【丹波】山奥に隠れた小さな大人気ベーカリー！奮闘するワンオペ女性パン職人の１日に密着🍞 第101話｜丹波市「ヤマネベーカリー」

【丹波】山奥に隠れた小さな大人気ベーカリー！奮闘するワンオペ女性パン職人の１日に密着🍞 第101話｜丹波市「ヤマネベーカリー」

(laughs) Shop Owner）I’m running out of space to put things! Oh no! (Bakery work) is all physical labor. You really have to wake up early, and stay late at night. You’re literally standing all day long. Customer）A young woman came from the city (Osaka) all by herself to the countryside (Tamba City), and she’s working hard there alone. I just want to support her. Don’t lose to the heat! There are so many people who support me, and I’m really grateful. (Their presence) means so much to me. We follow “Yamane Bakery,”
run solely by a female baker. 🍞 Tamba City, Hyogo Prefecture A small bakery quietly standing deep in the mountains—
“Yamane Bakery” Peeking inside… A small store filled with
many varieties of bread. Yoko Yamane, the owner of
“Yamane Bakery” She bakes more than 40 kinds of bread
all by herself. Director）What was your breakfast?
Chef Yamane）Today’s breakfast was a banana, yogurt, and café au lait. She left her hometown Osaka
and started a bakery alone in the mountains of Tamba. Chef Yamane）I had never
lived away from Osaka in my life, so— (Tamba) felt like being surrounded by mountains! Like, “I can’t rely on anyone.” Though I’m sure I had relied on people… I probably relied on others
without realizing it. Why run a bakery alone?
Behind that choice was a past experience. Chef Yamane）I moved here (Tamba)
when I got married. But there were differences in lifestyle
(with my ex-husband), and we separated within that same year. After overcoming many struggles,
she arrived at the decision to bake bread in this place. Chef Yamane）I like not only making bread, but also interacting with customers. I wanted to hear customers’ voices. And I felt the size of the shop
was manageable for one person, so I decided to open it here in Tamba. Chef Yamane）
I use “Hikami Milk” (produced in Tamba). Murakami Poultry Farm
is just over there, so I buy directly from them. Using locally sourced ingredients from Tamba
is also one of Yamane Bakery’s commitments. This is definitely going to be delicious♪ You can really feel the sincerity
in Yamane Bakery’s bread. That’s what I think. And it’s incredibly delicious. So good! It’s been about six and a half years
since I moved here, and I feel like I spend
80–90% of my life here. I feel like everyone supports my daily life♪ It might not even feel like work. I’m glad I became a baker. The day begins for a female baker
working hard alone in the countryside. At 5 a.m.
the shop owner arrives at work. While it’s still dark outside,
she begins preparing alone. Croissant aux amandes
prepared the day before. Mayonnaise Lettuce Homemade egg salad Homemade tuna salad Sausage Shaping the dough As for shaping
and baking the bread— I do it all by myself. She single-handedly bakes
more than 40 types of bread. Shaping the sausage rolls Coating with cookie dough Adding patterns to the cookie dough Chef Yamane）I eat breakfast first thing in the morning. Today’s breakfast was
a banana, yogurt, and café au lait. I rarely get to sit down for meals, so I try to sit while eating breakfast. I’m living a semi–gluten-free lifestyle, but I do eat my test batches. Chef Yamane）I bake the tart base
(the day before), then add walnuts. This is the apple compote. I make it myself. Homemade crumble Cinnamon Salmon
Spinach Whole-grain mustard Filling the tart base Cream cheese Cheese Grana cheese powder Custard filling mixture The croissant aux amandes
is freshly baked. Chef Yamane）Now I’m moving on
to something completely different. Rolling out croissant dough
with the machine Chef Yamane）I’m sure everyone has
a completely different way of making things— not just croissants but bread in general. Like, “The fog is really thick today,” or— “It’s freezing in the morning,
but it’ll probably get hot by noon,” since the temperature fluctuates
quite a lot here in Tamba. So I pay attention to those things. I adjust the bread dough
to match Tamba’s climate. Shaping the croissants Chef Yamane）This is a bread
made with croissant dough
filled with ham and cheese. This one has salted sweet red bean paste. (We have quite) many kinds of croissants. Fruit-topped danishes,
pain au chocolat,
and salted red bean croissants. The bakery I used to work at
specialized in danishes. It’s a bakery called
“Boulangerie Guu” in Tanimachi 6-chome, Osaka. I trained there for about six and a half years and learned bread making
from the very basics. They accepted me even though
I knew absolutely nothing. During my job interview,
I wrote on my resume that my dream was to start
“Yamane Bakery,”
and I asked them to teach me. My last name is Yamane,
and more than 90% of my friends
call me “Yamane,” so even though it’s my surname,
it felt like a nickname. So I wanted the shop name
to be “Yamane Bakery.” With only that determination
and knowing nothing else,
I went for the interview. For Chef Yamane, it was the path to becoming a baker,
starting with no prior experience. At first it was really tough.
(Bread making) is physically demanding work. You have to get up early, and you finish late at night. You’re on your feet all day,
and there’s so much to learn. (Even so,) for about six and a half years I worked with the goal
of eventually opening my own bakery. From no experience to opening a shop,
