思わず釘付けになってしまう日本の女性パン職人たちの妥協なきパン作り３選

今回は熟練の技を持つ女性パン職人たちの
ものがたりをまとめてお送り致します。
女性パン職人が作るオシャレなパンの数々
思い出の振り返りに是非ご覧ください！

※各店舗の価格等の情報は取材当時の内容です。

詳細な情報は字幕機能をONにしてください。

〜パンものがたり Bread Story ~
すべてのパンにはものがたりがある。
パンに携わる人々の裏側に密着し、パンに対する想いや歴史、
背景のものがたりを全世界へ届けるプロジェクト。
パンものがたりは世界をつなぐ。©パンものがたり
https://www.youtube.com/channel/UCAVWa1Bbft6hGUrfKe9FENw

私たちが取材したお店が下記のURLから確認できます。　
https://goo.gl/maps/D35kXS1RsHzvJihW6

【チャプター】
0:00　Bondir c.ke（ブンディール　ケケ）
URL　 https://youtu.be/f0DZ_hFIcwE
住所　大阪府大阪市北区松ケ枝町８−３
地図　https://goo.gl/maps/8K1AhvPnGWKrdxPP6

28:28　ベーカリークロレ(Couleur)
URL　 https://youtu.be/JoprXgVBXLM
住所　兵庫県姫路市辻井７丁目１４−２３
地図　https://maps.app.goo.gl/ve9mPXyd4KANHo4n8

59:03　森工房
URL　 https://youtu.be/KsQgNdUwir4
住所　兵庫県加古川市野口町坂井１６２−２
地図　https://maps.app.goo.gl/FT5dMgURK91m8tF16

#神戸パン #パン屋 #baking #breadrecipe #breadfactory #asmr

Higashi-tenma, Osaka Bondir c・ke. Keke shopkeeper. Basically, the preparation is done by the owner alone Danish toast Kelp water yudane (Bread) I graduated from a junior college and went to a technical school (I’ve been an artisan for) about 20 years, I think.

In the beginning, I wanted to be a pastry chef, so I went to a technical school　 I got a job, I gave it up because it was too tough. My dad told me to become a baker. So I became a baker. Cakes are more (work) detailed, aren’t they? but

The bread seemed to suit (me) better! Making quiche chouquette Croissant damande When your hands are free. Like, I’m going to line them up a little bit at a time. Brioche naturale Pain au lait Shiga sweet potato “Beniharuka”. Danish toast Cream bun (Staff) What is the origin of the store’s keke?

We have a pastry called “cake de KEIKO.” The first pound cake I made with my own recipe. A pastry that is very dear to the owner’s heart. My name is Keiko. It’s short for that pound cake. Cake de Keiko, which became “Keke.” Quiche with three kinds of mushrooms, ricotta cheese and homemade bacon

Quiche with zucchini and ricotta cheese Homemade flour bucket Homemade bacon Focaccia dough Homemade fermented cream Pork stewed in white wine Ricotta cheese Getting ready to open at 11:00 béchamel sauce Homemade bacon The store’s namesake “cake de KEIKO Epi Tarte flambe Opens at 11:00 a.m. With this (Pan O’Segur) With bucket

Direct order format ordering method Focaccia of the day Fresh fruits and vegetables from local grocer Two Duckwars and Half a loaf of raisin bread If it were a regular raisin bread (The raisins) could be a little dry (This store is) much juicier Two Duckwars. I really like Keke’s “Duckwheat”.

I was wondering if you opened it just for me! I was originally referred to them by a (neighborhood) cake shop.　 I was told that I could open a real bakery. That’s when I found out about Keke(and started going there) This is about the third time I’ve been to the store.

The bread in a rectangular shape is so good, it’s my favorite. I bought bread in a rectangular shape for the third time too I think I’ll take that one.　 Tarte flambe Bread with two layers of sweet potato and tsubu-an (sweet bean paste) Do you dislike sweet potatoes? I like them. This Sunday.

