「ケーキは鮮度が命！」大阪で大人気を誇るケーキ屋の店主が凄すぎた（人気スイーツ店まとめ）

「ケーキは鮮度が命！」大阪で大人気を誇るケーキ屋の店主が凄すぎた（人気スイーツ店まとめ）

Before peeling this peach, You have to know if this is tasty or not. I just held it like this. Just by touching it, you can already tell that this is delicious. Hidden custard cream (Customer) A real sweet! Very, very tasty! Sakai, Japan 7 min. walk from Shichimichi Sta. F/U Fujiwara Confectionery

Relocated from Shukuin in April 2023 Owner-chef Fujiwara We always make a new cake after we run out of cake. Assuming that the cakes made last night have a shelf life until this morning, I make only the number of cakes I think I can sell.

The number of cakes to be made now is the number likely to be sold by the evening. The amount finished last night Fujiwara has worked in various cake shops in the past. If I had only worked in one store,

You only know how that store does things. “What about other stores?” I didn’t like to think about it. So I changed the cake shop where I worked, about one store every two years. Learn what’s good about each cake shop, I decided that I would never imitate what was not good.

I’ll tell you what the number 1 not good part is, Pretty much any cake shop, Sometimes even cakes that are three days old when they are made are put up for sale. “Why is that!” I wondered.

Selling a cake that’s been three days in the making to a customer who came in first thing in the morning… Like sushi, cakes are really all about freshness. So it’s like serving sushi that was made 3 days ago, We decided not to imitate that.

If it were a normal cake shop, I would surely put more on the line, This store is a process of selling, then making, then putting on the shelves. Freshness is the key. Now, only four are listed. All of these sold, At a certain time, you say, “I’m sorry. That’s why it’s written there.

Hours of operation Open: as soon as your heart is ready Closing: until your heart is ready If we sell out of what we make today, we want to call it a day. I am told that the fresh cream in this store is delicious, There is a reason for this. This is it.

You have Haagen-Dazs ice cream, right? It’s that company’s fresh cream. Because this is expensive, None of the cake stores I’ve ever worked in used this. Sometimes customers tell me that. “The whipped cream in this store is different from other stores.” And. The conversation goes something like, “Did you notice that?”

I will only give you four of these. “As soon as they sell, we’ll put them on the shelves! This is the strategy of This is a very busy morning. He is moving very fast, flapping his wings. Now let’s make the main cake of the day! Now is the time to eat or not,

I connoisseur peaches. Sometimes you buy a peach and eat it and it doesn’t taste good, right? “Wow, I screwed up!” Sometimes you think, right? If the peaches don’t taste good, They may say that the cake shop there is no longer tasty. So, before you peel these peaches,

You have to know if this guy tastes good or not. I just held it like this. Just by touching it, you can already tell that this is delicious. I can tell that. I’ve already peeled thousands and thousands of pieces. You have to look behind the peaches.

Look, I’m going to touch it a little bit like this. You think I’m lying, right?　 It’s a lie. (Staff) What? Most of what you are saying now is a lie. w (Staff) What? W Sounds like it’s true, doesn’t it? w (Staff) Yeah, it sounds real, doesn’t it? w It’s true. w

This is the first place for this kind of thing, This is how you drill the hole. Then it drips down, The peach juice. Peach juice dripping down, It’s a sign that if you eat it now, it’s just delicious. This is a strategy to reduce the number of places to throw away,

It is difficult to use whole peaches when they are overripe, They can be used in shortcakes. Makes ice water to cool peaches. I really wish I could have used all of them, all 6 of them, neatly whole, It has already been determined that there are two peaches that are already overripe.

These are the overripe peaches from earlier. Let’s just use what we can. This is acerola water. When soaked in this, the color mysteriously stays the same for a day. These 4 peaches seem to work in their entirety. The remaining peaches are used only for the parts that could be used.

I’ve peeled 6 peaches now, so I’ll probably peel 5 more in one day today. Put the custard inside and put it on here. Whole peach tart (market price) 700 yen at the time of interview Fujiwara’s father He started crying that his mother had died.

So I asked my father to help me with that store, because I was going to open it. I wanted my father to have a meaning to life. That finally brought a smile back to my face. While saying that the peaches that my father bought are just about ready to be eaten.

Placing the peaches I just cut on the tart. Peach tart 500 yen Whole peach tart (2nd time) My brother is a pastry chef, and I’m a pastry chef. I was sent to a pastry school.

