{"id":701348,"date":"2025-08-15T10:00:46","date_gmt":"2025-08-15T10:00:46","guid":{"rendered":"https:\/\/www.wacoca.com\/tour\/701348\/"},"modified":"2025-08-15T10:00:46","modified_gmt":"2025-08-15T10:00:46","slug":"%e3%83%91%e3%83%86%e3%82%a3%e3%82%b7%e3%82%a8%e5%a4%ab%e5%a9%a6%e3%81%8c%e7%af%89%e3%81%84%e3%81%9f%e5%b0%8f%e3%81%95%e3%81%aa%e5%90%8d%e5%ba%97%ef%bc%81%e5%9c%b0%e5%85%83%e3%81%a7%e6%84%9b%e3%81%95","status":"publish","type":"post","link":"https:\/\/www.wacoca.com\/tour\/701348\/","title":{"rendered":"\u30d1\u30c6\u30a3\u30b7\u30a8\u592b\u5a66\u304c\u7bc9\u3044\u305f\u5c0f\u3055\u306a\u540d\u5e97\uff01\u5730\u5143\u3067\u611b\u3055\u308c\u308b\u30d1\u30c6\u30a3\u30b9\u30ea\u30fc\uff15\u9078\uff5cAmazing Skills of Japanese Patisseries"},"content":{"rendered":"<p><iframe loading=\"lazy\" title = \"\u30d1\u30c6\u30a3\u30b7\u30a8\u592b\u5a66\u304c\u7bc9\u3044\u305f\u5c0f\u3055\u306a\u540d\u5e97\uff01\u5730\u5143\u3067\u611b\u3055\u308c\u308b\u30d1\u30c6\u30a3\u30b9\u30ea\u30fc\uff15\u9078\uff5cAmazing Skills of Japanese Patisseries\"   width=\"580\" height=\"385\" src=\"https:\/\/www.youtube.com\/embed\/SWf_60VTHFU\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<br \/>\n\u30d1\u30c6\u30a3\u30b7\u30a8\u592b\u5a66\u304c\u7bc9\u3044\u305f\u5c0f\u3055\u306a\u540d\u5e97\uff01\u5730\u5143\u3067\u611b\u3055\u308c\u308b\u30d1\u30c6\u30a3\u30b9\u30ea\u30fc\uff15\u9078\uff5cAmazing Skills of Japanese Patisseries<br \/>\n<br \/>\nThe patisserie run by a couple<br \/>\ncustomers come one after another for their cakes. I come here when I want to eat cake. Stylish and not too sweet.<br \/>\nIt&#8217;s so delicious! We\u2019ll be closely following a day in the life of the popular and highly skilled \u201cP\u00e2tisserie Plus.\u201d Awaji Island, Hyogo Japan Since 2019\u3000<br \/>\npatisserie plus\uff08\u30d1\u30c6\u30a3\u30b9\u30ea\u30fc \u30d7\u30ea\u30e5\u30b9\uff09 Owner is on duty. He has experience winning contests.<br \/>\nChef Taura is a talented pastry chef. Today is &#8220;Mother&#8217;s Day&#8221;.<br \/>\nA day at the cake shop full of reservations begins! Cake foundation making<br \/>\nHomemade syrup with a hint of citrus. Citrus-scented syrup is applied to the sponge batter.<br \/>\nSponge dough is spread on the sponge dough. (Photographer) What is this?<br \/>\n(Chef Taura) This is syrup. Orange peel and lemon peel.<br \/>\nWe boil them in the syrup to transfer the aroma. Third tier sponge cake More cream is poured on top.<br \/>\nThe cake is finished off with another layer of cream and the &#8220;main coating. The base of the shortcake<br \/>\nMany shortcakes are made in a day. The cream is applied smoothly Marking the cake for cutting<br \/>\nMarking the cake Use for chocolate cake<br \/>\nChocolate whipped cream. For the chocolate cake.<br \/>\nHomemade citrus syrup Squeeze of whipped cream Tiramisu Chocolate ball Cocoa powder Making chocolate for decoration<br \/>\nRuby chocolate. The temperature of the chocolate<br \/>\nThe temperature of the chocolate is finely adjusted. (Photographer) Are temperatures and things like that important?<br \/>\n(Chef Taura) Yes. I mean, the temperature, or this process (tempering).<br \/>\nIt&#8217;s called crystallization. I melt it at less than 50 degrees Celsius, and then I bring it down to 26 degrees Celsius, or something like that.<br \/>\n  It depends on the type of chocolate.<br \/>\nI&#8217;d turn it down and bring it up to 30 degrees. And that&#8217;s it. Put the melted ruby chocolate into the squeeze bag.<br \/>\nand squeeze it out. Shape with a die cutter. Put a steel plate on top<br \/>\nChill and harden in the refrigerator Black chocolate Wrap around a plastic wrap core.<br \/>\nChill and harden in the refrigerator Making the tart<br \/>\nThe day before, I prepare the &#8220;choucr\u00e9 dough&#8221;. Flour the tart tin.<br \/>\nAnd put it in the tart tin. Shape the dough with a knife. Chocolate tart dough Put the tart stone in the tart.<br \/>\nBaking in the oven Inside the store, the wife prepares to open and clean (Director) The atmosphere in the store and so on.<br \/>\n(Is it) created by Mrs.? (Mrs.) Yes, basically.<br \/>\nFlowers and things like that, we go shopping together (for these things). Isn&#8217;t this cute?<br \/>\nThe button (ornament with a lid) Miscellaneous goods with &#8220;button&#8221; motif. It&#8217;s a button motif.<br \/>\nButtons for people in Nandanji. I&#8217;m having them made to order.<br \/>\nI design them and accessorize them. (Director) Mr. Pruess used buttons as a motif? (Mrs.) Yes. The button is<br \/>\nYou know, they&#8217;re so common in everyday life. patisserie plus is for everyone.<br \/>\nIt&#8217;s everyday, but there&#8217;s something special about it. The rest is threading buttons. Like connecting people to people.<br \/>\nThat&#8217;s what I meant by buttons. So at first I was like, &#8220;What do you do? something like that. A button shop? A general store? something like that.<br \/>\nThere was a thing Sometimes it could be mistaken for a bakery Custard.<br \/>\nMade with plenty of Awaji milk and eggs Diplomat cream making Stir the custard prepared the day before.<br \/>\nStirring Mix cream and custard together The finished &#8220;Diplomat Cream&#8221; is<br \/>\nused for cream puffs, tarts, etc. Tart dough and puff pastry<br \/>\nbaked. Chocolate tarts are baked.<br \/>\nSponge cake. Filling the tart with &#8220;appareil&#8221;. Making Mont Blanc cream<br \/>\nMixing chestnut paste and custard. Finished &#8220;Mont Blanc cream&#8221;. To prevent the tart dough from sliding<br \/>\nSqueezing the cream onto the base. Finish the Mont Blanc. Chestnuts boiled in astringent peel Powdered sugar (Chef Taura) &#8220;Blanc&#8221; is a product called White chocolate and pink grapefruit<br \/>\ncake Parfums.<br \/>\nRose-scented raspberry cream, pistachio dough, chocolate crumbles.<br \/>\npistachio dough and chocolate crunch. Fromage cake Cake film is applied Decorating the cake with edible roses\ud83c\udf39 I&#8217;ve just chilled and hardened<br \/>\nRuby chocolate plate. Ruby chocolate.<br \/>\nto decorate the cake. (Chef Taura) Silver powder. Fromage. Cheese mousse with strawberry compote and<br \/>\nStrawberry and passion ganache cream melts in the cheese mousse gold leaf Chocolat mousse for birthday cake Chocolate tart is baked Chocolate tart decorated Chilled chocolate plate Gold leaf (Chef Taura) To prevent the tart from sliding<br \/>\nI&#8217;m using syrup to pull it together. A special &#8220;Mother&#8217;s Day&#8221; decoration. (Chef Taura) Cacao butter. This (cacao butter) is put on it.<br \/>\nto prevent moisture. Diplomat cream Sponge dough Fresh cream Chocolate whipped cream Banana &#8220;compote&#8221;.<br \/>\nPut on tart Banana, Tahitian vanilla, lime.<br \/>\npureed and hardened. Chocolate whipped cream Cocoa powder Lime peel shavings (Chef Taura) When you eat this<br \/>\n(The lime) so that it still smells Today is your daughter&#8217;s dance competition.<br \/>\nMrs. will see them both off (Mrs.) Today is the hip-hop recital. The dance (Director) Can you dance something?\u3000Show! (Director)  Let&#8217;s see! (Director) Wow! Do you have any enthusiasm for today? (Daughter) I&#8217;m going to have fun and do my best! Good luck! I&#8217;ll be watching for you two going to the dance competition. (Director) What do you like about your father? (Son) The part where he makes cakes! (Director) Is your father&#8217;s cake good? (Son) Yes! Delicious! (Director) What do you like?<br \/>\n(Son) A lot! (Director) A lot of it? Delicious cakes? I&#8217;m taking your son to his grandmother&#8217;s house.<br \/>\nWe&#8217;ll send him home. Sheet to place the cake on.<br \/>\nFold it into a triangle. With a knife heated on the burner<br \/>\nCut the cheesecake Powdered sugar Gateau chocolat Using a spoon<br \/>\nScooping the whipped cream while rounding The most popular<br \/>\nStrawberry shortcake. Chocolat short strawberry Two kinds of shortcake<br \/>\nI will put strawberries on it. powdered sugar making cream puffs Diplomat Cream&#8221; as described earlier.<br \/>\nFill the cookie puff dough generously! The finished cakes are displayed. Full of custard<br \/>\ncookie puffs. The custard cream made with Tahitian vanilla<br \/>\nspicy and gorgeously aromatic. (Director) What kind of mousse is this? It&#8217;s a milk chocolate mousse.<br \/>\nThere&#8217;s quite a few different layers of chocolate in it. With a crunch on the bottom.<br \/>\nGanache cream, and so on. Chocolate with different textures. They are very popular.<br \/>\nEveryone from children to really old people. Chocolat. We will make your reserved birthday cake White chocolate plate We write your message one letter at a time.<br \/>\nI write up Use for birthday cake<br \/>\nWe will cut the fruit. Grapefruit orange Kiwi fruit Fresh fruit from the best places.<br \/>\nWe will put plenty of it on top. The cake on the left is in response to a customer request.<br \/>\ntopped with more fruit! White chocolate Powdered sugar Silver powder Birthday plate Fruit-filled<br \/>\nThe birthday cake is ready! Chocolat is also decorated for the birthday<br \/>\n  Gold leaf For Instagram<br \/>\nMrs. taking a picture of today&#8217;s cake In front of the blue tiles.<br \/>\nWe will be photographing the limited edition Mother&#8217;s Day cake (Mrs.) We&#8217;re going to shoot in front of these tiles In the beginning, I used to take pictures here.<br \/>\nI&#8217;ve been told that often. This tile..! he said. Making a flower cake. Mousse cake is<br \/>\nDecorating the mousse cake with edible flowers. Parfum 3,900 yen 11:00 Open A customer arrives immediately One after another as soon as the store opened.<br \/>\nCustomers are coming to our store. (Mrs.) Please take care and take it home!<br \/>\nThank you very much Making roll cake Butter vanilla oil Local Awaji Island milk Ingredients are boiled in hot water Flour is sifted Making meringue<br \/>\nEgg whites, sugar. Mixing egg yolks and sugar. Mix the resulting meringue into the mixture Sifted flour Ingredients roasted in hot water Mix in the meringue from earlier Pour the batter onto the griddle.<br \/>\nFlatten the dough Hit the bottom of the griddle.<br \/>\nto release the air. (Mrs.) Hello~ (Female customer ) Pick one of these! (Mrs.)  