【４人の女性シェフ】一人で夢を追い続ける女性店主に密着！常連客が通い詰めるパン屋・クレープ・カフェ特集４選🍰｜Amazing Japanese Women Chefs

【４人の女性シェフ】一人で夢を追い続ける女性店主に密着！常連客が通い詰めるパン屋・クレープ・カフェ特集４選🍰｜Amazing Japanese Women Chefs

This time, we’re featuring four incredible women who run their shops entirely on their own — from bakeries to cafés to crepe stands! Pineapple Chocolate Whipped Cream 🍍 I’ve always loved fruits. When I look at them, I want to eat them myself.
They look so delicious. When I look at them, I want to eat them myself.
They look so delicious. A female baker loved by the people of Okinawa It’s delicious, it makes you feel energized There are lots of smiles (from the shop owner) too Mar-san-do!
(It’s delicious!) Mrs.Ai Morita）For me, latte art is something
I can keep challenging myself with But something that I truly find “beautiful” and “captivating”— Being able to devote myself to that
is what latte art is for me I want to work towards a society where both people and animals can live happily. Please enjoy watching a day in the lives of these four hardworking women shop owners. 🎥 5 minutes on foot from Nakamozu Station, Sakai City, Osaka
“KEHARE CREPE” Chef Yamane）Okay, I’ll whip the cream now. I use two types of fresh cream. Lemon juice Brown sugar It’s brown sugar. Sugar made from sugarcane. As for sugar— I never really used white sugar in daily life,
so… (I always use) this one.
I stick to brown sugar. This is definitely the taste I like the most. (For whipped cream) I make it light and easy to eat
until the very end. I’ve never really liked
cream that’s too sweet. That’s why I make the whipped cream lighter. Director）I was curious—
what is this? Chef Yamane）This is buntan.
It’s “Tosa Buntan” from Kochi. It’s available until around February or March. (The season) is short, but it’s definitely delicious. Director）Do you buy fruit by season? Yes, that’s right. That way I don’t get bored. And customers can enjoy it too,
I think. The other day I used
La France pears, and I also ordered persimmons. I’ve always loved fruits. When I look at them, I want to eat them myself.
They look so delicious. Crepes filled with seasonal fruits in abundance
are one of the charms of “KEHARE CREPE”. There’s a farmer who grows
without pesticides. Last year’s (fruit)
was amazingly good. (The fig farmer)
was originally a friend of my husband’s. The fig farmer was growing figs
in the mountains. So I asked farmer,
and started sourcing from farmer. Safe and secure crepes made with pesticide-free fruits
are loved by customers of all ages. The homemade whipped cream
is ready. Chef Yamane）Doesn’t it already look delicious?
I’m so happy—it’s tasty♪ It’s divided into piping bags
and stored in the refrigerator. Chef Yamane）Next, I’ll make custard. Brown sugar Egg yolks “Milk” and “brown sugar”
are heated in a pot. Flour Mix the warmed milk
into the egg yolks. Strain it
and heat it again. Director）Is the custard also less sweet? Chef Yamane）Yes, that’s right. It’s not overly sweet—
just mildly sweet. Easy to eat until the very end. Brown sugar Salt Fresh cream Milk Director）Do you also have a preference for flour?
Chef Yamane）Yes, I do. As for flour— if you use it from a different source, the way it bakes turns out completely different. Sometimes it becomes oily, for example. I first realized this through crepes. That flour makes such a difference. A batter that’s both “crispy” and “chewy”
is Chef Yamane’s specialty. She carefully strains the batter. You can’t really use it right after making it. The batter hasn’t settled yet. So usually, the batter made today
is used the next day. The texture when eaten— the feel of the batter is different. Now the batter is ready♪ Shall we make a savory crepe?
Something savory. Today’s savory crepe is— Teriyaki Egg Chicken Curry with Cilantro. You can have cilantro or not—your choice. I’ve always liked cilantro. But depending on the season,
sometimes it’s available and sometimes not. This time it happened to be in stock, so I’m using cilantro again after a while. Chicken thigh meat Rock salt Water Mirin (sweet rice wine) Soy sauce Curry powder This is a picture book
my child used to read. I replace the picture books
from time to time when they’re no longer read. Sometimes there’s a bit of waiting time, so during that time,
customers can read them. There are many customers with children. Preschoolers, for example. And sometimes even elementary school kids
come by themselves. We have a “Kids’ Crepe”
just for elementary school kids. It’s half the usual size
and offered to them. Rather than sharing with their mom— kids are happy to have
one crepe of their own. And moms can eat what they like too. You can see the thoughtfulness of Chef Yamane,
who is also a mother of two. The curry-flavored chicken
is ready. After finishing all the prep,
she carefully cleans the kitchen. At 11 a.m.,
today’s business begins. Right away,
a crepe was made for us 🍓 Chewy crepe batter Strawberries Homemade whipped cream Homemade sweet red bean paste Kinako (soybean flour) Condensed milk Gyūhi (soft rice cake) Homemade sweet red bean paste Strawberries “Strawberry Daifuku Crepe”
Thank you for waiting. Next,
she makes a seasonal limited crepe. (She) times the cooking. Depending on the griddle’s condition,
the time varies a bit. Even with the same batter,
the difference between chewy and crispy
comes only from cooking time. Cooking it longer
makes the batter crispy. For crispy batter,
she lets it cool by exposing it to air. Homemade custard Homemade whipped cream Buntan Almonds Homemade butter cookies Honey Homemade whipped cream Homemade custard Homemade butter cookies Almonds Buntan Generously topped with “Buntan”
from Kochi. Honey Mint The first customers have arrived. Yotsuba butter Brown sugar Vanilla ice cream Caramel sauce Customer）
(I ordered) Cinnamon Sugar Butter. This is my favorite. The ice cream and the crispy crust go really well together. It’s delicious♪ Next, I’ll make it with chewy batter. Chewy crepe batter Homemade whipped cream Homemade chocolate custard Bananas Extra whipped cream between the layers Homemade chocolate custard Smoothed flat with a knife Bananas Brown sugar Torched with a burner
to caramelize More brown sugar added Caramelized again Roasting marshmallows This is Banana Brûlée with chocolate custard. “Crispy” crepe batter Homemade whipped cream Strawberries Bananas Delicious. Making a half-sized crepe for kids. Homemade whipped cream Bananas Chocolate sauce A family of customers
has arrived. Pineapple Chocolate Whipped Cream Delicious. Using the curry-flavored chicken prepared this morning,
she makes a savory crepe. Scrambled eggs Chicken thigh (curry-flavored) Fried onions As peak time approaches,
a part-time staff member arrives. Yotsuba butter Cooling the batter Homemade sweet red bean paste Vanilla ice cream with extra homemade red bean paste Making a side menu item:
French fries Rock salt A customer bites into
a crispy crepe. This was the first time I tried crispy batter, and it’s completely different. It feels like a once-a-week treat. During peak time,
the shop is full of people craving crepes. Oreo cookies
are broken into bite-sized pieces. Butter Chocolate sprinkles Topped generously with
“Chocolate Mint Ice Cream” 🍫🌱 Oreo cookies Chef Yamane）
This is the “Choco-Mint Lovers’ Ice Cream Crepe.” Cheese Roasted sweet potato Pepper (Roasted sweet potato is) seasonal only, but if I see delicious-looking roasted sweet potatoes,
I can’t help but buy them. When I see something tasty, I think,
“What would go well with this?” That’s how I come up with
new crepes. Butter Roasted Sweet Potato Mozzarella with Honey Butter Director）How many kinds of fruit
are in your acai bowl? Yamane-san）How many fruits are there…? Bananas Kiwi Pineapple Orange Today it’s hassaku. Citrus fruit. And apple. Strawberries. And blueberries. So I guess that makes seven kinds of fruit. It changes a little depending on the season, but usually about that many are included. Sometimes instead of strawberries,
I’ll use another fruit, like figs, for example. So it’s not just an acai bowl— it’s an “Acai Greek Yogurt Bowl.” I add Greek yogurt to it. The superfood “Acai” is rich in nutrients
and is gaining attention for beauty and health. Honey Adding the fruits Thank you for waiting. Here’s the “Acai Greek Yogurt Bowl.” Topped with granola
and ready to eat. Since opening,
it’s been about three years now. This February marks the third year. We have a lot of repeat customers. Hearing them say “delicious”
really makes me happy. I’m truly grateful. Most customers are local. From elderly grandpas
to children— Some have been coming since they were babies
in strollers. And when they’re old enough to eat,
they have their first crepe here. After running the shop for three years,
I’ve started to see that happen recently, and it makes me so happy. Maybe it’s because I have kids myself, but I think having a crepe shop
where kids can come too is the best thing. I’ve always loved cooking. I’ve only ever worked
in food service. I just really love cooking. I also cook at home. Recently, since
my daughter is now in 3rd grade, we make birthday cakes
together. (Lately my older daughter says)
“I want to be a pastry chef.” Do your best♪ Sometimes on her days off,
she comes here to eat crepes. She likes “Sugar Butter” crepes,
my child does. And of course,
she loves fruits too. I admire a chef I like,
Mr. Yoshiharu Doi. I read Mr. Doi’s books. There’s a story of “Ke-Hare”—
“Ke” days and “Hare” days. “Hare” days mean weddings
and ceremonial occasions. And “Ke” means ordinary daily life. I named the shop hoping people could
enjoy crepes in their everyday life. I really like the word “Kehare.” From now on, with each season,
I’ll use buntan again next year. But every year there are
different varieties. So I hope everyone can enjoy
different tastes each year. Please come and eat. Come and enjoy
delicious seasonal crepes. We’ll be waiting for you. The presence of the U.S. military base
has brought together the cultures of America and Ryukyu in Okinawa City. This town, which is also known as the birthplace of Okinawa’s traditional Eisa dance, The Okinawan bakery “Yumenoaru” is loved by the people of Okinawa
and we will follow the day of a young female baker. It’s delicious, it makes you feel energized There are lots of smiles (from the shop owner) too Mar-san-do!
