【姫路】３０歳から始めた遅咲きパン職人！石窯で焼き上げる本格ベーカリーの1日 第89話｜姫路市「薪の香」

【姫路】３０歳から始めた遅咲きパン職人！石窯で焼き上げる本格ベーカリーの1日 第89話｜姫路市「薪の香」

“It’s not that I never want to feel that way again,” But more like, “I don’t want to miss any chances.” That was probably the moment when my attitude toward work changed. I decided to become a baker at the age of 30, so I had to figure out how to close the 10-year gap
with active bakers. Customer）I could eat this forever! (This curry too) is all homemade. The ham is homemade as well. Even the sauce is made from scratch. It’s a mix of sake lees, milk, and heavy cream. Homemade spicy cod roe cream. (For things like gratin) we make everything from scratch. Even before we started the bakery,
we agreed that we wanted to make everything ourselves. It might not be visible to the customers, but we want to keep baking forever. Director）Good morning.
Owner）Good morning. 3:48 AM
The owner has arrived. Shinya Okada (42),
Owner of Maki no Kō Chef Okada）
This is a stone oven. When I arrive, the first thing I do
is light it. I start by warming up the stone oven. First thing in the morning, I turn on the oven gas. There’s a thermometer attached here. I keep the fire going for two hours straight, and gradually store heat in the stones of the oven. So I keep the fire going in the oven all the time. Originally, I worked at an Italian restaurant
for about 10 years. Then I started working at a bakery. At the Italian restaurant I worked at, I used to bake bread to serve with the dishes, and I found baking bread to be really fun. That’s probably the biggest reason I made the switch. When I actually tried it myself, things didn’t always go as I hoped, but when something unexpectedly turns out great, I wonder, “How did I bake that?” Then I want to try again. (That’s why I can’t stop baking.) That’s the charm of baking—
you just can’t quit. Just past 4 a.m.
The day at Maki no Kō begins. This is dough for white bread. It combines raisin yeast,
hop yeast, and something called “levain”—
three types in total. Usually, after dividing the dough,
most people shape it into balls, but here we don’t round it.
We place it directly, rest it a bit, then shape it. That’s because we want it
to have a smooth mouthfeel. So we try to handle the dough
as little as possible when finishing. Even back when I was cooking,
I always dreamed of having my own shop someday. I used to work at a restaurant. You know how restaurants tend to feel
a bit “extraordinary,” right? Like a place you go on special occasions. So I wondered if I could provide that kind of
extraordinary service to customers if I ever opened my own place. When I thought about it, I felt like maybe I couldn’t do that myself… That’s the reason I gave up on the path
of being a (Italian) chef… But still, I’d worked in the food industry
for 10 years, so I couldn’t imagine switching
to a completely different field. So I thought, “What should I do next?” Then I remembered how fun
baking bread had been. So I figured, maybe I’ll try working at a bakery next. We also spoke to his wife, who has worked with him since the bakery opened. We started working together
at our very first job. That’s where we met. We were actually in the same class
at culinary school too, but there were so many people
in the class that we didn’t know each other back then. Then we ended up getting hired
at the same place. (My husband) hit a wall
when it came to cooking. There was a time when things weren’t going well… So he quit cooking once. Then when he thought about
what he wanted to do, he realized he liked how bread takes time to ferment, and that a longer process suited him better. That’s when he decided
to become a baker. He was already 30 years old
when he made that decision, so he had to figure out how to close
a 10-year gap with experienced bakers. To make up for that, he even baked at home
on his days off. He was doing it constantly. We were working in Osaka at the time, but then my father collapsed. So we moved from Osaka to Hyogo
because of that. Around that time, we were already talking
about wanting to open our own shop, but it didn’t go well. So we couldn’t start a bakery for a while… Instead, we did some part-time jobs
in different fields. Then, by chance, we came across this company that wanted to open a bakery
but didn’t have a baker. And we could bake bread,
but didn’t have a location. So it was a perfect match, and now we bake here. At the bakery “Maki no Kō” run by the Okadas, former chefs,