Thank you very much Children playing in the kids&#8217; space (Female customer) When we have an event.<br \/>\nI come here to buy a cake. Not too sweet with whipped cream or anything. I like it. Because they have cakes that other cake shops don&#8217;t have. I come here because I like it. I just pick the cake I like.<br \/>\nI&#8217;m waiting for you to play with it! (Director) It&#8217;s still nice<br \/>\nFor guests with children. (Female customer) Yes, it is. (Director) Thank you (Female customer)Yes, thank you (Female customer) Strawberry shortcake (Mrs.) In four (Mrs.) Please take care of it.<br \/>\nThank you (Female customer) It&#8217;s Mother&#8217;s Day today I&#8217;m going to get a cake for my mother.<br \/>\nI thought we could all eat together. I thought it looked pretty They tasted good. I always buy it. (Director) Thank you (Female customer)Bye bye? (Director) Bye bye. (Director) In what event? (Female customer) It&#8217;s my child&#8217;s first birthday and I need a cake.<br \/>\nI know it&#8217;s short notice, but I asked for it. And a Mother&#8217;s Day present.<br \/>\nI also have some delicious baked goods. I come here when I want to eat cake. That cake by Mr.  plus is just right. (Mrs.) I&#8217;m so happy&#8230; Have fun! Party! (Female customer) Thank you!<br \/>\n(Mrs.) Thank you very much! Look at this!<br \/>\nThese are lovely strawberries! My first birthday cake!<br \/>\nA fruit cake filled with strawberries \ud83c\udf82 (Director) One year old?<br \/>\n(Female customer) Yes! I buy cakes all the time here. The owner is so nice and easy to talk to. It&#8217;s close to home, and it&#8217;s delicious. it&#8217;s true, but it&#8217;s also true<br \/>\nIt&#8217;s so light that my husband can eat it. It&#8217;s so good, I keep coming back to it. Yes, yes, yes! Baked sweets set (Mother&#8217;s Day only) (Female customer) For every event.<br \/>\nI use it for all kinds of things. (Male customer) I don&#8217;t really like sweets.<br \/>\n(Prus&#8217;s cakes are) not too sweet and they are delicious! According to your request<br \/>\nSpecial cakes can be ordered! Roll cake dough is baked Remove the roll cake dough from the heat.<br \/>\nChilled in the refrigerator. (Photographer) What kind of background did you have in the pastry business? (Chef Taura) I originally graduated from a technical school I&#8217;ve been with Eurheim for about 7 years. I came back to Awaji once. One year in a hotel (worked) Come back to Kobe GLAMOURDISE, a macaron specialty store.<br \/>\ncan you tell? I worked there for about five years.<br \/>\n  (Photographer) Are you from Awaji?<br \/>\n(Chef Taura) Yes. (Chef Taura) I am originally from Awaji. I wanted to do Awaji. I&#8217;d be doing this kind of thing.<br \/>\nI like competitions and things like that a lot. Candy crafts and things like that.<br \/>\nI&#8217;m allowed to do that when I&#8217;m at work. I&#8217;ve won awards and things like that. I liked making and drawing things. My father used to be a pastry chef.<br \/>\nHe used to be a pastry chef. I&#8217;m kind of interested in that.<br \/>\nThat&#8217;s how I got into it. In the midst of all that.<br \/>\nI found something that I thought was interesting. This is how it&#8217;s going on now. Taking out the chilled roll cake dough Powdered sugar Turn out dough Fresh cream Fresh cream is spread Gyuhi More whipped cream is spread over the top Diplomat cream Finely cut strawberries Berry sauce Rolling up the rolls (Mrs.) newly it&#8217;s been (out) since yesterday (Male customer) Two parfums and<br \/>\none strawberry short. (Mrs.) Thank you very much (Male customer) We&#8217;re classmates. Sometimes when there&#8217;s an event or something.<br \/>\nI&#8217;m able to take advantage of that. Stylish and not too sweet.<br \/>\nIt&#8217;s so delicious! My favorite is the chocolat. My family says it&#8217;s easy to eat chocolates here.<br \/>\nThey say it&#8217;s pretty easy to eat. Whenever I come here, I always order the chocolates.<br \/>\nI always make sure to order the chocolates! (Mrs.) Thank you&#8230; Thank you for your patience~! Ah! Mother&#8217;s Day? (Male customer) I thought it was two? (Child) No! I&#8217;m going to run out of money. (Male customer) I&#8217;ll get you out!<br \/>\n(Child) Then I&#8217;ll take two! (Director) Are you buying it yourself today? (Director) What did you buy?<br \/>\n(Child) Cookie puffs! To say &#8220;thank you&#8221; to your mother.<br \/>\nCookie puffs are purchased! (Male customer) Chocolat short and strawberry short. These are seriously good! Baked chocolate<br \/>\n(almond white chocolate) (Mrs.) Yes! Thank you! (Director) Did your brother use his allowance today to<br \/>\nDid you buy it? (Child) Yes! Cookie Puff Cream Cookies outside and<br \/>\ndelicious custard inside! Come on everyone&#8230; (Director) Thank you very much! Safely to your mother.<br \/>\nLooks like I was able to present the cake to her! (Director) I&#8217;m very happy to see it again. And they recommend it very highly. (Mrs.) I&#8217;m glad! (Director) It ran out pretty quickly! (Mrs.) If we do an event or something.<br \/>\nI&#8217;ll add more later on and so on. So that we can add what we can add. Please! (Chef Taura) Impossible, impossible~! (laughs) (Mrs.) But he does it! I always get a piece of cake roll My treat&#8230; (Director) It&#8217;s your wife&#8217;s privilege!<br \/>\n(Mrs.) Yes, yes&#8230; \u266a I can eat a piece of it. I&#8217;m going to cut the chilled cake rolls.<br \/>\nI&#8217;m going to cut it. Strawberry roll cake<br \/>\n1,800 yen per roll (Mrs.) It&#8217;s time for a snack!<br \/>\n(Director) Eh! Are you sure? I had a &#8220;strawberry roll cake&#8221; as a snack!<br \/>\nI got it! (Director) Are you two from Awaji Island?<br \/>\nAre you from Awaji Island? (Chef Taura) Yes.<br \/>\n(Mrs.) It&#8217;s a U-turn. (Director) Originally on Awaji Island.<br \/>\nThat&#8217;s how I got out. (Chef Taura) I was already planning to (open a restaurant)<br \/>\n(Mrs.) We had already said before we started dating that we were going to do it on Awaji Island (Mrs. Taura) It will be five years in November.<br \/>\n(Chef Taura) Five whole years! When we opened, I had my sisters and two older sisters help me.<br \/>\nI had my two sisters help me serve the customers. (Mrs.) Back of the house, right?<br \/>\n(Chef Taura) My father (Mrs.) My father was originally a pastry chef (Director) I knew it would be a local thing.<br \/>\nI&#8217;d like to start with everyone&#8217;s family all together. (Mrs.) The rest of the time it&#8217;s just the two of us (Director) What do you think? What do you mean just the two of you? (Chef Taura) We fight.<br \/>\n(Mrs.) We fight too. (Director) So there are times like that?<br \/>\n(Mrs.) There are times like that (Mrs.) It&#8217;s really tough at times like that (Mrs.) They&#8217;re there when I go home, and they&#8217;re there when I come over here.<br \/>\nThey&#8217;re everywhere. (Chef Taura) No, no, no! That&#8217;s my line!<br \/>\n(Mrs.) Oh! That&#8217;s right. (Mrs.) We&#8217;re both here for each other. ~It&#8217;s time to eat! Mont Blanc Fromage Parfums Chocolat Cookie puff Time flows slowly<br \/>\nat this old folk house cafe The two owners of this shop<br \/>\nare not only patissiers they are also baristas \u2615\ufe0f This shop, which is run in a friendly atmosphere,<br \/>\nhas many customers We&#8217;ll be following two young patissiers<br \/>\nwho have joined forces to make their dreams come true. Since 2022 ,<br \/>\nDuck confectionary store(Ahiru Kashiten) The owner has arrived at work This is a cafe that uses an old private house\ud83c\udfe0 Making pear shortcake Pure cream Granulated sugar Homemade pear compote Ice water Put the fresh cream in a bowl of iced water to chill it. Slice the sponge cake that was baked the day before Slice it into equal thicknesses Place the sponge on the cake turntable (Chef Umeoka) This is the syrup<br \/>\nfrom the pear we cooked. I spread this on to reinforce the aroma. fresh cream homemade pear compote Top with a generous amount of whipped cream (Director) What is this?<br \/>\n(Chef Umeoka) This is a caramel sauce Chef Umeoka) Pears have very little acidity,<br \/>\nso if you eat them, they just taste sweet all the time. It&#8217;s like an accent<br \/>\nso you don&#8217;t get bored (of them). pear syrup Also put lots of ingredients and<br \/>\nfresh cream on the second layer of sponge cake Spread the cream thinly on the sides<br \/>\n(first coat) Apply the main coat of cream Also spread plenty of<br \/>\nfresh cream on the sides of the sponge The process of spreading cream<br \/>\nis called \u201cnappe\u201d (Chef Umeoka) This is called \u201cnappe\u201d<br \/>\n(it&#8217;s a process) it&#8217;s pure cream<br \/>\nwith nothing added (to it) Normally, stabilizers and other ingredients are added,<br \/>\nso the number of times you have to touch it is a little higher. (The cream) becomes dry faster than normal so as not to damage the texture of the fresh cream<br \/>\nshe will spread it on quickly by heating the knife over the burner and cutting<br \/>\nwe can finish the cross-section beautifully Squeeze the whipped cream onto the cake. Lots of pears<br \/>\nare sandwiched in. pear compote made from small pieces of pear thyme pear shortcake Baking scones Making pumpkin tarts<br \/>\n\u201cEggs\u201d Milk Add granulated sugar and mix. Pumpkin paste Cinnamon Nutmeg Mix in the warmed milk and cream Pour into the tart dough Bake the pumpkin tart<br \/>\nin a steam convection oven Finish off various types of cake fresh cream cocoa powder Gateau au chocolat Basque cheesecake We&#8217;ll put on the \u201cfrosting\u201d.