(It’s delicious!) Okinawa City, Minamitoubaru Established in 2020
“Bread Shop YUMENOARU” “Bread Shop YUMENOARU”
Owner: Ms. Ayaka Reinhardt (31) (Chef Ayaka) It’s almost Christmas, so the cups are also decorated for Christmas wholemeal flour Salt Malt syrup (Director) What goes into the dough? (Chef Ayaka) “Salt”, “yeast” and “water” (The ingredients are) very simple Yeast Chef Ayaka) “The dough for baguettes” and “flour” and ‘water’ left to stand for a few hours Chef Ayaka)This is “bread” sugar Chef Ayaka) For bread, use a little more salt and sugar skim milk powder
and fresh cream I wanted to make it really fine and baked it honey fresh cream water Chef Ayaka) I’m going to add a little poppy seed decoration Chef Ayaka)You can hear the popping, can’t you? I can tell by the sound of the mixer and other things I can tell how well it’s been kneaded Chef Ayaka) The dough is quite sticky. I’ll leave it to rest for a while. Chef Ayaka) The baguette has a higher water content Making bread dough Chef Ayaka) By dividing the dough into two stages and
adding it in it has the characteristic of remaining soft the next day too Chef Ayaka) This is a panini with lotus root and cod roe Chef Ayaka) It’s a slightly sweet-tasting “salt bread”. Making “asa” bread Aosa (seaweed) Chef Ayaka)While watching the situation until the crispness has softened When it’s all blended in, we knead it into the dough. Chef Ayaka) It’s like this! Chef Ayaka)Do you not eat aosa seaweed much on the mainland? It’s often added to clear soup. It’s like seaweed. In Okinawa, it’s often called “asa”. Since it’s seaweed, I was wondering
what it would go well with with garlic butter and then bake it Garlic butter Cheese Making melon bread Custard cream Pumpkin cream Chef Ayaka) The cat’s face is flat and horizontal I always think about how I can make my customers happy when I’m making the food. The facial expression of the cat changes subtly, so it’s actually cuter on the underside, which has more The burnt side is cuter. I’m going to be paid for this, so
I think it’s only natural that it should be delicious. I’m always thinking about what else I can offer I’m busy every day, but if I can’t think about it anymore I think there’s no point in me doing this beaten egg Chef Ayaka) I’ll put a lot on it. Chef Ayaka)It’s got sweet cheese cream in between. bread that people say “It’s so nostalgic! Chef Ayaka) For the cinnamon rolls I want to bake it gently, so I’ll use a low heat. I want to bake it gently in a short time. Director) You have a large loaf of bread and a
small loaf of bread? Chef Ayaka) That’s right.
The dough for the small loaf of bread was left over, so I made it with the leftover dough, but the customers loved it! The customers really liked them I’ll leave these here for a bit Cinnamon roll Chef Ayaka)This is a “panini” sandwich with lotus root in it. Sinapon 240 yen Cheese Making bagels Malt syrup Chef Ayaka)The other breads are made with foreign flour, but This is made with 100% domestic flour. Before I started working in a bakery I used to make bread at home and give it to people to eat I liked thinking up recipes, so I have a bit of a sentimental attachment to it. I like making it at home I made it for other people to eat, and I ate it myself too I was thinking about bread all the time, whether I was awake or asleep Chef Ayaka) Chocolate, green tea and plain. Cream cheese Red bean paste Red kidney beans Chef Ayaka) Because it’s made from domestic wheat, it goes well with Japanese ingredients It feels like it goes well with Japanese ingredients. I’ll wrap it up. Salt bread Chef Ayaka)It’s pretty hectic at this time of day I’m on my own, but it’s like a sports day I’m running around and making a fuss every day The fact that they’re continuing to do it means they must be enjoying it in some way or another! Myself. When I first started the restaurant, I wondered why there were only 24 hours in a day. I thought it would be nice if there were a bit more. I think that the fact that time passes quickly means that you’re having fun and that you’re living a fulfilling life, so I think it’s a good thing. Chef Ayaka) Let’s clean up the table for a moment. Shaping the bread I think there are lots of different ideas about what bread should be like The bread here (at the shop) is finely textured and has the image of soft bread It’s almost like a cake If it’s too delicious, it’s a little like a Cakes are associated with special occasions, but bread is something you eat every day because it’s something you eat every day so that it goes well with other foods I think it’s important to have an image of it being
moderately delicious. (Bread is) a supporting role! A great supporting role! Chef Ayaka)It sinks easily (lol) Chef Ayaka)This is cheese This is green tea powder. This is plain. Poppy seeds Cheese walnuts I love this combination! Red bean paste and nuts Chef Ayaka) I’ll check on it in 10 minutes. Chef Ayaka) I think it looks the most delicious when I make it. The asa-pan is done baking. Assorted bread 95 yen Chef Ayaka)The egg sandwiches at my house were was an omelette. sandwich with mayonnaise. I serve it as it is ().
It’s a nostalgic taste for me. People who have bought it once say it’s delicious
so they buy it again. It’s simple, but
(it’s delicious) Chef Ayaka)It’s all by eye (lol) The key is to cook it in hot water. Customers often ask me how I make such beautiful tamagoyaki customers often ask me how I make them so beautifully I don’t use a frying pan,
I bake them in the oven I think it looks beautiful. Chef Ayaka) It takes about 13 minutes to cook. It’s like until it puffs up.
