ワンオペで１日１００種類のパンを焼く職人と母の物語｜親子で紡ぐ感動のパン屋の一日！

📮ご感想をお寄せいただけると嬉しいです
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今回は、大阪で出会った３つの小さなパン屋さんを特集します✨
１店舗目は、大阪の人々に長く愛される親子のパン屋。
心を込めて、毎日１００種類以上のパンを焼き上げます🍞
それぞれのパン職人たちが紡ぐ、“パンものがたり”をお届けします🌷

※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　　Boulangerie Lumiere（リュミエール）
住所　　大阪府枚方市中宮本町１−１６
地図　　https://maps.app.goo.gl/sgFzrCYu6Rk1cQ6Z7
Instagram　　https://www.instagram.com/boulangerie.lumiere?igsh=MTlpdGJlcDhxbHUxcQ==　

店名　THE MARKET
住所　大阪府大阪市阿倍野区阿倍野元町６−２３
地図　https://maps.app.goo.gl/F5PXdGhA1kRRksmq7

店名　GO to BAKERY
住所　大阪府大阪市平野区平野北２丁目４−１６
地図　https://maps.app.goo.gl/v1qCfDzHJ8prKX7Y6
Instagram　https://www.instagram.com/goto_bakery/

【チャプター】
0:00　Boulangerie Lumiere（リュミエール）
1:02:40　THE MARKET
2:01:03　GO to BAKERY

#大阪パン #パン屋 #baking #breadrecipe #breadfactory #asmr #ものがたりドキュメンタリー

Lumiere, a popular bakery in Osaka run by a mother and son Men and women of all ages come here Almost every day The best bakery in Hirakata I always buy bread from his mother’s We’re covering a popular bakery that’s filled with delicious bread and warm smiles 🥐 The owner arrived at 1am. Boulangerie Lumiere Owner
Yudai Tsujimoto (35) Director) The amount of croissants is (a lot).
Chef Tsujimoto) Yes. Chef Tsujimoto) Yes.
They’re the best-selling item. Director) How many do you bake? Chef Tsujimoto) On a busy day, we bake a little over 100 About 120 He bakes a large amount of bread that he prepared the day before, one after the other. Onion Divide the dough Director) How many types of bread do you have? Chef Tsujimoto) I always have five kinds, including the one with walnuts and raisins mixed with this natural yeast Sometimes I bake something different It all depends on how I feel at the time The cinnamon rolls are done. Honey Tomato sauce Sausage Mayonnaise Cheese Pepper Roasted pork Green onion Chef Tsujimoto) I think we make about 100 different kinds Rather than making a lot of one type of bread The amount of each type of bread is small, but I try to make a large variety of bread In the past, I would make 10 or 20 loaves of the same type of bread each piece is important to the customer. Director) Do you make the filling? Chef Tsujimoto) Yes, I make these. Some things my mom makes, Some of the fillings I make. Boil the bagels. Sesame Cheese Baking bagels. Quiche Olive oil Chef Tsujimoto) I worked as a nursery teacher for three years from the age of 20 I’ve always loved eating bread, so I went to a lot of bakeries I found a great bakery that was doing a project where they would “make the bread that customers came up with into a product” I really wanted them to use the bread idea I came up with I think there were 850 applications in total I wrote 50 of those letters (laughs). Director) You sent 50 letters!? (laughs) Chef Tsujimoto) I wrote 50 of those And they accepted one of them It was exactly like the bread I drew They came out with a loaf of bread that looked just like it I was so moved at that moment I wanted to be able to make this bread myself So I decided to become a baker This September will be the fifth anniversary, I guess? It’s been about four years and eight months now Chef Tsujimoto started out as a nursery teacher,
but she jumped into the world of bread, which she had no experience in. Director) How do you develop so many different kinds of bread? Chef Tsujimoto) That’s what customers requested for the kind of bread they wanted I was also happy when I submitted a bread idea and it was accepted I want to do my best to meet the requests of my customers for the type of bread they want me to make. He bakes over 100 types of bread by himself to meet the requests of his customers. Apple Danish Whole wheat Galette des Rois Apple pie Quiche Director) So adding new breads doesn’t mean you’re reducing the variety of other breads? Chef Tsujimoto) I don’t reduce the variety of breads.
My mom often gets angry at me for that. “There’s no place to put the bread!” There really is no place to put the bread. Almonds Chocolate Chocolate flakes Powdered sugar Granulated sugar Crispy Danish caramelization A little after 3am
Chef Tsujimoto’s mother came to work. Director) Is this breakfast?
Chef Tsujimoto) Yes, it’s in the morning. I don’t have time to eat. We basically work while eating. So I don’t know when I’m eating. The filming staff also gave me some. 🍙 They immediately get to work Chef Tsujimoto’s mother) Can you come in?
Director) Thank you! Director) What job will you be in charge of? Chef Tsujimoto’s mother) I won’t be in charge of anything (laughs) Stocking out the items, bagging them, etc. The rest is the cash register!
I’ll put all my energy into the cash register! (laughs) That’s it! I want to give them a finishing touch, but my son tells me, “It’s going to look old-fashioned, so don’t do it.” (laughs) Chef Tsujimoto’s mother is in charge of displaying the bread. Melon bread 237 yen
Chocolate chip melon bread 259 yen Chef Tsujimoto bakes the bread, and his mother arranges it. Natural yeast bread Chef Tsujimoto deep-fries curry bread and piroshki. Do you talk a lot with your mother while you’re preparing food or working? I don’t really talk much. There are times when we talk a lot together After our days off, we often talk together We talk about our days off I do talk We’re together most of the time We don’t have anything to talk about The croissants are done The specialty “choux croissant” Director) What is this? Chef Tsujimoto’s mother) Food samples! Director) This looks so real! Chef Tsujimoto’s mother) About 90% of people bring it to the register (laughs) This is because We want to give them to you as fresh as possible We have you order the number you want at the register They fill the choux croissants with cream when you buy them, and serve them to you with a crispy texture. Making canelés He pours the canelé liquid with a serious look on his face. Chef Tsujimoto) During my first year working at a bakery The first thing I was able to make
was a canelé Canelés aren’t bread though That was the first time The owner (at the time) taught me, how to make canelés from preparation to baking. This is a canelé that I have fond memories of. The surface of the canelé is baked again. Canelé 270 yen Red bean paste Walnuts Olives Bacon Basil paste Semi-dried tomatoes, cheese Takana pickles Chef Tsujimoto) This is mentaiko cream Director) Is this homemade?
Chef Tsujimoto) This is homemade! Chef Tsujimoto) I don’t make my own mentaiko though! I don’t make my own mentaiko though! (lol)
Chef Tsujimoto’s mother) I have to raise fish! I have to go fishing (laughs) Basically Everything is homemade Cream cheese, apple filling French bread Chef Tsujimoto) French bread dough is delicate. The simpler the recipe, the more the taste changes depending on how well you manage the dough. It’s difficult, isn’t it? It’s really delicate. We asked Chef Tsujimoto’s mother how she ended up helping out at her son’s bakery. Chef Tsujimoto’s mother) in Tokyo He used to work there for about 10 years He said he was going to open a bakery
He had been training He suddenly said he was going to open a shop and that he was almost ready He said he’d saved up some money and was going to start a bakery I really love bread I said I’d go and help out, but he said I didn’t need to That’s what my son said, but I forced myself to come and help My son told me not to come Chef Tsujimoto’s mother) When my son was little, we would go on trips and we would often go to bakeries I guess my son was the one who was most influenced by that So I’m lucky that my son wants to start a bakery! I want to be a baker! (laughs) The bakery opened by his son, Chef Tsujimoto, was a place where his mother’s dreams came true. She kindly made coffee for us. Chef Tsujimoto) Some customers come just to drink it! Chef Tsujimoto) There are people who come just to drink coffee, right?