<br \/>\nThis is a cream with cream cheese in it. (Chef Umeoka) The frosting on the carrot cake<br \/>\nis called frosting, and it&#8217;s made with cream, cheese,<br \/>\nbuttercream, etc. are spread on top Spread cheese cream<br \/>\non top powdered sugar carrot cake Sprinkle granulated sugar over the bananas and roast them<br \/>\n(caramelize them). G\u00e2teau au chocolat Spray rum liqueur over the gateau chocolat The rum liqueur gives the cake a rich aroma<br \/>\nand a deep flavor Fresh cream Caramel sauce Banana Cookies and nuts Time, caramelized bananas Finally, we put the chocolate cake on top<br \/>\nand the \u201cchocolate banana\u201d is complete! This cake was invented by a member of staff<br \/>\nwhen he was a specialist student Chef Umeoka) It was a class on the theme of<br \/>\nautumn-themed products and I entered it in a competition (the cake)<br \/>\nand I won the competition It&#8217;s the first time we&#8217;ve served it<br \/>\nat our shop, of course, and she (Chef Nakata) makes everything herself It&#8217;s the first time<br \/>\nshe&#8217;ve served (Cafe Autumn) to customers for a fee. I&#8217;ve had \u201cCafe Autumn\u201d! This is a cake with a mature flavor<br \/>\nthat uses coffee as its main ingredient The pumpkin tart is ready to be served Scones 330 yen<br \/>\nScones (caramel nuts) 350 yen There are already a lot of people queuing up before it opens The shop opens at 11:00 There are various kinds of cakes<br \/>\non display Baked goods<br \/>\nare also sold at the counter There are also seats in the garden<br \/>\nlocated just outside the shop. This courtyard<br \/>\ngives you a sense of nostalgia for old-fashioned Japanese houses. Many customers<br \/>\nhave been waiting for the opening. Female customer 1) Then I&#8217;ll have one of these and<br \/>\nan iced latte Female customer 2) \u201cChocolat banana\u201d and Chef Ikoma is making the customer&#8217;s drink The coffee beans are ground after the order is placed The owner, who is also a barista recommends a coffee that goes well with the cake milk Ikoma Barista) Please! Chef Nakano) Excuse me.<br \/>\nThank you for waiting. \u201cChocolat Banan\u201d and<br \/>\n\u201cCafe Autumn\u201d Female customer 2) There are nuts and<br \/>\nchocolate brownies inside bananas and caramel<br \/>\nIt has various flavors It&#8217;s delicious without being too sweet. Female customer 1) There are lots of nuts in it, so<br \/>\nit&#8217;s filling. If I had to choose, I&#8217;d say it&#8217;s not sweet<br \/>\nand has a light taste. Female customer 2) It goes well with coffee \u2615\ufe0f Making sponge cake (genoise)<br \/>\n\u201cEgg\u201d Trehalose Granulated sugar Mix in a mixer Butter and milk Heat the butter and milk Put the baking paper in the mold Putting the baking paper in the mold makes it easier to remove the dough from the mold Sift the cake flour. Mix the sifted cake flour together. Mix the melted butter and milk. The finished batter is very soft. Pour the batter into the mold. The sponge cake is baked. (Female customer) Today<br \/>\nI ordered the \u201cToday&#8217;s Cake\u201d from \u201cTsuitsui Hirano\u201d and the \u201cPear Shortcake\u201d (For a drink, I ordered the \u201cDuck(Ahiru) Blend\u201d ice cream.<br \/>\nI like it because it&#8217;s easy to drink. Whenever I come here,<br \/>\nI always order the \u201cDuck Blend\u201d ice cream. (Director) Do you get many customers who come alone?<br \/>\n(Female customer) I get many customers who come alone. (Female customer) I often come alone. I think it&#8217;s easy to come here even by yourself. This cake is called \u201cTsuitui Hirano\u201d<br \/>\nand is only available at this event. Chef Umeoka: \u201cTsuitsui Hirano\u201d is<br \/>\na local event, but I&#8217;ve been participating in it Usually, I think of things<br \/>\n(to sell) and then sell them Today, I&#8217;m selling<br \/>\nher (Chef Nakata&#8217;s) cake So I&#8217;m selling a cake that&#8217;s not mine for the first time today. Chef Umeoka working while drinking<br \/>\nthe coffee made by Chef Ikoma (Director) Do you drink coffee all the time?<br \/>\n(Chef Umeoka) Yes! While I&#8217;m working, lol (Ikoma Barista) Freshly ground beans<br \/>\nsmell completely different Director) Do you have any particular<br \/>\npreferences when it comes to coffee beans? Ikoma Barista) Yes, I do.<br \/>\nWe have three or four types of beans, including blends and other beans. It changes depending on the season, so we ask a roastery in Nishinomiya called \u201cYuge Roastery\u201d<br \/>\nto roast it for us we actually went to the shop and had them make some adjustments<br \/>\nwhile we tasted it I added a little more fruitiness and made some other small adjustments We decided to make a blend<br \/>\nthat would be easy to drink every day and that would not get boring fresh cream cinnamon pumpkin seeds Homemade pumpkin chips Chef Nakano) These are (pumpkin) chips \ud83c\udf83 Chef Umeoka) They&#8217;re homemade.<br \/>\nThe chips Director) These are made ?<br \/>\nChef Umeoka) We slice them and dry them in the oven at a low temperature dried at low temperature<br \/>\nand made into chips The sponge cake is done! Sponge cake (genoise) Going to bake some shortbread cookies made from starch syrup, lemon juice and sugar<br \/>\nwe spread lemon grass on top of the cookies These are cookies with tea and lemon Chef Ikoma<br \/>\nis wrapping something up. (Director) What is this wrapped in?<br \/>\n(Ikoma Barista) This is a gift box We&#8217;ve received an order for delivery We&#8217;re wrapping a pairing gift of<br \/>\nbaked sweets and coffee online shop and Creema, the online shopping site<br \/>\nthere are two types Even if you order from there or at the store, we can make it \ud83c\udf81 The wrapping is complete\ud83d\udc90 (Female customer) It&#8217;s delicious\u263a\ufe0f\u266a I&#8217;m looking forward to seeing<br \/>\nwhich pattern the coaster will be \u263a\ufe0f Sometimes it&#8217;s just the duck sometimes it&#8217;s a little cute once every two or three months When I come here,<br \/>\nI always make sure to stop by. I&#8217;m really looking forward to it.<br \/>\nI think to myself, \u201cI&#8217;ll work hard for a month for this (cake) I can think, \u201cI&#8217;ll work hard so I can go there again It&#8217;s a special place\u2728 Director) Who came up with the idea for the duck illustrations on the coaster? Chef Umeoka) That was all Ikoma&#8217;s work. The paperwork, illustrations,<br \/>\nand other design-related work is almost all done by Ikoma She writes them.<br \/>\nShe also writes all the logos. She was always good at drawing (Director) And the coasters too.<br \/>\n(Chef Umeoka) That&#8217;s right. She did all of that. The only thing that&#8217;s on the wall there A former staff member drew this It was like we just took on the roles we felt we were good at, lol. Making use of each person&#8217;s strengths and weaknesses (Director) Basically, when it comes to sweets and<br \/>\nproducts (is that Chef Umeoka&#8217;s area of responsibility)? (Chef Umeoka) That&#8217;s right. I basically do all the product development You are all working<br \/>\nmaking the most of your individual strengths Making the caramel sauce for the pudding Water The caramel sauce is chilled in the refrigerator The shortbread is baked Many customers are coming to the store. Cafe au lait base Ikoma Barista) Thank you! Ikoma Barista) Please! Ikoma Barista) This is ginger ale<br \/>\nmade by slicing fresh ginger and stewing it in a pan and make syrup from it. (Director) Is it craft ginger ale?<br \/>\n(Ikoma Barista) Yes, that&#8217;s right! Whenever it&#8217;s the season,<br \/>\nI always buy fresh ginger and make it into sparkling water (Ikoma Barista) Please! (Male customer) Two \u201cDuck(Ahiru) Blend\u201d coffees, please. Director) How is the taste of the limited edition cake? Female customer) It&#8217;s really delicious\u266a Director) How is it?<br \/>\nThe cheesecake looks delicious too! Male customer) It&#8217;s so delicious!<br \/>\nIt&#8217;s soft! Female customer) This is my second time in the shop<br \/>\nand I&#8217;ve had take-out a few times. Director) What drinks did you both order? (Female customer) It&#8217;s the \u201cDuck(Ahiru) Blend\u201d. (Female customer) I had coffee before<br \/>\nand it was delicious, so I came back. It was delicious today too \u263a (Male customer) This is my first time here, but<br \/>\nthe atmosphere is really nice The coffee and the cake<br \/>\nwere delicious! (Female customer) It&#8217;s close by, so<br \/>\nI think I&#8217;ll come again\u266a Making pudding<br \/>\n\u201cpure cream\u201d milk eggs granulated sugar Indonesian<br \/>\nvanilla beans Mix the warmed cream, milk and<br \/>\nvanilla beans with the eggs Strain it through a strainer Chill the resulting pudding liquid<br \/>\nin the refrigerator (Chef Umeoka) I&#8217;m a patissier, but<br \/>\nI also do coffee. Originally, the shop was opened as a<br \/>\ncoffee shop, so there&#8217;s another shop<br \/>\nbut that one came first and then we made this one (shop) The first shop is a coffee stand. (Director) You and Ms. Ikoma did that together? Chef Umeoka) That&#8217;s right.<br \/>\nAt first, the two of us set up the coffee stand together. Ms. Ikoma is here today<br \/>\n(at the duck confectionary shop), I&#8217;m usually over there (at the coffee stand). (Director) How did you come to start a coffee shop? Chef Umeoka: We were classmates at the same vocational school we got talking about doing something together That was more than six years ago I started moving around when I was 24 years old At the time, I was still working on Saturdays and Sundays<br \/>\nWe would hold events in the summer<br \/>\nand I thought, \u201cThis is getting hard&#8230;\u201d It was hot, so I was renting a room in a bakery (Chef Umeoka) Do you know \u201cTHE MARKET\u201d?<br \/>\n(Director) Yes, I went there the other day to film I had a shop there. and I was also able to bake sweets in the bread oven It was going well, so it was hot, and I wanted a base we decided to open a store there  After doing mobile sales for about a year and a half<br \/>\nwe opened a physical store I worked at the coffee stand<br \/>\nfor about three years, and then I opened this place. It&#8217;s been about two years since I opened this place. Financier dough making<br \/>\n\u201cLight flour\u201d Strong flour Almond powder Gu\u00e9rande salt Trehalose Granulated sugar Warm the butter and burn it. Sift the almond powder Sieved flour, strong flour Egg white Mixing vigorously (Chef Umeoka) I&#8217;m burning the butter now. (Director) You&#8217;re going to burn it?<br \/>\n(Chef Umeoka) I&#8217;m going to burn it. It&#8217;ll take a while yet. The bubbles are coming up. The butter is turning brown. (Chef Umeoka) Generally,<br \/>\nI think most people stop at this point. Director) Is it going to take a little longer?