There’s no specific time. Chef Ayaka) I simply want to make delicious food The most simple thing is to want to make delicious food I don’t want to use preservatives that aren’t good for the body I don’t want to put in things that are bad for you. Chef Ayaka)For someone you care about I think the question of whether it’s okay to feed them I think that’s the standard. But since I’m doing it all by myself I do sometimes rely on ready-made products but even so, I only use them because they’re cheap I don’t want to use it just for that reason I think that
simple food that tastes good is important. The omelette is done! Chef Ayaka) It looks delicious, with a little thickness. I had an omelette sandwich 🌺 powdered sugar I think you’re right. When you’re kneading it, it’s like you’re raising it. When I’m arranging the toppings or displaying them
I do my makeup When they sell, it’s like I’m sending off a bride
not a father That’s the image I have (lol) While I’m doing it, I’m thinking like that Ham and cheese roll 200 yen Chef’s choice quiche 340 yen Chocolate Danish 255 yen
Quinie Aman 240 yen Chef Ayaka) The croissants are baked a little sweetly, but because Okinawa has high humidity rather than being crispy,
it is baked moistly I emphasize the flavor of the butter more. Chef Ayaka) I want to make something that I think looks delicious I want to serve it to my customers after all Salted bread 120 yen Fruit Danish 285 yen Chef Ayaka) “Apples” and “cinnamon” and and add cornstarch to thicken it. As you eat it, you can enjoy the crispy texture of the apple and the sweet taste of the apple with cinnamon (is brought out) Pumpkin and apple black cat bread 235 yen The small loaves of bread are done baking! Chef Ayaka) It’s a bit white, but
because it’s small You can serve it like this, right? The ears are soft If it’s too big, it will break here. Small loaf: 275 yen Next, the normal-sized
bread has finished baking. Chef Ayaka) (The bread) is so soft. I wonder if it’ll be okay Fresh cream bread, 330 yen Chef Ayaka) It’s a little on the watery side, so it’s a little hard to open, so cut it a little deeper Cut it lengthways and put it in. Steamed chestnut pumpkin Bagels made with domestic wheat “Haruyutaka Chef Ayaka) Smaller breads even if the dough is the same, the bread will be completely different Chef Ayaka) The burnt look is really delicious I’ll burn it a little. When the cod roe is burned, it’s delicious. Retro Bucket – 310 yen Campagne – 390 yen
Fig and cream cheese – 330 yen Sesame Soybean Chips 195 yen
Cranberry Noah 330 yen Curry sausage garlic butter cheese Chef Ayaka) People in Okinawa really like pork, don’t they? It’s a pork culture, so shimeji mushrooms We’ll also sear this with a blowtorch. Parmesan cheese 10:00 Open (Male customer) It’s good to be the first in the morning. Chef Ayaka) Please buy a lot! I make them to feed my customers There used to be more (types) (Female customer) When you choose what you want to eat,
you end up choosing an endless amount (Male customer) About once a week. Because my workplace is close by
I drop in sometimes. Personally, I always buy cinnamon rolls and I always buy things like cinnamon rolls and salted bread
and melon bread. The owner has a really nice personality I think that the good nature and feelings of the owner come out in the bread. I think there are lots of cute breads. (Female customer) I was introduced to it by a friend. I was already hooked when I first came (lol) There’s a bread I always buy This tiny bread is so delicious The garlic is really effective. Once you’ve tried it, you’ll be hooked.
Be sure to buy some of this Bread with aosa seaweed in it I highly recommend it (Director) Is this bread unique to Okinawa? (Female customer) I’m sure it is. I’m not actually from Okinawa, so I’ve only eaten it here for the first time The seaweed-like flavor of the aosa seaweed and the garlic go really well together because her love is also put in a lot
it’s really delicious but all of them are delicious as is the bread her personality just seeing her makes me feel better and it feels like the bread has that energy in it too It’s delicious and it makes me feel better so I feel better when I come here too
so I’ll come and visit again I’ll come to play and also to buy bread! (Female customer) I come every week!
(Director) Every week? (Female customer) The bread is the same. I met the owner, Ayaka-chan, and I get energized every week. (When I meet her) I feel really positive I feel like I can do my best again tomorrow I always think she has a mysterious power Thank you for always making me happy! I’ll be back! Chef Ayaka) Customers pay money to buy food, so it’s only natural that it should taste good I think it’s natural. I love croissants,
so I often come to buy them yeah we live right there so it’s really close and convenient and delicious there’s something special about like a neighborhood you know bread shop or bakery every time we come in here after even after the second time she knew her name so it’s very friendly and we love just stopping by so in the States the bread shops are like chain so we have something like that’s called Panera but it’s a chain so it’s you know around town it’s nothing special if you will but like there’s no special shops you know that’s you know a single owner running it cinnamon rolls are the best and it’s good for lunch too because the sausage the sausage rolls and everything is so good (Female customer) If you come here,
you must try the cinnamon rolls! They’re really delicious!
And the croissants too! This bakery is close to a US military base,
so it also attracts many American customers. (Male customer) There will be more customers at Christmas.
(Chef Ayaka) Really? Thank you! We’re the best bakery in Okinawa! Thank you!
I’ll do my best! Have a good day! I think there are a lot of people who live in Okinawa too. There are also (US military) bases here,
but it seems that quite a few people who have left the military want to live here in Okinawa. Everyone says it’s a nice place (Okinawa). Welcome!
Hello! We’re ready for you. (Female customer) The bread is delicious.
I love the bread here. (Director) What did you buy today? (Female customer) Twenty croissants! Director) 20 croissants?
Female customer) 20! I always buy 20 on Saturdays (W) I’m giving the cheese to my sister. My sister lives in Yomitan Village. I’m recommending the bakery because it’s delicious. This is the best place! There are lots of smiles (from the shopkeeper) too. It’s delicious! Chef Ayaka) It’s really detailed. It also has a different texture. It becomes softer and heavier. The recommended thickness is 6 slices, so
I basically cut it into 6 slices. Chef Ayaka) Be careful! Thank you very much! Chef Ayaka) While dealing with customers,
I’m just going with the flow The day passes in the blink of an eye I wonder why there are only 24 hours in a day As I said earlier I think it really means that it’s fulfilling. I think so. (Chef Ayaka) It’s like this inside. (Director) You’re not from Okinawa? (Male customer) I’m from Shizuoka! (Director) You moved here?
(Male customer) I moved here I was introduced to it by a friend yesterday I ate it yesterday and it was really delicious, so
I came! I came yesterday and I’m here again today I’ll be back tomorrow too! (Male customer) I’ve been coming since it opened. It’s the owner’s personality and the taste, right?
It has both. I’ve been a repeat customer for a long time. The bread is outstandingly delicious. I always buy “Wasapan” bread. I also like other kinds of bread with fillings. I look forward to it (every week). Chef Ayaka) Grandpa and Grandma
Young people and children Students and everyone else I think it’s not easy to find opportunities to talk and laugh with
students and other people. I think it’s just a coincidence that I’m doing this. I’m surprised even by myself
how much I talk. (The customers) are really surprised
when they remember our conversations. ‘I was feeling quite down at the time, and you gave me courage’ When I hear things like that, I’m really happy When I hear things like ‘I want to come back and buy bread again’, I think to myself, ‘I’m glad I’m doing this. (Director) Is that a letter from a customer?
(Chef Ayaka) A letter or something If it says ‘thank you’, (I want to keep it) There are lots of things at home too, but It says something like ‘Thank you for the delicious bread’
so I also keep this (with care) It’s so nice, isn’t it?
When you’re feeling down, you can get your energy back
so I keep them (with me). (Female customer) My parents live nearby, so
I come here sometimes. Today I bought cat bread. It’s like Arthur’s salt bread It’s really delicious It’s small, so you can eat a variety of breads I often bring my daughter here Director) You came back because it was delicious?
Male customer) I just tried it for the first time a while ago. I tried one and it was really delicious! (Male customer) Thank you!
