chef Murata
at that time. “What do you think about opening the restaurant
in the middle of this state of emergency?” Chef Murata said ‘I think it’s a good time to do it.’ ‘If you do it in the COVI D-19 environment no matter what happens I think you’ll be able to handle it.’ So, even though it was during the COVI D-19
I made up my mind to open the business Quitting his corporate job, he pursued his dream and opened his own shop.
Thus, “dannapan” was born in Hazetani despite it being during the COVI D-19 through word of mouth from various people we have had many customers come to our store and when we exhibit at events
there was a really long queue It was a situation that was very much appreciated,
but I couldn’t turn it by myself anymore. I was just thinking about moving to a more convenient location, and I’ve always wanted to run a bakery cafe so that was my original goal I think that moving became a realistic option This property
came up when I was looking into it. It was a bakery cafe, not a bakery, that I should have been aiming for. So I headed there. The old folk house bakery cafe that was my dream
has finally come to fruition! High hydration focaccia dough Chef Uchiyama) The hydration is 130%. For 100g of flour, the water is 130g, so there is more water Dividing up the soft, difficult-to-handle dough. It’s too loose to be shaped. Baking a focaccia with a high water content. Next, cooking a French bread dough
with a high water content. Shaping the French bread Walnut Lodève Pain de Lodeve Chef Uchiyama) It’s perfect! Chef Uchiyama) Baking all sorts of complicated,
high-water-content bread.(laugh) Even though it’s difficult to handle (laugh) Chef Uchiyama)First of all,
I use domestic wheat because is to increase the domestic supply and demand ratio the fact that we use domestic wheat, and the most important thing is the water. To make sure that safe, reliable water comes out of the tap, chlorine is added to the water in Japan. It’s to prevent bacteria from growing. So we have safe and secure water
coming out of it. For the bread dough contains the yeast that is the bacteria If chlorine is inhibiting the bacteria I think it’s just
interfering with the growth of the baker’s yeast So I use a water purifier
like the kind used in medical treatment I use that water for all of our bread. Cut into the high-water dough
and shape it into a leaf-like form. Rock salt Pepper The gold prize-winning olive oil Chef Uchiyama) There are a lot of
high-moisture breads, so I use domestic flour and
safe, reliable water and if I make bread with the world’s best olive oil it’s bound to be delicious! With the kindness of Chef Uchiyama
we were able to have some coffee A warm cup of coffee to take the edge off Coffee at this time of day
is the best (laugh) The focaccia with high water content is done baking Continue to bake bread one after another. Chabata with aosa seaweed and cheese Gold Fougasse Syrup Pain de Lodeve Lodeve with walnuts The baked ‘Galette des Rois’ is
sprinkled with powdered sugar and put back in the oven Sprinkle the powdered sugar again The ‘Galette des Rois’ is ready! Custard cream Before 8 o’clock, Chef Uchiyama’s sister
came to work. Making preparations for the opening. French bread and hard bread
are gradually being prepared. Going to bake the ’Croissant Framboise’ egg yolk Around 9 o’clock, the staff arrive for work,
and the workshop comes alive. Duck Fruit vinegar (raspberry) Grilled chicken Shrimp and avocado Croissant sandwich
Avocado Shrimp 702 yen Baguette sandwich Roast duck
648 yen Focaccia sandwich
702 yen A cafe space with a view of a beautiful Japanese garden.
Carefully polish it every morning. The “Croissant Framboise”
is ready to be baked! Going to make a hole in the croissant
that’s just been baked. Raspberry confiture Squeeze the raspberry confiture into the croissant Chef Uchiyama) Please!
Staff) Yes! Croissant Framboise
432 yen Milk French Bread 324 yen Cream-filled roll Hard toast Almond cream Pain de Lodeve 453 yen
Walnut Lodeve 496 yen There are lots of breads in the showcase. Before opening
all the staff gather together for a morning meeting It’s finally time to open the store! Behind the door of this historic old house
is a showcase filled with freshly baked bread In the cafe space, you can enjoy the bread
in a relaxed atmosphere with a Japanese feel Director) Are you going shopping?
Chef Uchiyama) Yes While Chef Uchiyama is out shopping
we’ll prepare the dough There are eight types of hard dough alone. Chef Uchiyama has finished shopping
and has returned to the shop. The first group of customers have arrived. Ordering a brunch set in the restaurant
Warming up the bread Customer) This is pain au chocolat The shop is opening!
That’s what it said, so I wondered what it was like, so I came to the store. Director) Did you get invited?
Customer) I came here because I was invited. In the relaxed atmosphere of the old folk house
we enjoy the bread as we please. Director) I heard this was your first time here.
How was it? Customer) It was delicious. Aosa and cheese bread It smelled of aosa and was delicious♪ Customer) It felt like my grandma’s house. It felt warm Customer) I thought it was a