<br \/>\nChef Umeoka) It&#8217;s going to take a little longer. The burnt butter is strained through a strainer Add the browned butter to the financier batter<br \/>\nin two batches Put the financier batter<br \/>\ninto a piping bag It&#8217;s a soft and creamy dough. The financiers are baked. The financiers are removed from the mold. Pour the chilled pudding liquid into the mold (Chef Umeoka) The pudding uses vanilla bean seeds from Indonesia This type of pudding that you have to turn over is quite hard because you have to turn it over and fix it in place but I don&#8217;t like that hardness very much when I make it<br \/>\nit flips over It&#8217;s not like it&#8217;s<br \/>\nfirm or chewy, but it&#8217;s like it&#8217;s attacking the line<br \/>\nof just being able to keep its shape so, despite how it looks,<br \/>\nit&#8217;s really soft the pudding is done! homemade pudding Fresh cream (Director) The staff are also young, aren&#8217;t they?<br \/>\n(Chef Umeoka) Well, almost all of them are young. I guess most of them are in their early 20s? Chef Umeoka) How old are you?<br \/>\nChef Nakata) 24 years old Chef Umeoka) How old are you, Ms. Nakano?<br \/>\nChef Nakano) I&#8217;m 24 this year. Director) How do you feel about working at the duck(Ahiru)confectionary shop? Chef Nakata) It&#8217;s so white!<br \/>\nEveryone) Laughs Chef Umeoka) I think you can tell<br \/>\nfrom the fact that you&#8217;ve been here since the opening today (for the filming) I start work at 9:30am at the earliest and I don&#8217;t get home until 7pm or so I work a standard eight-hour day If I go to work at 9:30<br \/>\nI try to get home by 6:30 at night Today is the day after a regular holiday,<br \/>\nso there&#8217;s a lot of prep work to do so it&#8217;s a bit hectic.<br \/>\nIt&#8217;s 9:30, but normally I&#8217;d be at work at 10:00 Chef Nakano) Everyone is easy to talk to<br \/>\nand we&#8217;re all close in age so if there&#8217;s something that&#8217;s troubling you<br \/>\nI think it&#8217;s good that there&#8217;s an environment where you can ask right away Chef Umeoka) Say more! (laughs)<br \/>\nEveryone) (laughs) All the staff<br \/>\nwork together in a friendly atmosphere ~Shopping Time~ Director) \u201cPear Shortcake\u201d and Director) \u201cCarrot cake\u201d please.<br \/>\nIkoma Barista) Yes, thank you! The shortcake The \u201cduck (Ahiru) blend\u201d and \u201cstraight tea\u201d ice<br \/>\ncream go well together, so how about that? (Director) Then, I&#8217;ll have the \u201cduck blend\u201d<br \/>\nplease. \u2615\ufe0f Ikoma Barista) Would you like an iced or hot drink?<br \/>\nDirector) I&#8217;ll have an iced one, please! Ikoma Barista) The carrot cake is<br \/>\n Indonesian coffee or The milk tea goes well with the<br \/>\ncarrot cake. Director) In Indonesia (please) Ikoma Barista) This is iced and hot.<br \/>\nHow would you like it? Director) I&#8217;ll have it iced, please!<br \/>\nIkoma Barista) Yes, thank you! Make the \u201cDuck Blend\u201d and the \u2018Indonesian\u2019 coffee Ikoma Barista) Please! Staff) Excuse me.<br \/>\nWho ordered the shortcake? Staff) This is the carrot cake\ud83e\udd55 Pear shortcake\ud83c\udf50 Duck(Ahiru) blend Carrot cake (Chef Umeoka) If you&#8217;re having trouble deciding<br \/>\non what to drink I&#8217;ll say something like, \u201cIf you&#8217;re having a bean-based dish, this would go really well with it.\u201d I&#8217;ll try to help out Every Monday, on public holidays<br \/>\nwe hold an event called \u201cpairing party\u201d. We invite an outside patissier<br \/>\nwho was our teacher For the cakes and parfaits,<br \/>\nI&#8217;ll leave it to the staff I&#8217;ll have a drink that&#8217;s different from usual<br \/>\nlike a special bean or something We have a pairing event where we arrange coffee We&#8217;ve been doing this<br \/>\nfor about 5 years now As we continued to do this<br \/>\nwe started to get questions from customers like \u201cWhich coffee goes with this? and we started to get a lot of questions like that I feel like it&#8217;s starting to catch on<br \/>\nand I&#8217;m really happy \u263a (Director) What is pairing? (Chef Umeoka) In short, it&#8217;s like<br \/>\n\u201cmarriage\u201d in the wine world There are so many different types of coffee and tea even within coffee<br \/>\nthere are things that are lightly roasted and have a sour taste and there are things that are deeply roasted and have a solid<br \/>\nrichness and a heavy bitterness I thought it was wrong to say<br \/>\nthat all baked goods go well with coffee. When I do it, I want to serve drinks that go well with the cake. (Chef Umeoka) That&#8217;s great! It looks good! Chef Umeoka) I thought that the pudding should be blend coffee or maybe with caf\u00e9 au lait ice. Blended is good for<br \/>\nall baked sweets in general we&#8217;ve tried to strike a balance there<br \/>\nwith the beans. As for the \u201cDuck Blend\u201d<br \/>\nit&#8217;s a medium roast it&#8217;s not a deep roast but it&#8217;s good for baked goods the butter and fresh cream<br \/>\nand the degree of roasting in the baked sweets<br \/>\noften contains lemon so that it goes well with that the end has a sour taste<br \/>\nlike that This time, the soft sweetness and aroma of the vanilla in the pudding goes well with the blended coffee. or something made with the same milk<br \/>\nso I think caf\u00e9 au lait would go well with it I usually use a deep-roasted coffee called \u201cMandheling\u201d<br \/>\nfor my caf\u00e9 au lait. I thought that the Mandheling part and<br \/>\nthe caramel flavor of this pudding I thought that they had<br \/>\nquite similar characteristics, so this time since you&#8217;ve already had the blend (coffee), Chef Umeoka) I made it into caf\u00e9 au lait \ud83c\udf6e\u2615\ufe0f<br \/>\nDirector) Thank you! Homemade pudding Cafe au lait Director) So you&#8217;ve been working together for seven years?<br \/>\nChef Umeoka) About seven years, yes. Ikoma Barista) It went by in the blink of an eye<br \/>\nUmeoka Chef) It went by too quickly Umeoka Chef) I realized I was over 30 Chef Umeoka) That&#8217;s scary&#8230;<br \/>\nIkoma Barista) It&#8217;s too scary. Director) Do you have any ideas about how you&#8217;d like to develop the business in the future? Chef Umeoka) I don&#8217;t want to open more stores,<br \/>\nbut I hope that this store will continue to be<br \/>\nloved by the people in the neighborhood \u263a\ufe0f To the customer&#8230;<br \/>\nI can&#8217;t serve anything strange. That&#8217;s about the only commitment I have. Decoration depends on the mood of the day Not being particular is what I mean by \u201cparticular\u201d. I&#8217;m not too particular about it. I&#8217;ve been going for almost a year. All of them are very tasty. Exceptional attention to detail<br \/>\nA day in the life of a patissier Founded in 2018<br \/>\n\u201cViva La Vida\u201d Shortly after 6:00 a.m., the owner arrives Kuniyasu Suehiro (56), Owner Chef Suehiro&#8217;s day begins with making the cream, the key ingredient of the cake. Making custard cream<br \/>\nKirsch Custard cream Making Creme Shanti<br \/>\nFresh cream Kirsch Sugar Making buttercream Butter Butter is mixed over heat The creamed \u201cbutter\u201d is mixed with the \u201ccustard cream\u201d Buttercream \u201cGianduja\u201d.<br \/>\nA mixture of paste nuts and and chocolate Boil the gianduja in hot water Hazelnut cream Chef Suehiro) Hazelnut butter cream. Hazelnut cake \u201cCavanne\u201d is make. Knives are inserted diagonally Apricot jam Using apricot jam as glue<br \/>\nto assemble the cake The cake looks like a triangular roof<br \/>\nhas been assembled. Cutting and trimming both ends of the cake Butter cream Roasted nuts Chef Suehiro) apricot jam and butter cream. Chill and harden in the refrigerator It&#8217;s getting hard to breathe<br \/>\nwhen I&#8217;m silent all the time(laughs) Meanwhile, inside the store, chef Suehiro&#8217;s wife is<br \/>\ngetting ready for the opening. Cakes are cut after being chilled and hardened. Tangerine Sake Chef Suehiro) sake Sake of tangerine. Starch syrup powdered sugar I use apricot jam for the most part. Because it doesn&#8217;t interfere with the taste. Director) It&#8217;s cute It&#8217;s hard to cut diagonally. Director) You were cutting at an angle! It has to fit together (to form a triangle)! Using ice water, gianduja is<br \/>\n \u201ctempered\u201d to a glossy finish. Frozen mousse batter Custard cream Director) Why do you put cream on the bottom? Chef Suehiro) To prevent the cake from sliding<br \/>\nlike glue. That&#8217;s the material that goes with that cake. Apricot jam in cookie dough The glassage of gianduja shines<br \/>\nMousse cake This cake also has<br \/>\nGlassage of gianduja Roasted nuts Chef Suehiro goes to the refrigerator to look for something Decorates with chocolate decorations Chef Suehiro) It&#8217;s difficult to make this.<br \/>\nDirector) Are they handmade? Chef Suehiro) It needs to be rolled before it hardens.<br \/>\nDirector) Wow! Casonade.<br \/>\nBrown sugar made from 100% French sugar cane Casonade (sugar) is roasted over a burner<br \/>\n to give it a savory aroma. Custard cream strawberry Cr\u00e8me Chantilly (fresh cream) Sponge cake cut with bread knife Switch to another knife and cut Chef Suehiro) I change (knives) even for one cake,<br \/>\ndepending on how the knife goes. Because the dough of that cake is different. If you do this knife, (the cake) will be crushed or something like that. If you do it with this knife, it will go in nicely. I&#8217;m thinking about that as I do it. It&#8217;s called a \u201csole knife.