Bread making by the man known as the "Prodigy" | Sourdough bread making in Japan

[@mohandeszalatan4576]

Watching this video was like a meditation. It was so fascinating that the baker from 4 am till 6 am kept track of everything alone that precisely. His words regarding the hierarchy were also admirable: People are good at the top regardless of the industry. And at 10 am he left the bakery like a legend 😊. Thank you for the video and your great unique work ❤

[@reiyawatanabe]

Thanks so much for sharing your thought to us. I totally agree with your opinions. He did said a lot of things we can learn in this video.

[@thelongride1995]

I'm a bread baker too. 😁 When your in the zone at 2am it's like you're dancing. Going from mixing to folding to molding and baking in a deck oven , I find relaxing 😌 It's only when more people come in to ask me about the day Do I not like lol

[@cameronthompson9027]

Haha know the feeling, I'm with you on that, I'm the only baker at my shop I'm alone from 3-7:30am them 4:30 hours is the best part of the day. ​@@thelongride1995

[@arale2k]

As a French/Italian myself I have spent half of my life in Japan, I can safely say, this country has the: Best Breads Best pizzas and Pastas. Mr Enomoto and his crew work with pride and honor, their commitment and consistency is only matched by the near perfection of their creations. Bravo !!!!

[@arale2k]

@@locusolus7482 not a ranking just my personal preference also echoing what all my friends also tell me when they come to visit, bad flour or not. What they make with it is still awesome!

[@ezenkrul]

I personally prefer french/belgian bread and pastries over japanese. My experience has been that the japanese are amazing at technique and appearance but they lack in flavour compared to the french. Things in Japan always look amazing but have been let down many times with flavour.

[@reiyawatanabe]

Thanks for the great comments! Is Japanese pasta and pizza better than Italian pasta and pizza?

[@reiyawatanabe]

Thanks for your comment! I know there are craftsmen of all skill levels in every country. And I think it is important to note that everyone's taste buds are different. That's why I think it's important to have variety.

[@ezenkrul]

@@reiyawatanabe I am not a huge pasta eater but I do enjoy pizza. I will admit I never tried pizza in Japan or pasta actually. Italian pizza is by far the best pizza I've had , I may have to give it a try there next visit.

[@CrazyJodice]

This man is keeping it small. That’s why his craft is so good. That’s why so many are willing to pay for such quality

[@reiyawatanabe]

Yeah, its true! He want to keep quality of all bread as much as he can.

[@lydiarowe491]

Totally the best way to keep it artisan..beautiful 💯

[@oswaldvoon2266]

This is actually mindblowing ive never seen anyone that fast and accurate at scoring a dough. Amazingly creative, amazingly precise, amazingly neat, amazingly organized, such an amazing and talented artist in bakery world. WOW!!!!

[@reiyawatanabe]

What you mention is the very essence of this craftsmanship. Thanks for taking the time to comment!

[@alojzabak5797]

zgadzam się w 1000% niesamowita organizacja żadnych zbędnych ruchów, wszystko zaplanowane

[@reiyawatanabe]

Naprawdę też tak myślę. Takich ludzi trudno znaleźć.

[@sangarios]

I'm sorry but this isn't just baking this is art of baking. magnificent!

[@reiyawatanabe]

Thanks so much, I think so too.

[@channeldk9155]

26分があっという間に過ぎるほど見入ってしまいました。オーナーシェフとスタッフさんのプロ意識の高さに感動しました。パンデフィロゾフさんに行こうと決意しました。

[@reiyawatanabe]

見てくださりありがとうございます！ ぜひお店の方に尋ねてみてください。いろんな出会いがあると思います。

[@WaZarooo]

Im french and let me tell you , this is looks better then some famous places bread in france , he even said it , some bakery’s extend and put people with less experience and that lead ro low quality products . This man loves his job and you can see it

[@reiyawatanabe]

People who can love their work are happy. No matter how much leisure time they have, it is much shorter than the time they work. For many people. France, I want to go back. But the Japanese yen is too cheap to go there!

[@StayPrimal]

Japan is a wonderful country with amazing hardworking people

[@reiyawatanabe]

Absolutely!

[@dtdyvr]

not only is this guy an expert, but he's a dynamo as well - so fast and efficient!!

[@reiyawatanabe]

Thanks for sharing your feedback to us! The staffs will feel pleasure!

[@storytellerChefLoretta]

He is born into this role.. So skillful and fast.