Before my mother died, she told me that if either of my brothers opened a restaurant, she wanted this painting to be displayed. I have been talking with my brother about whether or not he would like to open a store, but he said he wanted to open one, but he never did.

Then I said I would open first and started. My father is more pleased than my mother is pleased. The father is pleased because the son has done what the mother was eager to do. I want to give filial piety to my father because I couldn’t give filial piety to my mother.

I will continue to run the store until my father dies. Peaches that could not be used whole are used for shortcake. Once chilled in refrigerator. Customer arrives Hidden custard cream Picture given to me by a customer’s child (Customer) Real sweets! Very, very tasty! Replenish as soon as sold.

Little by little, we make a little more. This strategy keeps it a little fresher. Whole cakes are also made at that time as soon as they are told. Because it tastes the best. If it tastes good, the other ones I think it tastes good.

Because the initial threshold is low, Many people mistake this restaurant for a good one. It is a misunderstanding, isn’t it? What is “delicious” in the world? 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! 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! 洋酒を使った大人な味わいのケーキと 手土産として大人気の「かわちブッセ」作りに密着！ スタッフ）かわちブッセって小川さんが考えたんですか？ そやで！ 八尾のお土産を作りたくて それで八尾市でそういうコンテストがあって あれ（かわちブッセ）賞も貰ってるから 大阪府八尾市 河内山本駅から徒歩７分 パティスリーイグレックオガワ オーナーシェフの小川さん スタッフ）これがやっぱり１番の人気商品なんですか？ ですね！かわちブッセ スタッフ）枝豆味とかあるんですか？ 八尾はね枝豆がね特産品 ケーキ作り開始

モンブランを作っていく 大体、うち全部シロップに浸かってるから これもお酒入ってるんで モンブランクリーム これはねプラリネパウダー アーモンドとチョコレートが入ってる ここに粉砂糖 モンブランという 「ブラン」ていうのは「白」という意味 （モンブランの）モンっていうのは山 白い山 マロングラッセ タルトポアールを作る 自家製のラズベリージャム その上にクレームブリュレ シロップで漬け込んだ洋梨 アプリコットジャム ナパージュ タルトポアール タルトフリュイ（無花果）を作る 普通はみんなね、このまま使わはるんやけどね うちはね、マリネするんですよ そしたら、味が抜群に変わります キルシュ（フルーツブランデー） フルーツってやっぱりそれぞれ 美味しいものと美味しくないもの 熟してるか熟してないかで 変わってくるので シロップに漬けるとか、そこにお酒を入れるとかで やっぱり強調されてくるから 味が均一化される カットする前に氷水に入れる （氷水に入れたら）実がキュッと引き締まんねん １０：００ 営業開始 週に２回、配達をしている小川さん 看板商品の「かわちブッセ」を ショッピングモールの地下にあるスーパーへ 行きますよ〜 スタッフ）かわちブッセって小川さんが考えたんですか？ そやで！八尾のお土産を作りたくて それで八尾市でそういうコンテストがあって あれ（かわちブッセ）賞も貰ってるから 到着したので運んでいく 配達が完了したのでお店に戻る 午後のかわちブッセ作りにも 密着しました 生地になる材料をミキサーにかけていく 混ぜ合わせていく 生地が完成したので絞っていく オーブンで焼く前にもう一度かけていく 焼き上がったので 大きさが同じものを上下で合わせていく （大きさが）同じのを合わせてあげないと やっぱりズレちゃうので

生地を焼きながら、どんどん作業を進めていく 焼けたら次の生地をオーブンへ 均等に焼けるように向きも調整していく 生地作り（２回目） 先ほどと同じく生地を絞って焼き上げていく 生地の間に挟むバタークリームを作っていく バター 今回作るのはバニラ味なので バニラを追加していく 先ほど組み合わせた生地に挟んでいく 出来上がったら急速冷凍 どんどん仕上げていく 固まったら粉砂糖をかけていく かわちブッセ （バニラ味） スタッフ）かわちぶっせ食べた事あるんですか？ あります！バタークリーム美味しいんで えだ豆とかかわってるじゃないですか 八尾って感じで この地域の特産なんで （お土産で）持って行くと びっくりしつつ みんな食べてます 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. (Staff) What did you do before you started this restaurant? I used to work in a well-established cake shop for about 10 years. I thought it would be more fun to open my own store. Pineapple chocolate tart

Close contact with “Tawaniko” in Chuo-ku, Osaka, where tarts and other cakes and baked goods are also very popular. Chuo-ku, Osaka Tawanico Owner chef, Mr. Tawaki This is almond cream that will be the filling of the tart. Espresso is extracted for tiramisu. Tiramisu The cake you’re going to eat is finished that morning.

