【神戸】本場フランスの伝統が息づく本格派ベーカリー！神戸の街で愛されるパンオタク職人に密着🥖 第103話｜神戸市「Boulangerie Gourmand」

【 Boulangerie Gourmand 】 A popular bakery in Higashinada Ward, Kobe “Boulangerie Gourmand” The bread created by master baker Chef Masashi Ikeda, who has won numerous awards, is truly authentic, cherishing the traditions of France 🥖✨ This time, we bring you our first in-depth feature in three years! We followed a full day in the life of a baker who continues to face bread with unwavering dedication 🎥 Feedback Form👉 📮We'd love to hear your feedback ! https://forms.gle/1AuDagF8XrrEDA9e9 Please turn on subtitles for detailed information. 〜Bread Story〜 Every loaf of bread has a story. We go behind the scenes of the people involved in bread, and show their thoughts on bread and its history, as well as the stories behind it, The Bread Story is a project to deliver the story behind the bread to the world. Bread Story connects the world. ©Bread Story @pan.monogatari You can check the stores we interviewed at the following URL. https://goo.gl/maps/D35kXS1RsHzvJihW6 【Store Information】 Store Name: Boulangerie Gourmand Address: 3-6 Motoyamanakamachi, Higashinada Ward, Kobe City, Heights Motoyama 23TM Map: https://maps.app.goo.gl/rBX5ETqriMLbM... Instagram:https://www.instagram.com/boulangerie... Shop name: Boulangerie Gourmand à Côté Address: 2-9-1 Koyocho Naka, Higashinada-ku, Kobe, Hyogo Prefecture Yamada Store Rokko Island, 2nd floor Map: https://maps.app.goo.gl/feEmanmA6MuTd... Instagram: https://www.instagram.com/gourmand.a_... 【Chapters】 0:00 Digest 3:51 Main story 4:54 Preparing Brioche à Tête 5:13 Interview: What inspired him to become a baker 5:58 What is the traditional bread “Brioche à Tête”? 7:51 Mixing French bread dough 10:15 Weighing hard toast dough 12:13 Preparing sandwich ingredients 16:01 The spotless kitchen of “Boulangerie Gourmand” 17:12 Preparing Viennoiseries (Danish pastries) 18:32 Chef Ikeda’s breakfast time 19:28 Interview: How his relationship with bread has changed over the past three years 20:14 Chef Ikeda takes a short nap to maintain focus 21:28 Shaping Brioche à Tête 23:19 Shaping melon bread 25:09 Shaping cream bread 25:45 Interview: Why bread-making is completed only after baking 28:18 Dividing white bread dough 33:35 Finishing hamburgers 35:04 Shaping and baking fruit Danish pastries 37:46 Interview: Motivation behind making labor-intensive viennoiseries 42:14 Shaping French bread 45:04 Baking croissants 58:45 “Gourmand à Côté,” opened as the second shop 1:03:58 Baking the signature Parisian batard 1:06:32 French bread made using a recreated golden-age (1950s) method 1:08:20 Customer interviews 1:09:11 Interview: Setbacks experienced as a baker in the past 1:10:09 Interview: Re-examining “education” as a baker 1:10:45 Tasting time 1:13:06 Interview: The “tradition” Chef Ikeda upholds in bread-making 【Related videos】 【Kobe】Skilled baker who can handle a large quantity of bread baking by himself! Kobe's leading baker 【神戸】地元常連客が愛してやまない至高のパンの数々！圧倒的な量を一人で焼き上げる凄腕... #Monogataridocumentary #Narrative Documentary #hyogobread #kobebread #bakery #baking #breadrecipe #breadfactory #asmr