Chef Tsujimoto’s mother) There are! Chef Tsujimoto) (No bread) Just coffee! (laughs) Hidden popular menu item “Imperial Coffee” Popular item “S”.
It literally forms an “S”. Bâtard, baguette Cinnamon rolls
Pour lots of icing on them. Cinnamon roll 324 yen Basil sauce is poured over the baked “S”. Chef Tsujimoto’s mother) It says “recommended bread by the female at the register” on the pop. Chef Tsujimoto) In a speech bubble (laughs)
Chef Tsujimoto’s mother) Yes! It’s really delicious! Because 90-year-olds come and buy about three every day! The part with the macadamia nuts is delicious! Director) It’s so delicious!
Chef Tsujimoto’s mother) It’s so delicious! Chef Tsujimoto’s mother) It’s hard to say it’s not delicious! (laughs) Chef Tsujimoto’s mother) It’s seriously delicious!
Director) It’s like a snack! Director) It’s so delicious! Chef Tsujimoto’s mother) Of course! This is delicious! Chef Tsujimoto’s mother) A customer gave me bottled spices as a souvenir from a trip. I mean, it’s special. In the sense of being special, we made the bread into an S shape! But when I was baking it, I suddenly realized Isn’t S like this? It was a Z shape Actually, it’s the opposite! At first it looked like a Z! (laughs) Chef Tsujimoto) I thought I’d make it S-shaped, but it turned out to be Z-shaped! (laughs) If you turn it the other way, it’ll be Z-shaped. S 291 yen Making fresh cream Finishing touches to the sweet Danish pastries Strawberries Mont Blanc paste Powdered sugar Chestnuts Chocolate Homemade brownies Sweet potato paste Sweet potato Gloss syrup Chervil Cocoa powder Chocolate Chef Tsujimoto’s mother) The best thing is these brownies They’re delicious! 4 kinds of sweet danishes 388 yen We make our own cream by mixing fresh cream and custard cream. “Choux Croissant” filled with plenty of homemade cream Homemade cream is squeezed onto the croissant Tsujimoto Chef) I want to serve something freshly squeezed as much as possible It’s fine if it’s after the order is placed What if So that we can take orders as soon as we open We’ll squeeze in a little bit of cream Honey Olive oil Pepper French 367 yen
Grilled cheese curry 280 yen Olive oil B!T!C! (Basil! Tomato! Cheese!) Olive Hard breads are displayed one after another. Director) Are all the price cards and such handwritten by you? Chef Tsujimoto’s mother) Yes! Today, I was like, “Wow! We have something new!” New bread suddenly comes out When I come in the morning
I have to make it all at once~ Curry bread 270 yen
Piroshki 270 yen “Making casse-croute”
Making fried eggs. Prosciutto Cheese Grated cheese Lettuce Salmon, onion Bacon Fried egg 3 types of casse-croute Homemade custard is squeezed onto the “Florentine” and “Cornet”. Powdered sugar Florentine, cornet Red bean paste Butter Red bean butter sandwich Chocolate Peanuts The manager’s favorite donut, old-fashioned Homemade white sauce Bacon, ham Cheese, mayonnaise Add white sauce
on top Olive oil Croissant cheddar
Croissant bacon Soy sauce Cheese Bolognese, Okinawa ham and chorizo Ketchup Mayonnaise Fill the croissant with plenty of scrambled eggs. Chef Tsujimoto’s mother) These scrambled eggs This is the recipe for the scrambled eggs we always had for breakfast It’s Japanese-style. Director) What is the name of this sandwich?
Chef Tsujimoto) It’s the Enomoto sandwich! Chef Tsujimoto) Originally, we had a bread with just scrambled eggs and a bread with just sausages. and Enomoto-san asked us to combine them. Enomoto-san made a request. Enomoto-san wanted us to make it sandwiched between croissants. In response to Enomoto-san’s request This is Enomoto Sandwich! casse-croute 442 yen An butter sandwich 345 yen Whole wheat apple pie 460 yen
Whole wheat galette des rois 460 yen Canelé 270 yen At 7 a.m., the first customer arrived as soon as the store opened. The store is packed with a wide variety of breads to welcome customers. Customer) I go once a week
I live a little far away It’s not like I just walk by and drop in I come here with the feeling that I’m going to go toda It’s worth it It seems like this is the first time this year It’s a galette de l’oeil made with whole wheat flour. The crunchy texture is so delicious! Customer) This is the best! It’s also known as S-shaped bread It contains various nuts It has an Italian taste, but it’s hard! Director) I see you also have the original bag! Customer) I got this for the first anniversary Customer) The manager is always busy in the back so I can’t really talk to him at length When I buy bread, I talk to Madame (Chef Tsujimoto’s mother) about all sorts of things. A friendly and fun lady! The best bakery in Hirakata
Good luck! Customers came one after another. Take care, Chef Tsujimoto’s mother!
Good luck! The cheerful voice of the mother echoes through the store. Regular dog customer🐕 Customer) You already got your treat, right? Chef Tsujimoto’s mother) Yes! Momo-chan! Aren’t you going home?
Customer) Momo -chan not going home (lol) Director) Doggie!
Chef Tsujimoto’s mother) It’s Momo-chan. Chef Tsujimoto’s mother) (Customers) make the calendar every year. Director) Do you have dog treats in the store? Chef Tsujimoto’s mother) Yes, we do! That boy (Chef Tsujimoto) is the second son The eldest son is a veterinarian I’m on a diet right now
so I’ve got some diet snacks prepared For Momo-chan (lol) Director) Did you come for a walk this morning? Customer) That’s right. I always buy bread from your mother. Chef Tsujimoto’s mother) You’re flattering me (lol). Customer) Thank you!
Chef Tsujimoto’s mother) Thank you too! Customer) Bye!
Chef Tsujimoto’s mother) Bye! Customer) This parent-child exchange Delicious bread Mother’s customer service Good! And some snacks for Momo-chan (lol) Customer) I come here a week 3 or 4 days I eat it almost every day (laughs) My recommendation is
I bought it today too Walnut bean paste bread and I love Enomoto-san bread When new bread is made,
they recommends it to me I’m eating new bread soon A customer who fills their own bottle with coffee Customer) This (coffee) is also delicious My wife loves it She told me to put it in a tumbler I drink it here and go home I come here about once every three weeks, so it’s not that frequent But even so, after coming here once or twice Chef Tsujimoto’s mother remembers me the coffee is delicious the bread is delicious I come here quite often my wife loves this “S bread” It has nuts in it and is super tasty! The other thing is loaf of bread The loaf of bread is also chewy The kids love it They say “This is delicious!” I always buy it when I come here Director) Do you come here often?
Customer) Yes, I buy it every time I pass by here. I come here from Takatsuki, across the river. I’m actually from Takatsuki, across the river, too. I come here all the way to buy it. I’m obsessed with “choux croissants” The hard ones too stuffed bread too Everything is delicious The little touches that go into them The owner of this restaurant is amazing. We asked Chef Tsujimoto about the things he values ​​when running a restaurant. Chef Tsujimoto) the most important thing at Lumiere. I guess it’s about energy (laughs). The most important thing is to energy! That feeling is conveyed to the customers, right? It’s reflected in the atmosphere of the store It’s like liveliness If I make bread cheerfully If I make bread with a depressed mood I think the finished bread is different Fine (laughs) That’s all I can do! “Making Croissants”
Semi-strong flour, weak flour Eggs Butter Director) Do you have any particular preferences for the dough? Chef Tsujimoto) The kind of croissants I like I do my own blending to get the flavor I like I also mix two or three types of flour When we first opened, the French bread I guess it was more watered It was more It was a watery dough Now, that (French bread) I made a measurement mistake There was a time when I used less water I thought “this might turn out better” That’s how I came up with the dough for my French bread (laughs) Failure isn’t so bad after all When you think about it like that In fact, when we first opened I didn’t plan on making such a hard bread But customer feedback It’s unique to Hirakata, but there’s something called “Hirakata Tsushin” The following was written there: There are few shops that make hard bread It looks like a bakery will open here next I’d be happy if it was a shop that made hard bread. Someone wrote something like that So I thought, “Well, that’s it, then.” Director) Do you feel like you’ve grown together with your customers? Tsujimoto Chef) That’s true. Finished mixing the croissant dough. Tsujimoto Chef) Isn’t it humid in Japan? So I was concerned about the dough absorbing moisture quickly My croissants are quite dark The croissants aren’t burnt or anything It’s probably best when it’s just before it starts to burn. It seems to be able to withstand humidity International students from nearby universities
are also regulars at Lumiere. Chef Tsujimoto’s mother) Take care! Good luck!
