濃厚すぎる…!! 日本１のカスタードクリームを作るケーキ屋に密着（人気スイーツ店まとめ）

濃厚すぎる…!! 日本１のカスタードクリームを作るケーキ屋に密着（人気スイーツ店まとめ）

We closely followed a cake shop that is friendly to both people and their wallets. La Pâtisserie Seri, 2 min. walk from Kajigaya station, Kawasaki-shi, Kanagawa, Japan. Making whole peach pie. Soak in boiling water and cold water to make peel easier. Seeded peaches are filled with custard. Making custard. Egg yolk vanilla paste

Cow’s milk Boiled milk is added in small quantities. Stirring constantly so as not to scorch. （The name (of the signature dish) is called cream puffs for the soul, The origin of the name, With very hard work to make the custard, From the fact that everyone is putting their soul into making custard,

I named it “cream puffs with soul”, Before I knew it, it became the number one hit. Thanks to you, it is selling well. Add butter. Cream puffs for the soul Finishing strawberry whole cake. Finishing touches on papier chocolat. Fruit shortcake Melon shortcake Peach Pudding Strawberry Shortcake Finishing peach jelly.

He’s pouring on the muscat jelly. Peach shortcake Making sponge cake batter. Fold in egg yolks. Ingredients are free of alcohol, margarine and coloring. Therefore, pregnant women and children can eat it safely. Making snowballs. Financier Making tart dough. Handwritten plate Peach shortcake Strawberry Whole Cake Tea Balls

I asked the owner about the store’s specialties. The shop is served without alcohol, margarine, or coloring agents. and so on, We do not use any alcohol, margarine, or coloring, We try to make sure that pregnant women, children, and many other people can enjoy our food safely.

We also have barrier-free store, automatic door, and so on, We try to make it safe for wheelchairs and baby carriages. As we move into fall, peaches will change to yellow peaches and Muscat, grape, or pione, And pumpkins, chestnuts, potatoes I think the tastes of autumn will be very lively.

Strawberries and chocolates will be the main thing as we head into winter. I make various kinds of cakes throughout the year, so I try not to get bored. Kojiro and Daigoro, our signature staff members, are also waiting for you. Hatchobori station 2 min walk Patisserie Karin

Close to the long-awaited cake shop in the area, which opened in 2022. The name of the store is taken from the name of the manager, Mr. Tsurumi. Finishing touches on a Mont Blanc. Manager, Mr. Tsurumi Chestnut paste Fill with fresh cream. Finish fruit tart. I went to college and quit after a year,

I went to technical school for two years, I went to a cake shop where I had a part time job, I got a job at a cake shop where I had a part-time job. （I was hired by a cake shop where I had a part time job. Because my relatives were against it,

Because my father was a food and beverage person, Maybe because he knew how hard it was, to your own children, I don’t think I wanted them to go out of their way to make it a very difficult business. So I went to one year of college. One year, but maybe it’ll change,

20 00:03:39,285 –> 00:03:45,525 And if the college continues, it might be like, “Oh, I’m going to get another job, I had a good year there, I couldn’t imagine working there at all, I got down on my knees and I said, please let me stop! They said, “If you’re going to go that far,

So, like a vocational school, He said I’ll take care of all the cost side of it. Finishing up the roll cake. Some people say they can’t eat flour, I would like to have something for them that they can eat. I’d like to have a dough that has no flour in it.

It tends to be chewy and fluffy. Sprinkle powdered sugar. Spread whipped cream. Banana fig strawberry Put in refrigerator. Cut. Baked cheesecake Finishing sponge cake. Making whipped cream. Granulated sugar Syrups. Make chocolate cream for chocolate sponge cake. (The first thing I made when I was a little girl) was probably fruit pound cake.

I was in kindergarten, and they used to have bazaars at churches and things like that. I used to make sweets for that bazaar, And he saw his mother making them, and he started wanting to do it, I think probably the first thing I made was pound cake. I forgot to include something …

Maybe forgot to put in baking powder, It turned out to be a pound cake that did not puff up. Decorate. Sprinkle cocoa powder. Cream puffs Fill with custard cream. Make sponge cake batter. Whole eggs are added. Put in egg yolks. Add granulated sugar. About human skin temperature goes to 40℃ or not.