it was one hardship after another. To finish, she torches the surface with a burner. Parsley This will become the baguette dough. It’s harder than the soft French bread from earlier. I did the mixing yesterday at noon, and I use an “overnight” method—
letting it cold-ferment in the fridge for over 12 hours. Since I’m producing everything by myself, I have to divide the production steps
or I wouldn’t be able to make so many varieties. I’d be happy if customers
enjoy choosing from lots of different items. Dough for a hard bread with dried fruits,
called “Fruy.” That one is called “Fruy,” and it has walnuts, raisins, figs,
and orange peel inside. Customers who love it buy it every time. After carefully cleaning the mixer,
she makes the dough for sandwich bread. Domestic wheat flour from Hokkaido This is dough for sandwich bread. The sandwich bread is the last item to be baked. Yeast Water For the milk, I use local Tamba-produced
“Hikami Milk.” Adding old dough
(yesterday’s dough) What I just added is called “old dough,” and by adding dough from yesterday,
it helps strengthen today’s dough. Chef Yamane）
The apple tart is done baking. Homemade green onion miso Chef Yamane）This is basil paste. Tomato Shredded cheese mix Sausage Whole-grain mustard Ketchup Shredded cheese mix To finish, she uses a burner
to brown the cheese. The quiche has finished baking. Butter She adds butter to the sandwich bread dough
and mixes it further. Raisins She also adds rice oil. The bread’s characteristic is its moist texture,
and I hope people will use it for baby food too. So that it can be made into bread porridge,
I don’t put any honey in it. Some customers come just to buy the sandwich bread. With 100% domestic wheat and a moist texture,
this safe and reliable sandwich bread
is Chef Yamane’s top recommendation. 🍞 The sandwich bread dough is ready. She checks the condition of the dough. Dough to be used as “old dough” for the next day Chef Yamane）Heave-ho! Sandwich bread dough Mixing raisins into the sandwich bread dough Raisin bread dough Carefully washing the tools
used for mixing Chef Yamane）This is sweet bread dough. Making anpan
“Tsubuan” (chunky red bean paste) Next,
she shapes the cream buns. Homemade custard Since I also supply bread to the roadside station
“Obaachan no Sato,” I make their portion together as well. Making melon bread
“Chocolate chip” Granulated sugar (Melon bread is also made)
for both my shop and deliveries to “Obaachan no Sato.” My favorite bread is the
“Chocolate Chip Melon Bread.” Isn’t that kind of dreamy? I’ve always loved melon bread— Back in middle school, I used to compare them. I’d buy different brands, like the ones that were extra moist, or the ones that had cream inside— but the chocolate chip melon bread
was always my favorite. If I ever opened my own shop,
I knew I wanted to sell it. For chocolate chip melon bread,
I want to load it with chocolate. I don’t want to cut corners there. Ketchup Egg wash for shine White sesame seeds While baking the bread,
she also “punches” the dough (degassing). Making bacon epi
“Bacon” Grana cheese powder Director）That’s an impressive amount of bread. Right now I make about 30 to 40 kinds. It depends on the day—
I make more on weekends. On weekdays I reduce the number. The croissants have finished baking. I like to bake them thoroughly, so I give them a strong bake. It helps remove the moisture
so they get crispy. Right on the edge of burning— I want even these in-between areas
to brown properly. So I flip them over. This one is a little underbaked. Compared to the earlier croissant,
can you see this one is lighter? Around here, the color hasn’t fully developed yet. So I’ll bake it a bit longer. While the bread finishes baking,
Chef Yamane continues preparing the store. She handles every part of the workflow
quietly and entirely by herself. Danish pastries with a beautifully toasted color She arranges the bread on display. Powdered sugar Baking the cream buns
“Egg wash” Sliced almonds The cream buns have finished baking. I’m running out of places to put them. This is dough for sandwich bread. For eggs, I go and buy them like this. Murakami Poultry Farm is
just over there, and a local mother told me that if I went to the farm,
they would sell me eggs. She introduced me, so now I buy them directly. For milk, I use “Hikami Milk.” It has a light, clean taste. Director）Is that the one you used in the sandwich bread too?
Chef Yamane）Yes, that’s right. She bakes bread using ingredients
born from the rich natural land of Tamba. Chef Yamane）I moved here (to Tamba)
when I got married. But there were differences in lifestyle
(with my ex-husband), and we separated within that same year. More than separating from my husband, having to give up on having children
was harder. I felt that giving birth and raising a child
would be difficult (on my own), and at that time
I didn’t have any friends here, no relatives either, no one at all— so when it came to getting a divorce, I felt like it meant
giving up on having children. That was the painful part. She moved to Tamba because of marriage—
but then faced the hardship of “divorce.” But somehow, at that time, even though I really wanted children, I started to think, “A life without children
could also be okay.” Of course, part of that is because
I have the bakery (Yamane Bakery), but for about two years,
I was doing (almost) everything alone— both the baking