See you! Customer) I come here three times a week “Cinnamon rolls” and “Baguettes” I always buy them I eat them often I eat them quickly So delicious! (I’m) an international student at Kansai University of Foreign Studies I eat while walking (laughs) before class Chef Tsujimoto’s mother) She’s in her second term International students change every four months But they were there for the last four months
and they’re still here now That’s why they come here so often Do you understand this? Lumiere’s mark This whole thing is this mark Lumiere’s mark This is also from a foreign student named William He wrote me a letter at the end and sent it to me Letters from children Letters from customers There are boxes full of those letters I can’t decorate them all, so I change them every year This is amazing A child who goes to the nursery school in front of the store has been coming to our store since we first opened. A child calls me “the bakery lady!” (laughs) Many children have told me That child wrote this to me. The child is already in the fourth grade of elementary school Sometimes they come to see me Chef Tsujimoto) Really people of all ages and genders They come full-time There’s a foreign language university nearby That’s why we have a lot of foreign customers. Customer) About two or three times a month The bread I always buy Bread with tomatoes (fougasse) And Manul bread Bread with cream cheese and garlic When I come late, They sell out sometimes, so I try to come as early as possible Making “almond nougat” and “apple filling” “Florentine” made with almond nougat “Apple Danish” made with apple filling Make the almond nougat.
“Fresh cream”, “Butter” Honey, sugar, starch syrup Chef Tsujimoto) I don’t really like super sweet apples Next, Make the apple filling. Director) This is apple and Chef Tsujimoto) Apple and raisins and Cinnamon and sugar and butter Almond nougat Apple filling There is a play area inside the store so that children don’t get bored. Tsujimoto Chef) We’re not doing it today, but we usually make churros I also do things like ring donuts. Director) Is there a reason for that? Chef Tsujimoto) Parents and children come to the restaurant together. Well, it might be adults who pay for it I want to make bread that will make kids excited I want to make it for them I’m a former nursery teacher after all Customer) I don’t live around here My university is nearby I buy different bread every time I try them all. Director) One at a time? Customer) Yes I like red bean paste If he could increase the variety of red bean buns I’d buy a lot (laughs) Director) Why do you want to be so Communication and stuff Why do you communicate so well with your customers? Chef Tsujimoto’s mother)I’m a bit brazen, aren’t I? (laughs) It’s between people, after all Director) Do you like serving customers and talking a lot? But I don’t talk at home I don’t talk to anyone and I’m quiet (laughs) The youngest child was sick At that time, people were very kind to us I thought if there was anything I could do So maybe that’s why he talks about all sorts of things with the customers. Chef Tsujimoto) We have three brothers. We get along well! Just recently,
on my brother’s birthday we all gathered at my house and we had something like a birthday party My brother comes over every Saturday to help out Director) Do you have any bread ideas from your brother? Chef Tsujimoto) Walnut and red bean paste French bread That was my brother’s idea It was really hard. There were times when we were really poor In my house Even though those families were poor at the time I think it’s because family members supported each other Our family has a particularly strong sense of family unity Director) What about your father? Chef Tsujimoto) They got divorced. Since I was in high school They were living separately for a long time. And that’s what made them poor. Director) One mother with three sons?
Chef Tsujimoto) That’s right. It was really hard. Chef Tsujimoto’s mother) Welcome! Hello. A mother who raised three sons on her own. He makes his own white sauce.
“Butter” Weak flour Milk Chef Tsujimoto) Homemade is simply tastier, isn’t it? If it’s something that tastes better when made by hand It might be a bit of a hassle, but I think homemade is better. The natural yeast we use. It was made in response to a request to make it. It’s a bread made with natural yeast, so it doesn’t use honey. It doesn’t use butter or milk. The bread we make is made with natural yeast, using only flour, sugar, salt, and yeast. My niece also ate this when she was little. Homemade white sauce Next, we fold the croissant dough. The butter that will be folded into the dough is beaten and stretched. Chef Tsujimoto) I was featured on TV for my “choux croissants” I was able to appear at “Yoi Don Fes” with my choux croissants Even if I make 500 a day Even if I bring 500 They sold out first Our booth was the first to sell out. Shopping time Director) Thank you!
Chef Tsujimoto’s mother) Yes, thank you! Director) One “choux croissant” too.
Chef Tsujimoto’s mother) Understood. You can get in right away, so just wait a bit! Thank you, Chef Tsujimoto’s mother! Tasting S Choux Croissant Croissant Enomoto-san Wagamama Sandwich Cinnamon Roll Curry bread Danish Canelé Chef Tsujimoto’s mother) He’s a boy, so he doesn’t complain much He trained in a very strict place He never complains customers buy bread made by my son on a tray . I cried I was really crying my eyes out at first Director) What do you want to do with this store in the future? Chef Tsujimoto) I think it would be nice if I could maintain the status quo. It’s not that I don’t have ambition, though (laughs). I do have ambition, though. Every year I think, “I’ll try harder than last year.” I hope I can maintain the status quo. Osaka, Japan
1 minute walk from Higashi Tengachaya station. Since 2018　
THE MARKET The staff has arrived at work First thing in the morning, the signature “sourdough” is baked. Flour With a coupe knife, cut a slit in the surface of the bread Bake the sourdough Finish baking first thing in the morning and clean up the restaurant Owner Kato kindly brews us our morning coffee (Owner Kato)Ice coffee is extracted with water, all of it. I couldn’t drink coffee, but with his coffee beans, I can now! I had orange juice and cold brew iced coffee! Cookie making (Photographer) Is this lemon?
(Staff) Yes, it is. (Staff) By squeezing a domestic organic lemon It takes away this milky smell of the milk. Flour Baking powder Salt　
Frozen Yotsuba butter Combine the ingredients with the milk mixture. (Staff) (The butter) will not be crispy on the cookies if it melts completely I make them with a little bit of cold butter, a little bit finely crumbled. I form the cookie dough into a folded shape Stretching the dough with a cotton swab. (Staff) Mixtures like flour, butter, and other ingredients. In the morning, we just mix it up and bake it. It is very important to keep it stocked lol It takes a lot of time when you’re measuring (ingredients) in the morning. Since the store opens at 7:30 AM, there are various techniques in place to bake the bread quickly. Cookie rounds are used to cut out the dough. Sourdough bread is baked (Owner Kato) It’s really cool how this edge (on the bread) stands up　 Proud “sourdough” with crispy edges on the surface (Photographer) This size (of dough) became this (after baking)? (Staff) Yes! Yes, it is! It swells to twice its size (Staff) This will be rye (sourdough) All of our sandwiches are made on rye sourdough The “M” in the name “THE MARKET” is carved into the dough with a coupe knife. Sourdough is baked. Sourdough is served to area cafes and restaurants Sourdough
Plain Sourdough plain
Whole: 720 yen / Half: 380 yen Sourdough Rye
Whole 720 yen / Half 380 yen Biscuit You will be taught how to eat the best sourdough bread We’re going to pour some Sicilian extra virgin olive oil over the bread. (Owner Kato) This is hand-picked organic olive oil from Sicily It’s low-temperature compression, which means it’s pressed for a long time. It goes really well with bread. Like this… Plus a lot of olive oil on top 🫒. Salt of Maldon” rich in minerals I will taste the sourdough bread baked using the owner’s recommended recipe! (Owner Kato) We also make mayonnaise!