Mr. Okada supports the whole day. There’s a small one
filled with cream cheese, and then cocoa and fig, and one with almonds and chocolate, and another with organic walnuts and raisins. We try to use ingredients that are
as free from pesticides and chemical fertilizers as possible. But of course, there are issues
like cost that make it difficult. Of course, we can’t use only organic ingredients for everything. But we do make an effort to use organic ingredients where possible. Even with rising costs,
we continue to make bread with a focus on quality ingredients. We’ll put the dough into the proofing chamber. We record the time the dough is shaped and placed here as a reference for fermentation and to get a rough estimate for when it’s ready to bake. That’s why we write down the time each dough is placed after shaping. Here’s the white bread dough after fermentation. We use scissors to cut out the air bubbles. Now we’ll bake it in the convection oven. This is the “bran bread.” We’ll place a lid on it to make a square-shaped loaf. This here shows the internal temperature of the oven. Once it reaches around 270°C,
we place the dough inside. Director）Isn’t it pretty difficult to manage the temperature? Chef Okada）Yes, it is. You need to match the fermentation condition and oven temperature and place the dough in the oven
at just the right moment for baking. Timing that perfectly is extremely hard. We bake the mini country-style bread (mini-campagne)
in the stone oven after fermentation. Dusting with flour. We place the bread on the pizza peel. We score the surface using a baker’s lame. We close the oven door frequently while placing the bread,
so the stone oven temperature doesn’t drop. Director）I can feel the heat of the oven from here.
Chef Okada）Yes, it stays like this the whole time. After each batch finishes baking,
we light the fire again and repeat the process. By around noon, the room
gets quite hot. We set up water in the stone oven. Director）What effect does this water have? Well… Under here, there’s a boiler. When we pour water in here, it travels down through a pipe, and gets heated strongly in the boiler below. Then hot steam rises up through the pipes. It’s the same effect
as injecting steam in an electric oven after loading. The result is the same. Basically, the bread baked in the stone oven is made only from flour, salt, and water. These three types—campagne, baguette, and hard toast— are all baked in the stone oven. Breads that contain additional ingredients or sugar are basically baked
in the convection oven over here. Croissants and sweet breads are baked in this one. If we use the stone oven,
the high sugar content causes them to burn. So we switch between ovens based on that. At “Maki no Kō,” they even make whole wheat flour
starting from whole wheat kernels. These are “organic wheat berries.” When you grind them, they turn into flour. The wheat we’re using now is grown in Minoh City, Osaka, by a couple who grow rice and wheat together. They practice what’s called “natural farming,” which means no pesticides, no fertilizers, and no plowing of the fields. They let nature take its course and follow that kind of farming method. We receive organic wheat
from them. Using organically grown wheat from natural farming,
we make whole wheat flour 🌾 This is the millstone used for grinding wheat berries. We place the wheat berries into the millstone. Inside, there are two millstones stacked vertically. They rotate with an electric motor. We narrow the gap between the stones as they spin, which determines the fineness of the flour. Basically, we grind it as finely as possible. If the flour is too coarse, it ruins the mouthfeel, so for better texture, finer flour is preferable. This flour is used for our whole wheat campagne. After grinding, we sift the flour, and you see these hard-looking bran husks? We remove the bran and produce a whiter flour, which we then use in hard toast and croissants. The remaining bran is kneaded into the dough
for bran bread. It gives it a bit of a sweet, roasted aroma— like a brown rice kind of scent. We were bakers, but originally we’d only seen flour, not actual wheat. That got us wondering: What does wheat even look like? What is wheat really like? How does it turn into flour? That curiosity is how it all started. This is 1 kilogram, and just to produce it, it takes an enormous amount of effort and labor. Even for flour companies, they source raw ingredients from all over and grind them into flour to distribute. It’s easy for us to get flour and use it as if it’s normal, but when you realize how many people