(Chef Ayaka) I’m so happy! Thank you so much! (Female customer) I’ve been coming here since just before the first anniversary. Chef Ayaka) It’s been over three years, hasn’t it? Male customer) (The recommended items are) “Baguette” and
“Campagne” (Male customer) I’m thinking of buying a baguette today, too. (Female customer) I’ve become addicted to this
and now come every week (lol) (Female customer) I come almost every week. (Male customer) While I’m shopping,
I also chat with people. (Female customer) She’s not the girl next door, but she’s like a girl from the neighborhood. (Male customer) At the very beginning, when the shop first opened it was still early, so it felt like I was working from morning till night and there were times when I was exhausted to the bone Compared to that, recently, it seems like
I’ve got the hang of it. Please keep it up for a long time. (Female customer) Please keep baking delicious bread! (Chef Ayaka) You’ve got to leave some energy for later. Customers are important, but
so is your body. You have to look after your health properly. If you’re not well, you can’t make bread
and you can’t serve your customers well either. You can’t deliver a smile I think that’s something we need to take care of. I think it’s important, not just to compromise. I think that when you’re doing it you have to keep at it for four years I think that’s what I feel. My husband, Christian Reinhard (31) (Chef Ayaka) This is my husband. (Director) You always help out?
(Chef Ayaka) That’s right. Chef Ayaka) He has a chronic illness, so while watching his condition, when he’s feeling well
he helps out within the limits of what he can do It’s been a great help. (Husband) I was a customer. I first came here as a customer and Ms. Ayaka was very kind to me (Chef Ayaka) When he was a customer he came with his friends to buy cinnamon rolls but they were sold out. When I came here with my friend
I was going to buy a cinnamon roll. I really liked the cinnamon rolls from this shop, but they were sold out that day.
She saved one for me so I was able to give it to my friend the next day I was very happy about that kindness So you met your customers through your work?
Chef Ayaka) That’s right. It’s like a drama, isn’t it? I was surprised to find out that
something like this could happen. When I found out that he was working on his own she said she wanted to help me and that’s how it came to be I once asked her, “How was your day?“ And she said, ”Today is a special day.” I asked her, “Why is today a special day?“ She told me, ”Every day is a special day for me.” I was very moved by her words. When I heard this,
I was surprised and happy. I was surprised and happy when I heard this, because the customers themselves remembered and engraved in their hearts the exchanges
we had, and I was so happy to hear that Thank you! ~Shopping time~ (Director) Please!
(Chef Ayaka) Thank you! (Chef Ayaka) Thank you for waiting. Here you go!
(Director) Thank you very much! ~ actual eating ~ Chef Ayaka) I’ve loved baking since I was a child. I like eating it,
and I like making it too. I liked researching things like the history and production methods I liked researching things like ingredients bakeries themselves are my dream job bread is my dream itself
so far “YUME” (dream) and “NOARU” means ‘darkness’ or ‘black’ in French When I was about 18 or 19 years old I couldn’t eat any food
and was in hospital. At that time, I realized that food is not just about nutrition because it’s something you eat directly you can feel the feelings of the person who made it I don’t feel well unless I eat. My mood doesn’t brighten up either. I’m really feeling that. I’m really feeling that. things like serving customers and talking with them I think that those things are also closely connected to “deliciousness” I think that
it’s very closely connected When a customer comes, I always I’ll say something like, “Hello, how are you?”
I’m thinking about doing that The name of the shop is “Yami wo Terasu Yume” (A Dream that Illuminates the Darkness) The people who come here when they’re feeling down,
they can eat the bread here or talk here you can feel happier or, if you’re happy, you can feel even happier By coming here I hope that it will be a place where people can think, “Today was a good day” I hope that this place
will become a place where people can think like that like a bakery with dreams a place with dreams bread with dreams It goes on like that
for both myself and the customers The name “Yumenoaru”
is meant to suggest that it will continue A café where “latte art” is popular,
“Liten COFFEE” The coffee,
of course, tastes amazing And I really love
the owner’s personality Owner）Thank you very much We look forward to seeing you again I want to have my own shop I’m working here because I want to
learn various things to run my own shop someday It’s super fun ♪ Young staff gather here
to chase their dreams as baristas We follow a day in the life
of “Liten COFFEE” Kakogawa City, Hyogo Prefecture
(near Higashi-Kakogawa Station) On the first floor of an old multi-tenant building
lies the hidden café “Liten COFFEE” When we take a peek inside… A calm interior with a Scandinavian touch “Liten COFFEE” is run by
Mrs.Ai Morita While managing the shop,
she continues to polish her barista skills Mrs.Ai Morita）For me, latte art is something
I can keep challenging myself with At this age, it’s rare to
take on challenges and strive toward a goal,
so opportunities are limited But something that I truly find “beautiful” and “captivating”— Being able to devote myself to that
is what latte art is for me Despite her busy daily routine,
she continues entering numerous contests,
earning multiple awards At the “EINS Latte Art Championship 2025”
held this fall, she placed in the top four Such a highly skilled barista
serves as the owner of “Liten COFFEE” Customers visit not only for coffee
but also for the delicious food So good! It’s delicious ♪ Latte art is very difficult to draw, but it’s also something people can enjoy visually I want customers to experience something
they normally can’t That’s why we serve latte art at “Liten COFFEE” Mrs.Ai Morita）This is today’s best cup ☕️✨ The daily challenges
of women baristas chasing their dreams I’m 18 years old now Mrs.Ai Morita）It’s like latte art
brought light into my everyday life That’s what it is to me A day begins
for the women baristas who pour their passion
into every cup of latte 8:00 AM
The owner has arrived “Liten COFFEE” Mrs.Ai Morita）In the morning,
I clean up while preparing Cleaning up what was left from yesterday while getting things ready Sweeping the shop First thing in the morning,
we bake croissants for the morning menu Mrs.Ai Morita）We have croissant sandwiches
that are available only in the morning And for lunchtime, we serve croissants
together with pasta Kind of like a side dish Mrs.Ai Morita’s husband,
who helps run “Liten COFFEE” together with her I’m the one who mainly makes
the croissant sandwiches and the croffles My wife handles
all of the drinks From here, we’ll start adjusting
the taste of the coffee The couple works together
to prepare for opening They turn on the espresso machine
and preheat the entire unit Grinding the coffee beans Tamping the ground coffee Extracting the espresso Checking the taste of the espresso Mrs.Ai Morita）Espresso beans are different
from regular paper-drip coffee They’re ground extremely fine,
and the machine applies strong pressure to extract it in a short time So just a slight change in the amount of grounds
or grind size can drastically change the flavor Today’s room temperature, outside temperature, humidity— even moisture in the air
can alter the taste It was raining on the filming day,
so they finely adjust the grind size accordingly Checking the taste once more Mrs.Ai Morita）Perfect ♪ She judges the flavor based on her barista instincts,
adjusting to that day’s temperature and humidity Finely frothed “steamed milk” Espresso Mrs.Ai Morita）
The most important thing is, of course, that customers think, “It’s delicious!” That’s the basic foundation But when the drink is placed in front of them
and they say, “Wow! It’s beautiful!” I want them to experience something
they normally can’t That is the reason we serve latte art
at Liten COFFEE Director）By the way, how did today’s coffee turn out? Mrs.Ai Morita）It was perfect Even when mixed with milk,
you can clearly taste the coffee And even without milk,
it’s smooth and easy to drink 9:00 AM
Time for the morning service “Liten COFFEE” opening Preparing the Mont Blanc cream
for the seasonal “Chestnut Mont Blanc Croffle” Chestnut paste
Fresh cream The completed Mont Blanc cream Mrs.Ai Morita）We offer seasonal items We serve croffles made with seasonal fruits
and ingredients Croffles are served freshly made So you can enjoy a crispy yet chewy texture The texture is addictive Preparing the Mont Blanc cream