(Photographer) You make your own from scratch? (Owner Kato) with heirloom eggs We also run a vegetable shop, so these are the eggs we use in that vegetable shop. We use Ashida Portley’s heirloom eggs from Tanba. (Owner Kato) “Homemade garlic confit.”
This is so delicious! Egg and garlic mixture. Olive oil from Sicily, Italy
Grapeseed oil Mustard Characterized by its aroma
“Himalayan salt.” Salt (Staff) It’s done! Mayonnaise handmade from scratch is used for sandwiches Sandwich making
“Sourdough.” Black pepper paste Mustard (Staff) This is Paulie’s cream cheese I switched to this cream cheese a little while ago. It’s so refreshing and so delicious! Spreading cream cheese on bread. Pesticide-free lettuce (Staff) This is also from our sister grocery store We use pesticide-free vegetables 🥬. Cured ham Maldon salt Sicilian
Organic olive oil Salmon is drained of excess water and placed on top. Caper Sandwich ingredients are grilled with special olive oil Sweet potatoes, green beans, sausage. Vegetables purchased directly from farmers Chicken Place the chicken, sausage, and vegetables on top. (Staff) meat (sandwich) with “yogurt sauce” (Staff) Homemade mayonnaise on top. Sandwiches
Cream cheese and salmon Sandwiches
Spicy chicken and grilled vegetables Open at 7:30
THE MARKET The first pair of customers arrived immediately (Female customer) Cinnamon roll Salt bread! Dropping kids off at daycare I do some computer work here afterwards. There’s a large café area in the restaurant where you can eat in It can also be used as a working space Making cookie sandwiches with red bean paste butter Butter Anko (red bean paste) from Naniwa Mochi, a long-established shop for over 100 years. Pink rock salt. Red bean paste with butter
cookie sandwich Preparing bread for wholesale to a cafe in Tennoji The owner of the café came to the restaurant (Male customer) (Friend) I’m in the same business, I own a hamburger shop His (restaurant’s) buns are delicious. I asked him where he gets his buns and he introduced me to the owner of this place. Thank you for the always insanely delicious sourdough! Please keep up the good work! (Owner Kato) He owns the coolest store in the world called DJANGO’s near here! Cafes and restaurants all over town buy sourdough from THE MARKET! Bread is given to customers who run cafes Making sourdough
“levain starter” Mixing water into the levain starter Semi-strong flour Strong flour Numazu salt Water Mix the dough again Plain sourdough dough Then mix rye sourdough dough After 1 hour, the sourdough is punched (degassed) Yeast is taken care of (feeding)
“Starter.” Flour water A customer orders a sandwich, so I heat it up on the griddle Sandwiches are served to customers. (Female customer) Cream cheese and salmon sandwich. My friend I’m meeting up with is coming over later. And this friend of mine introduced me. A female customer came in with a friend who was waiting for her (Female customer 2) This restaurant is open in the morning and you can have lunch It’s very cozy, so It’s easy to come here with children We also sell cakes in our cafe Baked cheesecake Homemade milk ice cream Brownies finished with chocolate sauce Classic brownie (Staff) This ice cream is made with ingredients from our affiliate
I have a vegetable shop called grocery. We buy organic and naturally grown fruits and vegetables. We make ice cream with them. Ice cream that addresses the food loss issue is also available in our online store 🍨. We had freshly baked buns! THE MARKET’s special buns purchased by a popular burger joint. They will prepare bread to give to the farmers they serve! (Staff) Kato (owner)’s friends and business associates. We send sourdough as a gift or a thank you! (Photographer) You even send a message!
(Staff) Yes! THE MARKET also operates an online store processed products, original curries that we made ourselves, and so on. We also sell khao soi and things like that. Of those, sourdough is pretty much the most popular product. If you’d like to try it, please do! Check out our website in the overview section for more information about mail order👇. They deliver freshly baked sourdough to your neighborhood veggie store! (Staff) Thanks for your hard work! THE MARKET selects vegetable shop
‘grocery’. (Staff) Basically pesticide-free or fertilizer-free vegetables. (In the store) We deal in Directly Owner or farmer we know We try (to) buy from people with whom we have a facial connection Using pesticide-free vegetables and special seasonings Not wasting vegetables harvested at a time of year when many vegetables are available The products that are processed to make something that can be enjoyed all year round. We have a farmer who delivers us garlic and onions and things like that. We put them in our store A producer from Tanba, Hyogo Prefecture, came to deliver flour! Mr. Kato, the owner, handing over the bread he just packed. (Owner Kato) With wheat grown in a field that is JAS (certified organic) They deliver it to us every month like this (The wheat is) used for this bread called plain The farmer’s “Yumeshihou” is I think it goes well with hard bread. (The texture is) glutinous. It has a high flavor and aroma I think it’s because it’s freshly ground, so I think that’s part of it THE MARKET’s mission is I can eat good food and support the producers. It’s more about the fact that the person is making it. It’s not so much about the taste or the sugar content or anything like that. I think people feel like it’s delicious. We call that the “delicious revolution.” Forming the dough for our signature “sourdough. Sourdough “cheese Plenty of cheese wrapped in dough Sourdough “walnuts” Olives” on rye dough On rye dough
smoked bacon and cream cheese (Staff) With bacon and cream cheese that’s handmade over there by the barbecuers. We’re adding shredded cheese. Finished preparing bread to bake tomorrow morning. (Owner Kato) Mr. Shinjo Mr. Shinjo, owner of Ikedaya BBQ style, delivers our vegetables! Morning vegetables from Marche in Nara prefecture☀️ (Staff) straight from the field because we don’t go through a shipping company (Chef Shinjo) Vegetables harvested in the fields this morning (are) lined up We’re having a marche in Nara on Friday. I’m going to be there. I process damaged fruits and vegetables that are difficult to sell at the Bakery or ikedayaBBQstyle. (Chef Shinjo) I take out the damaged parts of these things before We also use them in the restaurant over there. (Chef Shinjo) And the retort you have there now.
(Photographer) What? Are these also homemade? (Staff) Bananas are naturally grown without fertilizers or pesticides! Bananas grown in Okinawa by natural farming method Tanba “Ashida Portree” flat eggs also used in bakery 🥚. Vegetables are purchased for use in the BBQ restaurant next to the bakery At the end of the shoot we are treated to lunch by Ikedaya BBQ style! (Owner Kato) These vegetables are from our vegetable shop I think you can tell when you eat the vegetables that are coming out now It’s so much more impactful on the taste of the vegetables! Carrots and such are so delicious, please eat them! (Owner Kato) Please choose a beer to drink!
(Photographer) That’s good! (Owner Kato) We drink too, so we’ll drink from noon A town where adults can drink from noon Wouldn’t it be nice to live in a town where you can see adults drinking from noon? Ikedaya BBQ style char-grills chicken, beef and vegetables! Sourdough Vegetables and fruits change daily as they are seasonal Beet sauce Sicilian organic olive oil, good with vegetables, meats and sourdough (Staff) Pork ginger and spare ribs. Pork ginger The savory aroma of charcoal grilling whets the appetite. Spare ribs Beet sauce goes well with spare ribs Lunch plate set cauliflower soup Coconut spicy chicken Spiced marinated chicken with coconut sauce. Vegetables personally ordered by Chef Shinjo spread rich sweetness 🍠🥦🥕. THE MARKET’s signature sourdough We’ll be enjoying our meat with a beer in hand from noon 🍖🍺. Today we’ll be covering lunch at Ikedaya BBQ style and the morning market hosted by THE MARKET! 7:30A.M Open THE MARKET opens at 7:30 A.M. Bread is lined up early in the morning! From 7:30 to 11:00 you can enjoy a morning set Homemade strawberry shake making🍓. homemade strawberry syrup, milk, and ice in blender Homemade strawberry shake The coffee beans are sourced from Globe Mountain Coffee in Kyoto. Customers come for the morning set! Hot sandwiches are ready. (Staff) Thank you for waiting for your hot sandwiches (Female customer) Salmon is delicious… Vegetables are delicious too! I’d say they have a lot of flavor. (In the vegetable shop near this restaurant) they sell vegetables directly from the farm… I buy vegetables there too I like the fact that it’s not just a bakery. I got a cup of coffee courtesy of you ☕️ (Staff) Here’s an iced coffee, and here’s an iced au lait It’s not cow’s milk, it’s oats milk. Outside the store, the staff is getting ready for the morning market On the first Saturday of every month, THE MARKET hosts a vegetable morning market! The owner has arrived at work (Owner) These (figs) are delicious, very big The vegetables for sale at the morning market are all in season and highly recommended, harvested in the morning by the producers! (Farmer) They’re big, aren’t they?