Eggs tend to foam easily. Light flour Thin flour is added. Add butter. Bake in oven. Check baking condition, let stand for 5 minutes in residual heat. Place products in showcase. 10:30 a.m. The store opens. Trained in France since the age of 16 He has trained in France since he was 16 years old!

He uses a variety called “Gracias”, The delicious mango that Japanese people think of is this variety. I will put as much as possible. Tokyo, Japan Patisserie Yutaogura Vision WY Owner Chef Yuta Ogura Starting with making cream puffs Milk, butter, sugar, salt Stir until mixture comes to a boil. Method and ingredients,

I value the same as in France. 　 I like the French puff pastry dough, which is hard and crumbly, I like it. Mixing flour. Fire and let it glue.　 Temperature of dough is set to 75°C. Lower temperature below 65℃ to prevent egg whites from curdling as eggs are added. Add whole eggs.

Humidity and so on at that time, Because we just can’t control it, the amount of eggs that go in, It depends a lot on how dry it is at the time, So, you need to calculate the minimum amount of eggs that you can put in, Plus alpha is at that time,

I leave it to the sense of the craftsman, right? When the dough is brought down and falls, I try to make it hard enough to form a triangle. It’s like this, it’s like it just falls down. Making custard.　 Vanilla is looked up, The aroma and flavor components are actually in the pods,

It’s not the seed. This is both pods and seeds, as they are mixed together and mashed into the paste, You can taste vanilla in a truer sense. It’s a paste. Boils milk. Add a little at a time. This is how much steam is in the food. You have to pull that out,

If you bake it from here, it’s going to be crunchy. after baking Making whipped cream.　 Custard Mixing custard. Chocolate This chocolate is very, It’s a matter of preservation or luster, It’s sweet, so you have to pour it as thin as you can, It changes the taste of the cake.　 Makes chocolate madeleines.

Chocolate is melted in hot water. Leave it to melt a little while longer. That’s cacao powder, flour and baking powder. Cocoa powder to give it aroma, I’ll give you the flavor with chocolate. I’m still going to make sure it’s in baked goods, Use the best chocolates you can find,

And still using chocolate, because it’s easy to moisten, And the smell and the taste is like eating chocolate, I used both to make you understand. Baked Making tart dough. Makes tea pound cake. Black tea leaves Shredded in blender. Light flour Baking powder Tea leaves are added. Anzai-san, a staff member taking rhythm

Tea paste Because there is an aroma that you just can’t get out of tea leaves alone, And that’s also to make sure that you have a good tea leaf paste, Mix it while warming it in a hot water bath. Mix in butter. Pour into molds. Bake in oven. Baked.

Let stand in a cool dark place for 3 days. Day 2 of the close-up, 9:00 a.m. Finishing up the products to be served today. Finishing up the pistage kouroffe. This is an almond dough called joconde, And then you put pistachio cream on top of it,

I have an unusual mold called a kugurov mold, We put pistachio mousse on it and make it into a cake. Mix the custard with a fine Italian pistachio paste. Pistachio mousse made in a Kugloff mold

This is a kugurov mold, which is a mold used for baked goods. It is a traditional French pastry, I like the shape of it very much, I like the shape of it, so I use it in mousse. A large amount of cream and butter are delivered during the morning preparation. Framboise

Decorating gold leaf. Pistache flambeau finish Framboise Gold leaf Finishing of tarte fraiche rouge. Framboise pistachio Gold leaf Finishing choux a la creme. Finishing touches on amandes pralines chocolates. Almond Finishing touches on tart mango. I use a variety called Gracias, This is the variety of delicious mango that Japanese people think of.

I will put as much as possible. I use delicious, sticky, soft mangoes, It’s like a little bit of a corner is removed. It’s the white part of the coconut inside the coconut skin. Lightly roasted and finely crushed. Finishing touches on tarte shine muscat. This is concentrated Earl Grey paste.