[@reiyawatanabe]

I think so too

[@Vanzoda]

지인의 친구가 일본에 살면서 가장 행복한게 뭐냐고 물었더니.. 마을근교에 어느 곳이던 맛있는 빵을 접하기 쉬운게 가장 좋다고 말했던 것이 생각나네요.🤤

[@reiyawatanabe]

소중한 경험을 공유해 주셔서 감사합니다. 역시 일본 빵은 맛있네요! 한국은 아직도 대부분의 사람들이 빵을 간식으로 먹는다고 들었어요. 그런 문화적 차이도 이유인 것 같아요!

[@pang-ngiavang1956]

I live in Minnesota, USA and I travel to Japan just to eat Japanese pastries, especially croissants!!! Last April, I went to the middle of no where in Kurume, Fukuoka to eat Chef Sagara's pastries. The name of his pastry shop is Chez Sagara. By the way, I was not disappointed. His pastries were oishī!!!

[@reiyawatanabe]

Thanks for sharing your experience! The croissants of Chez Sagara is famous in USA??

[@traveltalk5623]

It amazed me how fast this guy works. All the bread looks amazing. I have travelled to Japan a number of times. Cannot say I have tried many bakeries but so far, I have not eaten one that disappoint me. Some are good, most are decent.

[@reiyawatanabe]

Thanks for sharing your precious experience. Japanese breads from bakers are so good!

[@cs4201]

Fantastic video!! I can't wait to visit this bakery. One thing i will miss immensly (as with many other) is the level of bakeries. Perfection always! I will definitely be seeking this establishment out on my next visit in this area..i suppose i need be to lined up by 10 am!

[@reiyawatanabe]

Please come! if you come late, breads must be sold out..

[@i_m_sandy]

Wow! Owner is super fast. Bread baking is a skill, each bread type has distinct way to handle it. He is no doubt a master in it. Good Luck.. Thanks for creating such videos 👍🏻

[@reiyawatanabe]

Thanks for watching and giving your feedback! Yeah he is a truly master. Everything is speedy, clean and accurate.

[@user-pc6if3ps2w]

手際が良すぎて神童と言われるだけあるなとこの動画の30秒で感じた笑笑

[@reiyawatanabe]

感じてくださりありがとうございます。笑

[@Tunisianatheart]

Thankyou for sharing this amazing video, showing the artisan baker so expertly creating his very tasty looking breads. Watching the croissants being rolled up was very zen like or something. And to make doughs using wine! Also the other ingredients like raisins...The whole video was fascinating. It appeared in my feed, so the bakery now is on my list of places I must go t9 on my senond Japan trip. Looked like an enjoyable project to film the baker creating. Thanks again!

[@reiyawatanabe]

For croissants being rolled up is zen!! That is so nice expression. Thanks for sharing your thought to me. Please come here to visit them, but be careful that they close the shop when all items are sold out.

[@cherylc5588]

This baker is like a machine...man is he good at what he does. Amazing 👏

[@reiyawatanabe]

Thanks for watching!

[@lindamitchell-fox1926]

I like that they don’t make those cheap sandwiches, hotdogs etc so many bakeries do. Everything looks so good, well thought out and clean.

[@reiyawatanabe]

Thanks. In addition, it take so much time to make those things.

[@dtdyvr]

I've been to this bakery - everything is excellent. highly recommended if you're in Tokyo...

[@reiyawatanabe]

Thanks for your recommendation! You are lucky because you are living nearby this bakery.

[@dtdyvr]

@@reiyawatanabe actually I'm Canadian, and was visiting Tokyo last autumn. I researched 'best bakeries in Tokyo' and found Pain de Philosophe, which was one of the best. Thank you.

[@reiyawatanabe]

Thats nice! There are lots of good bakeries in Tokyo. People must confuse.

[@emirilife]

淡々と作業されてて、美味しそうなパンが次から次へと🥺 食べたすぎる…

[@reiyawatanabe]

ぜひ訪れて、全部食べて見てください！

[@josh25w]

We just watched a master at his best. Much respect. 👍

[@reiyawatanabe]

Thanks

[@veitastic6866]

This is art! What an amazing one man , two man show!

[@reiyawatanabe]

Yeah, this is art!

[@user-pn6sp3fb5s]

Восхищаюсь! Одному очень сложно, столько всего надо одновременно держать в голове, чтобы печь хлеб!

[@reiyawatanabe]

Спасибо за внимание. Много ли таких пекарен в России?

