広島）朝５時半から６００個爆量仕込み。３２歳イケメンパティシエが作る行列ができるパン屋に密着

広島）朝５時半から６００個爆量仕込み。３２歳イケメンパティシエが作る行列ができるパン屋に密着

Massive prep starts at 5:30 AM!
The bakery with lines forming for bread
that sells out in 3 hours We spent two days behind the scenes at
‘amelaterie croissant’ where a former
Ritz-Carlton pastry chef makes croissants
! Five types of the best croissants made by
a pastry chef. Customers buy 10 or more at a time. The teased manager and four energetic
staff members bake bread all day long. I remember them being large and
beautifully shaped. To the main story. Hiroshima City, Naka Ward, Yoshijima-cho,
Hiroshima Prefecture. 2-minute walk from
the Yoshijima-cho bus stop . Established 2023 . amelaterie croissant. Takashi Okamura. Yama-san Croissant shop run by a former
Ritz-Carlton pastry chef Winner of the Chairman’s Award at the
Japan Western Confectionery Contest 9:24 Close-up begins! Staff: It’s a lively workplace, isn’t it ? Manager: Yeah, haha! Six bakers preparing massive quantities Preparing the croissant dough A blend of strong flour and pure strong
flour Plus French fermented butter Eggs, milk, maple syrup, sugar, salt, etc.
in a mixer. We’re about to start that
process now. We’re especially particular about the
butter . We use 100% French fermented
butter. The rich aroma when you eat the croissant
is our top selling point, so we’re particularly particular about the
butter. Staff) How many croissants can you make
with this ? About 200. We sell roughly 500 a day . Most of our base dough uses plenty of fermented
butter . We wrap it around chocolate, top it with
sausage, bake it, and shape it into
various forms. We mix it until the surface becomes smooth
and develops gluten—that sticky texture . We announced yesterday that we’re
distributing influencer collaboration
products nationwide, so that’s keeping us busy too. We mix the dough evenly and finish kneading the dough in the
remaining 13 minutes . Today’s calmer, so lol. While prepping the dough, I check the
croissants baking. Dough complete! This chewy dough is for wrapping butter tomorrow. We portion it by weight so each shape is
consistent, so I’m dividing it now . Staff) How do you tell it’s properly
kneaded? It’s about the dough’s elasticity and firmness
. You gather it gently without overworking
it , then let it rest. Roll out the dough . We pre-size it to match
tomorrow’s butter portions . This makes four different sizes . We flash-freeze the prepared dough, then
let it undergo a light cold fermentation
or maturation . If it’s too thick, the center won’t cool
down properly . Only the center ferments, leading to
poor texture. So we make sure the thickness is uniform or rather , into the blast chiller . Staff: Is all
this equipment brand new? It’s almost all new . Staff: Is everything here just
temporary? We started without borrowing anything , gradually adding equipment bit by bit . About 400,000 to 500,000 yen. 500,000
yen or so. When I first opened, I worked alone. I started at Homies Kitchen, a cloud
kitchen in Fujimicho, Hiroshima. It’s a
fully equipped kitchen you rent by paying
rent . From there, I gradually started getting various jobs . Now I’m pouring my passion into
croissants, and I’m steadily adding equipment to make the
ultimate croissant . Staff) How tall are you ? 179 cm . Weight 70 kg. For the dough folding, I use premium French fermented butter. Rather than making something cheap and
good , I want to use truly great ingredients
because I want to eat something even more
delicious myself. That’s what I aim for . Also , the
moisture content is a bit higher, so it
bakes up more moist . By covering the dough and shaping it, the surface becomes beautiful. Staff) How many millimeters is this? About 1 millimeter . 1 to 1. 5mm. Cut the butter. Roll out the butter. Butter rolled out . Meanwhile, croissants bake in large
batches. Wrap the butter in dough and layer it. We roll it to a predetermined thickness
and size. Fold it to match the butter’s size. Fold it
many times. Wiener croissant dough complete . It’s called a dough conditioner—like a
freezer/refrigerator/fermenter combo. Right now, it’s semi-frozen to halt
fermentation It won’t freeze, but it’s set for rapid
cooling . The multi-layered dough is complete. We layer dough on the surface. We attach one sheet on top to achieve a beautiful finish when baked. This croissant has fewer layers . More layers make it lighter, but fewer layers , while less light, allow you to more easily sense the juicy
butter aroma . So we keep the layers quite
minimal . Staff) Is this covering dough thin? It’s just a bit thicker than the layers. If left as is, the stretched dough would crack on the
surface or become overloaded. By placing unstressed dough on top , it bakes smoothly. It also enhances the crispiness when eaten