It’s a cream that’s a combination of custard and whipped cream. There is Earl Grey paste in there. It’s heavy if it’s just cream, If you put custard in there, it makes it smooth and easy to eat. Put it on the tart.

The part where the muscat is connected to the bunch is a little hard skinned or brown and astringent, I want to use only the really fresh part, so I cut off everything here. If it tastes good raw, I want to use it raw, And so I’m choosing tarts,

I just put fresh fruit on it, and it’s delicious, So, we don’t have to be in the way, just make a good tart, I want the fruit to be the star of the show. I think that’s the respect I can pay to the fruit and the farmers who grow it,

I want to make a time when the fruit and the farmers are the main actors. Finishing strawberry cake. Cocoa butter It’s got “butter” on it, but it’s not butter, it’s cocoa oil. Give them white chocolate to match, So you soak it here and you get a crispy layer on the surface.

It could be a natural pigment, It’s combined with cocoa butter, so it’s very good with chocolate. With French strawberry puree around it, The mousse is made by combining French white chocolate and strawberry puree. French white chocolate mousse. It’s a jellied fresh strawberries that we buy in the middle of it.

It’s like a compote in it, Came the crispy, fluffy mousse, After that, it’s like a sloppy jellied texture. The texture immediately starts to harden into a matte. This is the state where it crackles. （I wondered if I could use candy canes or chocolate work (for the header decoration).

I think people say strawberries are pretty with leaves, don’t they? I heard that farmers can’t ship them if the leaves are rotten or something, I think it’s one of the ingredients that are served in a very particular way, I was thinking of decorating it with real leaves, That seemed to be popular.

Finishing touches of strawberry choux a la creme Baking croissants. croissant Pain au Raisin Pain au chocolat 11:00 a.m. The store opens The owner chef Ogura-san in Chofu, Tokyo. This cake shop was filled with his persistence and thoughts!

A close look at a cake shop in Yokohama where all the sweets are handmade by one person! 2 min walk from Ishikawamachi station, Yokohama city, Kanagawa pref. Bouquet des Poire Owner-chef Mr. Okuda Making junoir. Combine two of these into a sphere. 70% cocoa, rather acidic. Chill until hardened.

This is 70% cocoa, Panamanian chocolate. This is chocolate made with very rare and valuable cacao. Chocolate mousse is made. Put milk in. You don’t use any sugar in this mousse. Instead, we use an invert sugar called tremoline. Because I use chocolate with very high cocoa content to make mousse,

I use it to take advantage of the smoothness. Measure temperature. Chocolate is mixed. Cool in ice water. Fresh cream Little by little, with a little bit of air, Make fluffy, easily mixed whipped cream. So it’s very important to know how much cream to let it stand.

How well you stand up the whipped cream against what you’re going to mix it with, or do you make it a little bit softer? That’s the key to making a good pastry. Make it smoother. Yes, like this. I think it’s smooth and plump. Putting in chocolate jelly. Chocolate biscuit

It’s a very light and melt-in-your-mouth biscuit that seems to have almost no flour in it. There’s no sugar or powder in it, so it’s not heavy. Chill in refrigerator. Make chocolates for decoration. Dye for chocolate made from oil from cocoa beans

It’s 40 degrees Celsius now, and now I’m going to lower it to about 26 degrees Celsius. Cool it in the freezer. Mold the hardened chocolate. Junoer finishing. Cocoa sable Chocolate So it’s 39 degrees Celsius now and needs a little more temperature.

If you look at this, you can see, The gloss is totally different from before. I put it through a mixer for this kind of thing. It’s about 50 degrees Celsius right now. Pour over chocolate mousse with chocolate jelly. Pour over chocolate sablé. Gold leaf Making canelees. It’s all black and zesty,

To do that, I prepare the dough and then I let it sit in the refrigerator for about four days. I want to serve something that I think tastes good, and I want to serve it properly, I don’t bake that much, It’s just that it’s such a texture. Bake in the oven.