Half a quinoa and two of these (sweet potato and mashed sweet bean paste) Two of these (sweet potato and mashed sweet bean paste) and two of these (sweet potato and mashed sweet bean paste) One-half quinoa Close to home and work. Since this place was built

Mostly here, breakfast and sometimes lunch (I eat at lunch) I bought some rye bread (segur) today I eat bread here because I care about my health (This store) has rye, whole wheat, and so on. And there’s a lot of wheat bread. (I recommend) bean paste and Satsuma-imo? I’ll have two, please.

I’m always looking for one of these. I just wish I had a favorite. One tarte flambée Homemade flour made from a mixture of several types of wheat Because it tastes good freshly pulled Because it’s sweet, it’s strong, it’s fragrant, it’s Delicious! Home-made flour with the owner’s specialties. 6 cream buns. cream buns

（Sweet potato and mashed sweet bean paste Seiglefrui (rye bread) Danish toast Tarte flambée Hyogo , Japan Since 2021 , bakery couleur 2:33 a.m. couleur Owner　 Saiko Uranishi Dough making Milk butter Making cream bread Custard (Photographer) Production and sales. Are you doing it all by yourself? (Chef Uranishi) It’s a one-man operation

(Photographer) Full (do)? (Chef Uranishi) make it, sell it. (Operating hours are) long. It’s until closing, so (The store) is open until 6:00 p.m. (Director) until 6:00 p.m.! (Chef Uranishi) When they sell out (of bread) early We close (the store) at that point. Making bagels Zarame sugar (Chef Uranishi) Did I wake up? Did I wake up?

(Chef Uranishi) (The bread) is pretty much in some kind of a good mood (Director) Are you in a good mood? (Chef Uranishi) In a good mood! (Chef Uranishi) (And the bread) I think you’ll be a little happy. (Chef Uranishi) (And the bread.) Like, “There’s a lot of people here today.” Sugar butter bagel

Cafe moka orange bagel Making green tea custard Matcha green tea Granulated sugar Powder Awaji Island Cow’s milk To custard cream Add matcha green tea Chill in ice water (Chef Uranishi) Let’s eat breakfast together! It’s yesterday’s French bread. May I? Bacon. cheese Butter Breakfast is ready Granulated sugar (Chef Uranishi) Yes, eat hot! 4:45 Croissant roll Croissant roll Cream bun Melon bread Granulated sugar Cream buns Fluffy melon bread Cream cheese Making curry bread Cheddar cheese sauce Asian-scented curry bread 5:30 a.m. Cleaning the front of the store Pizza making “Young corn.” Cream cheese mini-tomato

Young corn Oyasai pizza 6:00 Rosemary (Director) It smells great. (Chef Uranishi) It smells like rosemary Rosemary and honey cream cheese Fougasse with scallions and crape cheese Lemon peel Walnut Cheese French bread making Making bacon epi Fruit tomato & bacon cheese Honey lemon & walnut making Tsubu-an making zunda-an french bread Campagne

(Chef Uranishi) (The preparation is) now finished Whew! It’s “whew~.” couleur bread (Chef Uranishi) The fluffiness (of the bread) is It’s so cute! (Chef Uranishi) Cream buns… It’s so soft and fluffy. I think, “I wonder if there’s a futon like this.” pepper Fougasse with aosa and chirimen cheese Cheese France Honey

Honey lemon & walnut Batard Croissant roll Pistachio Pineapple coconut Lemon cream Almond Campagne Maple France red bean butter red bean butter An-butter. I tasted it Fluffy melon bread 216 yen Sugar butter bagel 240 yen Cafe moka orange bagel 302 yen (Chef Uranishi) Isn’t it amazing? This way of eating

I think it makes you super happy. This way of eating (The bread) is three equal portions thick (The customer) would toast and eat with this More than a coffee shop morning Become a little gorgeous (Director) (Customer says) (Cut the bread) this thick? (Chef Uranishi)that’s right