and the sales. It was really tough. It was tough, and— I had never lived away from Osaka
in my life, so I’d always been in a situation where
I could go back home anytime
and my friends were nearby. But from Tamba, even if I wanted to go back to Osaka,
it takes about an hour and a half by car, so I couldn’t really see my friends much. It felt like, “I’m surrounded by mountains!” Maybe I was lonely. Back then, I didn’t have any friends
here in Tamba. Now I have lots, though. After overcoming hardship and starting the bakery,
her connections in Tamba now support the shop. 8:40 a.m.
Opening time is fast approaching. She sets out the
handwritten price cards made by Chef Yamane. Director）The bread names on the price cards
are interesting. At first, I called this one “Bacon Epi,”
but “Bacon Karikari (Crispy Bacon)” seems to make more sense to people here—
maybe it’s the local culture— so I thought “Bacon Karikari”
would get the idea across better. For “Campagne” too, I thought “Big Bread”
would be easier to understand, so I chose that. The hard bread has finished baking. With the staff who have arrived,
she continues preparing for opening. More and more bread
is lined up on display. 9:00 a.m.
“Yamane Bakery” opens. Many regulars visit the shop, drawn by
both Chef Yamane’s bread and her personality. A café au lait has been ordered. Hikami Milk Chef Yamane）For drinks, we offer coffee
and café au lait. We source our coffee from
“muni coffee” in Chiba. Staff）Thank you for waiting.
Customer）Thank you. Customer）I sometimes stop by
when I’m on my way back to my parents’ home. A young woman came alone
from the city to the countryside, and she’s working hard there. I want to support her. This is my top recommendation. This combination is the classic choice. I think of her as a sister—
even though we’re not related by blood. The most important thing is her physical
and mental well-being, so I value that most. I’ll keep watching over her from now on. Please keep doing your best. Chef Yamane）Tamba is a place where
a lot of people move in or return to. Since coming to Tamba,
so many people have supported me. It feels like everyone looks after me. (The support from everyone) means a lot. Preparing the bread
to deliver to the roadside station
“Obaachan no Sato.” Chef Yamane）These are delivered to
the roadside station called “Obaachan no Sato.” This shop is pretty tucked away, so— I hoped it would be a way for more people
to learn about this bakery. Someone introduced me to the place,
and I started bringing bread there. People often tell me,
“I bought your bread at Obaachan no Sato!” Delivering “Yamane Bakery” bread
to the roadside station “Obaachan no Sato.” Baking the sandwich bread. This one is baked without a lid. It’s baked into a mountain shape. I want it to rise like a mountain. So I make the center taller
to create that shape. Hello. More and more customers arrive. Staff）Bye-bye.
Child）Bye-bye. Customer）I saw photos of the bread
on maps and such, and the variety looked great—so I came. There were actually so many types,
and they all looked delicious. I’m really glad I came. Child）Yummy. Customer）When we used to sell from a showcase, the smell on this side of the counter
was amazing, but customers couldn’t really smell it. So we changed to the current style of displaying on tables. Back then, I didn’t know anything
about the people of Tamba, so to communicate better,
I switched to a face-to-face setup. This way, people can chat while choosing. At my previous bakery job, too,
I often went out to the storefront— not just making, but I also loved customer service. I wanted to hear customers’ voices. I wanted to run a shop that I could handle alone, and just around that time, I heard about this place. I thought I could manage it by myself,
so I chose this location. She cherishes communication with customers
and strives for heartfelt hospitality. The sandwich bread has finished baking. The raisin bread has finished baking as well. Bacon Chef Yamane）“Negi Miso Bacon” is a bread you definitely won’t find at any other shop. I learned the green onion miso from an izakaya in Kobe called Itagi-ya. Since I was taught by a professional, it’s guaranteed to be delicious. We were out of the mushroom topping, so I’m stir-frying some now. Shimeji mushrooms Chef Yamane）My baking mentor often took me out to eat. They took me to lots of great places, and told me, “This is part of your training, so eat everything.” I think that had a big influence on me. I put the sautéed mushrooms and bacon
on top of a baguette. Broccoli sprouts I’ve been making this since the bakery first opened. This is a cream made with rum raisins and cream cheese. I make this myself too. The bread itself has walnuts mixed into the dough, so the more you chew, the better it tastes. The bread has a deep, rich flavor, so it’s a really great combination♪ Camembert cheese Prosciutto (cured ham) Black pepper Chef Yamane）Thank you very much. Customer）An iced café latte, please. Customer）The first time she delivered to my house was five years ago,
and I’ve been coming now and then ever since. Chef Yamane）I told people in the area,
“If you place an order, I’ll deliver.” They ordered, and I brought bread to them. Chef Yamane）I opened the bakery six years ago, so that was in April 2019. Then COVID hit in 2020. I didn’t know what to do, so I started doing deliveries. I said I’d deliver to nearby areas