are involved in the process behind it, it really changes your awareness
toward food. And it feels like we can take part in sharing that with others. Croissants made with homemade whole wheat flour are ready. Croissants The mini-campagne baked in the stone oven is ready. Chef Okada taps the baked bread. When you knock on it,
you can tell how much moisture has evaporated. You still want some moisture left in the dough, but too much would make it soggy. Balancing that is quite tricky. It’s not like you just wait and it’s done. It’s important to develop the habit of judging by touching
and smelling. That kind of habit might be good to have. Like baking at a certain temperature for a set time— it often varies depending on the item. Especially with a stone oven, you can’t set the temperature. We’re burning gas inside for the fire, and then we turn off the fire, so the temperature gradually decreases. So the timing of when to put the bread in, and the timing of fermentation, is tricky. Director）Even so, why did you choose a stone oven? Chef Okada）Well, simply because it seemed interesting—
really, that’s the reason. Efficiency-wise, it’s definitely not the best. If you’re a bakery wanting to mass-produce and sell, this would absolutely not be an option. But I happened to want to pursue something interesting
within my work. And I think this also becomes one of the shop’s selling points. Chef Okada faces the stone oven every day,
carefully baking each loaf of bread. Next, the baguette will be baked. We prepare the quiche filling. Salt, pepper. We beat the eggs. Add salt, pepper, milk, and fresh cream. Pour the filling into the quiche crust. Bake the quiche. Handmade custard cream. Cheese. Homemade curry filling. Lotus root, carrot. Today it includes lotus root, carrot,
and komatsuna. It changes depending on the day. We get seasonal ingredients, and if there’s something good, we use it—
that’s how we do it. Director）What about the curry roux?
Chef Okada）That’s completely homemade. We use about 7 or 8 kinds of spices. We draw out the aroma from whole spices
slowly in oil, and make it all from scratch. Homemade bread crumbs. We moisten the bread dough surface with water
and coat it with bread crumbs. These are bread crumbs made from
bread baked in our shop. We dry it crispy in the oven, grind it in a mixer,
and coat it with the powder. Making red bean buns with handmade anko—
“chunky bean paste.” The dough is quite soft,
so it’s really hard to wrap. Making mascarpone anpan. Sweet red bean paste with cream cheese. Poppy seeds. Drizzle olive oil over the curry bread. Bake the tonkatsu. It’s not deep-fried in oil. In this kind of convection oven,
it’s not exactly frying— but compared to deep-frying,
it feels much healthier. Parmesan cheese. The quiche made with our homemade filling
is now baked. Baguette, please. The dough is soft,
so shaping it is difficult. If you make even a small mistake,
the texture gets dense. That part is really tricky. Well, today it turned out decently. Director）Decently?
Chef Okada）Yes. The inside of the shop is also cleaned thoroughly. Director）What are you going to do now? We’re making a ham and lettuce sandwich. Homemade mustard mayonnaise. Director）What was that spread on top?
Staff）Mustard mayonnaise. It was prepared the day before. Homemade ham. Director）The ham is homemade too?
Staff）Yes. We’re making a sandwich
filled with Chef Okada’s special handmade ham. Pepper. Director）That’s amazing—
homemade ham! Staff）It’s homemade ham. Staff）This and that—
we’re luxuriously stuffing in all our homemade fillings. Lettuce. Cucumber. Next,
we’ll make a pork cutlet sandwich. Staff）The sauce is made by the shop manager. He even makes the sauce. Director）The manager is impressive! Spread Chef Okada’s special sauce
on the handmade pork cutlet. Cutting the sandwich. Wrapping and displaying
the sandwich. This is liquid levain starter. This goes into all of our breads. This is also liquid levain starter. We’re going to refresh it a bit. Basically, this old starter— it contains all kinds of microorganisms. If you add flour and water and mix it, the sugar in the flour becomes food for the microbes, and fermentation starts again.