by putting it into a piping bag Mrs.Ai Morita）I’ll make some coffee for tasting Specialty coffee
“Colombia” Mrs.Ai Morita）Welcome Checking the taste of the coffee “Drip coffee tasting available!” Mrs.Ai Morita）Beans whose origin can be identified
are called “single origin” We have four types All of them are specialty coffee (Specialty coffee) is made up of only a small portion
of all the coffee beans on the market They’re rare, premium beans You can identify the region
where they’re grown You can identify the farm You can even know the farmers themselves Beans like these
are called specialty coffee Using only carefully selected specialty coffee
is one of Liten COFFEE’s commitments Tea order Preparing a croissant sandwich
from the morning menu Tomato Mayonnaise Bacon Customers keep arriving one after another Using premium matcha to make
an “Iced Matcha Latte” Matcha Hot water Whisking the matcha with a chasen (tea whisk) Ice Milk Meanwhile, croffles are being made in the kitchen Baking croissant dough
in the waffle maker The crispy croffles
are finished Marron ice cream 🌰 Vanilla ice cream Finishing with
Mont Blanc cream Candied chestnut Maple syrup Chocolate sauce Morning menu
“Sweet Red Bean Butter Croissant” Butter The staff have arrived for their shifts All the staff working at “Liten COFFEE”
are young women pursuing their dreams A staff member came in on her day off
to have a meal Preparing the coffee she ordered Checking the taste of the coffee Ms.Ai gives careful guidance
to the staff member The staff learn
by watching Ms.Ai’s movements Candied chestnut Maple syrup Ms.Miki）I work here occasionally I wanted to eat the Mont Blanc,
so I came by Mrs.Ai Morita）Thank you for today We look forward to seeing you again
Thank you very much Mrs.Ai Morita）For dinner service, we grill it with meat
or fry it together with potatoes We also use it as a topping
for croffles and desserts Ms.Miki）Good luck
Mrs.Ai Morita）Thank you After the busy morning rush settles,
they resume prep work Making sweet potato cheesecake
“Eggs” Melting “white chocolate”
in a hot-water bath Sweet potato cheesecake batter Staff）I’ll pour it into the mold Baking it in the oven Mini bell peppers Olive oil Salt Mr.Morita）Mini bell peppers We bake them once in the oven,
then chill them and use them for salad They taste really good Mini bell peppers go into the salad,
and the other vegetables are used for pasta Ms.Kokoro）Now I’m going to draw
a pattern called “Layered Heart,” which looks like overlapping hearts Steamed milk Latte art “Layered Heart”
made by Ms.Kokoro I started latte art after I began working here,
so it hasn’t even been six months Every day there are new discoveries and things to learn It’s really fun and stimulating I’m 18 years old I’m studying steadily
so I can open my own shop in the future Ultimately, I hope to open
my own store someday With guidance from senior baristas
like Mrs.Ai Morita, she pursues her dream each day 11:00 AM
Lunch service has begun Mrs.Ai Morita）Welcome Director）One drip coffee, please
Mrs.Ai Morita）Thank you very much My recommendation is definitely “Ethiopia” — you can enjoy the coffee’s natural fruity notes,
so it’s my personal favorite Director）I’ll have the Ethiopia then
Mrs.Ai Morita）Thank you very much She prepares Ethiopia coffee
and a café latte Using a seasonal ingredient—sweet potato—
she makes a prototype dessert 🍠 Mrs.Ai Morita）We create sweets and drinks using delicious seasonal ingredients each season The café is bustling
with many customers even today Mrs.Ai Morita）Here’s your salad Salad from the lunch set Preparing pasta from the lunch menu Using carefully prepared vegetables
to make the pasta Bouillon Homemade white sauce Boiling fresh pasta Garlic
Olive oil Shrimp
Onion Bouillon Black pepper
Parsley Croffles are finished baking Marron ice cream Candied chestnut Maple syrup Customer）Mm It’s delicious Customer）I like how stylish
the interior is And I like that they make pastas and desserts
using seasonal ingredients It’s the kind of place
you want to visit again and again The dishes are beautiful Customer）The dishes are cute, too
Customer）Yes, very cute The sweet potato cheesecake
prepared this morning Cutting it into portions Ms.Natuki）We change it seasonally, and aside from this,
we also have a coffee cheesecake We mix espresso into it
when making that one Mrs.Ai Morita）Thank you very much The baked sweet potato
for the prototype dessert is ready Making sweet potato paste
in a blender Fresh cream Tasting the sweet potato paste The staff share ideas with each other
to perfect the flavor Director）Is this T-shirt an original design? Mrs.Ai Morita）Yes, it’s original
I designed it myself The original T-shirt is worn
as the uniform of Liten COFFEE I’ve always liked making things
and used to create various items These original T-shirts
are available for purchase Do you see the flower? This one I crocheted this myself too Before running the café, I worked as a handmade artist
and participated in events I love creating things When building the shop, I wanted
to design things myself So we told them,
“Please do this here,” “And make this part like that,” etc. I also designed this logo “Liten” in Norwegian means “small” or “little” Like a single light glowing
in a small space I wanted to create
a soft, gentle atmosphere So I designed it this way I thought of this lamp shape first Then went looking for a lamp
that matched the design The logo came before the lamp Bouillon Homemade white sauce Preparing a takeout
iced matcha latte Milk Mrs.Ai Morita）The matcha contains
“kibi sugar” and “chicory,” so it has a good amount of sweetness
and is easy to drink But it still has a strong matcha flavor It’s quite rich, so even when mixed with milk
and made into a latte, it doesn’t lose its flavor It’s additive-free and has natural sweetness We try to keep even our juices as additive-free as possible We mainly offer juices made only with fruit and sugar They are very particular about the ingredients they use After her shift, without taking a break,
Ms.Natuki practices her latte art Latte art “Tulip”
made by Ms.Natuki Ms.Natuki）I’d like to compete in a contest So I’m practicing now
to reach a level where I can enter Since Mrs.Ai Morita and the other staff
enter competitions, watching them practice so hard makes me think,
“Maybe I want to try too,” and I’ve been feeling that more and more That’s what I’m aiming for As for my bigger personal goal, my biggest dream is
to have my own shop To make that happen,
I’m learning here and sometimes running a pop-up
using this space I feel like I’m right in the middle
of that challenge now She keeps challenging herself every day toward her dream—
that passion is what drives her to hone her skills She will draw a “Swan”
with a matcha latte She whisks the matcha thoroughly
so no lumps remain Additive-free chunky sweet red bean paste Butter Roasted soybean flour (kinako) Mrs.Ai Morita）My grandparents’ home is a wagashi (Japanese sweets) shop We have the sweet bean paste made for us at “Toraya,”
a wagashi shop in Taishi Town, Ibo District, Hyogo I’ve been eating this bean paste
since I was little So I think it’s the most delicious bean paste in the world I really want people to try it at least once It’s incredibly good It’s made only with adzuki beans from Tokachi, Hokkaido,
and sugar There are no additives or anything unnecessary It’s quite popular, so if you see it’s available,
you should probably order it She makes a “Hojicha latte”
and a “café latte” Finely frothed steamed milk Hojicha latte Next, café latte Customer）She doesn’t really like sweet bean paste,
but you can eat this one, right? Customer）I can eat the bean paste here The croffles are delicious, and of course the coffee is delicious too And then there’s the owner’s personality You can really feel what a “good person” she is—
it just radiates from her I absolutely love her We have Mrs.Ai Morita
make us a cup poured with all her heart Mrs.Ai Morita）This is my best one today Mrs.Ai Morita）For me, it’s something
I can keep challenging myself with Because at my age, there aren’t many chances to take on challenges, to stand in front of people
and work hard toward a goal Being able to devote myself to something I truly think is
“so beautiful” and “captivating” —for me right now,
that something is latte art So it’s like latte art
has brought light into my everyday life (It’s) that kind of存在 for me It sounds exaggerated, but haha Latte art is really, really hard to draw But there are quite a lot of people
who say, “I want to try drawing it” Some of them aim to someday
serve latte art in their own shop So I feel I need to develop enough skill
to teach those staff members That’s what I’m thinking as I continue practicing And the staff are working incredibly hard too Winning an award at a competition