like Tamba-Sasayama City and Fukuchiyama City. I drove myself to each customer’s house. It was a lot of work, but thanks to that,
quite a few of those customers still come now. I’m really glad I did it. Now, she ships her bread all over Japan
through an online store. “Yamane Bakery” began during the COVID pandemic,
and those challenging days led to encounters with loyal regulars. Customer）Today I got— the croissant aux amandes, and this one that’s only here sometimes— the salted red bean croissant. It’s insanely good. Honestly, when I eat croissants
from other places, I always feel like something’s missing. Yoko’s croissants are my absolute favorite, by far. Every time I come, I end up staying a bit longer
to chat before I leave. We even did yoga together—the class I used to attend. We’re close friends outside the shop too. I want my friends back home to taste Yoko’s delicious bread as well, so through her online shop “Yamazon,” I have her send bread to Aichi Prefecture. Everyone loves Yoko’s bread. But I’m the one who loves it most. Peeling the apples Sugar Mixing the apples with sugar This will draw the moisture
out of the apples. Polishing the copper pot With salt and vinegar To cook the custard cream,
she polishes the copper pot with salt and vinegar. Director）Do you do this every time?
Chef Yamane）Every time I cook custard, yes. Because it conducts heat so well. They say copper pots are definitely best
for cooking custard and cream. See here?
The part I polished is changing color. You can see the difference from this part
I haven’t polished yet. She thoroughly wipes off the water
with paper towels. She cooks the custard cream
used for cream buns and danishes. Hikami Milk Vanilla paste Butter Egg yolks Granulated sugar Sifting in the flour Chef Yamane）Heave-ho! She adds the warmed milk
and mixes it together. She transfers it to the copper pot
and puts it over the heat. Stirring as it heats
until it thickens. Butter And it’s done. Homemade custard cream Chef Yamane）The key point is
to mix like crazy. Don’t let the heat beat you. Keep it on high heat the whole time. That’s it. Don’t turn the heat down. I want kids to eat it too, and some custards
have rum in them, but I don’t add anything like that. I make it so everyone can enjoy it. It’s a little bouncy—
almost like pudding. Adding sugar to the apples
that have released their moisture Chef Yamane）If you cook them too long,
they go all mushy, and I want to keep some texture, so I cook them fairly lightly. Cooking down the apples Water Just enough to
barely cover the apples. To prevent discoloration,
she adds lemon juice. Once it comes to a boil,
the apple compote is ready. Chef Yamane）Once it cools,
the heat will continue to penetrate, and the moisture and sweetness
will soak inside, so it will turn a bit more translucent. Customer）My field is nearby, so on my way back from work
I stop by here to buy lunch. I take a slow bread break at lunchtime, and I buy bread here
to recharge for my work in the afternoon. Today I got a baguette, a croissant,
and a tart. The spirit of craftsmanship— beyond the boundaries of genre— we talk as fellow makers,
and it’s really fun. So I end up coming here a lot. I think (Chef Yamane)
has a very strong core. Her commitment, and the strength
to stick to what she believes in— she speaks gently,
but you can feel that core inside. I always feel that
when we talk, and I really love that about her. Chef Yamane）Thank you very much. Chef Yamane）My challenge is “bringing in customers.” Because of the location—
it’s just this kind of place— it can be hard for people to come. In Tamba, during January and February,
it even snows. So in the good seasons—autumn,
Golden Week— lots of people come,
but outside those times, how many people will still come—
that’s the challenge. Not just now—
it’s always been that way. Since it’s in such a location,
of course some people say they never knew it existed. And at the same time,
there are people who’ve come for all six years. If this bakery is a good place for the people who visit me— if it’s a place where they can choose
and buy delicious things— Then I’m happy.
How to attract customers during Tamba’s long winter off-season—
that’s one of the challenges Yamane Bakery faces. Chef Yamane）From here on,
in the next two or three years, I’m wondering if I should stop running “Yamane Bakery.” Continuing to make delicious bread
is incredibly hard. I think it’s hard for everyone, but— especially now, with ingredient prices going up, electricity and labor costs increasing— there are all these factors. And of course,
there’s my physical stamina too. So I don’t know what to do. Maybe in about two or three years— maybe I’ll quit. (But honestly,) I don’t know yet. I haven’t even decided
what I’d do after that. I’m still figuring things out. In Tamba and the surrounding areas, there aren’t just great bakeries—
there are so many excellent restaurants too. I hope people will support
all the places that make really good food. Not just Yamane Bakery— there are lots of great shops. Director）What does “Yamane Bakery” mean to you? Chef Yamane）It’s my life. It’s my life.
Truly my everyday life. It’s been about six and a half years
since I moved to Tamba, and I feel like I’ve spent
80 to 90% of that time here. So it feels like everyone is supporting my life. It might not even feel like “work” anymore. Maybe baking was the right path for me.