(Chef Uranishi) I kinda want to do that too (Chef Uranishi) (Customer requests) I will do what I can (Customer requests) “Can you make bread like that?” or something like that. If they say that… I do make it. Couleur bread: 724 yen per loaf Half a loaf 361 yen

Campagne 550 yen 1/2 size 275 yen For the opening We will clean up (Chef Uranishi) All right! I think that’s about right. And now we’re ready to open. 10:00 opening (Chef Uranishi) Good morning, good morning! Welcome! Thank you for everything! (Director) You come three times a week! (Male customer) Yes Thank you. (Chef Uranishi) We look forward to seeing you again! I come here for the bread because it’s so good (At first) my wife said, “This place is good.” We came here together, that’s how it started. Chef Uranishi’s very friendly.

The bread is delicious. “Keep up the good work.” I said. (Tell her) “Good luck making delicious bread.” (Chef Uranishi) Good morning! (Chef Uranishi) “Maple France” is freshly baked now! It’s freshly baked now! It’s going to be French bread And put maple butter on the inside. Juicy and sizzling sizzle (Chef Uranishi) One? Thank you very much! (Chef Uranishi) Thank you for everything! We look forward to seeing you again Take care Thank you very much I love this kind of stuff. Is it cream cheese? I go to quite a bit. About once a week (I come here). Always delicious bread. Thank you!

Pastuerize milk (This milk is) only available on Saturdays and Sundays Used for fluffy custard cream bread (Chef Uranishi) Thank you very much! We’ll be waiting for you again (Female customer) Croissant roll (Chef Uranishi) popular on the streets New York roll (Female customer) This? Pistachio (flavor) I’m curious (Chef Uranishi) It’s so cute

Bread plate (Chef Uranishi) Ehhhhh, it’s so cute! (Female customer) See you later! (Chef Uranishi) Yeah, see you later (Chef Uranishi has) a strong sense of humor, right? But, you know, he’s very particular about his bread. Because I only make good bread. (Chef Uranishi) Because bread is life. （I’m overflowing with love (for bread).

Well, I’m a bread nerd. （I want to tell Chef Uranishi…) It’s not all bread. I want you to look at other things. Oh~y See you later, bread nerd. (Chef Uranishi) See you soon! Thank you (Chef Uranishi) If you find bread sundries He buys them for me. The two cats over there.

A friend gave me this on our first anniversary. (Director) And this calendar? (Chef Uranishi) That was also given to me by the same friend This shelf was also made by the husband of the friend. Order it. （I’m being helped (by those around me). Really I’ve learned to be grateful.

(This is how you can keep your store open) That’s not normal. That it’s not the norm. I think that’s great. (Female customer) I’ll have one loaf of bread and (Chef Uranishi) A square bread? (Female customer) A square bread, please. (Female customer) With one croissant roll (Chef Uranishi) Which would you like?

(Female customer) Pistachio (Female customer) This is delicious. The other day (when I ate) Fougasse with aosa and chirimen cheese 280 yen I can’t stop. lol (Chef Uranishi) Thank you! (Chef Uranishi) We look forward to seeing you again (Female customer) I’ll be back next Friday (Chef Uranishi) We look forward to seeing you!

(Female customer) Thank you (Female customer) Today, this vegetable bread and Curry bread. This is the first time I’ve seen this one. I bought this one This is a hard bread. looks delicious I’ve already jumped on it I highly recommend this bread! It’s like a pastry. It’s not sweet, it’s crunchy.

And it’s got a nice chewy texture. I like hard bread. I was looking for. I looked it up on the internet. Find me here. If you look, you’ll see the hard stuff lined up. And I’m like, “Oh no, I’m so happy!”

And from there, I’ve been coming every week since I found out about it. I’m looking forward to another new loaf of bread (Chef Uranishi) We have a variety of customers I’m just trying to make it fit both ways. Not all hard breads. I’m also making soft breads.