is extremely difficult Winning is indeed one of my goals But it’s not only that—competitions allow you to meet people from different regions and talk with baristas
from many different coffee shops There’s the challenge of seeing
how far you can go yourself But also, being able to work hard together with the friends you practiced with— that’s an incredibly valuable experience At this age, you rarely get to do things like that It’s like a “second youth,” and that’s how I get to spend my days now Director）Is there a competition coming up soon? Mrs.Ai Morita）
Yes, there’s one in a month I’ll be going to Osaka Director）Good luck
Mrs.Ai Morita）Thank you so much I want to work towards a society where both people and animals can live happily. (When I visit a poultry farm,) I think I need to use it
even more carefully. (Customer) I think it’s great that they use ingredients that are
considerate to the animals. I think it’s amazing. We will follow a female baker over two days as she continues to search for ways she can contribute as a baker
🎥 Higashi Osaka City, Osaka Prefecture Opening in 2022
‘The Serious Baker MIHOPAN’ The owner has arrived at work The Serious Baker MIHOPAN
Owner Miho Horiuchi (53) We’re going to bake the bread that we made the day before. (Chef Horiuchi) This is a pizza toast with summer vegetables
. Rice flour bread
This is made with 100% rice flour dough It doesn’t contain any eggs, dairy products
or wheat, so it’s seasoned with just salt and “soy milk shreds” and we don’t use milk or anything like that shredded cheese
like that. butter Raisin French Maple syrup Chef Horiuchi: “Yukiakari” is
a raw sausage, so it needs to be boiled. Raw sausage made from pastured pork We’re going to grill some chicken called “Mitsuse Chicken”. Chef Horiuchi: “Mitsuse chicken” is
a local breed of chicken. It’s a chicken that has been
properly raised in accordance with animal welfare standards. Chef Horiuchi) Animal welfare
originated in the UK and is an initiative to be kind to livestock animals chickens, pigs and cows that are raised in
poor environments have become the mainstream way of raising them the more I learned about it, the more I felt sorry for the chickens (layers)
and their fate I happened to see it on the internet I thought about what I could do as a baker and decided I wanted to First of all, I changed all the eggs
I use in the shop to free-range eggs I’m trying to use eggs that are raised in as animal-friendly a way as possible I’m trying to use ingredients that are raised in a way that is as animal-friendly as possible
(I think). (Chef Horiuchi) In the frying pan,
I just put on the grill marks and then we bake it in the oven. We put the “Mitsuse chicken” in the oven
and cook it all the way through. The Mitsuse chicken that has been grilled
is soaked in sauce. The bread that was prepared the day before
is now being baked. This is wholemeal bread. It’s baked in an oven called a steam convection oven. The bread is done baking. Wholemeal bread The freshly baked bread
is placed in a shock freezer for rapid refrigeration By rapidly cooling the bread,
we can keep it fresh and delicious until it reaches the customer’s hands. Making rice flour bread The dough made from rice flour
is poured into the mold. The dough made from rice flour is very soft. (Director) I didn’t know rice flour dough
could be so soft. (Chef Horiuchi) If you don’t add anything If you add a little wheat flour or
gluten, you can shape it properly If you have an allergy, if there is gluten in it
you will have an allergic reaction, so it’s completely pointless I had no intention of making rice flour bread at all I thought that wheat flour was definitely tastier! I’ve always thought that But there are staff members who are allergic to wheat,
and there are also a lot of requests from customers Oh, there are so many!
I thought. So I thought I’d study a bit and I wondered
how the dough would rise. I was told that if you add
konnyaku flour, it will rise So now,
I’m making it with 100% rice flour. I’ve learned that I can make it and by trying out various ingredients I’ve been trying out different ways of making it that I think would be delicious They’re trying out different ingredients
to see which ones go well with rice flour bread, such as walnuts and corn. Miho Bread uses ingredients
that are said to be good for your health We asked her why. Even at a handmade bakery,
you don’t know what’s in the bread (Basically) they don’t write it on the label. When I wonder what’s in it,
I get really anxious My mother had diabetes, so I had to
lower the carbohydrates as much as possible I think it’s better to use wholemeal flour
rather than just flour. Also, I think it’s better to use I also don’t want to use
margarine or shortening without using any of those things I want to make the kind of bread that I want to eat and that is good for my body at home.
I’ve been making it at home for a long time The person who inspired her to make healthy bread was
her mother. Next, we asked about the story of how MIHO Bread was born (Chef Horiuchi) To friends
or to celebrate birthdays or to people who have been kind to me as a way of saying thank you
to them they said it was delicious! The amount I was making gradually increased and I couldn’t make it at home anymore I went to the teacher at the baking school and asked
“Excuse me, can I bake here? I asked on a day off the teacher said “Sure!” and said “Why don’t you sell them in my shop?” The regular day off for the teacher’s bakery was
Tuesday, so on Tuesdays (the day off),
I was allowed to bake by myself So, Miho Bread was born
as a shop that was open only once a week and was only open on Tuesdays There are customers who come
specifically for that who understand the parts we’re particular about “Our bread might sell!”
I gained a little confidence So I went ahead and started working towards opening a store If I don’t think it’s delicious,
I can’t serve it to my customers, I make bread that I can say
“It’s delicious♪” no matter how many times I eat it (to the shop) We serve it. So, if you think it’s delicious at first you’ll think it’s delicious for a long time♪ the owner’s commitment was conveyed to the customers
and MIHO bread was born Shaping the soy flour bread. The dough for this bread
uses soy flour. (Chef Horiuchi) This is bread with soy flour in it. Healthy bread I thought I’d make some bread that’s good for your health and good for your body There was a doctor who was researching “Japanese food” it was discovered that people who lived in rice-producing areas had shorter lifespans at that time, sweets and other such things
were not particularly widespread, so Rice
has the highest sugar content and many people get diabetes As for places with a long lifespan, That’s a soybean farmer. According to that book that means it has no carbohydrates
and you can get protein I thought it would be really good for you So I thought I’d like to put soy beans in the bread! not soy flour,
but dried soy beans that have been ground into a powder and somehow it took shape, so I’m making it into dough. Even if you don’t add anything strange you don’t need to add any additives Adding soybeans gives the bread a very sweet flavor. and it also has a nice aroma. The dough is delicious. Good morning.
Good morning. This is my mother! Director) Your mother?
Chef Horiuchi) Yes, it’s my mother! She’s going to make a sandwich now Chef Horiuchi and her mother
are preparing the ingredients🥪 Making salted butter bread
“Daisen Butter” (Chef Horiuchi)
(Only the salted bread) We use Daisen butter. (To the manufacturer) I asked about the rearing method they answered and said that they were raising the cows properly like this You replied to me very, very politely, so
(I’m using this butter) (This butter) is really delicious♪ That’s why I wanted to use this butter
so much that I even started making salted bread I like this butter so I didn’t want to stop I’ll keep using (Daisen butter)♪ Making melon bread The cookie dough for melon bread
uses beet sugar The melon bread dough is rolled into a ball
and shaped. A pattern is added. Making anpan The anko is handmade by the owner
and is not too sweet We put a little extra in
so that the bean paste doesn’t overflow. Making cream buns We wrap the homemade custard cream
in dough. We also use homemade custard
made with free-range eggs. Baking rice flour bread. Rice flour corn bread Maple Walnut Bread with Rice Flour Next, she’ll bake some rice flour bread. Rice flour bread (Chef Horiuchi) This is
unsalted, additive-free bacon from pastured pigs Normally, pigs
are kept in very small cages until they are shipped off. The pork used in this bacon
comes from pigs that are raised completely on pasture so that it doesn’t put any strain on the pigs and is made in accordance with animal welfare
standards. Pasture-raised pork bacon Director) It smells amazing!