It’s a repeating cycle. We add water and flour
and mix it together. After 4 to 5 hours,
fermentation starts rapidly. As days go by, the sourness gradually increases, so we kind of adjust depending on the use. For breads where we don’t want much sourness, we tend to use a younger starter. We make subtle distinctions like that too. This is a starter I created almost 10 years ago— and have been maintaining ever since. This is the starter I’ve been maintaining
the longest. Director）Would you say this is the embodiment
of your life as a baker? Chef Okada）If I exaggerate a bit,
maybe it is like that. (shy smile) We were introduced to the four types of yeast
used in Makino-Kō’s bread. 🍞 These are the four types of wild yeast
we currently use. They’re all called levain starters, but this one has more whole wheat
and produces a firmer dough than the others. This yeast is cultivated from raisins. If you smell it, you’ll notice— it has a bit of an alcoholic scent. Raisin yeast has a fruity sweetness, but if I want a cleaner finish, or want to avoid any odd sweetness,
then I use this one—hops starter. This is the hops starter. It’s used in herbal teas and things like that. It has a unique fragrance, and it’s made from hops broth,
potatoes, apples, and rice malt (kōji), among other things. It gives a nice clean aroma. I often use this one and that one
as a set. To balance out the aroma and fermentation power. I adjust the ratios between them
to get a good balance. Now we’ll bake a country loaf (campagne)
in the stone oven. The country loaf is now baked. It’s infrared heat. It’s baked using radiant heat stored in the stone, so the heat penetrates quickly. Even large loaves bake quickly. As a result, the crust turns out very thin. It could be baked with a thicker crust, but since it’s thin, it’s easier to eat. A shorter baking time also traps moisture inside, making the bread moist
and delicious. That’s what I think is
the charm of baking with a stone oven. It’s something that makes you healthier when you eat it. I really prioritize making food
that’s good for the body. These days, people talk about gluten sensitivity and allergies and things like that— but by fermenting properly, you can bring out the flavor of the wheat, and make it easier to digest. I think bread that enters the body smoothly, that tastes good and is good for you, is what I strive to make. I want people to become healthy through food. I want everyone to feel well and full of life. His wife has arrived at work. She helps out with the cooking
and many other things. She mainly handles the prep work. Like the curry that’s stuffed inside. Like the fillings for the sandwiches. Cream, anko (sweet red bean paste)—we insist on making everything homemade. Eventually, we’re aiming to become half bakery and half restaurant. We’re starting with gratin. We’ll make gratin dishes served with bread, and customers will be able to dine in upstairs. If you can enjoy hot, freshly made gratin there too, I think people will really enjoy that. Now, we’re going to make the gratin. Shredded cheese and parmesan. This is fresh bread crumbs made from our own bread. We sprinkle cheese on top
of our handmade gratin. Homemade fresh bread crumbs. Now we’ll bake the gratin in the stone oven. Director）How long do you bake it in the oven? Chef Okada）I think it takes around 10 minutes, maybe a bit less. I’m thinking of making small hard toast loaves. I think they’ll go well with the gratin. Hard toast-type bread. I think that would be good. The gratin is ready. Now everyone is going to taste the gratin. With a small hard toast
served alongside, we’d like people to enjoy this gratin dish as a dine-in menu item. Director）So today is a tasting session?
Wife）Yes, a tasting session. Delicious! Director）Does everyone contribute ideas
for the new menu? Wife）The idea to serve it with small hard bread came from our sales staff♪ Hard bread is the highlight at this store, so we thought hard-style bread would go best with this gratin. That’s how we always let people try it. We often say, “let’s tweak it a bit more,” we’ve probably eaten it five times already (laughs) We top it with bread crumbs made from our own bread, so it’s really crunchy, but the inside is soft, and I think that contrast in texture
is really fun. We first met working at the same restaurant. When I said I was going to start this place, she said she would come with me. She’s always liked doing
this kind of business. She’s always cooked too, so it’s easy to communicate with her. We’re eating the same things, so when I say what I want to do— even without saying much, she gets it and makes the prototype— and I go, “Yes, exactly!” It works like that. It makes things easier for me too. I tend to be the cautious type. Even when introducing something new— I’m always wondering: “Is this right? Or that?” My wife, on the other hand,
is the type to decide things quickly. So I think we’ve got a good division of roles there. She’s like a really good partner who understands me. This new menu item
can be enjoyed in the eat-in space on the second floor. One after another, breads are baked
and arranged for display. Getting ready to open. 8:30 AM — Opening time. Customer）Thank you.