\u201d knife for filleting flatfish such as tonguesole (Cynoglossus joyneri) Not really<br \/>\nused in (general) confectionary shops Director) Even cakes that can&#8217;t be processed without this<br \/>\n(do exist?) Chef Suehiro) I am (lol). because I&#8217;m concerned about those kinds of details Even in a single knife<br \/>\nthe craftsmanship of the artisans is alive and well. Matcha syrup Gold leaf White chocolate Chef Suehiro) This is a blackcurrant mousse. It&#8217;s sweet and sour. Blackcurrant puree. This is for glazing Mix it with the blackcurrant puree (and use it). Strawberries Powdered sugar Chocolate decoration Making a strawberry shortcake To cut the cake evenly<br \/>\nwe measure it carefully powdered sugar Decorate it with chocolate. Director) What image<br \/>\ndo you have in mind for this chocolate? I don&#8217;t have any image. lol It&#8217;s like a three-dimensional effect. And like this (like a mountain) A chocolate and coffee mousse with<br \/>\nhazelnut and almond accents that you can&#8217;t resist! The chocolate won&#8217;t stick unless the mousse is softened. The mousse is frozen to make it easier to coat. It&#8217;s a little hard to pierce with the chocolate, so I&#8217;m leaving it for a while to soften it, and<br \/>\nthen I&#8217;ll pierce it The decorations are based on my mood that day. Chef Suehiro) I change things around a lot.<br \/>\nDirector)So you have a fickle side too, huh? Chef Suehiro)When it comes to chocolate,<br \/>\nI generally calculate it out. When light enters the showcase,<br \/>\nthere will be light and dark areas. It looks beautiful. Director) Where did you learn it? Chef Suehiro) As I was doing it<br \/>\n(it came naturally). I like working with chocolate. Director)Which cake is your favorite Director) out of the cakes you make?<br \/>\nChef Suehiro) It&#8217;s the Opera! The short<br \/>\nchocolate and coffee cake. That&#8217;s my favorite. Even though it&#8217;s not decorated at all<br \/>\nI like the way it&#8217;s still beautiful The cakes gradually start to appear in the showcase Making Mont Blanc<br \/>\n\u201cChestnut puree\u201d Butter Rum It&#8217;s \u201clight brown sugar\u201d It&#8217;s additive-free Tart dough with custard cream Chestnuts simmered in their own juice Chef Suehiro heats the bowl of Mont Blanc cream<br \/>\nusing a burner Director) Why are you heating it from the outside? Chef Suehiro) To soften the paste (The cream) makes it easier to whip I&#8217;m going to whip it a little. Fresh cream Carefully strain the Mont Blanc cream. Use a spatula to<br \/>\narrange the cream. Making the sweet potato Mont Blanc. simmered sweet potatoes Whisk the cream until it is stiff. The chef&#8217;s delicate handling<br \/>\nmakes the cream into a perfect cone shape. Sweet potato paste, butter cream sweet potato Montblanc cream On a turntable,<br \/>\nsweet potato cream is squeezed onto the cake A sweet potato mont blanc<br \/>\nwith a large baked sweet potato inside. The bright cakes<br \/>\nare lined up in the showcase Now that the cake making is over,<br \/>\nlet&#8217;s have a coffee break We were given a cake for the staff meal,<br \/>\ncourtesy of chef Suehiro. With the coffee made by chef Suehiro\u2019s wife<br \/>\nhe takes a moment to relax At Christmas,<br \/>\nthe workload is even greater Chef Suehiro) We also serve the cake<br \/>\nyou ordered and a small cake. Director) You make both?<br \/>\nChef Suehiro) Yes! There aren&#8217;t many places like that! Director) How many<br \/>\ncakes did you make last Christmas? Chef Suehiro\u2019s wife) 100?<br \/>\nChef Suehiro) About 100 Director)In addition to the 100 pieces<br \/>\n(you made small cakes too?!) Chef Suehiro) It was quite difficult to do it all by myself. I wonder if I&#8217;ll make it in time? I always manage to make it in time (lol) Director) What is the reason you continue<br \/>\nto work as a patissier, despite the difficulties? Chef Suehiro) At first, I was doing it<br \/>\n(thinking that I was doing it for a living), When I was young,<br \/>\nI liked playing more than making cakes I also had setbacks along the way I was doing it all the time, grudgingly Originally, I liked cooking I joined a hotel in Kobe to learn how to cook. I entered to study French cuisine, but there are not enough people in the confectionary (category) \u201cIs there anyone here? So, I was sent there. (lol) From there&#8230; (I became a patissier) For now,<br \/>\n\u201cI won&#8217;t serve strange things to my customers.\u201d That&#8217;s about the only thing I&#8217;m particular about. Not being particular is a kind of particularity. I&#8217;m not really picky about it.(lol) But I try not to use additives as much as possible. I don&#8217;t use margarine or shortening. I only use butter. I take care of nature. Even with matcha, it&#8217;s natural for the color to change. It&#8217;s normal for the color to change<br \/>\n(except for natural ingredients) because nothing is added. Because sponge cake also contains no stabilizers, the sponge cake may sink but I don&#8217;t really worry about that It&#8217;s almost strange that it&#8217;s been able to stay there this whole time. It&#8217;s the same height (as the cake is keeping it up). Director)) If it sinks, it sinks (that&#8217;s all there is to it).<br \/>\nChef Suehiro) That&#8217;s right. If (the customers) can understand that,<br \/>\n I think that would be good. It&#8217;s 10am, and we&#8217;re finally open for business! It looks like we already have customers. Chef Suehiro\u2019s wife) Please come again. Making croissants d&#8217;amandes Rum Damandes dough Sliced \u200b\u200balmonds Chef Suehiro\u2019s wife) (The croissants) are hot, so&#8230; Attracted by the smell of freshly baked bread, I bought a croissant almond When I want to bring a gift to someone else&#8217;s house I use this cake shop I think I&#8217;ve been coming here for almost a year Everything I eat is delicious Chef Suehiro\u2019s wife) I&#8217;m sorry to have kept you waiting.Thank you as always. I&#8217;ll bring it again (to my friend&#8217;s house).<br \/>\nChef Suehiro\u2019s wife) Thank you. Chef Suehiro\u2019s wife is in charge of serving customers and dealing with vendors.Chef Suehiro goes to the kitchen. Chef Suehiro) (makes) madeleines. Directer) How long have you been making cakes? Chef Suehiro) I&#8217;ve been making cakes at my current store for 7 years Before that I had been here for about 30 years. Directer) 30 years!?<br \/>\nChef Suehiro) I was working somewhere else Chef Suehiro) The Great Hanshin-Awaji Earthquake happened The house I was living in started to tilt I went back to my parents&#8217; house for the time being My parents&#8217; house is a sushi restaurant I was thinking about quitting during If I was going to quit baking cakes,<br \/>\nI thought it might be okay to quit. Instead of studying I thought if I was going to quit, I&#8217;d go see some French sweets So I went to France. So that I have no regrets After I came back from France I got a job in the construction industry I started to feel like it wasn&#8217;t for me My friends They asked me to come to their store So I got a job there When I was working there There were a lot of relationships, such as hierarchical relationships (laughs) But it didn&#8217;t seem to suit me I kept ruining my health&#8230; Another cake shop owner asked me to work for them I worked there for about 10 years It didn&#8217;t suit me physically, and I couldn&#8217;t handle it mentally And then I ruined my health again I was 50 years old then. The salary at a cake shop isn&#8217;t that high. I have kids. So I had no choice but to open a shop. That was seven years ago. My wife and I had talked about opening a store I thought it would be nice to have a store someday when I was 60 or so I didn&#8217;t have any vague idea I got sick and there were a lot of other things going on I had no choice but to do it! That&#8217;s how it felt. I talked to my wife about it She listened to me and said, &#8220;Yes, yes.&#8221; She said, &#8220;I understand.&#8221; My wife wasn&#8217;t very keen on it at first, either. At the beginning, Chef Suehiro&#8217;s wife was a little hesitant. But now, the two of them are running the shop together. The madeleines are done. Making the custard<br \/>\n&#8220;Fresh cream&#8221; Vanilla beans Sugar Flour Add the warm milk to the beaten eggs Strain the custard Butter The finished custard is then sealed and cooled with ice. Chef Suehiro&#8217;s wife) Welcome! Hello~ Making the birthday cake ordered Use a spatula to draw stripes on the side of the cake White chocolate Edible flowers Powdered sugar Directer) Do you have any idea of \u200b\u200bwhat kind of design you want?<br \/>\nChef Suehiro) No! (laughs) Directer) Is it a feeling?<br \/>\nChef Suehiro) Yes! Directer) It&#8217;s so beautiful.<br \/>\nChef Suehiro) Thank you. A customer came to pick up the birthday cake they ordered. &#8220;Happy birthday.&#8221; Carefully wrap the customer&#8217;s precious birthday cake. Chef Suehiro&#8217;s wife) Sorry to keep you waiting. Be careful!<br \/>\nThank you very much~ Directer) Did you buy a birthday cake today? That&#8217;s right\u266a My wife comes here often The cakes here are delicious, and the interior is clean The staff are also very kind I think it&#8217;s a really good shop Have a wonderful birthday with delicious cake Customers come one after another looking for cakes that can only be tasted here My mother told me about their delicious cakes I&#8217;ve been hooked ever since I&#8217;ve been coming back I like Mont Blanc It has a very rich flavor<br \/>\nIf anyone else likes it I recommend it!! It&#8217;s a small shop, but Chef Suehiro&#8217;s wife is also very friendly I was able to talk to her while I was buying cakes I think it&#8217;s a very good shop Chef Suehiro&#8217;s wife) Sorry to keep you waiting~ Tasting Mont Blanc where you can enjoy the full sweetness of sweet potatoes Sweet and sour blackcurrant and vanilla aromas Harmony of coffee and butter cream We asked about his future plans (My cake shop) will stay as it is, and I won&#8217;t expand it. It will stay small, just the way it is. (We will continue to run it as it is, just the two of us). I only have my current job (laughs). (If I can work happily), that&#8217;s the best! I think that (everyday life) is the best\u266a Directer) So you&#8217;re enjoying this everyday life now.<br \/>\nChef Suehiro) Right! Hyogo,Japan Monkey Bread (Mr. Miyoshi) Merry Christmas! (Director) Merry Christmas! Monkey Bullet, Patisserie M Manager<br \/>\nTakanobu Miyoshi \uff0842 years old) Today is Christmas Eve,<br \/>\nHe is the manager of a bakery and a cake shop.<br \/>\nA Busy Day in the Life of Mr. Miyoshi (Mr. Miyoshi) Today.<br \/>\nDoing a little bit of baking, (preparing) Go to the cake shop.<br \/>\nChristmas cake all the way. (Director) That&#8217;s a huge amount of croissants. (Mr. Miyoshi) (Christmas only) Croissants for hors d&#8217;oeuvres. (Director) How many are you making? (Mr. Miyoshi) About 30,000?