It smells so good! (Chef Horiuchi) You can smell the difference in the ingredients themselves, can’t you? (Ingredients) This is all we have. Ingredients: pork belly, salt, spices If the ingredients are good,
the price is bound to be high! But that’s because you’re eating life. It’s strange that it’s cheap. Making sandwiches Free-range eggs (Mother) I’m going to fry some eggs. Fried eggs made with free-range eggs Pasture-raised pork bacon Mitsuse chicken teriyaki The ingredients for the sandwich are ready! Homemade tartar sauce (Director) It looks delicious
tartar sauce. (Mother) Thank you.
This is also homemade ♪ (Director) So it’s all homemade. (Mother) I make it all by hand every day. (Mother) I make everything for the next day
the day before. Bacon and egg sandwich
560 yen (Mother) It’s taco meat. (Chef Horiuchi) It’s made with soy meat
(taco meat). At first, we made it with pork but we decided not to use meat-based ingredients I make taco meat using “soy meat”. cheese, tomato lettuce mayonnaise taco sandwich
390 yen (Chef Horiuchi) Take turns (please)♪
BLT sandwich There’s a toaster
there, so if you have it toasted I think you’ll enjoy it.
Thank you! I’ll have some! I had a BLT sandwich for breakfast! I put
black sesame seeds on top of the anpan. Black sesame seeds The dough for the
langue de chat is being squeezed. The langue de chat dough
also uses “free-range eggs” Tomato sauce Olives anchovy paste She spreads uncolored mentaiko paste onto bread. Uncolored mentaiko paste Place “Guerande salt” on top of the salt bread Cinnamon rolls with almond slices Maple sugar Going to bake melon bread. Melon bread Sweet buns The salted butter bread is done baking Salted butter bread Cinnamon roll Cinnamon roll Icing Preparing to open 7:30 – Opening Making baguette Cut with a knife Baguette 280 yen A customer has already come to the store (Director)
(The customer) said that they like animal welfare and we heard that That’s right. I was so happy when it was made I was coming to buy it I heard that they would do it like that from the middle I was impressed that you
decided to use ingredients that are kind to animals I thought that was amazing! This bread teaches us
something really important. I like this one. It’s a hot dog. I wanted to support them, and I tried it and it was really
delicious It’s become something I look forward to (on Saturday and Sunday mornings) I really hope they keep going. I want to support them. Chef Horiuchi: I’ve become
interested in animal welfare on my own regarding the various changes I’ve made to the ingredients You’ve given me a lot of support. That’s wonderful! That’s a really good thing!
You’ve said that I was saved As I thought
That’s not important For someone who just came to say that they like MIHOPAN the ingredients were suddenly changed
and the price went up I was worried about what I would do
if they didn’t understand. I’m also making a living. I’m doing it as cheaply as possible,
so I don’t have any leeway but in my mind
I couldn’t help but do it I thought, “I’ll just do it!
“ and did it I was saved because there were people who
approached me in that way unexpectedly MIHO There are also fans of Chef Horiuchi and
regular customers at Pan. (Male customer) There’s a corn bread made with rice flour that looks like something a child could eat like the French bread with cod roe and the salt bread I had before was delicious♪ The salt bread and the olive bread (from the last time I was here)
were sold out, so I think it was olive bread. I bought something like a ficelle. Director) Your child
likes it too? Male customer) He likes it. If it’s rice flour bread I can eat it without worrying
and my parents can feed it to me too (Female customer) I come once or twice a week. It opens early in the morning. From 7:30 So I’ll come (to eat breakfast)
♪ There’s bread with three kinds of cheese on it The cheese at this bakery
is really delicious This is salt bread. This is a mentaiko French roll. It’s early in the morning
and you don’t get much sleep either. Please don’t ruin your health That’s the only thing I’m worried about. Making French bread dough whole wheat flour wheat flour Director) Is it a blend of several types of flour? Chef Horiuchi) Yes, that’s right.
This is French bread dough, so “whole wheat flour” and ‘Haru yo Koi’ ‘strong flour” This is ’medium-strength flour” It’s not from Hokkaido, but
it’s made from domestic wheat It’s called Nishino Kaori, from Mie Prefecture
and it’s flour I add a little flavor. Malt powder ice water yeast This is a preliminary fermentation If you leave it in (the dough) like this
it seems to be difficult to ferment Dissolve the sugar in water and
pre-ferment the yeast. Gérande salt Yeast After mixing, the French bread dough is
divided in half Add the
sugar and olive oil to the other half of the dough. French bread dough Sugar Olive oil Add the sugar and olive oil
and mix them together. By adding the sugar and olive oil
the dough becomes a little softer It’s only a little, so the flavor
doesn’t really change, but Making bread dough using soy flour This is soy flour. It’s made from real soy beans. I wonder if anyone mixes soybean flour? Soybean flour She adds hot water to the soybean flour
and mix it. She freezes it to cool the soybean flour mixed with hot water Whole wheat flour Flour Water, fresh yeast She uses grass-fed butter from New Zealand Grass-fed butter Olive oil Next, She makes dough with soy flour. While the dough is being prepared, the shopkeeper
takes a short break. While the dough is being mixed,
she eats rice. The rash won’t go away my body and face I went to the dermatologist and I was told that I was taking in too many carbohydrates
. When I think about it, I started eating a lot of bread after I decided to become a baker I started eating a lot of bread
. I definitely eat bread for breakfast and lunch And I’d eat three or four
pieces at a time. It was like I’d developed all carbohydrates are no good, even rice At any rate, if you completely stop eating wheat there are a lot of people who feel better I was told to try that for a while not just bread, but also udon noodles
pasta, and everything else and it got better. That’s right. So you can eat bread, but
you should eat leafy vegetables first. The doctor said
that, so you should follow it I eat this to eat bread. New Zealand grass-fed
grass-fed butter olive oil soy flour water The bread dough with soybean flour is
now ready to be baked rye bread bread with tomato and sausage (Director) It’s delicious and
good for you too. (Director) How many did you buy? (Male customer) I bought six. (Director) Do you often come to buy? (Male customer) Yes, about once a month. (Eating it)
I’m really looking forward to it♪ Making soy meat taco meat Soy meat Chop the onion. Fry the chopped onion. soybean meat chili powder ketchup It’s ready! After letting it cool down a bit,
she’ll switch it out. MIHO There’s an app for the bread,
and you can earn points. (Director) What did you use? Now, you get points for this Once you’ve accumulated enough points
you can exchange them for bread. I recommend all of them. The bread is delicious, isn’t it? Did you buy any today? You bought some bread. (Female customer) You can buy it with points. I can’t eat anything else
If I eat bread from MIHO Bread, the ingredients are important
She is really enthusiastic She goes to all sorts of places and that impresses me too.
I think she is amazing Take care of yourself and relax.
Please keep up the good work. Making custard cream using free-range eggs cane sugar flour vanilla bean paste (Director) What did you put in there?
(Chef Horiuchi) Vanilla paste Vanilla beans
turned into paste She continues to stir over the heat The yellow, thick
custard cream is starting to form. The custard cream The owner and the mother are also acquainted
with a regular customer who has come to the shop. (Male customer) When I was attending a university in this neighborhood her mother ran a coffee shop I used to go to the coffee shop a lot
so we’ve been friends since then I’ve been visiting
various places Well, without flattery I think it’s delicious bread. Recently, they’ve been using free-range eggs, too. I think it’s amazing that they make it with such conviction. Above all, it’s delicious. The new kamaage shirasu Owner’s mother was also a person who
valued her customers very much I think it’s because
owner has her blood. She’s also very friendly
and she values her roots the way each item is made I think it would be good if they
continued to pursue delicious bread without overworking themselves I think that’s good. I eat lunch that my mother has made. Is that lunch?