. Staff) How many pieces can you get from
one sheet like this ? About 25 pieces. They keep baking one after another. 12:08 Staff) Why did you choose this path in
confectionery? I was a kid who loved making food and
things since I was little . I wanted to do that kind of work in the
future. When it came time to decide my path in
high school , I narrowed it down to sweets because
they have this glamorous image . I’m not really the hardcore guy type. I wasn’t into the image of someone with a
crew cut and bulging muscles making things
. Chinese food is made by muscular guys,
but I wasn’t that type either . That’s why
I chose to be a patissier. As you can see, the next preparation is moving along smoothly. I came back to Hiroshima from Osaka . I
chose Yoshijima because it’s in Naka Ward, a really
livable area. My hometown is around Itsukaichi , and
some kids who trained in Osaka came back
too, so it felt like blending into the
community. My wife is from Kure; we’ve been together
since college and came back together about ten years ago. After resting the dough for two hours, we cut and shape it . Staff: “Two hours from now?” Yes , like this . We line up the baked bread on the table . Five of us finish it all at once . The manager isn’t the center type . Oh, really? The manager gets teased. We roll out the rested dough again . The more you roll it, the more it
shrinks back. So resting it and rolling it again kind of
restores it to its original state . Trim the edges . Mark it according to the measurements . Line it up neatly. After cutting, insert the chocolate bar . Pain au Chocolat Staff) Is there anything particular about
the chocolate inside ? It’s chocolate from a famous French
company. We use one with a high cocoa content . If
it doesn’t have a strong punch, the flavor
ends up cheap, so we use one with a strong
cocoa presence . Staff) Is there a step you like best? Wrapping the chocolate is where I get most
absorbed. I find it really enjoyable. Staff) How old are you now? 32. I don’t have much experience as a baker .
I was a pastry chef for a little over 10
years . After graduating school , I worked at a
chocolate shop run by the school for a
year. Then I worked at the Ritz-Carlton hotel in
Osaka for 7 years. After that, I worked at a larger cafe
called Hanoq for 2 years . Staff) What led you to finally end up at
a bakery? Croissants are actually considered more of
a sweet item. Since croissants are part of a pastry
chef’s work , I wanted to open a croissant
shop. So, it’s more like a cake shop, right? I sell original sweets at unmanned frozen
dessert vending locations nationwide,
which have about 100 stores. I also make bread that’s frozen so people
can rebake it at home and enjoy it fresh . I ship that too . Next, I make croissants. I roll out the dough one by one . I make 10 0 pieces done. Rolling complete . Staff: What happens to the croissants
after shaping? We rapidly chill them to prevent
fermentation , let them ferment the day before, bake
them before opening , and serve freshly baked croissants. Rolling 100 croissants . Almost done. 100 complete! Staff: Do you always do this after
closing? We start prep during business hours and do
the shaping like this after closing . We also handle mobile orders, so we know
in advance if there are 100 or 200
reservations . Then we decide how many to make in-store
based on the reservation volume , plus we
factor in the weather. The most popular is the plain fermented
butter croissant. It’s the classic, simple
croissant, but it has a slightly distinct flavor—soft and
intensely aromatic . It’s popular for gifts, personal
consumption, and everything in between . 5:44 AM – Day 2 of Close Coverage Good morning. Nice to meet you. I arrived around 5:30 today . Saturdays
are always busiest, so I came in a bit
early . I want to make great bread from the
start . Staff: Were reservations full again
today? Yeah, we had quite a few reservations
today too . Looks like it’ll be a bit
hectic . Massive batches again today. We’ll start putting the ones that have
fermented just right into the oven one
after another . This is the dough for the Wiener
croissants . Before that, the croissants. We line up the croissants
and put them in the proofing machine to
ferment. We put the fermented croissants into the
oven first . During that time, we prepare the
kouign-amann . Granulated sugar. Everyone usually arrives around 8:00, I
usually handle this morning rush . Staff: Isn’t it tough getting up so
early? I’m pretty resilient. It actually feels
good . Staff: How late do you work? Even after closing around 5 PM, I keep
busy with various tasks . My work isn’t just this bakery . I
started with an online cake shop, so I