I wanted to make something hard and particular. You made a campagne. It didn’t sell at all at first. What’s that? Some people think… But those who like Found and bought He says he’s here to buy again There are a lot of customers (Director) The hats are cute again! (Chef Uranishi) Yes, they are!

I was going to wear the red hat. (Written in the logo) “Sai” in “Saiko” is red The red hat seems to make an impression. (Chef Uranishi) Hello! Welcome (Female customer) This is also good! Honey lemon & walnut But it’s only available in June, so I’ll take this one.

And this cheese French is good, too. (Female customer) Hollow sable They’re delicious too. Thank you for all your help! (Chef Uranishi) Hello! Welcome! (Female customer) Is this a croissant? (Chef Uranishi) Yes, they are! It’s the croissant that’s all the rage right now. (Female customer) Is this a fad? I’ve never seen that before.

(Chef Uranishi) Thank you! We look forward to seeing you again (Female customer) Thank you~ This is delicious! It’s firm. It’s very satisfying. It’s a little bit hard bread. It’s delicious. (The owner) is easy to talk to. It’s good because he’s kind. It’s easy to come here. I can think about coming back next time. It’s got a great atmosphere. The store.

I want the store to be around for a long time. I look forward to working with you for a long time! (Chef Uranishi) Thank you very much! Fluffy melon bread Rosemary and honey cream cheese Croissant Swiss couleur bread I knew it (the bread) was pretty It’s not my child, but…

I guess that’s how I feel Especially since I started this store. Customers say it’s delicious. When people say, “I want more bread here.” It’s like, “I’ll do my best.” Even if things are a little unpleasant. Eat some bread. Even if it’s just for a moment. It would be nice to forget that

Don’t be shy, you (bread) guys. lol Hyogo,Japan Mori Kobo Mori Kobo Owner Sachiko Mori 9:16 a.m. Preparation begins the day before the business day. Making custard “milk.” Cane sugar egg yolk Flour Corn starch Butter Homemade custard Making yeast (rakkenji yeast) “apple” Carrot Yam (Chef Mori) (The yeast ingredients are) basically apples.

With carrots and yams And I add cooked rice (Chef Mori) This is the finished product This (yeast) is put in as a seed cane sugar Strong flour (Photographer) Is this yeast seed? (Chef Mori) These are seeds This is fermented and it has an alcoholic aroma. The finished product is used for bread

I’m going to put this in a warm place now. It’s going to sit for a few hours. (Chef Mori) The dough is rising. I think it’s still a little bit more Put it in the fermenter. We’re going to let the yeast ferment making dough Flour Skim milk Rakkenji yeast Salt butter Cane sugar (Photographer) What is this powder? (Chef Mori) It’s whole wheat flour Honey. Walnut bread with bran “bran flour.” Bran flour To the bran-filled dough as above Walnuts are added

(Chef Mori) than other yeasts. Might be a lot of yeast to put in. So you get quite a bit of yeast flavor (in the bread) Walnut bread dough Dough is laid out. We’ll form it that night. (Photographer) Do you do all the flowers as well?

(Chef Mori) The flowers, you know, my mother picks them for me. She leaves them for me in the morning. Or put them in the eat-in area. Like, take some of the flowers that are wilting. Eat-in, by appointment only. We’re also open for lunch.

We do all the work by hand for our customers who visit us. (Chef Mori) That’s (the preparation for the day before) That’s all. I’m going to go home now and do some housework. I’ll be over here between 12:00 and 1:00 in the morning. The preparation begins again. That night 1:00 a.m.