<br \/>\nMaybe (joking) lol The two of us will work together A lot of croissants are baked.<br \/>\ncroissants are baked. For hors d&#8217;oeuvre cutlet sandwiches<br \/>\nWe will fry the cutlets. Ingredients are not enough, so we go to the supermarket early in the morning We have arrived at the supermarket At the store, a part-timer<br \/>\nhas arrived at work (Mr. Miyoshi) They didn&#8217;t sell everything! (Director) At every event (Mr. Miyoshi) Well, there&#8217;s always something It&#8217;s hard to find the right material. \uff08The greater the quantity (made), the more Before moving on to the cake shop<br \/>\nFinal handover. We&#8217;re going to change our uniforms.<br \/>\nWe are going to the cake shop. Patisserie M In the cake shop<br \/>\nPreparations have already begun (Director) Do you leave the doors open? (Mr. Miyoshi) (In the refrigerator) Because there&#8217;s no room for the cake\u3000 (The kitchen) has to be made into a refrigerator Mr. Miyoshi confirms the number of cakes to be made today Making fresh cream cake Syrup is applied to the sponge cake Fresh cream Using a palette knife<br \/>\nand carefully spread the paint Putting a lot of strawberries on the top Put the dough on the turntable.<br \/>\nThe entire surface is covered with cream. The base of the cream cake is completed. We are making more and more cakes for the opening. A part-timer has arrived at work. Making Mont Blanc Tart Sugar chestnuts Mont Blanc Tart making heavy cream fresh cream Powdered sugar Sugar Sugar is added to cream and mixed fresh cream chocolate Chocolate cake sponge Making chocolate whipped cream cake A part-timer has arrived at work. The store is about to open.<br \/>\nTension runs high in the kitchen. The size of the cake is about 12 servings.<br \/>\nWe will decorate a size 8 cake. The size 8 cake cannot fail.<br \/>\nThe cream decoration is carefully planned. X `mas fresh cream cake size 8 Two people carefully work together The opening time is approaching<br \/>\nIt&#8217;s getting even more hectic. Birthday cakes are being made at the same time. X `mas chocolate fresh cream Customers are queuing to pick up their cakes even before the store opens. (Director) You&#8217;re the first one here today. (male customer) Yes, yes. (male customer) I was wondering if there were people lined up. I didn&#8217;t have a reservation. So I don&#8217;t know if I can buy it. Finally, the store is open! 10:00 Open The previous customer has entered the store He didn&#8217;t seem to have a reservation.<br \/>\nI wonder if you can buy it. (Director) Were you able to buy the cake? (male customer) I was able to buy it! I bought it safely! (Director) Good for you. (Staff) Thank you (male customer) Thank you very much (Director) What did you buy? (Male customer) Whole cake size 4 I didn&#8217;t have a reservation.<br \/>\nI was wondering what would happen. I&#8217;m glad I was able to buy it safely. (Director) It was worth it to be first in line. (male customer) There it is! (Staff) Thank you for waiting.<br \/>\nThank you very much. (Staff) Next guest, please come in. (Staff) Like this&#8230;<br \/>\nWe have prepared it for you. (Staff) Yes, thank you! (Child) Bye-bye! (Director) At Christmas? (male customer) Yes. (Director) Was it ordered? (Male customer) Yes (Director) What did you buy? (Child) A cake (Child) Bye-bye While responding to a call from Monkey Bread<br \/>\nMr. Miyoshi continues to make cakes. (Director) On Christmas day<br \/>\nHave you been baking cakes all your life? (Mr. Miyoshi) Yes. (Mr. Miyoshi) I&#8217;m just going to keep on making it. At this point, Mr. Miyoshi once<br \/>\nback to Monkey Bread While Mr. Miyoshi is out<br \/>\nCustomers&#8217; feet never stop moving. In the kitchen, we are working hard to deliver the second half of the show.<br \/>\nWe&#8217;re going to keep on making them. Mr. Miyoshi is back We are back to baking the cake again. (Director) How many were made today? (Mr. Miyoshi) About 300 units today. (Mr. Miyoshi) About 300 units today (Female customer) Good morning! You&#8217;re busy, manager.<br \/>\nThis way and that way (Staff) Thank you very much (Female customer) Thank you very much! (Female customer) The bread is delicious.<br \/>\nAnd the cakes are delicious, too. (Director) Do you go to both? (Female customer) I am a fan of both! All the food is delicious. I want to eat again soon. It makes me happy. And it&#8217;s going to look good. I&#8217;ll be happier if I eat it. I&#8217;m really happy.<br \/>\nI&#8217;m so happy I&#8217;m getting fatter and fatter lol Thank you owner (Mr. Miyoshi) for everything! Thank you very much for your help Enjoy your cake! Good luck everyone! We\u2019re particular about making things in-house. We create each one as if we\u2019re entering a contest. Wife\uff09Good morning. Wife\uff09Would this angle be better? A pastry chef couple making beautiful cakes together in the same kitchen. Only 30 minutes left! A lineup of award-winning, authentic cakes. We follow a young pastry chef couple juggling work and parenting. Nada Ward, Kobe City, Hyogo Prefecture<br \/>\n6 minutes walk from Hankyu Rokko Station \u201cp\u00e2tisserie BLEUETTA\u201d This time, we follow a 31-year-old pastry chef<br \/>\nwho won at the 2023 Japan Cake Show Tokyo. A day at \u201cp\u00e2tisserie BLEUETTA\u201d begins. The base mousse cake. Preparing the \u201cglacage.\u201d \u3010Glacage\u3011<br \/>\nThe process of coating the surface of a cake with sauces or glazes. Using a blender to finish it smoothly. Pouring honey glacage over the mousse cake. Chef Ueno\uff09I took a cake I made for contests<br \/>\nand offered it as-is to customers. The method is exactly the same\u2014<br \/>\nnothing simplified. The composition is\u2026 Homemade strawberry glacage. It\u2019s a strawberry cake, so it\u2019s seasonal. I think our lineup changes<br \/>\npretty drastically depending on the season. Adjusting the temperature of the glacage. Homemade caramel glacage. Chef Ueno\uff09This one\u2019s called \u201cIO.\u201d It\u2019s made with milk chocolate, lemon, and hazelnuts. The glacage is a caramel glacage. Depending on the type of glacage, the optimal pouring temperature varies a lot. For example, for \u201cMiel,\u201d it\u2019s about 34\u201335\u00b0C, while for \u201cIO,\u201d it\u2019s around 40\u00b0C. So we adjust the temperature based on the type. Homemade<br \/>\nchocolate glacage. Roasted almonds add an accent. Homemade briotte cherries and liquor jelly. We use only homemade glacage<br \/>\nfor everything. \u201cBijou Rouge\u201d is<br \/>\na cake made with pistachio and berries. With pistachio-flavored chocolate<br \/>\nand crushed roasted pistachios on the sides. Six-layer structure showcasing<br \/>\nChef Ueno\u2019s meticulous craftsmanship. Glacage. Chef Ueno\uff09We make quite a lot in-house. Since we\u2019re a specialty shop. Nowadays, there are a lot of cheap and tasty ready-made options, but rather than using those, I try to make whatever I can from scratch. We run a small-scale shop,<br \/>\nso it\u2019s not about efficiency\u2014 it\u2019s about our personal commitment. We go all in on what we can craft ourselves. A chef I admire once told me, \u201cIf you make each one as if it\u2019s for a contest, you\u2019ll be fine.\u201d That way, the composition doesn\u2019t get too complicated, and I can show my personality. That\u2019s something I\u2019m very mindful of. Melting white chocolate sauce in a hot water bath. Coating the cookie base with white chocolate. The cookie base is also entirely handmade. White chocolate sauce. Homemade lemon jam \ud83c\udf4b Placing the cake on top of the cookie base. Homemade apricot jam. Cheese mousse scented with white wine. Chill it in the fridge and finish later. Now finishing the seasonal shortcake. Spreading fresh cream over the sponge cake. Strawberries. Chef Ueno\uff09First comes a layer of strawberries,<br \/>\nthen a layer of just cream, then another layer of strawberries. So with the sponge included, it comes to 7 layers. There are more steps when making a cake, but I try adding an extra element, or staying committed to handmade methods. So people can enjoy it visually too. That\u2019s what I aim for. Spreading \u201cpure fresh cream\u201d on the cake. Marking the cake for cutting. Heating the knife before cutting the cake. Wrapping it with film. Strawberries. These are called \u201cBelle Rose\u201d\u2014<br \/>\nedible rose petals. Chef Ueno\uff09This is a baby playpen. We have a two-year-old son. When we can\u2019t leave him at my parents\u2019 place, he stays with us at the shop. Director\uff09Is your child coming today?<br \/>\nChef Ueno\uff09Yes, he\u2019s coming today too. My wife finishes things at home first, then brings him along with her. His wife also supports BLEUETTA<br \/>\nas a fellow pastry chef. In the morning, she helps<br \/>\nfinish the cakes with me. We finish the cakes together in the morning. Director\uff09Does your wife also make cakes?<br \/>\nChef Ueno\uff09Yes, she does. She used to be a pastry chef&#8230; \u201cUsed to\u201d?<br \/>\nShe still is a pastry chef. \u201cUsed to\u201d sounds wrong\u2014she still is. So she also comes up with cake ideas. There\u2019s only so much I can do alone. Like this \u201cSavarin\u201d was<br \/>\nher idea as well. Director\uff09So that was her creation?<br \/>\nChef Ueno\uff09Yes, the \u201cSavarin.\u201d It\u2019s a traditional cake, where syrup is soaked into bread dough<br \/>\nbefore eating. But I can&#8217;t handle alcohol at all. So I can only use it for fragrance. I only use what I can tolerate myself. So compared to other places\u2019 versions, ours might have a milder aroma. Many of our customers<br \/>\ncome with children. So we came up with a milk chocolate version<br \/>\nthat kids would enjoy, and made it without any alcohol. We also make allergy-friendly cookies, and even dog treats and cakes. His wife arrives at the shop with their son. Chef Ueno\uff09Good morning, Io-kun. Their son stays in the baby playpen. Wife\uff09I did the laundry, made breakfast, cleaned up,<br \/>\nand got the child ready before coming. He\u2019s usually more energetic,<br \/>\nbut today he\u2019s calm for some reason. Both husband and wife work as pastry chefs\u2014<br \/>\nthe Ueno couple. Sometimes she even works<br \/>\nwhile carrying their son on her back. Now, she joins in<br \/>\nto prepare the cakes for opening. Homemade pistachio cream. Layering pistachio cream<br \/>\nbetween the strawberries. Smoothing the cream<br \/>\nwith a palette knife. Strawberry glacage. Fraisier \u2013 Pistachio cream and strawberry cake Pure fresh cream. Chef Aoi\uff09This is an orange cake. The base is a \u201cSavarin.