【ヤマネベーカリー】
兵庫県丹波市の山奥にポツンと佇むパン屋「ヤマネベーカリー」
自家製フィリングを使った惣菜系から、スイーツのようなデニッシュ系まで
４０種類以上並ぶパンは、店主の山根シェフがすべて一人で焼き上げたもの🍞🥪🥐
大阪府出身の山根シェフは、「パン屋さんになりたい」という夢を叶えるべく
人気ベーカリー「Boulangerie gout」で修業し、丹波市で自らの店をオープンした経歴の持ち主🧑‍🍳
ワンオペで奮闘する女性パン職人の想いに迫ります🎥

詳細な情報は字幕機能をONにしてください。

【店舗情報】
店名: ヤマネベーカリー
住所: 兵庫県丹波市春日町柚津67−１
地図: https://maps.app.goo.gl/ta3QQunYdvqKXdPg6
Instagram: https://www.instagram.com/yamane.bakery/

【チャプター】
0:00 ダイジェスト
3:19 本編
5:44 メロンパン作り
6:10 山根シェフの朝食
8:38 クロワッサンの折り込み
11:08 パン作りをゼロから学んだ「Boulangerie gout」での修行時代
15:11 「老麺法」で焼き上げるヤマネベーカリーのパン
17:50 赤ちゃんも食べられる”食パン”
20:15 道の駅でも人気な”自家製クリームパン”
28:18 地元・丹波産の食材を使ったパン作り
33:56 開店
39:01 お客様インタビュー
41:42 ネギみそベーコン作り
45:30 コロナ禍のパン配達から続く常連さんとのつながり
49:40 自家製カスタードクリーム作り
52:28 りんごのコンポート作り
54:28 お買い物
55:03 実食
56:40 店主インタビュー

【関連動画】
【明石】凄腕パティシエが“ひとりで全部”作る２０種の創作ケーキに常連マダムが通い続ける理由。
第100話｜明石市「パティスリー Apres jour」

【加古川】夢を叶えた３７歳・女性バリスタが描く美しすぎるラテアート☕️ 雑居ビルの小さなカフェの１日。 第99話｜加古川市「Liten COFFEE」

【沖縄】飛行機に乗ってでも行きたい！隠れ家ベーカリーカフェ🌴 無添加＆アレルギーフリーにこだわる南国スタイルの沖縄パン職人の１日。第98話｜北中城村「AIEN BAKERY」

📮ご感想をお寄せいただけると嬉しいです
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〜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

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

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