Staff）Thank you very much. I come here specifically to buy the white bread. It’s chewy. It’s really moist on the inside, and crispy on the outside. It’s delicious. That’s all there is to it. Today I had some time in the morning,
so I dropped by— and since there were some different items,
I thought I’d give them a try. Director）Would you mind if I take a look? Director）What’s the highlight item?
Customer）Croissants. Director）Croissants?
Customer）No doubt about it—delicious. Director）The sandwich has roast ham inside,
and it’s homemade apparently. Customer）I didn’t know that. I buy them as a little weekend indulgence. Like a treat—“Let’s have good bread today.” Director）Is this your first time?
Customer）Yes, it is. Director）You bought a lot!
Customer）I want to introduce it to my friends. I’ve always liked anpan (sweet bean buns). This anpan feels different. The dough is different. Customer）I want to eat it quickly.
Customer）I just want to eat it already. Chef Okada finishes his work
and heads upstairs. He sits down at the computer. Our bread is made over the course of two days. What we’re preparing today (Friday)
will be baked on Sunday. First, we make the pre-ferment,
then let it rest overnight, ferment again, let it rest again—
and repeat that process. So basically, we spend two days
making each type of bread. He carefully makes bread without cutting corners,
and records the daily production quantities. Made from sake lees, milk, and fresh cream— a homemade spicy cod roe cream. I don’t think other shops
make something like this. Usually, it’s just cod roe mixed with butter or mayo, but I didn’t like the greasiness
after baking, so I thought of something new. To eliminate the fishy smell of the roe, and make it tastier, I thought sake lees would be good. So that’s what I’m using. Then I take out the insides of the cod roe. After that, I just mix it all together. We spread the sake lees cod roe filling
on the baguette. Director）That’s a lot of cod roe cream! Staff）Yes, it is. The inside feels like it’s melting—
it’s incredibly delicious. It’s spread all over to the point
where there’s nowhere to hold it—it’s that good. The inside is incredibly moist, and seriously delicious. I don’t think you’ll find anything like this
at other stores. We use sake lees from Nadagiku Sake Brewery in Himeji. This is for the sweet bread dough. It’s called “Kobore-Ume.” It’s not sake lees, but mirin lees. Kneading it in gives the dough
a unique moist texture. I think kōji (rice malt) goes really well
with dairy products. So I thought it would suit creamy or milky breads
like custard buns. That’s why I use it. Something that makes you think,
“This is a bit different, what is this?” That kind of curiosity is fun, right? Even when you’re eating. I want to create breads that feel different
from everything else out there. I think it’s kind of a habit of thinking
from when I worked in a restaurant. That way of thinking just stuck with me. Like, how can I pair this ingredient
to make it taste better? Creating something—
the joy of composing a dish— I still feel that now. Director）So that applies to bread making as well?
Chef Okada）Yes, it’s very similar. In that sense, it’s just like cooking. We drizzle sesame oil and sprinkle shichimi spice. Shichimi togarashi (Japanese seven-spice blend). Next, we’ll make Milk France—
“special condensed milk cream.” The cream contains condensed milk
and rum. Now making An-Butter France—
stuffed generously with homemade anko (red bean paste). Butter. Like making the fillings
and cooking the anko— you can’t see it,
but I really care about those parts. I think people can taste the difference. I’m sure it’s different when you actually eat it. Director）Even though you make everything— I thought the price was too low. Even though the bread-making process is so long, the price of bread feels
kind of fixed in people’s minds. You don’t really see a loaf of bread
selling for 1,000 yen, right? “Anpan should cost this much”— everyone has that image,
so it’s hard to change it. Even making the curry takes two days. Director）Two days?