\u201d (Savarin) is a cake soaked<br \/>\nin alcohol-infused syrup. It\u2019s kind of like a bread-like cake. Director\uff09I heard your wife came up with this cake? Chef Aoi\uff09Yes, she did. My husband can\u2019t drink at all. He\u2019s completely alcohol intolerant. Decorating with whipped cream patterns. Edible flower: fennel. Meringue. Toasting the surface with a torch. Decorating with flower petals. Citron \u2013 Lemon cream and meringue cake Cooking the crepe batter. Mixing pure fresh cream<br \/>\nwith homemade custard. Spreading custard cream<br \/>\nonto the crepe. Strawberries. Pure fresh cream. Royaltyne<br \/>\n(cookie dough made from crepes) Heating the knife with a torch<br \/>\nto cut the mille crepe. Edible flower: rose. Strawberry mille crepe. Homemade meringue cookie. Making rum buttercream<br \/>\nwith vanilla oil. Rum. Mixing it into the buttercream. Pouring in the rum buttercream. Chestnuts in syrup. Pure fresh cream from Kyushu. Piping marron cream<br \/>\non top of the fresh cream. Powdered sugar. Mont Blanc. Strawberries. Nappage. Homemade strawberry sauce. Fresh cream. Strawberry tart. Heating the mold with a torch<br \/>\nto release the cake. Strawberry sauce. Chilling in the fridge to set. Melon. Chef Aoi\uff09Would this angle for the melon be better? The Ueno couple, both pastry chefs,<br \/>\nwork together while discussing as a team. Chef Aoi\uff09Does this look okay?<br \/>\nChef Ueno\uff09Yeah, looks good. White chocolate for decoration. Apricot jam. Starch syrup. Using starch syrup as glue<br \/>\nto apply gold leaf. Pistachio. Kirsch-soaked griottes \ud83c\udf52<br \/>\n(cherries soaked in cherry liqueur) Gold leaf. White chocolate. Lemon jam. Chef Ueno\uff09We started selling \u201cIO\u201d originally around summer. The \u201cIO\u201d we just finished earlier\u2014 I named it after my son. He&#8217;s full of energy, being a child and all, and when he runs around,<br \/>\nit\u2019s usually near flowers or grassy fields, so I imagined that kind of scenery. That\u2019s why I wanted to put flowers on top. And since kids generally love chocolate, I decorated it with chocolate. Chocolate inspired by<br \/>\nbee stripes \ud83d\udc1d Biscuit designed like a honeycomb. Edible cornflower<br \/>\n(&#8220;Bleuet&#8221; flower) Chef Ueno\uff09Since we use honey in it, we made it clear with the honeycomb design, and the black spiral represents<br \/>\nthe stripes on a bee\u2019s belly. It\u2019s also on our BLEUETTA sign. The sign features the cornflower as well. \u201cBleuet\u201d means cornflower in French, which is also France\u2019s national flower. We added \u201c-etta\u201d to \u201cBleuet\u201d<br \/>\nto make it sound cuter, more feminine. And that\u2019s how we came up with the name of the shop. Currently, we have<br \/>\nabout 16 to 17 kinds of cakes. The number varies depending on the day\u2014weekends etc. Today is a holiday,<br \/>\nso we have around 16 types. Placing the cakes<br \/>\ninto the display case. Chef Aoi\uff09Oh no, we\u2019re running out of time! Director\uff09It\u2019s getting hectic now. Chef Aoi\uff09Yeah, only 30 minutes left. Making cream puffs. Special custard cream. Powdered sugar. Chef Ueno\uff09Cream puffs are actually<br \/>\nmy favorite kind of pastry. My family also runs a cake shop. And I really love the custard<br \/>\nmy dad used to make. I\u2019ve tried cream puffs and custards<br \/>\nfrom many other places, but my dad\u2019s was the best. I use his recipe exactly as it is. The shell is different from my dad\u2019s, since I prefer a crispier texture. So I adjusted that. When mixing custard and fresh cream, I don\u2019t mix it completely\u2014 about 60 to 70% blended. So the custard and cream portions offer slightly different flavors and textures. Many customers say it\u2019s the best cream puff they\u2019ve ever had. Some even come from far away to buy them. They sometimes sell out by noon. When cream puffs sell well, I feel really happy. Since I use my dad\u2019s recipe, it\u2019s not just my own creation. 10:30 a.m.<br \/>\nThe store is finally opening. We already have our first customer. Customer\uff09My wife loves this place. So we talked and decided to come together as a Mother\u2019s Day gift. Today, we bought the strawberry tart and the Mont Blanc. We often come here on special occasions like Mother\u2019s Day or birthdays. Director\uff09Do you have a message for your mom? Child\uff09Thank you for always cooking for us. Chef Ueno\uff09When it comes to fresh cream, we use Ohmu Dairy&#8217;s cream from Kyushu. Kyushu cream is light in flavor, so when making mousse, it doesn&#8217;t interfere with the taste you want to bring out\u2014it lets you create what you imagine. That\u2019s why I can make what\u2019s easy for me to create. So regardless of price, I use Ohmu Dairy. For the sponge and Chantilly cream we use, it&#8217;s made with only 40% cream. Since it\u2019s pure fresh cream, it\u2019s tricky to handle. It can lose its firmness quickly. We never use cream that contains stabilizers. Adding stabilizers makes things easier to work with, of course, but that\u2019s for our convenience\u2014not for the customers. I don\u2019t know if it counts as being particular, but that\u2019s how we do things. Each strawberry gets a shiny glaze coating called nappage. Edible flower: fennel. Chef Ueno and Iori-kun return holding bouquets. Chef Ueno\uff09We\u2019ve built a nice relationship with the local flower shop. So we combined our baked goods with their flowers and created a gift set just for Mother\u2019s Day. Our sign and even our symbol use flowers, so we try to use flowers in our decorations too. We often bought flowers to decorate the shop, so that connection inspired the gift set idea. We reached out to them, and they now help us create the sets together. BLEUETTA&#8217;s baked goods are also available online.<br \/>\nPlease check the link in the description \ud83c\udf81 It was Mother&#8217;s Day.<br \/>\nMany customers visited the store to buy BLEUETTA&#8217;s cakes. Order for a Mother\u2019s Day message plate. Chocolate plate. The popular cream puffs<br \/>\nare selling rapidly. Cream puffs are sold out. It seems people end up saying, \u201cIt\u2019s so good!\u201d They come to the shop for the first time\u2014 and say it\u2019s delicious\u2014 and then they come back again. That\u2019s what most people do. Chef Aoi works with her son on her back. Chocolate cream. He carefully removes the banana fibers. Chocolate whipped cream. Chef Aoi decorates with fruit. She brushes napage over<br \/>\nthe surface of the fruit. She handwrites a celebratory message<br \/>\non a chocolate plate. That is a reserved decoration cake. The customer said they\u2019d like<br \/>\nbanana for the filling\u2014 so I\u2019m making it separately. Since it\u2019s for a birthday or special occasion, if there\u2019s anything I can do, I try to meet every request I can. Reserved decoration cakes<br \/>\nare customized to the customer\u2019s wishes. \ud83c\udf82 After the rush settles down,<br \/>\na peaceful time with family flows in. Customer\uff09Almost every day. I come whenever I have time. Since the wife remembers me,<br \/>\nshe quickly brings out my favorites. She\u2019s always so kind. She remembers what I like. It makes me happy. Director\uff09That\u2019s lovely.<br \/>\nCustomer\uff09Yes. Director\uff09It\u2019s a place to relax.<br \/>\nCustomer\uff09That\u2019s right. Customer\uff09Just like you said,<br \/>\nit\u2019s a place of relaxation. So cute. Chef Aoi\uff09I want our customers to take home even a little bit of happiness, and spread that happiness to those around them. That&#8217;s the ideal form I have in mind. What I value most is serving customers with a smile, and understanding and responding to their requests. I think that\u2019s the way I try to serve them. I also ordered tea. Chef Aoi\uff09Thank you for waiting. Exhausted from playing, Iori-kun takes a nap. Maybe he&#8217;s dreaming of his favorite cake and family. Chef Ueno\uff09After work, there&#8217;s a park near our house, so we always play there together. On weekends, when we have a lot of cakes to prep in the morning, he ends up staying inside here the whole time. I think he feels lonely then. Sometimes he just sulks and falls asleep like that. We try to make as much time for the family as we can, even inside the shop. Both my child and my wife support me a lot. So I&#8217;ve never felt it was tough at all. I leave the housework to my wife, and in return, she lets me focus on this side of things. When we first opened, we didn\u2019t really have proper days off. But now we try to make time for the family, and I try to take time off. Work has become just a part of life now. Director\uff09Do you want your son to become a p\u00e2tissier in the future?