Chef Horiuchi: It’s lunch. It’s last night’s dinner.
All of it. I stopped eating convenience store food. Director) How do you feel about your daughter is baker? (Mother) I know it’s hard for my daughter, but
I’m so happy for my daughter. When I see she
doing this, my daughter is doing what she wants and that’s how it’s continued. and customers are coming too
and that’s the best thing And also, we’re both healthy ~Shopping Time~ MIHO There is an app for bread! When you accumulate points
there are various presents 🎁 Coupons will also be issued Tomato salsa dog
(made with free-range pork sausage) Red bean bread Chef Horiuchi’s homemade red bean paste
is generously used in this bread Rice flour bread Cream bread You can also eat and drink in the store Taco sandwich
(made with soy meat) Teriyaki chicken tartar burger
(made with “Mitsuse chicken”) Today we will be following MIHO Bread as they purchase their “free range eggs”
. We will introduce
Chef Horiuchi’s commitment to animal welfare in full🐓 (Director) Where are you going today? I’m going to Kizuna Farm today
to buy free-range eggs It’s in Sakai.
It’s about 40 to 50 minutes by car. We’re heading to a chicken farm in Sakai City, Osaka Prefecture.
It’ll take about an hour. We have arrived at the farm “Kizuna Farm”, which sells free-range eggs. We have been invited to enter the hen house! (Kizuna Farm) We’ll go and collect the eggs that have been laid. (Chef Horiuchi) We’ll also get to experience that. Chef Horiuchi) I’m looking forward to it. This is the room with fertilized eggs, and that one over there
is the room with only female eggs. (Chef Horiuchi) The eggs here are fertilized,
but we use unfertilized eggs, so they’re in the hen house over there Director: What does “free range” mean? Kizuna Farm: It’s really close to nature.
They bathe in the sand like this and they have a bath like we do. climbing trees and jumping around. It’s a form of nature. Chef Horiuchi) They lay their eggs in the same place.
Like this. There are eggs here. Eggs from chickens raised in a free-range environment Chef Horiuchi feeds the chickens himself (Chef Horiuchi) I’m looking for ingredients for bread that are kind to animals (in the way they’re made)
and I came across this (Kizuna Farm) There are people who use it in restaurants
as well. There are also people who come to see us
only because we use free-range farming methods. There are some amazing initiatives going on
so we thought it would be good if we could do something too We’d love it if you could come and experience things for yourself I think there are things
we can convey in a different way to us If you can just keep going with that
we’d be happy too Chef Horiuchi: I’m glad.
I was worried that it might be a bother. Freshly laid free-range eggs We can experience
washing the eggs after they’ve been laid. I feel like I have to take even better care of them There’s no smell at all. When I use other eggs, sometimes the equipment starts to give off a strange smell. the smell still lingers But these eggs have no smell. The white flesh is elastic
and the yolk is also plump and round Even if you drop it into the pot
it’s not the same height It looks completely different. Cream buns and things like that
they say the taste has changed and the bacon and egg sandwich
because I fry the eggs people who can tell the difference can tell the difference I raised the price a little bit, but
people still buy it. People who understand the taste
and buy it after properly understanding it I’m really grateful.
I was really nervous. When I first raised the price, I buy the free-range eggs and go home It’s not like when a human gives birth
to a child, though I can tell she’s straining.
I can tell she’s giving birth with all her might. I can really feel it. I thought I really had to take good care of it I also learned about animal welfare I happened to find out about it on Facebook the current situation of chickens
suddenly came up The end result for chickens that lay eggs is quite tragic
I was told this information I thought that the laying hens who have finished laying eggs I thought that they were all
used for food in some way. The reality is even more cruel that there are
children who are simply being cruelly killed and that’s how I found out They are forced to lay eggs for humans When I talk about this
I can’t help but cry being forced to keep laying eggs using their lives for the sake of humans, and then having that be their end At least while you’re alive, be healthy and cherish the bonds you have now. Like Farm-san I wanted to raise the eggs of
the children that were raised like that. I’ve always liked bread. I’m not the type to stay in one place so I might start something other than a bakery I’m trying to make the bakery more popular so that we can do business and
make a profit and to be able to deliver
delicious bread to everyone I’ve been working hard to achieve that When that’s all settled,
I’d like to run a chicken farm. Even though it’s a bakery,
it’s like, what are you talking about? I want to make a world where both people and animals can live happily. I want to work towards a world, or rather a society It’s not just for humans, you know.
This planet has no meaning if everyone isn’t happy Even if only humans are happy,
I think that good things won’t happen in the future. If there’s anything I can do to help, I want to do whatever I can to help. So please support me. Thank you for your support The shopkeeper is working hard every day to make sure that all the animals on earth are happy

📮ご感想をお寄せいただけると嬉しいです
https://forms.gle/1AuDagF8XrrEDA9e9

今回は パン屋からカフェ、クレープ屋まで、ひとりで切り盛りする４人の女性店主さんを大特集！
彼女たちが営む小さなお店には、それぞれの人生と想いがぎゅっと詰まっていました🥺
ワンオペで奮闘する女性たちの“リアルな１日”を ぜひご覧ください✨

※各店舗の価格等の情報は取材当時の内容です。
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　 KEHARE CREPE
住所　 大阪府堺市北区中百舌鳥町６丁９９８−３
地図　 https://maps.app.goo.gl/7dNGJ1QmsTLaUqUF8?g_st=com.google.maps.preview.copy
Instagram　https://www.instagram.com/kehare_crepe/related_profiles/
※「ケハレクレープ」は、2025年12月1日より移転準備のため休業しております。
新店舗の詳細につきましては、上記のInstagramをご確認ください。

店名　ぱん屋 YUMENOARU
住所　沖縄県沖縄市南桃原２丁目２０−１６
地図　https://maps.app.goo.gl/vQDCKGa2duvQp71F9
Instagram　https://www.instagram.com/yumenoaru_panya?igsh=cXVmb2FmZzVmeG5y
※「ぱん屋 YUMENOARU」は、2025年8月より一時休業しております。
詳細につきましては、上記のInstagramをご確認ください。

店名　Liten COFFEE / リーテンコーヒー
住所　加古川市平岡町新在家1丁目257-2ブレーンビル1F
地図　https://maps.app.goo.gl/k3Zgru1EPFSEXnut6
Instagram　https://www.instagram.com/liten_coffee/?hl=ja

店名　まじめなパン屋MIHOPAN
住所　大阪府東大阪市近江堂１丁目１５−１７ 弥刀グリーンハイツ 103号
地図　https://maps.app.goo.gl/HfqhWv1Bpi4qsMBV6
Instagram　https://www.instagram.com/majimena_pan_ya.mihopan/

【チャプター】
1:01 KEHARE CREPE
36:45 ゆめのある
1:38:05 Liten Coffee
2:32:19 まじめなパン屋 MIHOPAN

📩 撮影のお問い合わせ 地域に根ざしたお店の営みと、人々が紡ぐ“ものがたり”を、FOOD MEDIA JAPANが映像で発信しています。 映像でお店の魅力を伝え、新たな出会いや地域のつながりも広げていきます。 お仕事依頼は、HPお問い合わせ欄または各チャンネルのインスタDMからお気軽にご相談ください。 https://fmjapan.co.jp/

#大阪グルメ #クレープ #クレープ屋さん #crepe #sweets #japanesestreetfood #パン屋 #baking #breadrecipe #breadfactory #asmr #ものがたりドキュメンタリー