still run that too . Checking the oven . Preparing pain au chocolat . Baking kouign-amann . A sweet, delicious aroma fills the air. Druelle—a mixture of egg, maple syrup, and milk—is brushed onto the bread’s surface
to add shine and a toasty aroma . Last time I came, there was a male
customer. There really are a lot of men . We also
have customers like an 80-year-old grandmother
and kids around 3 years old eating here .
It’s quite a wide range . Checking the baking progress of the
kouign-amann . Put them in for 3 minutes, swap the
baking sheets , then another 3 minutes . It’s quite high heat to get that crisp,
caramelized surface . The heat is pretty
intense, so the heat distribution varies
quite a bit. We bake them while swapping them around to
get even results . Placing the wiener on top. Silently continuing the prep work . I asked about the croissant varieties. There are five types of croissants : Plain fermented butter croissants, pain
au chocolat with chocolate inside , the caramelized-surface kouglof , cacao
croissants with chocolate kneaded in , and wiener croissants topped with a
wiener . 6: 09 The kouign-amann baked to a crisp finish. Finishing the wiener croissant . Staff) The technique for making
croissants is quite pastry chef-like. That’s right . It’s similar to
mille-feuille. Since it involves layering
pastry dough , it’s a specialty of pastry chefs . Grain mustard . 6:43 This is the kouign-amann. When we start baking early before opening
, we sometimes reheat it to make it more
fragrant . Staff) Are you always alone at this
time? Open three days a week, Wed-Fri-Sat, from
10am to 3pm. I get up early to run it
three days a week . We close once everything sells out . The rest of the time is for online sales
and wholesale. It’s like I’m doing the
Western-style confectionery work I
originally did. While baking pain au chocolat , I add ketchup to the wiener croissants . Here’s the pastry chef point! Using a piping bag . Done! Staff) What was your mom’s reaction when
you started the bakery ? She came to buy stuff. She also bought
from my online cake shop when I started
that . She just casually buys things . But when I went for a bakery job interview
in high school, I got rejected. I got rejected from quite a few cake shops
too . I get rejected from interviews all
the time . How many are you baking today? About 500 or 600 They usually sell out
around noon . Staff) (Okamura) I thought she was a
neat freak, but a lot of pastry chefs are like that. Always trying to keep things
clean . We brush syrup onto the baked bread and
bake it again. It adds sweetness to the surface, gives it
shine , and also prevents moisture—we brush it
on to keep the bread from getting damp. We brush all the remaining ones too . Shiny pain au chocolat complete . Staff) Do you get work through Instagram
too? When I was really working hard , I did this project for the anime “Sugar
Apple Fairy Tail” —it’s about sugar art
—where we actually made the stuff from the
show . That was really fun . Staff) Did you always like bread? Yeah, actually, my childhood dream was to
be a baker. I’ve liked it since I was pretty young . What’s your favorite bread? Croissants are my favorite. I think my
daughter likes croissants best too. My wife loves croissants as well. I think that’s part of why my passion grew
so strong. Staff arrives. Swapping out areas that are well-baked for
those that aren’t . Staff) We have quite a few repeat customers , don’t we? Yeah,
quite a few. Some people have been here
like 20 times or so . Since it’s become pretty easy to book
via mobile , a lot of people say it’s
convenient . Sometimes folks come from outside the
prefecture, like Tokyo or Osaka. Some really passionate people come from
out of town. Staff) Is this a lot? Saturdays get the most reservations, so every week it’s probably around this
much . Probably around 30 . Staff) What time is the busiest? I think opening time is the busiest . Instagram updates daily! Morning meeting before opening . Morning meeting? We have a photo shoot today. Reservations are for about 200 croissants . Time to do the final touches on the main
croissants! Staff) Are croissants the most popular
item? Yeah, croissants are by far the most
popular. We bake about four times as many
croissants as other items . What makes a good croissant? Well, it’s about the layers rising
beautifully. If the butter melts during
baking, you don’t get these distinct layer
lines . So when the layers come out clean like
this , it means the texture is perfectly balanced
—crispy on the outside and fluffy on the
inside . I asked about the pastry chef’s particular
focus : baking them so they’re juicy but not
greasy, with a slightly stronger sweetness .