Bake in this way for 1 hour, It’s like reversing the process, putting in another 53 minutes or so, and then looking at the results. After 1 hour About 1 hour later, the color is like this, Bake for 53 minutes. 53 minutes later Baked. Finished peach and raspberry mousse. Vanilla paste and peach extract.

We add a little bit of this for flavor. The raspberry one inside. It’s not a mousse, it’s more like a custard.　 It’s made with a technique. The water part of the milk is made I made it with raspberry juice. There’s a lot of black grains. This becomes vanilla paste.

So by adding this, you get a vanilla flavor, or a peach flavor, or something like that. peach flavor, and so on. So this is peach jelly. Raspberry He cared if it was dark. Stimule finishing 2 types of white chocolate And one with coffee extract. With finely chopped almonds. Roasted

I put them inside and use them as a sauce Decorated with white chocolate Short merimero finish A melimero is a It means “a jumble of things. It means to mix and match. It’s not just strawberries in there. There’s apricots and pears in syrup. The sweetness of that syrup and

The whipped cream holds it all together. Lecomonse finishes Sprinkle powdered sugar Raspberry and rose flavored Baked meringue. It’s made with a dough called “kneaded pie. It’s quite different from regular cookie dough. It’s kind of zesty. Giant grape tart on this day Fruits change depending on the season American cherries raspberry Powdered sugar

They’re going to be selling croissants on Saturdays and Sundays. I disturbed him again. Croissants being formed and fermenting Egg yolk Egg yolk is painted Baking finished Lemercier finishing Pound cake is coated with chocolate with nuts coating with nuts Decorating with dried fruits apricots prune fig Drained cherry Mont Blanc finish Chestnut paste

Chestnuts are decorated powdered sugar 11:00 a.m. The store opens A close look at a cake shop popular for its gentle taste, where children and adults alike feel free to stop by! 2 min walk from JR Asaka station, Sakai-city, Osaka House of sweets Torigi to Risuba Owner patissier Mr. Kikukawa

The morning begins with making whipped cream. Three kinds of whipped cream are mixed. Making cream puff dough. I’m getting thicker eggs. So custard cream or pudding,　 I’m often told that it’s too thick or too yellow. Put the eggs in about 3 times. Because the size of the eggs are quite different,

I adjust and add eggs. Petit shoots Cookie shoe Spraying water for browning. Making whipped cream for roll cake. Dough for roll cake Caramel cafe flavor is only available on Saturdays and Sundays. Can be purchased on weekdays with reservation. The edge portion will be used later for another cake.

Then finish the caramel cafe flavor. This one is a caramel mixture, and we’re going to make a caramel whipped cream. Fresh caramel You put caramel in your coffee at a coffee shop or something, right? I made it in the image of that, and it became quite popular,

It’s a good roll cake for coffee lovers. Cut in 3 different sizes. 1 size Mini size I have a family that’s not very big, but I want to bring rolls! I have a family, but I want to bring rolls,

So we decided to make a length other than this one, and this one (mini) was made. Souffle Roll (Caramel cafe) Put the petite choux rolls into the oven. We don’t have domestic strawberries this time of year. These are Dutch strawberries. Strawberry syrup is applied. Our whipped cream is quite light,

It’s easy to eat, they say. I guess that makes me happy. Kikukawa-san makes it for his family every Christmas. He makes fruit rolls. This roll is made with the same fresh cream as strawberry shortcake or something like that. There are 4 kinds of fruits. Roughly, make it a year-round kind of fruit,

I’d like to put it out basically year-round. Coffee jelly The bottom is mousse and the top is clear jelly with mango. Clear mango The eggs are yellow, so the pudding is quite dark in color. Tiramisu parfait Making another product with the end of the soufflé rolls I just made. strained bean paste

Powder is dropped and used. (Staff) It’s pretty, it’s translucent. When the strawberries are domestically grown, we go back to strawberry daifuku. This is baking a tart for Mont Blanc properly. Tart dough with chestnut paste They didn’t serve Mont Blanc, when they first opened.