calming atmosphere. Chef Uchiyama) The concept of the shop is
a fusion of Japanese and French, Japan’s “wa” and “futsu” are France. The concept of the shop is to enjoy a selection of French-inspired breads in a traditional Japanese-style house. So basically,
we haven’t made sweet buns before, nor savory buns at the moment. The reason for that is This might be my meddling, but After all, hard bread is the more you chew it, the more the feeling of fullness is stimulated. so we can also work out your jaw muscles we can really savor the taste of the wheat. That’s why I’m particular about hard bread. Eating one piece of hard bread slowly or eating two or three pieces of sweet bread quickly The timing at which the feeling of fullness kicks in
is pretty much the same for all of us. The calories you consume in that time If anything, sweet buns have more calories. If you had to choose which is the safer, healthier bread I think it’s hard bread since we moved to this shop I thought I’d rather not make (sweet buns) and decided that way Right after opening
customers come one after another Black tea demi-glace soup In the cafe space
customers enjoying bread spend a peaceful time In the kitchen,
Chef Uchiyama bakes croissants. Croissant Chef Uchiyama) Thank you for your continued support! Chef Uchiyama) Thank you!
Take care! Customer) I always go there to buy my favorite bread. Even if I don’t spread anything on it,
it’s delicious just by itself I eat it sliced up without baking it I really like that♪ I also have a my shop nearby
and (Chef Uchiyama) came to greet me I had only been here for about a year, so as I talked with him, he turned out to be a really wonderful person, and that’s when I learned about crowdfunding, I thought I’d like to be able to support them even if it was only a little. We’ve been friends ever since. (At my shop) we sell baskets made from
Ougo bamboo. He use the baskets for interior decoration
and in their shops. I hope we can support each other. Chef Uchiyama) It’s a place that
plays a role in the local community It’s a rule for using this property (that) At the moment, there are some parts that don’t
function very well, so In the future, I’d like to actively use the vegetables and fruit from Ougocho. I still don’t have much contact with the farmers,
so it’s still a bit shallow. I think that’s the issue we’ll be facing from now on. Customer) I pass by here sometimes on business. I recommend the hard white bread. Director) Do you buy it every time?
Customer) Yes, I do. It’s just right for eating in the morning. Dividing up the eight types of hard bread. Working together with the staff
to make sure the work goes smoothly. Dried pineapple Chef Uchiyama) It’s pistachio fromage. Norichan (a member of staff) recommends it!
Staff) Recommendation! It’s really delicious♪ Chef Uchiyama) The people who work here
say it’s the most delicious It makes me very happy. Chestnuts Orange confit Lunch time A lunch set that comes with your choice of bread,
salad, soup and drink Ceylon tea Demi-glace soup Salad Baguette sandwich Roast duck Bread•swiss We asked the staff about the appeal of the shop Chef Uchiyama’s old sister) The appeal of the shop is in a relaxed atmosphere that everyone can eat safe, secure, delicious bread I think that’s the appeal. Staff) I’m a fan from the previous store,
and I’m working here. The chef’s attention to detail
is amazing I really want lots of people to know about this! Staff) I’ve been told about a lot of things and it’s been a great learning experience I’m having so much fun working here! I’m not here to work.
I’m here to have fun♪ (laugh) I’m learning a lot! Chef Uchiyama’s old sister)You’re really
surrounded by good staff. You (Chef Uchiyama)
are a lucky man~ (laugh) Tasting Gold focaccia Croissant Matcha chocolate Director) You quit your job and became a baker. Were there any difficulties? Chef Uchiyama)Maybe from the
perspective of the bakery or the baker who watches this video, what I’m doing, “What are you doing?!”
“You shouldn’t be doing this!” I might be doing things
that people would say that about. But I think it’s the customers
who should be the ones to judge that. If the customers say, ‘This bread is delicious, isn’t it?’ I think that’s the right answer. I don’t think it was
so much a struggle as I’ve just been doing it my own way
using methods that make sense to me To do that, I’ve been to various training sessions
and so on the techniques that Chef Murata taught me are the foundation of what I do.

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神戸市北区淡河町に移転オープンした「dannapan（ダンナパン）」🥐
未経験・脱サラからパン屋を開業した店主が開業した人気パン屋、第一号店から移転オープンした新店舗まで
進化し続ける店主の想いに迫ります！👀

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　dannapan
住所　兵庫県神戸市北区淡河町木津２２
地図　https://maps.app.goo.gl/dctknuB3UCdAPjsEA
Instagram　https://www.instagram.com/dannapan_boulangerie_cafe/?igshid=YmMyMTA2M2Y%3D
HP　https://www.dannapan.com/

【チャプター】
0:00 ダイジェスト
0:27 1日目 本編
30:00 2日目「移転後のダンナパンに密着」

#神戸パン #パン屋 #baking #breadrecipe #breadfactory #asmr #ものがたりドキュメンタリー ＃ダンナパン #神戸市北区 #dannapan