There’s salt in the dough itself, but we generously brush the surface with syrup
to give it a bit of give it a real punch Was there a specific product development
period? It felt like about half a year. You’d
think sweetness only changes with sugar, but apparently how you knead it changes
the sweetness too . It ‘s crazy—the amount you knead even affects
the sweetness . That part was really
tricky. We did a lot of prototyping.
Surprising . We studied the science behind it too ,
really thinking through why things happen
the way they do. Since customers often come here and line
up, those with reservations already pay in
advance, so they don’t have to wait in
line. We often sell out around noon, so those
who definitely want some make
reservations. The origin of the name? The name comes from me using the name
Ame-kun for my activities, but it’s also a made-up word meaning ”
Ame-kun’s Atelier .” And it started with the desire to make
sweets that feel like the rain clearing up
, like your mood brightening. Is there a meaning behind the light blue
(on the sign)? I specialize in Amezaiku (sugar art), and
I wanted to create pieces using this
beautiful blue color. Since it gained visibility on social
media, I incorporated it into the brand . The brand logo uses a muted blue tone . Rather than wild designs, most pieces are
neatly arranged, so I chose a font that
reflects that . Sticker application. To serve freshly baked goods , we start
baking right before opening. Careful packing. Variety boxes often include one of each type. One group of customers arrives. and immediately a line formed . Staff: Like, five minutes before
opening, people are already lined up ,
right ? What are they thinking? Oh no, oh no, gotta hurry! Finished bagging the pre-orders. Croissant with fermented butter 400 yen Cacao croissant 400 yen Kouign-Amann 400 yen Pain au Chocolat 450 yen Wiener Croissant 450 yen Gift boxes and cheesecakes also sold 10:00 Opening Line forms immediately after
opening Hours: 10:00-15:00 (Closes when sold out)
Business days: Thursday, Friday, Saturday Sorry for the wait ! Open after long prep! Purchased croissants and pain au chocolat. Looking forward to eating them at home. Reservations make pickup smoother . Are you a reserved customer? Two minutes past opening. Mass buying! Thank you. Hello. Two female friends bulk buying croissants. This lady is also bulk buying croissants
as her main purchase . Thank you for waiting. Thank you. Woman with an umbrella buys bread and cake . Staff: Where are you visiting from today
? Kure. How did you hear about us? Instagram! I have shopping to do over here, and my daughter lives around here too, so
I thought I’d come by . What are these for? For taking home and for the family . I haven’t really seen a croissant
specialty shop with this much variety
before. The fact they’re selling it like this
makes me think they must be confident in
their product. Fermented Butter Croissant 400 yen . Made with 100% richly aromatic fermented
butter. Enjoy the rich flavor. The most delicious
croissant ever . Finally, shop owner, what do you think?