And then in the fall, we had a customer say, “You don’t have any Mont Blanc?” And they said, “No, we don’t have Mont Blanc, I said, “Well, I’ll think about it.” And it got a pretty good response, And then when we stopped in the summer, they said, “Don’t you have any Mont Blanc?”

No, we’re taking a break because it’s summer.” So I decided to do it all year round. About 10 pieces are 280 yen for 100g. They sell it saying it is cheaper than takoyaki. Kikukawa-san’s wife 11:00 Start of business Variety of baked goods etc.

A 300 year old Japanese confectionery shop with a long history. The tour closely follows the making of various wagashi sweets in the factory! The only ingredients used are sugar, wheat and water, It has been handed down from generation to generation for 300 years. Suzuka city, Mie pref. Obaraki Honpo Daitokuya Nagahisa Honten

The factory is located behind the main store. 16th Representative Director Mr. Takeguchi Yokan for pouring over the red bean paste that was just finished in the shape of a chestnut Making karinto buns, a standard product. Putting finished dough into machine. Then put in koshi-an (bean paste).

Bean jam inside changes depending on the season. Wrapped by machine. Lay out while removing excess powder. Go to steaming process. Steaming process is very hot. It is soft, so don’t get finger marks on it, The way you hold it, gently.　 And then dry it and the karinto buns are done.

Making “Oharagi”, a famous confectionery in Suzuka city that has been made for 300 years. Dough is poured into machine. I only used sugar, wheat, and water, It has been handed down from generation to generation for 300 years. It’s also about the method of making and mixing,

I still don’t intend to change it at all, and that’s why, The material itself, of course, is better than it used to be, myself, even as a Japanese confectioner, I think it’s the most perfect wagashi, I don’t think it needs to be changed. Mr. Takeguchi’s son Making Daifuku, a kind of fruit cake.

Steam for 40 minutes. Koshi-an (white bean paste) Peach pineapple Shine Muscat Chestnuts This is, you know, it’s more roasted than regular soybean flour, It’s more savory, more aromatic. Straw-flour rice cake with sweet bean jam We also closely followed the making of another brand “It Wokashi” invented by Takeguchi-san.

This time she makes sesame & mango flavor. Prepare ingredients for daifuku dough. Mix with stirrer. Make cream inside. Dough and cream are put into machine respectively. One thing I still think is the spread of Japanese confectionery. I think that Japanese confectionery is declining rapidly,

For example, if you want to have Japanese sweets and cakes as a snack! I want to eat Japanese sweets and cakes for a snack! It’s usually cake, right? I guess the saddest thing is that I can’t think of the word “wagashi” in my head,

I can’t think of the word “wagashi” in my mind, And for that, we have to have Japanese sweets, What should we do to get young people to eat them now? We devised a new brand with that in mind. Daitokuya Chokyu: Products made at the factory are delivered to each store.

This product goes to Tokyo store. It Wokashi Sesame & Mango (Staff) Was there any talk about whether or not you would take over or not? I remember myself clearly, on December 24th, Christmas Day, in the fourth grade, My father (15th generation) was doing butter cakes at the time,　 only at Christmas time,

So, I think we did it about 8:00 p.m. at night. when I saw my father’s back going to the factory, I thought, “Wow, that’s really cool,” and I decided to follow in his footsteps. (Staff) Awesome! I remember this very clearly. (Staff) When did you start actually making it by hand?

Since I started going to a vocational school. So I didn’t help at all until then, when I decided to take over, I wanted to do what I wanted to do until I got into this industry, I was immersed in that. (Staff) You hadn’t touched any of it until then!

I didn’t touch it! I wasn’t even asked to help.　 I really want the eldest son to take over, But if, for example, the eldest son is absurdly bad, I don’t intend to take over the family at all,　

I think it would be better to give it to the children of my employees who have supported me all my life, I wouldn’t want to ask my son to take over. I did the same thing, but I liked to watch my parents’ backs,

I want to do it! I think it’s my responsibility if I can’t make them think “I want to do it! Close contact with a cake shop that boasts of its particular cream and carefully selected fruits! The cake shop boasts of its special cream and carefully selected fruits!