Yeast prepared Left: Before fermentation Right: After fermentation Bread dough with bran Add water (Photographer) It’s bulging! (Photographer) What? Is this what happens when you let it ferment? (Chef Mori) Yes, yes! It was like this at first Bread with bran Pizza making Heating up the griddle Poke holes in the dough with a fork to keep it from puffing up. Homemade tomato sauce Cheese Basil Rakkenji yeast pizza

Bread in a rectangular shape with bran Large leaves bacon cheese Salt Water Edamame 4:04 a.m. Prepared the day before Walnut bread dough Walnut bread Hotel bread (Chef Mori) It’s bread for lunch Bread served at lunch Butter Hotel bread Motthimo cheese Bagel making cream cheese Mixed berry potato kanroni Cheese cream cheese pepper honey

Preparation of bagels Add honey Black sesame seeds pepper cheese bagel Oimoto sesame Double cheese & honey pepper Cranberry & Organic Raisins & cream cheese Mentaiko, potatoes and mayonnaise cheese apple custard Homemade custard of apple custard Oimo mentaiko Large leaves and bacon epi Baguette Butter Butter red bean paste Butter Baking petit raw bread

Chocolate tsubuan (sweet bean paste) Black sesame Almond Petit raw bread　 “Anko” Choco(Chocolate) (Photographer) Before you became a baker. Did you work somewhere else? (Chef Mori) I worked for a general company. Since I graduated from junior college. You worked full-time for 22 years. I’ve been cooking, eating, and I like drinking a lot.

When the kids are little… When your friends come to visit you or something. I liked to entertain them. My husband always said, “I wish you’d do a bakery…” something like that. He was joking about it. Like it turned out to be true. (Director) Good morning! (Chef Mori) This is my husband!

(Director) Husband! (Chef Mori) And the clock (in the store) with the staircase chest of drawers. Bring it from my grandfather’s place in Shimane. It hadn’t moved at all for decades. I took it to a watch shop in Kakogawa (for repair). It was a long-established watchmaker. The clock that didn’t start started moving♪

My friend was dyeing with indigo I cut the cloth, and that embroidery was done by our mother She made it for me. 11:00 Open. The logo of Mori Kobo is inspired by the names of her two daughters. Open every Wednesday and 2nd and 4th Saturday

In this café space Customers with reservations can enjoy lunch (Female guest) Shiso leaves and bacon epi (Female guest) Milk cream (Chef Mori) Do you have a bag? (Female guest) I brought it with me (Chef Mori) These bagels taste better warmed up. I’ll show you how to heat them up.

(Chef Mori) Thank you very much! (Female guest) I heard the bagels are delicious. I read in the reviews that the bagels are delicious (Purchased) Bacon epi with shiso leaves I thought it was unusual to have shiso leaves in it. I’ve always wanted to come here because it’s so close. Timing didn’t work out

I was able to come today, so I came at exactly 11:00! The store was so cute. I’m so glad there’s a place like this near me. It’s not easy to come here on weekdays. I would like to come again if the day is right. (Chef Mori) Hello! (Chef Mori) Edamame? (Female guest) Two

(Chef Mori) two (Female guest) Different from this one? (Chef Mori) The Yudane bread(Yudane shokupan) is soft and fluffy. (Female guest) (Hotel bread) Soft and delicious (Female guest) This! I buy this a lot! (Female guest) I highly recommend this salt bread! If it’s a sandwich, I like this one.

(Chef Mori) Thank you very much! Customers with lunch reservations have arrived! Reservations required “Magowa Yasashii Bread Lunch” (Chef Mori) Here is today’s menu (Chef Mori) Here is the sesame tofu appetizer! (Chef Mori) (Tofu) on top. Please eat it together with the dashi julienne on top! (Female guest) Worth coming to eat.

(Photographer) What is it? (Chef Mori) It’s potato and beet soup It’s quite a crowd pleaser… Pink pepper (Chef Mori) Here you go~ (Female guest) Thank you It will be potato and beet soup~ (Female guest) (Pink is) It’s the color of beets! Probably. (Male guest) Hmmm… ♪♪ Gentle ♫ (Female guest) Delicious ♫

(Child) Delicious ♫ (Child) Mmm~! (Director) What does it taste like? (Child) Gentle taste♪ (Female guest)About very good. Between silky and sludgy? Mellow and thick (Child) I ate! Look, it’s empty! (Chef Mori) Thank you! (Child) Thank you! (Male guest) I come here often! I have a lot of fans in my company.