(Photographer) They’re so big! (Photographer) Where did you pick these?
(Farmer) Tondabayashi. (Farmer) We use no pesticides. (Staff) It’s not just a once-a-month morning market. They come every Saturday to open a stall at THE MARKET. They wholesale vegetables to a vegetable shop called grocery. And every Saturday farmers come here. Customers can buy directly from the farmers. The morning market has begun! Customers are quickly buying vegetables. (Photographer) What did you buy? (Male customer) Pumpkins, eggplant, onions, bitter melons and figs This is the basil you just got as a freebie. (Director) Have you been here several times?
(Male customer) Yes, I have been here! We’ve taken care of you. It’s a nice place to live around here. (Male customer) Thanks to MARKET, I think it’s a good place to live!
(Staff) Thank you very much! Customers who enjoyed the morning set were also at the morning market! (Female customer) I bought figs, watermelon and vegetables today! I was here this morning too, for breakfast. So I think I’ll be back for lunch or something… There’s baking going on in the bakery kitchen inside the store. (Staff) It’s not the store’s product, it’s her personal product (Ms. SLOW) I’m allowed to make and sell bread at the shared space We’re doing it in a shared space. (The shared space) is a place that’s usually used by different people We make bread to sell in the shared space Beet rappé on bread. (Ms. Slow) These are beets. They are so full of nutrients that they are called drinking blood! Bakery slow’s “Rapée Sandwich” is now available! Hard bread is baked! Baked bread is brought to the share space 1 minute walk to the share space right next door Shared space operated by THE MARKET “Picture Books and Sundries Bread and Snacks”. Every Saturday Bread for sale at the shared space (Ms. SLOW) I’ve always wanted to do something myself Mr. Kato told me that I could do it. There’s a grocery nearby, so seasonal vegetables, fruits, etc. We use vegetables and other produce from farmers who are here today because they are easy to purchase (Chef Shinjo’s wife) I’m in charge of this place We all plant (vegetables) with the kids and stuff Vegetables planted with farmers at the workshop. (Chef Shinjo) This one is like a shared space (Mrs. Shinjo) We can have events and things like that. Or having them rented for workshops. Or a customer you connected with at THE MARKET doing something To let everyone know more about the farmers too. Even if you’re just serving products and food in a restaurant There are some things that are not conveyed. I’m trying to get the customers to practice what they want to do here, and so on. And that’s how it spread to everybody. Chef Shinjo gets vegetables and rice from the grocery store grocery Rice procured from Miyoshi Farm, Shimanto Town, Kochi Prefecture (Chef Shinjo) We deal with rice from farmers New rice will be coming soon Meanwhile, inside the restaurant, Ikedaya BBQ style lunch preparations are underway! Cooking rice purchased from the vegetable store grocery Cooking rice in an iron pot instead of a rice cooker. Preparing fresh morning vegetables. Sweet potatoes and potatoes are steamed in an iron pot (Chef Shinjo) Sweet potatoes and potatoes in an iron pot called a Dutch oven Like steaming and roasting This one is (cooking) rice The rice cooker is used to keep the rice warm. I use this one to cook rice. zucchini Eggplant Pre-roasted vegetables to serve with lunch plate. (Photographer) Do the vegetables here change with the seasons? (Chef Shinjo) Yes, they do.
We mainly use vegetables from farmers. Seasonal vegetables purchased at the morning market change daily Rice with cereals is cooked. Cooked rice is transferred to the kettle Rice is placed in the rice cooker and kept warm Sharpening knives for cutting meat (Chef Shinjo) We’re going to prepare the meat now I will improve the sharpness of the cut Meat is prepared with well-sharpened knives Chicken thigh Chicken thighs marinated in
“Lemon.” Salt Black pepper Sugar Garlic (Chef Shinjo) A sweet and spicy sauce made from soy sauce, sugar, garlic, and honey. This is the sauce I always marinate pork in and grill it. Lemon Plenty of extra virgin olive oil Cutting beef for steaks, curries, and roast beef served at lunch Mr. Shinjo purchasing some vegetables (Photographer) What are you preparing here now? (Staff) Right now we’re preparing for the “vegetable scooping”) I’m trying to figure out how to get customers to come. I was thinking about how to make it fun for them. It’s kind of like a production to make you feel a little bit cooler. I was hoping that people would enjoy it like a fair. We’re having a vegetable scooping event. A cute customer tries his hand at scooping vegetables! (Chef Shinjo) Do it gently and give it to him slowly and gently Customers absorbed in scooping vegetables (Photographer) May I have a look? We got a lot of pickings… (Cameraman) Do you have a favorite vegetable? (Child) Tomatoes and blueberries🍅🫐. (Photographer) How do you like it?
(Child) Delicious! 😄 (Farmer) I think it’s just about time to eat! (Male guest) Today, watermelon and (Female customer) With a kolinky (pumpkin) (Female customer) I bought okra and some bread Customers are constantly coming in for fresh vegetables that can only be bought here! (Female customer) The taste is different here (vegetables) I come here a lot to buy things, don’t I? (Female customer) I’m interested in pesticide-free or fermented foods And then I found out that (the farmer) was coming here. That’s when I started buying. (Photographer) Are the farmer’s vegetables totally different?
(Female customer) Yes, they are! The sweetness of the vegetables is also different from others! I knew that vegetable (sweetness) was strong! No matter what, the sweetness of the vegetables is very strong, and besides, it’s safe and secure. （I can see the face of the (vegetable) grower. You can see the people who are making the vegetables on Instagram, too. I’ve seen you do it. So I’m very happy with these marches! (Photographer) Do you usually have opportunities to connect directly with consumers? (Mr. Kauchisaien) Not usually.
You get to hear their reactions. Like, “I had that the other day and it was delicious. If it was something like, “I cooked it like that… I feel like it’s worth making. It’s a valuable exchange, a place where we can see each other’s faces. This staff member here is taking pictures of each store for social networking (Photographer) What were you shooting? (Staff) Now I’m trying to promote the morning market We’ve got some good stuff right now, like pesticide-free, organic, vegetables. A lot of things that are made with a lot of care. There is value, but people don’t realize that value. I have a feeling that it would be better if people knew more about it That’s why we’re doing an Instagram reel and stuff like that. Turn the playback number or something like that. I wanted to spread the word.
I was filming. Farmers who set up stalls at the morning market also take a break from drinking beer🍺. Mr. Shinjo picking herbs in his store garden (Chef Shinjo) I’ll use a little at a time when I want to use it This is “Italian parsley. Mint.
Rosemary, oregano, sage. And some sansho. Sansho (Photographer) You’ve already got all your own ingredients for everything (Chef Shinjo) Yes, we do.