Wife）Yes. Starting with chopping the ingredients—
just stir-frying them takes half a day. Then simmering with tomatoes and everything—
it ends up taking two full days. But we don’t really advertise that. We don’t tell people that it takes two days. So probably most people wouldn’t notice, even after eating it. But I still want to keep making it that way. The restaurant I used to work at
was like that too. We never had the mindset of using premade items. Director）Is it because both of you used to be Italian chefs that this approach shaped how you run this bakery? Wife）Yes, that’s right. Even before we started the bakery,
we both agreed we’d make everything from scratch. We had decided that from the beginning. I don’t think that part will ever change. That’s actually the fun part for us. Rather than just opening a premade packet
and using it as-is, using something we made ourselves— it’s just different. It’s fun. Director）What do you find most difficult? Definitely,
the long working hours. Today, for example, we produce and
prepare for two days later at the same time. Even if we start after lunch, we end up working until around 9 p.m. We close at 6 p.m., but there’s still prep work afterward. So I think
my husband is barely sleeping. But I guess that’s
what being a baker is all about. Nowadays there’s all this talk about work style reform, so everyone’s trying to keep working hours shorter, even in bakeries. But since we just opened recently,
it’s still hard to do that. Long working hours are the main challenge. It’s hard to put this kind of feeling into words. The bread, crafted with time and care,
is filled with the passion of this chef couple. Director）That’s quite a haul. Director）Why did you buy so much today? Customer）I’m visiting a friend’s house, so I thought I’d bring some bread
from my favorite bakery♪ Director）Is “Makino-Kō” your top recommendation? Customer）Absolutely♪ Director）What were you looking for?
Customer）Bacon epi. I could eat it forever. Director）Eat it forever?
Customer）Yeah, forever. The walnut and cheese one is delicious too, and the cinnamon one is amazing too. Director）Team effort, huh? Thank you very much! Shopping. We’ll enjoy our selected bread and coffee
at the eat-in space on the second floor. The white bread has just finished baking. Personally, I believe bread tastes better
when it’s well-baked. So I tend to bake it with a slightly darker crust. It naturally ends up having a deeper color. Because the dough is fermented slowly at a low temperature, it tends to retain more sugar in the dough. Since the temperature is low, the yeast activity is very slow. So the sugar in the dough isn’t excessively consumed, which makes it easier to brown. So it tends to get a darker color. Maybe it’s a bit geeky. I’ve always wondered— how did people bake bread in the old days? I like researching that stuff. I really love bread history. When you dig into it, you realize that— in Europe, people used stone or brick ovens for baking. I started wondering what would happen
if I tried baking like they did. That kind of curiosity just kept growing. As a hobby, I actually tried making
a stone oven once. We burned real firewood in it— My dad’s pretty handy, so he helped me build it. I’ve actually done it before. If you want to make money, this method is
definitely not the way. But it’s fun and it makes things delicious too. It’s not about just mass-producing and selling— I think I want to value things like that too. Staff）Mr. Okada is such a knowledgeable person— Just talking with him teaches you a lot. I always think he knows so many interesting things. As a half-joke I used to say—
“If you ever open a shop someday, please hire me.” And now, here I am working for him. It’s not just that I like bread— I’m here because I deeply respect Mr. Okada as a person. We originally worked at the same place. When Mr. Okada was 30