Always chiffon cakes and stuff. Bagels, egg sandwiches… Take home a box of these because they’re incredibly popular. I buy these every time I come in. (Photographer) Do you like the bread here? (Child) Yes (Child) Bye-bye (Female guest) Wow! Looks delicious! (Chef Mori) Thank you! (Female guest) Look~! It’s going to be very delicious!

(Chef Mori) Today I’m making an onion hamburger with tofu. I made onion hamburgers! It will be mushroom sauce (Female guest) Looks so delicious! Oh my goodness! (Male guest) Looks so good! (Male guest) Yum! (Female guest) Absolutely delicious! (Male guest) Yes! Delicious! (Child) Ahhh! Aurora sauce (Chef Mori) I’m making reservations, but for lunch.

I can’t keep the materials on hand. I make sure to tell you when it’s time to do that. that we may have to wait for you. We’re going to have to sell them as well. we may have to keep you waiting a little bit. Garlic zucchini bacon pepper Stir-fry ingredients on bread Cheese

Fried onion (Chef Mori) Here you go~! Wow – looks delicious! (Chef Mori) Today, we’re having a “pull-apart bread” with Rakkenji yeast. Pull-apart bread. I think of it as bread that you tear off and eat. It is covered with four-leaf butter and millet sugar. Salad with seaweed and baby sardines

Ume dressing. Maybe the kids can go for it. Homemade ume dressing. (Male guest) Awesome and refreshing (Female guest) It’s not sour. It doesn’t really feel like a plum. (Director) Is this your first time coming to lunch? (Female guest) Yes! Every time I come in, I look at the blackboard.

(Female guest) “I want to go to lunch, make a reservation.” I’m going to have to make a lot of tweaks like that. Yes, you have to make a reservation. I’ve been longing for this! (Director) It’s what you’ve always wanted, isn’t it? (Female guest) Wow, there’s ham and stuff inside!

(Female guest) I wonder if the sauce is aurora sauce Looks delicious♪ Yum! Delicious~♪ Yum! It’s so delicious! (Photographer) It makes you happy when your child is happy too! (Chef Mori) I’m so happy. I’m so happy! Really! Just to be able to say it tastes good like that. It really makes me very happy.

(Chef Mori) Wow! Well, I’m surprised! He’s my former (workplace) boss, or rather, my senior! Can I say that you were my senior when I was working at my last company? (Male client) A senior? (Chef Mori) I’m a senior I’m very happy that they come to me even after I quit like this.

(Male guest) It’s delicious! (Chef Mori) Really? Thank you. (Male guest) Shiso leaves and bacon and Baguette (Chef Mori) the little one? (Male guest) The big one (Chef Mori) Thank you very much! Be careful! (Male guest) The bread is delicious, really! It’s got a lot of flavor. Like the taste of wheat.

Like that yeast fermented sour taste. Tastes like bread. Bread to go with alcohol Bread to go with alcohol A little bit of it on a Baguette and eat it (Chef Mori) is very personable and She’s the kind of person who can slip into anyone’s life She makes no distinctions for anyone.

I hope it continues to be a long and enjoyable experience. (Chef Mori) Shall I prepare dessert? (Female guest) Please Soy milk and millet sugar chiffon. (Chef Mori) My youngest sister’s child is called Her name is Kotono-chan. She always writes to me. The leftmost picture is “bread” (Director) “Pan” ! (Director) It says “pan.”

(Chef Mori) Yes. (Male guest) I want you to make a cake for my wife The one with lots of nuts in it. I’ll be delighted for now. (Director) To whom? (Male guest) To my wife. (Director) To wife (Male guest) I also have my daughter’s celebration cakes made here because they are delicious.