And we buy our vegetables at the vegetable store. And these herbs are right here. If we could use as much of our own stuff as possible We’ll use the parsley we harvested to make a sauce. Mayonnaise Yogurt (Staff) This is making yogurt sauce (It’s a sauce) that we put on the meat at lunch Lemon Italian parsley from our garden. Finished yogurt sauce THE MARKET is a food court type store that includes two stores: a bakery and ikedaya BBQ Style This is the entrance to THE MARKET Bakery. The other side is the entrance to ikedaya BBQ Style You can buy your favorite dishes at each restaurant and eat them in the common eating area… ikedaya BBQ Style
11:00 Lunch service starts. They had a customer right away! Lemon chicken, which has been marinated since this morning, is grilled over charcoal. Vegetables purchased from the vegetable store are also grilled Salt Yogurt sauce Colorful
Lemon chicken plate (Female customer) It’s so delicious! Vegetables. Tastes just the way it is. Vegetables in season again I’ve never been to this restaurant at night before I love coming here during the daytime, it’s amazing! Steamed sweet potatoes Orders continue to come in Takeout orders are coming in. Yogurt sauce Takeout complete. Tomato soup set for lunch Pork marinated in homemade sauce. Bakery sourdough (Chef Shinjo) Thank you for waiting!
Who ordered the chashu? Cha-shu Parent and child customers can enjoy lunch in a relaxed atmosphere Customers are constantly coming in. Wagyu spiced curry is ordered Warming up the prepared spiced curry (Chef Shinjo) This is chicken broth (Chef Shinjo) It’s like the scraps that come out when you prepare the chicken We use that (scraps of wood). And I put vegetable scraps and stuff in it (chicken) broth. I use it to make soup and curry stock. A special curry full of the flavor of chicken broth is made. Salt (Staff) Here you go, beef curry! Beef tenderloin spice curry (Female customer 1) Delicious! (Female customer 2) It’s so delicious, just like I expected it to be! I’ve always wondered about that. They sell vegetables, and I was looking at it thinking, “What’s it like? I’ve been looking at it thinking about it. This is the first time I’ve been here today. The successful morning market is over, and the farmers who opened their stalls are leaving. He took a break here and made a homemade drink 🍹. Make a shiso soda
“Homemade shiso syrup.” (Photographer) The colors are so vibrant! Syrups are processed from fruits and other products purchased at the “grocery”! Soda Shiso soda Summer mandarin orange syrup Ice milk Summer mandarin orange shake Itadakimasu🙏 And the staff, too.
Refresh yourself with a beer🍺. (Photographer) You really drink beer on the job! (Staff 1) Yes! I drink! They want to create a town where adults can drink at noon I’m told that drinking is part of the concept Staff 2) She says she is told to drink, but actually She enjoys drinking it. The film crew also received 🍺 Lunchtime drinking is also a great job __. (Owner Kato) I’ll enjoy having this! Yum! It’s a job rule. Everyone in my company drinks, right? We drink beer at noon. We’re trying to make it so that people can enjoy alcohol with their meals. That’s the kind of town you want to be in. That’s what we’re trying to do. If you want to build a city like that, you have to practice it yourself. (Photographer) What did you do for a living?
(Kato owner) Urban planning for about 25 years. Connecting with rural communities or connecting with farmers. The food we eat and the makers or the earth that makes it. To be able to feel it while living in the city I’m actually happy (thinking) That actually has to do with the taste. And then what is delicious? That’s what I’m saying. Who is it connected to? Who made it? Like, which earth was it made in? It affects the taste like crazy. It’s only in cities that it can be offered Cities are where people can bring all kinds of things and eat all kinds of things. And that’s the advantage of living in a city. We can change Japan and society from the dining table. That’s what we’re trying to do through our mission, the “Delicious Revolution. (Photographer) Had you ever baked bread 　　　　　　　　before opening your shop?
(Owner Kato) I never learned to bake bread. (Owner Kato) I was impressed by the bread I ate when I was in a cafe in Montreal! I was told by the café owner that it was sourdough, and I thought, “This is good! I finished it after looking at YouTube and Instagram on my own. (Chef Shinjo) (The owner) and I met when I was originally running a restaurant in Ikeda I started to participate in Marche organized by Mr. Kato. (Chef Shinjo) It was just perfect timing.
(Owner Kato) We talked about having an event here (Chef Shinjo’s restaurant) I knew it was a good restaurant We started talking about renting this property and having an event once a month and then two years later we opened this place. We decided we’re going to open a restaurant here. He finally accepted my love call We opened a store here. Like going to the local supermarket. To establish an environment where people can buy vegetables directly from farmers. We need more customers to come to us. Eh! Sold out already? I want them to be like, “Oh my God! They are so delicious vegetables! You can’t get vegetables like this and they are picked in the morning! (Photographer) The farmer also said they were picked in the morning!
( Owner Kato) Isn’t that right? I think that’s the kind of life we all want to lead. I think people are going to realize that in time. (Chef Shinjo) I’ll keep doing it until then! (Owner Kato) We have to keep doing it!
That way and that way! ~Tasting time~! Lemon chicken Chicken with fresh lemon flavor. Herb sausage with
Yogurt sauce goes well with it Morning vegetables purchased from the farmer, “eggplant.” Beef tendon curry Craft beer in Shizuoka The owner has arrived for work. We start by making the ingredients for the sandwiches. Hamburg steak Chef Goto) I let it cool down before I pinch it. I’m dividing up the two types of dough that I’ve been slowly fermenting since yesterday. Bread dough for grape bread We make several different types of bread from one dough Bread dough for grape bread Dough for sandwiches The dough for the grape bread
is put into the mold Director) Do you have any part-time staff?
Chef Goto) Yes, I do. At 7 o’clock Chef Goto) It’s the same today (I’m always) working quietly by myself I don’t even speak to anyone
until “good morning” I can think about things that have nothing to do with work♪ What shall I eat for lunch? Making “twins Cheese” with lots of cheese inside
“cream cheese” Then add more cheese
and wrap it in dough Making “mentama nokke“
Make a border with mayonnaise and put the egg inside it Making ”bacon and egg
Put the egg mixture on one side of the bread sandwich the ingredients and bake it Making the base for the “Peach Fromage Danish”
“custard cream” Making the “apple Danish”
“custard cream” “apple compote” The bread is done baking! “mentama nokke“ We were able to sample the freshly baked
mentama nokke! We also got to try the
momo-fromage-denish! Thank you for the meal 😋🙏 Forming the dough for the chigiri bread The “Celebration Bread” is popular with customers✨
(Reservations are essential) You can choose the design and the filling
of the bread to your liking☺️ If you’re interested, please go to ‘GO to BAKERY’! Sausage Peach cream Chef Goto) This is peach cream
I were talking about it earlier. It’s the peach cream that’s inside the Danish. Curry We wrap various types of cream in it. Baked curry The base of the “Momo Fromage Danish” Melon bread Making “Eggplant and Bacon Pizza”
“Ketchup” Eggplant, bacon, tomato shredded cheese olive oil parsley Eggplant and bacon pizza Making “ippon-shoubu” Sausages Chef Goto) This is the sweet bean paste from the bean paste factory
and it’s delicious♪ The supplier who supplies the flour and other ingredients
introduced it to me I tried a lot of different things
but I thought this was the best It’s a bean-jam bun, but only one of them has chestnuts in it. It’s Atari! Director) You put quite a lot in there.
Chef Goto) That’s right. Chef Goto)
I like to eat the ingredients from the first bite Don’t you find it hard to get to the ingredients
? I don’t really like that so that you can enjoy the filling from the first bite
we wrap it in a generous amount of bean jam We make the cream buns
that the customer ordered. Director) When a customer places an order
do you make it to order? Chef Goto) That’s right.
I want to do as much as I can. I try to
answer as much as possible (to orders). Even the mini size has a generous amount of custard cream inside. Chef Goto) It’s so tiny that your fingers might get cramped Director) It really is tiny! It’s so cute!
Chef Goto) It is tiny. Director) And this one?