We are particular about the freshness of our pastries. We can only serve it freshly made, It has aroma and taste. Apple pie Cookie Sandwich Lemon Cheese Pineapple chocolate tart Mango and lime passion tart Blueberry Tart 7th Anniversary Limited Lemon Short 7th Anniversary Mango Short 7th Anniversary Limited Ganduja Cherry Short

Owner and also Mr. Tawaki’s wife She runs a business just around the corner, preparing cakes for an eat-in cafe. I take care of fruits in season, It changes every month and so on, The product changes quite a bit in the way the fruit goes in. Desserts limited to cafes

(Staff) What did you do before you started this store? I used to work in a well-established cake shop for about 10 years. I thought it would be more fun to open my own store. His wife also wanted to open a café,

So we both wanted to do the same thing, so we started the restaurant. The eat-in cafe is about a 30 second walk away. Cafe in a building 1 minute walk away Towanoa. tawanico” with drinks. You can enjoy sweets with drinks. Looks good. Various anko made so far.

Made on the spot after receiving an order. We closely followed “Shonan Shirimochi” which has a reputation for freshly made deliciousness. 1 min. walk from Nishikamakura Sta. Shonan Shirimochi Freshly pounded rice cake made from 100% glutinous rice, fresh Daifuku. Disinfected with boiling water. Two types of pestles are used, one large and one small.

Manager, Mr. Imai They buy glutinous rice directly from farmers. After steaming, they knead it a little first. It is in a crushed state, so it is crushed. The pestle used in this case is of small size. This is where the real work begins. The rice cake is now more crushed and smoothed.

Use a bigger pestle from here. Looks good. Eight times on the end. The last 8 times is for good luck. It is very hot. Especially in summer. Always keep rice cakes warm so they don’t get hard. Use the real thing for display as well. Making fresh daifuku.

The president wants to do mochi sweets, We started with mobile sales, Now it’s a store. They also taught me how to perform rice cake pounding and so on, Once a year on the island of Enoshima, I perform. Making melon daifuku. Use milk bean paste for bean paste. I think it is quite rare.

Usually, white bean paste is used. I was thinking of going with whatever fruit is in season at the time. You use quite a variety of fruits. Strawberry, melon, pineapple, pear, grape, muscat　 Peach, Chestnut Delicious.

The melon I bought the other day was being allowed to ripen, and the day it was photographed was the best time to eat it. I think fruit daifuku is all the rage these days, We make it with mochi from glutinous rice, We are different from other stores. To make daifuku with rice cake,

I will continue to do it the same in the future. Because I can enjoy different taste from Japanese sweets shops, I think I can taste proper rice cake. Making green tea raw daifuku. Make kuromitsu kinako. Kuromitsu kinako contains 6 pieces per box Daifuku’s sweet bean paste also changes day by day.

Anko (bean paste) made so far varies. There are many seasonal fruit anko. Freshly pounded rice cakes are also available. Nostalgic folk song background music plays in the store. When orders come in, they start making them. I don’t use gloves because I would lose my senses.

From the back to the front: mashed bean paste, walnut bean paste, milk bean paste Raw green tea daifuku with tsubu-an and cream inside. Kinako (soybean flour) and kuromitsu (molasses) served separately. Melon daifuku Matcha Daifuku Raw Daifuku with Walnut Bean Paste Anko (red bean paste) is also sold separately.

I ordered anko and seasonal daifuku. This pastry, I was studying confectionery. This is the most delicious French pastry I have ever tasted! I thought it was the best French pastry. A close look at a cake shop with a reputation for delicious and pretty cakes that are a little smaller.

5 min. walk from Kyobashi Sta. in Miyakojima-ku, Osaka City, Osaka Surprise(surprize) Owner chef, Mr.Kawanishi. He runs the restaurant by himself from preparation to business on weekdays. Making fresh cream. In the oven is the tart dough. Turned around for even heat. I’m having it photographed today, I’m nervous. Making peach shortcake.

Put custard on the bottom. Put cut peaches on top. Refrigerate once before cutting. Prepare dough for next baking. This is a pie dough, I’m laying it in a mold to bake the pie dough. I put weights in to keep it from floating while baking.