4 min. walk from Musashi Shinjo Sta. in Kawasaki-shi, Kanagawa Pref. Maison de Porte Owner, Mr. Ozaki The morning begins with making whipped cream. Set it in the machine, push the button, and it becomes whipped cream. Strawberry and raspberry mousse with berry jelly Dipped in strawberry flavored chocolate and white chocolate.

Chocolate with almonds inside. Rouge berry Making strawberry shortcake. Custard And when you add fresh cream, it’s called Diplomat Cream, If you put butter, it’s called mousseline. Mix in fresh cream. Mix butter into this custard. Making Mont Blanc. Chestnuts are from France Marron cream Fiantine Crispy texture like baked crepe Basque cheesecake Shortcake

Peach Shortcake Gateau Chocolat Powdered sugar on top Sprinkle cocoa powder. Decorate with gâteau chocolat and Soboro cookies. Prepare peaches. Taking seeds. Put in boiling water. Cool in ice water and peel. Making whole peaches. Put a whole peach on a tart. Fill with custard. I use Fukushima peaches,

And the ones that are put in the grocery store, I have the highest grade put in. Fresh cream Decorate with edible flowers. Making grape tarts. Grapes are Nagano Purple, which can be eaten up to the skin. Tart Cut into 6 equal pieces. Custard Making melon omelette.

Crepe crust topped with whipped cream, sponge and more whipped cream. More whipped cream Fruit omelette is made. Pineapple Nagano Purple Strawberry Peach Plenty of peaches. Hearty omelette 11:00 The store opens

The series focuses on the making of “kawachi bussé”, a cake with a mature taste made with alcohol and very popular as a souvenir! (Staff) Did Ogawa-san come up with the idea of KAWACHI BUSSE? Yes, I did! I wanted to make a local souvenir. So there was a contest like that in Yao City.

That candy won the first prize. Japan Osaka Patisserie Igrek Ogawa Owner-chef Ogawa (Staff) Is this still the most popular item? Yes, it is! kawachi busse (Staff) Do you have edamame flavor or something? Yao, edamame is a specialty. Start making cakes. Making Mont Blanc. Mostly because all of ours are soaked in syrup.

This one also has alcohol in it. Mont Blanc cream This is praline powder It’s got almonds and chocolate. Powdered sugar here. Mont Blanc Blanc” means “white. （Mont” means “mountain. White mountain Marrons glaces Making tarte poire. Homemade raspberry jam Crème brûlée on top of it Pears soaked in syrup Apricot jam Napage Tarte Poire

Making tarte fraiche (fig). Usually everyone, you know, uses them as they are, We marinate it. That way, the taste is outstanding. Kirsch (fruit brandy) Fruits are still different, some tasty and some not so tasty, It depends on whether it’s ripe or unripe.

You can soak them in syrup, or you can add alcohol to them, It’s still going to be emphasized, The taste is homogenized. Put in ice water before cutting. (After putting in ice water) the fruit will be tightened up. 10:00 Open for business Ogawa-san making deliveries twice a week

To a supermarket in the basement of a shopping mall I’m going to go… (Staff) Did Ogawa-san come up with the idea of kawachi busse? Yes, I did! I wanted to make a local souvenir. So there was a contest like that in Yao City, That candy won. We carry it as it arrives.

Returns to store as delivery is complete. We closely followed the making of the kawachi bussé in the afternoon. Ingredients for dough are put in mixer. Mix together. Dough is finished and squeezed. Sprinkle again before baking in oven. Now that they are baked, match them up top and bottom with the same size.

