シングルマザーが営む住宅街の隠れ家洋菓子店！ワンオペで作る美しすぎるフラワーケーキに密着🌸 第97話｜加古川市「Cher Anges」

シングルマザーが営む住宅街の隠れ家洋菓子店！ワンオペで作る美しすぎるフラワーケーキに密着🌸 第97話｜加古川市「Cher Anges」

Everything here tastes amazing. I’m a fan of her shop. The patisserie “Cher Anges,” known for its beautiful “flower cakes” created by the owner. People who order flower cakes do it because they want to make someone happy, choosing them while thinking of someone special. I just feel like I’m helping to express those feelings. That’s what I truly feel. Helping to create happiness—
I think that’s my mission. A close look at a solo female pastry chef bringing happiness through her “flower cakes.” 🎥 Kakogawa City, Hyogo Prefecture
“Cher Anges” 6 a.m. — The owner arrives at the shop. Owner）Good morning. Owner）I’m going to hang up my jacket. Lately, I usually start work around six. She changes into her uniform
and begins prep work. Washing the cleaning cloths. She starts the day by cleaning the kitchen. Arimura Chef）Alright! First, she prepares the roll cake batter. She separates the eggs
into yolks and whites. Both yolks and whites
are set in the mixers. Arimura Chef）I make all the fresh cakes and baked goods right here. It’s actually a model-room kitchen, so it’s not as spacious as a professional kitchen, but everything is within reach,
which makes it easy to work. She lines the baking tray with parchment paper. Sugar. Honey. Oil. Unsweetened organic soy milk. Add the egg yolk mixture. Domestic wheat flour. Arimura Chef）I use Japanese-grown wheat. She sifts in the domestic wheat flour. The meringue is ready. Arimura Chef）A glossy meringue is the key to making good batter. She folds the meringue into the batter
in several additions. I prefer batter made with separate whipping of whites and yolks. It gives the sponge
a fluffy and moist texture. She pours the batter into the baking tray. Using a scraper (spatula),
she spreads the batter evenly. Arimura Chef）The sponge is chiffon-based, so it’s very moist and finely textured. Not just fluffy, but moist and soft at the same time. She bakes the roll cake sponge in the oven. Arimura Chef）Let’s start baking. While the sponge is baking,
she wipes down the showcase. Arimura Chef）I wipe things down every day. But since I work alone,
I do it in between baking cakes. Just a quick wipe. I just wipe the showcase
and do little things like that. Even though she’s busy working solo,
she never skips cleaning and does it carefully. The roll cake sponge has finished baking. She removes it from the pan
and lets it cool on a cake rack. She begins arranging the pre-made cakes
in the showcase. The Chocolat Berry and Condensed Milk Cake “Primavera” Tiramisu Chiffon Sandwich Yogurt Mousse & Lemon Jelly Now it’s time to make “Cher Anges’” signature item —
the “Flower Cake.” This is beet powder. Arimura Chef）I mix it with “premium white bean paste,”
which has a lower sugar content. I use beet powder from Hokkaido. Using natural coloring,
she makes pink bean paste. She fills piping bags with
“beet bean paste” and “premium white bean paste.” She pipes the bean paste cream,
forming it into the shape of a rose. 🌹 She places it on top
of a matcha gateau chocolat. (The product name is) “Hana Ichirin.” The base is matcha gateau chocolat. No two pieces are ever exactly the same, and I think that’s what makes them special. Matcha Gateau Chocolat with Floral Anko Fresh cream. She pipes whipped cream
onto her homemade pudding. Natural gardenia pigment (green). This is also a natural green color
made from gardenia. The pink and green bean paste creams
are now ready. Two-tone bean paste creams. Using special scissors,
she lifts the bean paste roses and decorates the pudding. With the green bean paste cream,
she pipes the “leaves.” (This is)
an “Angun Flower Cake.” It originally came from Korea. In Korea, there’s a culture
of making rice cakes for celebrations. They say the first version was
bean paste flowers placed on top of rice cakes. People who order flower cakes do so while thinking of someone special, hoping they’ll enjoy eating it, or wanting to give it as a gift —
their feelings are always so warm. I just feel that I’m helping
to convey those feelings. My work is about “helping create happiness.” I believe that’s my mission. Custard Pudding with Floral Anko Arimura Chef）Now I’m going to pipe flowers
on top of a cake called “Anges.” I prepare three types of flowers. One is pink, made with beet. Another is chocolate —
I add cocoa powder to make brown flowers. This is cassis purée. This is the yellow cream
we pipe in the center of the flower. Using natural coloring,
four special bean paste creams. We decorate
the shortcake prepared the day before. Arimura Chef）This is a thin, flat piping tip. It’s the tip I use when piping carnations. Bean paste cream with beet powder. (Next) this is the tip
for piping the flower center. With yellow cream,
she pipes the center of the flower. With green bean paste,
she pipes the “leaves.” By lowering the tip angle a little,
it becomes flatter, and by raising the angle just a bit, it becomes three-dimensional. Cassis cream. Flower cake “Anges” Depending on the tip size,
the size of the petals changes, so I also switch tips
based on the flower size I want. With the tip angle
and slight differences in pressure, the way the bean paste comes out changes, and that’s really the difficult part. But because of that,
you can pipe many kinds of flowers, and that’s the charm. By using different tools, she finishes
a one-of-a-kind beautiful cake. This is called a “flower nail,”
a tool you spin as you use it, and this is the base for the flower. It was made by the daughter
of a member of the Angun Flower Cake community. It’s so cute,
I’ve been using it for years. It’s about 7–8 years old. She rolls up
the cooled roll-cake sponge. She trims the corners with a knife. She spreads whipped cream. Strawberries. Using a rolling pin,
she rolls it up. She lets the sponge rest in the fridge. Next, she finishes
the “Lemon Cream Flower.” Arimura Chef）This becomes
the “lemon custard.” She combines it with whipped cream. She pipes the special lemon cream
onto a pre-prepared cake. Rare Cheesecake. She pipes her homemade lemon cream
in the shape of petals. Powdered sugar. Silver dragées. Arimura Chef）This is a
Lemon Cream Flower rare cheesecake. I make the rare cheesecake without gelatin,
using only the setting power of the cheese, and there’s apricot gelée inside. The cream on top (the petals)
is lemon custard cream. (When I first saw a flower cake)
I thought, “You can do this with cake?!” I was amazed—moved, really. “You can make flowers with cream?!”
It really surprised me. The moment I saw a flower cake, I felt like “everything up to now