Chef Goto) It’s a regular cream bun. Reservations are essential!
The No.1✨ cream bun is filled with custard cream
that seems like it’s about to overflow from the dough Director) Is that really how much is in there?
Chef Goto) That’s right! Director) There’s so much cream!
Chef Goto) There’s a lot! Chef Goto) Does it make you laugh? Director) I was surprised! Chef Goto) It’s completely different from the mini version. Director) The size is completely different. We spread the egg mixture on the croissant
and bake it. Chocolate croissant croissant sugar dry yeast, malt The ingredients are added to the bowl for the mixer, which contains the measured flour. The staff have arrived for work. We’re going to write some letters with the egg wash. Director) What are you writing?
Chef Goto) This is a BLT sandwich. Director) Does this come up?
Chef Goto) Yes, when it’s grilled it’s not very noticeable
but you can read it The bread is done baking The letters “BLT” are starting to appear The fermented chigiri bread dough
is brushed with egg wash Making the “mentai nokke”
“mentai” “potato” Mayonnaise The bread is done! Potato salad topping 220 yen
Cod roe topping 220 yen Ippon shoubu Chigiri Bread Chef Goto) It has four different kinds of cheese in it right now (it’s freshly baked),
it’s really delicious, but even if it cools down, if you heat it up in the microwave it becomes gooey again
so it’s delicious It’s irresistible for cheese lovers! The staff member checking the bread for the reservation Director) What was that? Chef Goto) Checking the reservations for today.
Or rather, sharing the information If we put out the reserved items, (it’s not good) Director) Is this also from Shirabara Milk?
Chef Goto) That’s right Chef Goto) We use this milk to make the bread.
Director) I see. Director) What is that? Chef Goto) This is the mint that goes on the peach danish. The mint we grow ourselves Chef Goto) I’m not very good at growing things
and I’ve killed them many times, but now they’re growing quite well♪ Finishing touches on the “peach fromage Danish” Peach cream Cream cheese cream Compote of domestically grown peaches Nappage We’ll put the home-grown mint
on top Peach fromage Danish, 400 yen The bread is packed into bags Mocchi-ball 130 yen
Tumami-Edamame (green soybeans) 150 yen We’re getting ready to open. Director) It’s completely different when you open the shutters.
Chef Goto) That’s right. The image of the restaurant changes again, doesn’t it? When you open the garage
you’ll find a spacious, factory-like space We’ll clean up the area around the shop and
the eat-in space in preparation for the opening 7:00 Opening The breads, which are filled with so much filling that you’ll be satisfied with just one piece,
are lined up in a row The breads with unique names are also worth a look✨ Homemade jams and cookies
are also sold You can also enjoy a meal with your dog or cat Chef Goto) Welcome!
Good morning! We have a regular customer here. Director) Do you often come here?
Female customer) Yes, I’ve been coming here for a while now! We hold events here
and sometimes rent the space Last year, you decided the winner of the
costume contest we held here Chef Goto) I took part in the event as a last-minute entry (Female customer) My house is close by,
and I found this place when I was out for a walk There’s also an eat-in area, and the food is delicious♪ We all like family, so on days when we have time in the morning
we come on Saturdays and Sundays Director) By the way, what’s your favorite bread? Child) Yakisoba bread! Female customer) I bought one today too.
A croissant with chocolate inside. Director) Is this event
something you do every year? Female customer) Yes, that’s right.
We’ve been borrowing this space since last year. They make special Halloween ghost bread and and pumpkin bread, too. Director) It’s like a community event.
Female customer) That’s right! Anpan Poppy seed Chef Goto) It’s like this
The size is completely different (Left) Cream bun
(Right) Mini cream bun Grape bread Making a sandwich Ham Homemade egg salad Sauteed burdock Ham and egg sandwich: 250 yen
Sauteed burdock sandwich: 240 yen The anpan and cream buns
are ready to be baked We’ll put the “Ichi” brand on the anpan. No.1 in popularity✨
Cream bun 230 yen Koshi-Anpan 200 yen With a prize ✨
IchimachiAnpan 200 yen I had a cream bun and a Shirobara Milk at the eat-in space It’s full of cream and feels really heavy Shirobara Milk The grape bread is done baking! Butter The bread is done! Thank you!
We’ll be waiting! Director) Who is the customer?
Chef Goto) A neighbor. Chef Goto)
Someone who is really close to me. We play table tennis together all the time!
We’re table tennis buddies! Director) Ms. Goto? !
Chef Goto) That’s right! Chef Goto)
I was playing table tennis with this couple and sweating it out. Chef Goto’s table tennis playing customer Making “shiso bacon Wipe off the moisture from the shiso with paper Wrap the bacon and shiso leaves together. Making “bacon epi
”black pepper” ”bacon” Making the cheese loaf
We’re going to fill the dough with lots of cheese. Director) There’s a lot of cheese in there!
Chef Goto) There’s a lot of cheese in there too. Chef Goto) because I’ll be full
they say I won’t be able to eat a lot I’ve had staff complain about it before. You’ll get full, so
you can’t eat a lot of different things We have a bread order in We will cut the grape bread after you place your order. Chef Goto) I’m sorry for keeping you waiting!
Thank you for your custom. Yakisoba bread making Aonori 《Holiday only!》
Mori mori yakisoba pan 270 yen Making karaage dog Sweet chili sauce Making hamburger dog Making BLT sandwich Bacon, lettuce, tomato Making a teriyaki sandwich Boiled egg Sauce BLT sandwich 380 yen
Teriyaki sandwich 380 yen Making “Corn Focaccia“ White Sauce & Corn Mayonnaise shredded cheese sesame oil threaded chili pepper Corn Focaccia 260 yen
Lotus Root and Minced Chicken Oyakis 270 yen Bacon Epi 250 yen
Shiso Bacon 280 yen Making “Chokoron“
Coating with chocolate Chocolate spray Chill the chocolate in the fridge to harden it Director) Do you come here often?
Chef Goto) Yes, I do! Chef Goto) I come here a lot! Director) What bread would you recommend? Female customer) I’ve been really into fried an-doughnuts recently! The bread for the fried bean-jam doughnuts is delicious♪ Chef Goto) You’ve been eating our mountain-shaped bread for a long time Chef Goto) Recently, you’ve been eating bread for breakfast and dinner
as well! Thank you very much! We have received an order for
“overflowing cheese honey” After the order comes in
we pour in plenty of honey🍯 In the eat-in space
you can enjoy the bread in a relaxed atmosphere Director) Do you often come to this shop?
Female customer) Sometimes. Director) Do you always come here to relax?
Female customer) Yes, I do. Director) Can I see what kind of bread you’re eating? Corn Focaccia We had a customer with a dog
🐶 Director) It’s really great that we have a shop where you can bring your dog Female customer) I’m so grateful! Female customer) We also have dog treats
so you can eat together Director) So you can eat with your family.
Female customer) That’s right. Staff) Thank you for waiting. You can also enjoy the bread specially made for dogs♪ Female customer) Because it’s so spacious I think that being able to walk around with a big dog like this without worrying about it
is another of the charms of this place Making limone
“lemon cream” Custard cream The dough, which has finished fermenting,
is baked with lemon sauce poured over it. It’s done! Limone, 260 yen Chef Goto) This is it. That’s right.
It’s an antique from America! Director) There’s also stained glass. Chef Goto) That’s right!
That’s also American (antique). It’s a pretty old stained glass I bought it at a general store and that general store also designs stores So we had them design the current store, too (the ones they sell at the general store)
and we had them install a lot of these, too Director) Even the tiles on the cash register?
Chef Goto) Yes, the tiles too! I already had the shelves,
but I had them buy the tiles as antique tiles like the one with the tray and tongs I had the tools from my factory I had it processed
and arranged. Director) You had it processed?