Match the same size. Baking dough and working on and on. When baked, put the next dough into the oven. Adjust the direction also so that it bakes evenly. Making dough (2nd time) As before, the dough is squeezed and baked. Make buttercream to put between the dough. Butter

Since it is vanilla flavor that we are making this time, we add vanilla. Sandwich them in the dough you just combined. When done, quick freeze. Finish up rapidly. When hardened, sprinkle with powdered sugar. KAWACHI BUSSE (vanilla flavor) (Staff) Have you ever eaten kawachi busse? Yes, I have! It’s butter cream delicious.

You are involved with edamame, aren’t you? It’s like a local snack, it’s a specialty of this area. When I bring it as a souvenir, people are happy. We’ve been doing Mont Blanc all year round. Very popular.

We are in close contact with Sweets House Mu, which is very popular for its refined taste with less sweetness! Osaka, Japan Sweets House Mu Owner-chef Matsusaka Making whipped cream. Making cream puff dough. Bake in oven. Cool in refrigerator. Chill in refrigerator. Fruit field Pudding a la mode Pistachio paste Rouge

Cutting the cake that was chilled earlier. Japanese strawberry shortcake Fig Cake Ganache Western style Daifuku (Strawberry & Fig) Fruit Roll There is a mint flowerpot in front of the store. I pick it when I need it and decorate it.

When the ones I grow at home grow, I cut them off and plant them again. When you plant it, it’s going to grow as much as it can because it’s going to form again. Finish the chilled whole cake. We do Mont Blanc all year round, It’s just so-so popular.

I’m pushing for number 1, pudding and roll cake. (Staff) What do you do on your days off? On my days off, I often visit farmers in Wakayama. Peach farmers, and in winter, persimmon farmers, In the summer, we use strawberries in Nagano, in partnership with farmers.

I met a farmer who does peaches and strawberries together. I’m working with him, so I often go to Wakayama. Fig tart 10:00 Open for business 1st recommended menu Drink menu and soft serve ice cream are also available. City Hall common space in front of the store.

A wide variety of baked goods are also sold. (Staff) Do you come here often to buy? I come once a month. Seasonal, because we make fruitcake and so on. I bought a fig cake today.

A cake shop in town loved by the locals We caught up with Patisserie Ryo, a locally loved cake shop in town! Osaka, Japan Patisserie Ryo Owner-chef Sumida Prepare ingredients for sponge dough. Melt in microwave (Staff) Do you always ride your bike to work? When I have deliveries, I drive.

(Staff) You got a little wet today, didn’t you? Yeah, yeah, it started raining on the way down. Baking tart dough. Mix ingredients together. Check condition of peaches delivered by vendor. This is not usable, too hard. I’ll go buy peaches later. Chocolate for Mont Blanc Flattening the bottom.

It’s especially hard this year because fruit is so expensive. I’m trying to keep the price low, but customers say, “That’s too expensive! I’m told. If I lower the price any further, the store will go out of business. Cakes for your reservation Melon Chantilly (whole size) Strawberry Mousse Fruit roll

Sumida coming back from the supermarket After the bill was paid, he realized the amount was wrong and went back. (Staff) Do the items in the store ever change? It changes quite a bit. Because the fruits change with the seasons, after all. In the summer, you have more fruits.

To be able to eat lightly. In winter, we have a lot of chocolate cakes. There are a lot of almonds and nuts. (Staff) Is this one of your reservations? No, this is served at the store. It sells quite well. (Staff) You mean you’re selling by the whole lot, right? Yes, it is.

(Staff) Sweet potatoes look delicious. Looks delicious, doesn’t it? 39 00:17:49,585 –> 00:17:50,636 This is quite popular. (Reserved cake) Much less today. It seems like more and more people are having birthdays on Saturdays and Sundays these days. I guess they do it when everyone is there, including the father.

Every morning I write the name of the birthday child of the day. Some people who bring their children take pictures in front of it. They sell not only cakes but also baked goods, jellies, and many other things. A close look at Kyoto’s Kameya Hironaga, known for its delicious warabimochi (bracken rice cakes)!