happened so I could meet this cake,” and it struck me like a spark. I always feel I’m helping
someone make another person happy, supporting that feeling
in my own small way, and I craft each one with care
so I can be true to their feelings. Arimura Chef）A cream made by mixing Mont Blanc paste,
starch syrup, and heavy cream. The usual Mont Blanc cream
that’s piped like soba noodles, I’m piping it into roses (in that shape). Making chiffon cake
“Unsweetened organic soy milk” (For chiffon ingredients,)
you often see lots of water or milk, but adding soy milk
makes it more moist. Many “adjusted” soy milks
contain various (additives), but for this,
I use unsweetened (organic soy milk). Meringue. Chiffon cake mold. She pours the batter
into the chiffon cake mold. Arimura Chef）Chiffon cake is
incredibly light. It goes down smoothly. It feels like it melts, moist and tender. ♪ To keep the fluffy texture,
we cool it upside down. She finishes the strawberry roll
that has been resting in the fridge. Powdered sugar. Strawberry roll cake. (I decided to become a pastry chef)
the year I turned 30. Ever since I was little, I liked making cookies, I always enjoyed making things, but I started doing it seriously after my children were born—
I wanted to make all kinds of things for them, and that’s when I really got into it. People around me would say,
“Why don’t you become a pastry chef?” and I’d reply, “But I’m already 30,” you know. I couldn’t imagine starting something
new at that age, but many people around me
had dreams like “I want to open a shop,” and hearing those stories, at 30 I started to think,
“Maybe it’s not too late to start now.” I truly jumped into the world of cakes
with virtually no knowledge. This is a space where you can enjoy cakes from the showcase
and drinks. There’s also a tatami room over there, and you can eat in the tatami room as well. We’ll taste the “strawberry roll”
in the shop’s tatami room. Arimura Chef）I opened the shop at 42. (For my kids) I’d prep breakfast through dinner from early morning
and then head to work, I was desperate, really. I think my children
felt quite lonely at times. The divorce also
became one of the triggers to start the business, and I was determined to become independent
and support life with my two kids. A dream cake shop made real,
overcoming inexperience and child-rearing. 10:00 a.m. — Open. Customers who visit
point their cameras at the beautiful cakes. Customer）They’re so cute,
and the craftsmanship is amazing. The flowers are adorable, too. Customer）Thank you so much.
Arimura Chef）Thank you. People come one after another,
looking for cakes they can only find here. Arimura Chef）Thank you for waiting.
Thank you as always. (How I found it was) I was passing by this area, and I saw a cake banner, so I got curious and decided to stop in. They make flowers out of anko (bean paste), and I was surprised, thinking,
“Cake and anko go this well together!” I’ve even sent a cake
as a friend’s birthday present, and the beautiful appearance makes people happy,
so I think it’s perfect as a gift. To celebrate special days,
you can also reserve flower cakes. Flower cake and baked-goods gift boxes
are shipped frozen nationwide. Arimura Chef）Welcome.
Hello. Director）Hana Ichirin Anges (Anju) Rare cheesecake Primavera, please. Arimura Chef）Would you like
a drink with that? Director）“Kokoro to Karada Kirei Blend,” please. Arimura Chef）Thank you.
It’s our most popular choice. ♪ It has berries,
so the aroma is wonderful. It also includes petals,
like rose and rosehip. On top of that,
we blend in “honey black tea” leaves as well. She pours hot water
and brews the tea. Arimura Chef）Thank you for waiting. Flower cake “Anges” Blend tea
“Kokoro to Karada Kirei Blend” She removes the chiffon cake
from the mold. Arimura Chef）I use my hands to remove it. Without using a knife,
she removes the chiffon cake from the mold by hand. Powdered sugar. Chiffon cake. A friend of Chef Arimura has arrived. Customer）We often come as three and chat, to let off a little daily steam. Customer）I really relate to how each one is made
with the idea of “helping create happiness,” with heartfelt care, everything tastes great, and I’m a huge fan of this shop. In the eat-in space,
we enjoy the cakes. Arimura Chef）I brew the coffee,
then flash-chill it. While the coffee is brewing,
she prepares the cakes. Homemade cookies. Carefully brewed coffee,
on the strong side. If you like very bitter coffee, I think it’s delicious as is,
but— we pour the coffee into a bowl of ice
to chill it. Every time an order comes in, I brew it this way. Customer）It’s outstanding. The gateau chocolat is
moist inside and very rich, and incredibly delicious. (My recommendation is) the roll cake. The sponge is truly different. Completely different. The sweetness is quite restrained, so you could eat several pieces. Kazumi-chan (Chef Arimura) always wants
to make someone happy, and she puts so much love into her cakes, so I hope that feeling reaches people. Arimura Chef）They really are
an emotional support for me. They keep me motivated. Even when I feel really down, they always cheer me up, saying “It’s delicious,” “You’ll be fine.” The two of them are a huge source of support. They also place an order for cakes to take out. Tasting. Matcha Gateau Chocolat with Floral Anko Berry and Condensed Milk Cake “Primavera” Lemon Cream Rare Cheesecake Tiramisu with Fresh Cream Flowers Arimura Chef）Thank you very much. Customer）I got to watch her make the cakes— starting from just a plain sponge cake, and seeing all the beautiful things
she adds with her own hands, turning it into such a stunning cake— she really has magic hands. I think she’s truly amazing. I want many more people
to know about Kazumi-chan’s cakes. Arimura Chef）I started at age 30, and opened the shop at 42, so I’ve been a pastry chef for about 12 years now. There were times when things were really hard, when I couldn’t even smile— those kinds of days too. Now, I realize
I smile so much more than before. That was before the divorce. When it came time for the divorce,
I didn’t have a skill or trade of my own, and I thought,
“I can’t raise my two kids on my own like this.” From that point, I had a very strong desire
to become independent. That’s also what led me
to jump into the world of pastry. I was incredibly anxious, but every day felt
like being in a sweets-making class, and it was fun. It was tough and exhausting,
but fun at the same time! By sharing flower cakes, I hope someone will be inspired
to walk a similar path as mine. It’s never too late to start, no matter your age. If you don’t give up,
I believe dreams can come true. I’ll keep helping to create happiness.