and started working at Röckenmayer, I started there as a part-timer and that’s how we met. He had just entered the bread industry at that time. We met when he was 30 and since then— I sort of slacked off and didn’t study much, but he kept improving and really outpaced me over the years. He even lined bricks in a home oven— something regular ovens can’t handle— to make it heat-resistant enough to bake bread at home. He used to say all kinds of nerdy stuff like that. Back when he was just starting out as a baker— and I said I wanted to work with him— he already had this deep knowledge about low-temperature fermented bread that he had taught himself. I really think he’s an amazing person. In the end, I’m really glad I started working at a bakery. When I quit cooking once— it helped me sort out a lot of feelings. Looking back, I realized how naive I had been. Those 10 years of living—
I think they led to where I am now. It wasn’t really a reset, but when I started working at the bakery, I just thought, “I never want to feel that way again.” I didn’t want my own carelessness to make me miss another chance. So I pushed myself even more after that. Though I don’t even feel like
I pushed myself that hard. But I think that was the moment
my mindset toward work shifted. Tasting time. This bakery is technically part of our company’s business, but I get to run it freely. I’m really grateful they gave me this opportunity and space. Now I just want to do my best to make this shop a success— as a way to repay the company. Wife）The company president really hopes to bring joy to local customers. In the end, it comes down to how much effort we can put in for the customers. We’re always thinking about how we can bake delicious bread. We’re so busy with the day-to-day,
it’s hard to see far ahead. We’re really just focused on today and tomorrow. We can’t think that far ahead, but— we’d like to keep going for a long time. Even if it’s at a slow pace,
I’d like to keep going long-term. Honestly, I like working. It’s tough, but it feels like this is the only thing I can do. Physically it’s hard, but I don’t see it as suffering. Wife）If our bodies weren’t so tired, I’d love to keep running the bakery forever. That’s how much we’re into it— We really love this work. Even the times when things don’t go well— that’s part of the job too. And since we find joy in all of that,
we’re able to keep going. Wife）I wonder what will happen to “Makino-Kō” from now on? (laughs) Chef Okada）For us, well… From here at “Makino-Kō,” we hope things will expand outward,
not just for us— It’s not just about us doing well, and not just the store doing well either— but if “Makino-Kō” thrives, the company will thrive,
and the people in this area will too. In the end, we want everyone to be happy. That kind of place— that kind of bakery—is what we hope to create.

【薪の香】
イタリア料理の世界からパン職人へ。
30歳で新たな道を選んだ店主がたどり着いたのは、お客様の日常を彩る本格的なパン作りでした🍞✨
すべて一から手作りするフィリングや具材には、料理人ならではのこだわりが込められています。
そして、なんといっても「薪の香」の特徴である石窯で焼くパン作りは必見です👀
夫婦で営むベーカリー「薪の香」の舞台裏に密着します🎞️

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【店舗情報】
店名: 薪の香
住所: 兵庫県姫路市西夢前台３丁目２８
地図: https://maps.app.goo.gl/MXshadmUESzbYbeN9
Instagram: https://www.instagram.com/makinokou316?igsh=MXh0Z3Jhd3N1ZGl5Ng==

【チャプター】
0:00 ダイジェスト
0:48 本編
2:43 食パン生地の分割
3:52 インタビュー「イタリア料理人からパン職人への転身」
8:34 石窯を使ったパン作り
11:38 有機小麦の全粒粉を挽く
16:16 カンパーニュ焼き上がり
20:15 カレーパン作り
24:46 サンドウィッチ作り
28:25 酵母の紹介
34:54 奥様出勤
37:46 グラタンの試食
41:18 開店
42:38 お客様インタビュー
49:28 奥様インタビュー「料理人としてのこだわりと課題」
53:58 お買い物
56:51 石窯で焼き始めたきっかけ
1:00:30 実食
1:02:48 最後のインタビュー

【関連動画】
【沖縄】ただのパン屋じゃなかった…若きパン職人の情熱に心揺さぶられる１日 第88話｜宜野湾市「BOULANGERIE DAI」

【大阪】パンオタク歴２０年。奥様も困らせるパン職人夫のこだわりが異常すぎた 第87話｜寝屋川市「ぱん屋 重石」

【屋久島】秘境の島の小さな家に殺到する出張バーガー屋に密着！ 第76話｜丹波市「市島製パン研究所」屋久島編

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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

#ものがたりドキュメンタリー #兵庫パン #パン屋 #baking #breadrecipe #breadfactory #asmr #asmr #姫路