(Director) Do you also do cakes? (Chef Mori) Yes, I do! It’s in the form of decorating chiffon. We put fruit on top. (Male guest) salted bread two Anko Salt Bread two (Chef Mori) yes, thank you (Chef Mori) yes, thank you! Thank you~♪ (Director) Do you always have a specific thing you buy?

(Male guest) Yes. I was hoping you could keep the bagels and the salt bread. (Recommendation) This one! It’s pretty good. They put all kinds of seasonal stuff in it. That stuff is always delicious. (Male guest) But it’s really amazing. I didn’t think you made this amount of food all by herself.

When I got the bread here and ate it What is this? He said it’s delicious. Which one was it? (Chef Mori) That one! That’s it. It’s made with rakkenji yeast It’s the one that’s made with homemade yeast. (Male guest) But it’s really packed. It’s heavy.

What the heck is this? Delicious! It’s glutinous! that’s what I said I’m not exaggerating, it’s the best bread I’ve ever eaten. I thought it was delicious. (Director) Any bread that caught your attention? This bread Chiffon cake (The others are)choco (chocolate) bread

(Male guest) The atmosphere of the store is very Japanese style and warm. I bought a lot of things. I would like to go home and enjoy them. We will be back! Thank you very much. A family who enjoyed lunch, bought some bread as a souvenir. (Female guest) It was very delicious…

(Chef Mori) I’m glad… Thank you very much, it was a pleasure… ♪ (Female guest) I will come again! I’d like to come back in a couple of weeks if you don’t mind. (Chef Mori) Thank you so much! (Female guest) Thank you very much~ (Female guest) It was so delicious!

(Male guest) It was delicious! (Female guest) All gentle taste (Male guest) What was good? (Child) All of it! (Female guest) I had a friend who lived in the neighborhood. She told me about it, and I went there. My house is close too. Then I’ll come too! That’s how I started coming.

I’d like to come here often from now on. I know it’s a lot of work being on your own. Good luck! (Photographer) Is this your hometown? (Chef Mori) My parents live next door. (This restaurant) I’m allowed to use my parents’ house. (husband) I think the building was used as a warehouse

(husband) It’s like the carpenter listened to what I wanted and built it. and he built it for me. So I went to Kyoto to buy these things too! (Director) To Kyoto? (husband) Like an old wood shop in Kyoto The staircase wardrobe is also from Shimane, Japan. At my wife’s maternal grandmother’s house

We went to get it. I took that carpenter with me. So, you know, the bookshelves around there. You know, we had some old stuff I brought it all from Shimane. Even if She stopped being a baker in some way My family could live here. I made the store like this.

(Photographer) Is this, is this sesame tofu homemade? (Chef Mori) It is handmade This is usually served on a regular basis. (Chef Mori) Thank you~ Cheesecake We had a special lunch appetizer Sweet potato and beet soup Salad with seaweed and baby sardines Sesame tofu And the very popular bread at Mori Kobo purchased.

Bagel Double cheese & honey pepper Petit uncooked bread(Puti nama syokupan) choco(chocolate) Homemade custard of apple custard (Director) (To Chef Mori) Have you always wanted to start a bakery? Do you feel like you wanted him to start? (husband) Yes, I did. I’ve always been good at cooking.

I’ve always thought it would be nice if I could make use of that kind of thing. (Chef Mori) “Mori Kobo.” It’s not something I invented. When my husband started his own gas shop more than ten years ago, he called it “Mori Kobo”. when he started the gas shop.

We’ve been introducing ourselves as a bakery since then. I introduced you as a bakery, didn’t I? If I told her that, she would do it for me. Like that. (Chef Mori) I couldn’t make up my mind, but he pushed me My daughter was a little bit sick. I started getting a lot of calls from school to pick her up. to pick her up from school.

It was getting more and more frequent. That’s what gave me the push I needed. And I’m grateful to my parents for lending me this place, and family for their support. I can’t thank my husband and my two daughters enough.