Seeing him in person … He’s young! Seems calm. Thank you . I should hurry home and eat these… Croissants flying off the shelves in a
line. The delicious aroma of butter whets your
appetite. The shop owner restocking the shelves . Customer: “I heard they have frozen ones
too? ” Shop Owner: “We do frozen delivery
via mail order. We ship nationwide too. ” Thank you. Loved by everyone from young people to the
elderly. A woman in blue work clothes comes in. She seems to have her sights set already. Two croissants, one wiener croissant. Ten purchased! Thank you ! I can’t wait to dig in!! The lady who reserved a hat arrives. Two other customers (one man, one
woman) also come in. Hand over the reserved items . Together (Photo) Can we take a picture? Getting the long-awaited croissants boosts
their mood . Staff: Is this your first time here? Yes, it’s our first time . What did you buy? Croissants . Staff: What brought you here? A friend loves this place. I tried them once and they were delicious, so I came. Anyway , I remember them being big and
beautifully shaped. So I made a
reservation and came . Looking forward to it ! Many male customers are repeat visitors! Two croissants , please. Riding my bike home to eat them right away . Ordered pain au chocolat and a wiener
croissant . What time do they usually sell out? It depends on the day? If you come around
this time, they’re usually still available . Manager) The cacao ones sold out . Some items do sell out . Cacao Croissant 400 yen A croissant kneaded with cacao powder and
couverture chocolate. Customers are flocking to it, captivated
by its rich flavor! A croissant you’ll definitely want to eat
right now and buy again. Riding home by bike. A woman in her 20s comes in. Buys a Kouign-Amann. Leaves the shop
cheerfully. Kouign-Amann 400 yen . A crunchy caramelized surface and a
luxurious texture rich with butter . Crunchy ! A texture like Danish pastry ! An elderly woman arrives pushing a cart.
The manager comes out personally to serve
her . Best eaten on the same day! Pain au Chocolat 450 yen . Light dough and the refined sweetness of
bitter chocolate. The surface is crispy. The bold cocoa flavor is absolutely
delicious . Brew some coffee at home and enjoy it. . Customers with children visit . Today, there are all sorts of varieties ! People flock for the top-tier
croissants! Purchasing croissants. Wiener Croissant 450 yen. Dough fragrant with fermented butter,
filled with juicy sausage! Served with grain mustard and ketchup .
The balance of saltiness and sweetness is
absolutely perfect. Staff: For first-time visitors , if
there’s one thing you’d recommend , what would it be? I recommend
this classic fermented butter croissant .
It’s baked to be juicy and fluffy. This is
our most popular item. I’d definitely
recommend it too . Bread time by the river! A large croissant. A top-tier croissant made with time and
care. Crispy outside, moist inside, and
delicious! You could eat these by the dozen! Staff) What are you currently striving
for? Well, what I’m striving for now is
pursuing the croissant, so to speak.
Croissant making. Even after starting the croissant shop , I
always say I aim for better, for the best
croissant every day . I work hard daily to make it even better . What does the croissant mean to you, Mr.
Okamura? I guess it’s an extension of my hobby.
Pursuing croissants is my hobby . I read books about croissants, watch
croissant videos , and make croissants. It’s both my job and my hobby, so I really enjoy doing it . What kind of shop do you want to develop
in the future? I want to gradually expand our equipment . That way, I can serve croissants in an
even more delicious state. As our
production capacity increases , I also
want to use higher-quality ingredients .
And in the future, I’d like to create a
place where people can enjoy them with
coffee . I want to build a cafe in
Hiroshima that serves the best croissants
. Thank you . Finally , could I get a
message for our regular customers? Thank
you all for your continued support. I’ll
keep striving to bake even better
croissants , so please keep coming. Thank
you for today . Yes, thank you!

店名　amelaterie croissant アメラトリー クロワッサン
地図　https://maps.app.goo.gl/yGW4xNTVDzfRu9FEA
住所　広島県広島市中区吉島町1-22 ポレスタ吉島 1階

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