Go swimming in summer, and look at it like this on the beach. It expresses the feeling of shiny, shiny, shiny, shiny. The sand contains a stone called nitre. This is a Japanese confectionery called “Hama-sunago” which represents the way it glows. Kamigyo city, Kyoto Kameya Hironaga

The owner’s great nephew, Mr. Ryudai Ando, a former sumo wrestler, has been training at this restaurant since April 2023. Steamed for 10 minutes. Hiroshi Horie, founder You, too, have a beautiful woman here today, and she’s very motivated. You always oversleep! If I oversleep, I get a fine of 1,000 yen.

Then I’m obsessed with money, so I’ll definitely get up on time. If I take a day off, it’s 3,000 yen. Sugar and syrup Amber as in candy shop. This is the product made with it. The name of this candy is “Takitsuse”. This summer confectionery expresses the water of a waterfall. “Fireflies of Sawabe”

This represents fireflies. In summer, when you go swimming, look at it like this on the beach. I expressed the feeling of shiny, shiny, shiny. The sand contains a stone called nitre. Hamasago, which describes where it shines. “Ankoro” This is the origin of sweets. July 20 is Ankoro day.

Are you interested in baking sweets? (Staff) I prefer to eat! Honesty is good. w Hiroshi holds a Japanese confectionery class once a month. Third Sunday of every month. During this time, he made “Takitsuse”, “Ankoro”, and “Sawabe no Hotaru”.

I give them as souvenirs made in the classroom. One is eaten in the tea room. All-you-can-eat warabimochi. “Mango Mizumazuki” is also given specially. I got mango mitarashi dango. He has a field of shiso.　 I have been growing my own shiso for decades. Umeshu (plum wine), umeboshi (pickled plums), shibazuke (pickles),

I’m good at making everything! I still have to learn wabi and sabi now. Like tea and flowers. In the old days, everyone did that, and then they went to the bride. Like flower diplomas, dancing diplomas. I don’t know if anyone would take such a diploma now.

In the old days, all parents made them learn tea, flowers, and sewing. I also learned calligraphy, and I learned chanting. That’s an education before making sweets. Leatherback turtle Kusagame picked up while fishing in Ajimu River. Hiroshi is a big Hanshin Tigers fan.

He frequently goes to Koshien wearing uniforms made by his clients in Osaka. Mitarashi (3 pieces) 450 yen Mango Mitarashi (3 pieces) 600 yen Ryudai plans to return to his hometown Fukuoka at the end of August and open his own store. I asked about the background of the founder, Hiroshi.

If you work at Kameya for 30 years, they will give you a share of the goodwill. I worked at Kameya for 40 years as a foreman. I retired at the age of 60 and had my own store. (Staff) How old are you now? I am 84 years old. Anyway, he is very healthy.

I’m off to the Kamo River now to go fishing! Finally, I’ll give it to you when this is all blended in and there are no more lumps. Welcome. If you like mango, we have mango dumplings. (Customer) Do you offer Japanese confectionery classes?

Yes, we hold a Japanese confectionery class once a month on the third Sunday of the month. It smells good of green tea. This is matcha salt. There is saltiness in sweetness. Brownie specialty store TIGER LILY Butter (Staff) What is this? This is milk chocolate. Melted with butter. This is called praline.

This is almond. Cracking a lot of eggs. Eggs are put into stirrer. Chocolate is put in. Nuts are put in. Sprinkle with several kinds of nuts. Brownie with nuts as the main ingredient. Nutty. Turned around for even heat. This is a lemon. This is new for summer.

What do you do with these ends? We rasque the ends of the nine standard types. But we don’t make rusks out of the limited time ones. Try to eat a lot. Orange brownie They wrapped it up so I could take it home with me.

We also offer local delivery. Please read the video summary section for details. This is the product with the same name as the store name. Tiger Lily. When it is made, it is quick frozen. I freeze it, cut it up the day before and serve it. Matcha brownie

(Staff) It smells good, matcha green tea. This is matcha salt. There is saltiness in sweetness. It can be ordered through mail order site.

「日本のスイーツを世界へ」をコンセプトに、舞台の裏側に密着し、技、歴史、作り手の思いに焦点を当て、真心込めて動画を制作しています。

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