Tart is baked and pie crust is put in oven. Kawanishi usually prepares while listening to his favorite music. (Staff) Pretty much, do you go to live shows? Yes, I do! I’m going because there is another one in September! LOL!

I serve it in small size so that you can eat a little bit of various kinds of food, You can eat 2 or 3 pieces. (Staff) The concept of the restaurant is really good. Oh, really? Many people say the size is just right. Very popular smooth pudding Most popular terrine cheese among men

Remove the weight and bake some more. (Staff) Is this chocolate or something else? Yes, it is! It’s a ball of chocolate. Below is cafe au lait mousse. Coffee jelly and fondant chocolat　 Hazelnut Mango and passion sauce Noisettes au chocolat and rare cheesecake The rare cheesecake was invented by the director (husband).

Once the pie crust is taken out of the pie crust as mentioned earlier. If the cream soaks into the pie, it’s not good, I put egg on the pie to make a film. Bake for another minute or so, and it’s done. Let cool. Shine muscat Serve on the tart I just baked.

(Staff) How old were you when you decided to open the restaurant? About a year before I opened the restaurant, I started thinking about doing it in earnest. After I met my husband and got married,

My husband is a man who wants to be a president in the future and live a life of fun. LOL. I want to work for hire, so I don’t have to worry about relationships anymore. And so we agreed, Then it’s like, if I open a store, I can do it by myself. LOL.

Napage for glazing (Her husband) takes care of the management and everything. He comes to help me on his days off. (Staff) Like a husband and wife running a store together? Yes, that’s right. Cheyenne Muscat tart Strawberry tart Making the #1 recommended menu item Puy d’Amour.

This pastry, I’ve been studying western pastry. I thought it was the most delicious French pastry I ever tasted when I was studying pastry! I thought it was the best French pastry when I was studying western pastry. It’s served in a pie crust that has just been baked. Raspberry jam

Put the cream made earlier on top. Caramelize and serve when ordered. Made specially for you. Repeat a couple of times. Tasted good after shooting. Finishing up the chilled peach shortcake. These scraps, you know, they are delicious. This is pink colored napage. They also have a selection of baked goods and gift sets.

11:00 Open for business 00:00:42,392 –> 00:00:48,181 平日は準備から営業まで、ひとりで切り盛りする。 I used to have one cake shop myself. I had Corona and closed it, Worked in a restaurant, and started a bakery again. (Staff) Why did you do baked goods? Because I am better at baked goods than cakes.

Close contact with a baked goods store in Sakai, Osaka, that is very popular among the locals! Sakai-ku, Sakai City, Osaka Baked sweets specialty store TOMO BAKE LABO Owner-chef Mr. Kobayashi Vanilla beans Making custard cream (Staff) What did you do before you started this store?　　 I used to have my own cake shop once.

There was a Corona and closed it, Worked in a restaurant, and started another bakery. (Staff) It smells so good. I don’t know, I don’t know. I’m used to it. I mean, the first store and so forth was a pretty big store. We were cooking with 10 liters of milk and so on.

The top (round part) is a sable, so it’s a cookie puff. Cookie puff vanilla custard 300yen Products change pretty quickly though. It changes even seasonally. I’m always doing prototypes and stuff, When we have something new, we switch it around a little bit, and so on, I do prototyping while I’m working,

I do prototyping after I have completed it in my head to some extent. If I did everything that came to mind, I would never finish. 11:00 Open for business We focus on making simple, never boring sweets using seasonal ingredients from producers all over Japan.

A close look at Souffle Parvin, opening in March 2023! Tokyo, Japan 1 minute walk from Shakujii-Koen station. Souffle Parvin Representative Igusa. Making tart dough. Making tarte fraiche rouge. Almond cream Pistachio paste Raspberry 　 Blonde chocolate hazelnut cake finish. Coffee syrup in whipped cream. Hazelnut Sponge cake Berry shortcake Making up pie.

Apples are made from red yolks. Cinnamon Use lots of apples because they shrink when baked. Lemon cake Making millefeuille Making custard. Buttercream Custard cream mixed in, Make it into mille-feuille cream. Vanilla essence Favreton is made. Prunes soaked in rum Butter on top Decoration of chocolat blanc Hazelnut paste Add to hazelnut paste.

Finish the SAINT HONORE. Fill petite choux with hazelnut cream. Almonds and hazelnuts coated with caramel Finishing touches of mango tiramisu. Mango julée pistachio Making melon shortcake. Finishes forenoir. Chocolate shaving. Gateau Basque 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.

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