Chef Goto) That’s right! Originally, the toolbox was quite oily from the factory but I cleaned it up
and attached a place to hang the tongs because they said it had character
I’m using it as it was (from the factory days) butter The staff came to pick up
the mini cream buns they had reserved. Director) Are these mini cream buns
custom-ordered? Female customer) There’s a get-together for the mothers of the nursery school children, so I’m going to bring some of these as a gift. Female customer) I think the cream bun is the best! Director) You mean the cream bun is the best! Female customer) It probably has the most cream in Osaka! Child) It’s an explosion bun!
(Female customer) Don’t say random things! Director) Does it explode because there’s too much cream?
Child) Yes! Female customer) I see! Director) Do you work here?
Female customer) I work part-time. Director) You work with her all the time.
What kind of person is the owner? Female customer) She remembers all the regular customers to the extent that they are all surprised so it’s like a bakery in town Please do that! I understand!
It’s like that kind of communication That kind of exchange happens a lot
so that’s the impression I get The staff member’s father
came to buy bread Staff) I taught him!
Then he said, “There’s a place like this! Staff) Thank you very much! Male customer) The croissant is my favorite right now! Director) You like the croissant?
Male customer) Yes! Director) Ms. Goto is also a really nice person, isn’t shi?
Customer) That’s right! Director) Your daughter can work here with peace of mind, can’t she? (Staff) When I was going home from Hirano Station (the shutters were) a little open
and there was a sign out, I wondered what it was I heard it was a bakery and happened to go there “The bread is really delicious” (It’s an encounter)♪ We’ll decorate the bread with
colored chocolate pens On this day, they’re making
the chigiri bread we ordered Using lots of different colors
we’ll make it colorful It looks like the decorated bread is finished✨ We will take a photo of the finished product
in the eat-in space Customer) 320,000 people? Chef Goto) The people who are here to do the interview today
Female customer) Congratulations! Director) Thank you You’ve made it look so wonderful💐 “Thank you! 320,000 people”
Thank you for watching! Chef Goto) Congratulations on reaching 320,000 subscribers!
Director) Thank you! (Director) You made it look so spectacular! It’s so cute! Director) The finished product was even better than I had ordered！
Chef Goto) Is that right? Director) Thank you so much for watching! To everyone watching ‘Bread Story’
Thank you so much for watching! Chef Goto) I’m off! Director) Have a nice trip!
Where are you going? Chef Goto) I’m off to do some shopping for the restaurant. It’s just around the corner! Staff) Be careful! Director)
(Looking at the store from the time it opened) How is it going? Has anything changed since you first opened? (Staff) Well, of course
you’ve become a very popular bakery. Gradually, the deliciousness of the bread spread and it became possible for dogs to come,
so it wasn’t like that from the beginning It really was a gradual, gradual change
over time. Director) What is Ms. Goto’s personality like? (Staff) The impression I had of you when I was in high school
was different to the impression I have now. I thought you were quiet and reserved
but She’s really funny and her customer service is
really wonderful She’s a wonderful person♪ Ms. Goto has returned from the shopping trip. Director) From the opening?
Chef Goto) That’s right. Chef Goto) I never thought
that I would be in the same class as her or that I would be working with her at all! It’s amazing!
I think there are times when you just have to be in the right place at the right time She’s been a huge help to me
Really! I’m here because of her! This shop exists because of her! I’ve really been helped. Not just by her. I’ve really been helped by a lot of people. Chef Goto) We’ll be celebrating our 9th anniversary in December. So it’s been 9 years since we opened. Director) That’s quite a long time.
Chef Goto) It feels like a long time, but also like a short time. Chef Goto) I still have a long way to go. I’m hoping to continue
doing this for a long time to come. Director) How is it going? Has anything changed since you opened? There are some people who have been coming for a long time,
but the customers also change,
you know the kids who used to come to kindergarten have become junior high school students
and they’re going through puberty they don’t talk to me like they used to and then they grow up some more
and they start talking to me again It’s really fun!
Lots of things! After all, it’s the customers
that make it all worthwhile. Staff) It’s fun♪
Chef Goto) It’s fun! (Staff) It’s really fun every day, lol (Chef Goto) There are all kinds of customers
(Staff) There are all kinds of customers Chef Goto) It’s really fun, lol
Staff) It is fun, lol Staff) They say, “Today was fun too.”
Chef Goto) That’s right, that’s right! Chef Goto) “There are customers like this…”
and so on. Chef Goto) Why don’t we have lunch?
Aren’t you hungry? Director) Is that okay?
Chef Goto) Let’s eat together! Chef Goto) I don’t eat breakfast either I eat a big lunch
every time! We had lunch together🍱 Chef Goto) After all,
if you’ve been looking at bread all morning you’re going to want to eat something like rice or noodles
for lunch, lol I also eat bread
normally But I often eat lunches like this. Thank you for the meal. Thank you.
Thank you for the meal! This place was originally a small factory
where the owner’s father worked for nearly 20 years. The small factory was renovated
and “GO to BAKERY” was created in one corner of the building. The creation of this shop is
filled with the chef’s feelings for his father and his own particular tastes. Chef Goto) This post box
is just as it was back then. The one my father put up
is still there It’s a remnant of these large electrical meters It costs a lot of money to remove them, so we’re leaving the ones that can be left
as they are, and we’re using cranes and painting the ground as well We painted part of the wall
and the ground, but we left this patchy area Let’s leave the remains of the factory as they are.
So this part hasn’t been painted
and the traces of the work done at the time remain as they were
here Director) Why are there
remains of the old place here and there? Chef Goto) It’s not that my father
went out of business. He just suddenly passed away he was still working here
but he died suddenly so he was still young enough to work I think he would have wanted to, so I left as much as I could I left it. All the way to the back, where the shop is now was a factory. We had a partition put up We built a small shed and turned it into a bakery It feels like the far end was a steel factory Director) Where are the remains of the kitchen factory? It’s the handwriting of my father. At first, we were going to fill this in with something but then the construction workers said
“No, let’s leave this!” The father left some writing
there. There was a fence there originally
and that’s now an office We’re using it as it is. He said, “Let’s use what we can use.” Things like this are really now that I think about it, it’s really
grateful because it’s the same one my father used Director) I feel like I can sense my father Chef Goto) When I suddenly see
those letters I feel like I can work harder
but I also feel like I’m being watched Director) You’re watching over us
Chef Goto) That’s right The customers say “(Dad) He’s happy” I’ve redecorated it like this, but
I don’t think it’s very good. I thought they might be angry but now, it’s better to leave it as it is
rather than leaving it untouched (as an abandoned factory). I think it’s good that
people have come together like this I think it was good. Director) It’s become a community.
Chef Goto) That’s right. Director) It’s amazing that you created it. Chef Goto) I didn’t imagine
this when I was making it, but it turned out that way
and I’m really happy! The location (of the restaurant) is on a one-way street so only people who know about it
would pass by here We started without any advertising, so I was really worried that no customers would come
(when we first opened) I realized
it’s been eight years already! I’ve been doing it like this and I can only say
I can’t really say anything else. Director) What kind of
shop do you want to make it? Can you tell me what kind of life
you want to lead in the future? Chef Goto) I just really want to continue
as long as possible in my current situation. I’m not going to ask for anything else If I can keep going at the same pace as now
that would be the most gratifying. It’s like a long, thin thread That’s the goal! ~Shopping time~ “Ichimachi Anpan”
If there are chestnuts inside, you’re in luck⭐️
Lots of mashed red beans♪ “Cream Buns”
Lots of cream♪ No.1 in popularity! ~tasting~ Peach fromage Danish Twin cheese It’s filled with four kinds of cheese! Ichimachi Anpan
The winner contains chestnuts🌰 This time it was a miss… The filling is full of red bean paste 😄 Shiso and bacon Celebration bread Thank you, 320,000 people
Bread Story We all enjoyed it together 🤤❤️ It’s delicious♪ Thank you so much, GO to BAKERY, for making it so wonderful
💐