<br \/>\nChef Ueno\uff09No, not at all. Even if he said he wants to take over this place, I have absolutely no intention of letting him do that at this point. My parents were also p\u00e2tissiers. During events and such, there were times when I didn\u2019t see them for days. This child will probably go through that too. If he goes through that experience and still chooses to become a p\u00e2tissier, that\u2019s fine. If they say he want to be a pastry chef I\u2019ll try to stop his once. But it all depends on his determination. I don\u2019t expect anything from his. I just want his to be happy and cheerful. And not to hold back. If he can feel free to say whatever he wants, that\u2019s enough. Director\uff09You\u2019re raising a child and also working in sales. Isn\u2019t that incredibly hard? Chef Aoi\uff09No, I\u2019ve never really thought of it as that hard. My child is going through the \u201cno\u201d phase now, so when she says \u201cno,\u201d I do feel it\u2019s tough. But overall, it\u2019s fun. She naps sometimes\u2014she was napping earlier too\u2014 and her sleeping face is just adorable. When she says \u201cMama, hold me,\u201d it\u2019s just too cute. My husband\u2019s presence means a lot, of course. He helps me a lot. And I help him too. We support each other mutually. He\u2019s a very important part of my life. I\u2019m always thankful to him. I\u2019m grateful to both of them, always. I truly appreciate them. It\u2019s only our second year since opening. We just opened last year. Originally, my parents also ran a cake shop, so I didn\u2019t plan to start my own business. But I knew my wife wanted to have her own shop someday, so I thought maybe we could do it together\u2014and that\u2019s how we started. At first, we handed out flyers, and customers came to visit. Since it was February, we started with Hinamatsuri, then White Day, school ceremonies\u2014 Golden Week, and Mother\u2019s Day\u2014we worked nonstop through it all. I think we worked about 80 days straight back then. Even on our shop\u2019s closed days, we came in and worked the same hours from morning till night. In June, we all got sick as a family. Aoi Chef\uff09Yeah, we all got sick a few times. Ueno Chef\uff09It was a happy kind of struggle though. Aoi Chef\uff09Now we have staff, but back when we didn\u2019t, he would come in alone from 5:30 a.m. and wouldn\u2019t get home until around 9 p.m. During those times, we left our kids with their grandma, and I worked late into the night with him. He has such strong dedication. I\u2019m truly grateful. I\u2019m really thankful. Ueno Chef\uff09During the first year, I was doing what I wanted to do, and my wife was always in a supporting role. Of course, my wife is also a patissier. She also had a desire to make sweets. But she let me take the lead for the first year. I was enjoying myself doing that, but since it\u2019s a shop for both of us, I started to feel that I wanted to create it together. We talked it over many times, and now we both create together. I come in first thing in the morning, and my wife always cares about my sleep and health. We divided up the roles\u2014so I always do the prep in the morning, and I ask her to handle the kids\u2019 morning routine. She\u2019s always been doing that for us. She really supports me. I\u2019m so thankful. Chef Ueno\uff09(Our son is) two years and two months?<br \/>\nChef Aoi\uff09Three months. Because of him,<br \/>\nwe can do our best at the shop. It&#8217;s him and our customers. Of course, our customers. Chef Aoi\uff09Our customers are a given,<br \/>\nbut even when we&#8217;re exhausted, we keep going because we have our child. Chef Ueno\uff09He&#8217;s also supporting us. Chef Aoi\uff09When things get hard,<br \/>\nI find myself thinking of our son. Chef Ueno\uff09It may sound clich\u00e9,<br \/>\nbut that\u2019s how it is. When he&#8217;s in the kitchen and the customers&#8230; Just having a child in the kitchen, at first, we thought some customers<br \/>\nmight be put off by it. But everyone has looked at him<br \/>\nwith such warmth. Some customers even come<br \/>\njust to see our son. We\u2019re truly grateful<br \/>\nto have their support. Chef Aoi\uff09Some people care for him<br \/>\nlike he\u2019s their own grandchild. We\u2019re truly thankful. We\u2019re filled with gratitude<br \/>\ntoward our customers. Though there may be areas<br \/>\nwhere we fall short, we&#8217;ll continue to strive and improve. We hope for your continued support. Chef Ueno\uff09We won&#8217;t betray the customers<br \/>\nwho say BLEUETTA is delicious. We\u2019ll maintain the quality, and not get lazy. We\u2019ll continue to put care into each item,<br \/>\nand face our confections with sincerity. We want to keep making good sweets,<br \/>\nso thank you for your support. Chef Aoi\uff09Thank you as always. Chef Ueno\uff09We\u2019re really<br \/>\nbeing supported by everyone. Chef Aoi\uff09Truly\u2014<br \/>\nChef Ueno &#038; Chef Aoi\uff09Thank you very much.<br \/>\n<br \/>\n\ud83d\udcee\u3054\u611f\u60f3\u3092\u304a\u5bc4\u305b\u3044\u305f\u3060\u3051\u308b\u3068\u5b09\u3057\u3044\u3067\u3059<br \/>\nhttps:\/\/forms.gle\/1AuDagF8XrrEDA9e9<\/p>\n<p>\u4eca\u56de\u306f\u3001\u795e\u6238\u306b\u6765\u305f\u3089\u5fc5\u305a\u5bc4\u308a\u305f\u3044\u6709\u540d\u30d1\u30f3\u5c4b\uff15\u5e97\u8217\u3092\u3054\u7d39\u4ecb\u3057\u307e\u3059\ud83d\udc69\u200d\ud83c\udf73<br \/>\n\u30d1\u30f3\u4f5c\u308a\u3078\u306e\u71b1\u3044\u60f3\u3044\u3084\u3001\u304a\u5e97\u3065\u304f\u308a\u306e\u88cf\u5074\u306b\u3082\u5bc6\u7740\u3057\u307e\u3057\u305f\ud83c\udfa5<br \/>\n\u4eba\u6c17\u30e1\u30cb\u30e5\u30fc\u306f\u3082\u3061\u308d\u3093\u3001\u8a2a\u308c\u308b\u969b\u306e\u30d2\u30f3\u30c8\u3082\u305f\u3063\u3077\u308a\u3002\u30d1\u30f3\u597d\u304d\u5fc5\u898b\u306e\u5185\u5bb9\u3067\u3059\uff01<br 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\/>\n\u4f4f\u6240\u3000\u5927\u962a\u5e9c\u5927\u962a\u5e02\u5e73\u91ce\u533a\u5e73\u91ce\u672c\u753a\uff14-\uff11\uff11-\uff13\uff13<br \/>\n\u5730\u56f3\u3000https:\/\/maps.app.goo.gl\/Prf5dakeHtNx21kW8<br \/>\nInstagram\uff1ahttps:\/\/www.instagram.com\/ahiru.kashiten\/<br \/>\nTwitter\uff1ahttps:\/\/x.com\/ahirukashiten<br \/>\nHP\uff1ahttps:\/\/ahirucoffee.com\/<\/p>\n<p>1:43:24\u3000Viva la Vida<br \/>\nURL\u3000https:\/\/youtu.be\/WQTdcngSHqQ<br \/>\n\u4f4f\u6240\u3000\u5175\u5eab\u770c\u52a0\u53e4\u5ddd\u5e02\u91ce\u53e3\u753a\u5742\u4e95\uff11\uff14\u2212\uff11<br \/>\n\u5730\u56f3\u3000https:\/\/maps.app.goo.gl\/yLtdq7CkYbV1aRQi6<br \/>\nInstagram\u3000https:\/\/www.instagram.com\/kunychan8\/<\/p>\n<p>2:36:54\u3000\u30d1\u30c6\u30a3\u30b9\u30ea\u30fcM<br \/>\nURL\u3000https:\/\/youtu.be\/qINQF_qkHQI<br \/>\n\u4f4f\u6240\u3000\u5175\u5eab\u770c\u59eb\u8def\u5e02\u98fe\u78e8\u533a\u84fc\u91ce\u753a\uff11\uff12\uff10<br \/>\n\u5730\u56f3\u3000https:\/\/maps.app.goo.gl\/frY5KdRP6UbZihF17<\/p>\n<p>3:01:50\u3000p\u00e2tisserie BLEUETTA\uff08\u30d1\u30c6\u30a3\u30b9\u30ea\u30fc\u30d6\u30eb\u30a8\u30c3\u30bf\uff09<br \/>\nURL\u3000https:\/\/youtu.be\/BffThJB5nk0<br \/>\n\u4f4f\u6240\u3000\u5175\u5eab\u770c\u795e\u6238\u5e02\u7058\u533a\u7be0\u539f\u672c\u753a\uff11\u4e01\u76ee\uff17\u2212\uff11\uff16<br \/>\n\u5730\u56f3\u3000https:\/\/maps.app.goo.gl\/ce8AdkppRnmkTij4A<br \/>\nInstagra\u3000https:\/\/www.instagram.com\/patisserie.bleuetta\/<br \/>\n\u30aa\u30f3\u30e9\u30a4\u30f3\u30b7\u30e7\u30c3\u30d7\u3000https:\/\/bleuetta.base.shop\/<\/p>\n<p>\ud83d\udce9 \u64ae\u5f71\u306e\u304a\u554f\u3044\u5408\u308f\u305b \u5730\u57df\u306b\u6839\u3056\u3057\u305f\u304a\u5e97\u306e\u55b6\u307f\u3068\u3001\u4eba\u3005\u304c\u7d21\u3050\u201c\u3082\u306e\u304c\u305f\u308a\u201d\u3092\u3001FOOD MEDIA JAPAN\u304c\u6620\u50cf\u3067\u767a\u4fe1\u3057\u3066\u3044\u307e\u3059\u3002<br \/>\n\u6620\u50cf\u3067\u304a\u5e97\u306e\u9b45\u529b\u3092\u4f1d\u3048\u3001\u65b0\u305f\u306a\u51fa\u4f1a\u3044\u3084\u5730\u57df\u306e\u3064\u306a\u304c\u308a\u3082\u5e83\u3052\u3066\u3044\u304d\u307e\u3059\u3002<br \/>\n\u304a\u4ed5\u4e8b\u4f9d\u983c\u306f\u3001HP\u304a\u554f\u3044\u5408\u308f\u305b\u6b04\u307e\u305f\u306f\u5404\u30c1\u30e3\u30f3\u30cd\u30eb\u306e\u30a4\u30f3\u30b9\u30bfDM\u304b\u3089\u304a\u6c17\u8efd\u306b\u3054\u76f8\u8ac7\u304f\u3060\u3055\u3044\u3002<br \/>\nhttps:\/\/fmjapan.co.jp\/<\/p>\n<p>#\u3082\u306e\u304c\u305f\u308a\u30c9\u30ad\u30e5\u30e1\u30f3\u30bf\u30ea\u30fc #\u30b1\u30fc\u30ad\u5c4b #baking #breadrecipe #breadfactory #asmr #\u30d1\u30c6\u30a3\u30b9\u30ea\u30fc\u30d7\u30ea\u30e5\u30b9 #\u3042\u3072\u308b\u83d3\u5b50\u5e97 #VivalaVida #\u30d1\u30c6\u30a3\u30b9\u30ea\u30fcM #\u30d1\u30c6\u30a3\u30b9\u30ea\u30fc\u30d6\u30eb\u30a8\u30c3\u30bf<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u30d1\u30c6\u30a3\u30b7\u30a8\u592b\u5a66\u304c\u7bc9\u3044\u305f\u5c0f\u3055\u306a\u540d\u5e97\uff01\u5730\u5143\u3067\u611b\u3055\u308c\u308b\u30d1\u30c6\u30a3\u30b9\u30ea\u30fc\uff15\u9078\uff5cAmazing Skills of Japanese Patisseries The patisserie run by a couple custome<\/p>\n","protected":false},"author":2,"featured_media":701349,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144751],"tags":[78105,6959,23654,2139,71998,72004,71996,72002,72000,151301,76435,151306,71999,151296,5811,151298,72003,71997,72001,151307,72006,297728,1170,254820,394767,671,35385,394765,394766,394764,2967,151292,151295,151305,151304,18974,151303,151297,72005,71813,4314,151294,151302,218,133790,7802,33115,71204,151293,150613,1563,145049,1568,145047,145048,49640,151299,25923,151300],"class_list":{"0":"post-701348","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-nagasaki","8":"tag-78105","9":"tag-6959","10":"tag-23654","11":"tag-asmr","12":"tag-bakery","13":"tag-boulangerie","14":"tag-bread","15":"tag-brood","16":"tag-brot","17":"tag-brod","18":"tag-cake","19":"tag-foodstar","20":"tag-japanese-bakery","21":"tag-japanese-bread-recipe","22":"tag-japanese-food","23":"tag-japanesebakery","24":"tag-leipaa","25":"tag-pain","26":"tag-pane","27":"tag-reiya-watanabe","28":"tag-the-bakery","29":"tag-viva-la-vida","30":"tag-ytccon","31":"tag-254820","32":"tag-394767","33":"tag-671","34":"tag-35385","35":"tag-m","36":"tag-394766","37":"tag-394764","38":"tag-2967","39":"tag-151292","40":"tag-151295","41":"tag-151305","42":"tag-151304","43":"tag-18974","44":"tag-151303","45":"tag-151297","46":"tag-72005","47":"tag-71813","48":"tag-4314","49":"tag-151294","50":"tag-151302","51":"tag-218","52":"tag-133790","53":"tag-7802","54":"tag-33115","55":"tag-71204","56":"tag-151293","57":"tag-150613","58":"tag-1563","59":"tag-145049","60":"tag-1568","61":"tag-145047","62":"tag-145048","63":"tag-49640","64":"tag-151299","65":"tag-25923","66":"tag-151300"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/701348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/comments?post=701348"}],"version-history":[{"count":0,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/posts\/701348\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media\/701349"}],"wp:attachment":[{"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/media?parent=701348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/categories?post=701348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wacoca.com\/tour\/wp-json\/wp\/v2\/tags?post=701348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}