【Cher Anges】
兵庫県加古川市のケーキ屋「Cher Anges（シェールアンジュ）」
ショーケースに並ぶのは、まるで花束のような“フラワーケーキ”🌹
店主・有村シェフは、主婦からパティシエに転身したという経歴の持ち主です👀
未経験からワンオペで奮闘するひとりの女性パティシエに密着します🎥

📮ご感想をお寄せいただけると嬉しいです
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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: Cher Anges
住所: 兵庫県加古川市野口町良野４１４−４
地図: https://maps.app.goo.gl/HmqsJTGeroSqC2Bw5
Instagram:
https://www.instagram.com/cheranges.111/#
オンラインショップ: https://cheranges111.base.shop/

【チャプター】
0:00　ダイジェスト
0:36　本編
1:38　ロールケーキ生地作り
07:07　フラワーケーキ作り
09:27　「花プリン」の仕上げ
12:00　有村シェフのモットー「幸せのお手伝い」
13:27　フラワーケーキ「Anges」のデコレーション
16:01　フラワーケーキの道具について
18:30　“レモンクリームフラワーのレアチーズ”の仕上げ
21:53　シフォンケーキ作り
23:19　「いちごロール」の仕上げ
24:29　30歳で飛び込んだケーキの世界
25:39　「いちごロール」実食
25:59　子どものために必死で働いてきた日々
28:18　お客様インタビュー①
29:03　ケーキの実食
34:01　お客様インタビュー②
36:49　お客様インタビュー③
37:32　店主インタビュー

【関連動画】
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【大阪】これは流行る…大阪の“主婦クレープ”にリピーターが止まらない理由とは？ 第95話｜堺市「KEHARE CREPE」

【大阪】エンジニア→パン屋に転身！８０年酵母を受け継ぐ２代目パン職人の想いに迫る。 第94話｜大阪市「コーヒー＆ベーカリー アルル」

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【著作】
株式会社FOOD MEDIA JAPAN
パンもの撮影：松田紗和乃、澤田侑祐
パンもの編集：榮阪初音、飯伏詩桜

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