[@user-pn6sp3fb5s]

@@reiyawatanabe Сейчас всё больше появляется маленьких пекарен, но делают больше дрожжевой хлеб. А, вот людей которые пекут дома хлеб на закваске много становится! Сама пеку уже 3 года.

[@user-oi4cb4uo9g]

Пеку бездрожевой хлеб... любой.... любые торты и всё что душе угодно 😁

[@yudaenge90]

작년 5월, 이 곳에서 먹었던 누룩이 들어간? 바게트 맛을 잊지 못해요. 제 인생 바게트였습니다. 서툴게 동전을 계산하는 걸 도와주던 친절한 직원분도 정말 감사했어요!

[@reiyawatanabe]

가게에 다녀오셨군요! 누룩 바게트 맛있죠? 당신의 행복한 시간을 공유해 주셔서 감사합니다.

[@etyyu2841]

I am headache to watched his work… so faster .. so good to see.. so fascinating … very excellent work. His passion on his bread really true in love. So that’s made his bread really good and delicious. Learn from this videos The most important here is Experiences and passion made all easier. ❤

[@reiyawatanabe]

I totally agree with your opinion!! This is the video which people want to watch several times..

[@piano_beginner]

8:40 押すまでの速さ笑 職人の求める効率が生み出す所作は見てて楽しい。

[@reiyawatanabe]

撮影していても楽しかったです

[@user-hc3bg9st7g]

Это что-то нереальное.😮 Всё на высшем уровне.

[@reiyawatanabe]

Я думаю, что это совершенно верно.

[@SK-gm5ri]

手ぎわ良すぎ！見とれてしまいましたーー

[@reiyawatanabe]

ですよね！ コメントありがとうございます。

[@user-oc8jm5ws2e]

16:16 일본은 제빵으로는 세계에서 top급이라고 생각하고 있었는데요. 사장님이 저렇게 자신감도 넘치시니 보기 좋습니다.

[@reiyawatanabe]

자신감은 사람을 더 높은 곳으로 데려다 주죠?

[@lanuakumlongkumer4055]

Much love from Nagaland ❤ simple love what you create magic out of flour ❤

[@reiyawatanabe]

Thanks for sharing your thoughts!

[@gonzalorossi4645]

Used to live in Bunkyo, not that far from this bakery, it was really nice. I remember one tomato and orange or tangerine bread they made, it was really good !

[@reiyawatanabe]

Oh you visited this bakery before! You are lucky. One day you should come back to there!

[@sutham6057]

Thank you for creating such videos, I'm so amazed at his efficiency .Hopefully, you can do more videos of where we can learn to bake like these bakers,Japanese flours manufacturers, baking products etc

[@reiyawatanabe]

Thank you for watching. I'm glad you enjoyed it. I have a video like this, but it is in Japanese. It may not be easily circulated fujii-yukio.or.jp/technical_video/

[@sutham6057]

@reiyawatanabe thank you for sharing the link. 👍👍It's interesting to know there are such videos created by the Fujii Yukio Memorial Education, I don't understand the Japanese language, unfortunately. If you could also mention in your videos the baker's signature bread(s) and where can we find them, website, IG, etc. In the future, would you consider cakes/pastries etc in your videos?😀 Thank you.

[@reiyawatanabe]

Thank you very much. I have a request for an interview with a Danish Pastries specialty store. I don't know if they will accept, but I am sure I will be able to introduce something interesting to you!

[@maureenshields7540]

Perfection. Thank you for posting this informative video. I am getting ready to watch it again, this time for inspiration. I wish him (and his mentee and employee) the best.

[@reiyawatanabe]

Thank you for your comments, I appreciate it. I myself would like to see his work again and again.

[@JUNJINBAN]

오잉? 어쩌다 알고리즘에 떠서 보는데 한국인직원이라니!! 결님이 언젠간 운영하게될 한국빵집에 꼭 가고싶네요!! 타지에서 힘드실텐데 응원합니다!!!

[@reiyawatanabe]

댓글 감사합니다. 알고리즘에 감사드립니다. 그는 정말 좋은 장인입니다. 저도 언젠가 그가 한국에 오픈하는 빵집을 취재하고 싶습니다. 한국에서 응원해주셔서 감사합니다.

[@novamputra4120]

so efficient

[@lydiarowe491]

This bakery works so efficiently..making the best looking bread and croissants..wow 🌞SO GOOD🌞

[@reiyawatanabe]

Every bread was so tasty.

[@mikewurlitzer5217]

While I love the flavor and the "less or zero sour notes of traditional sourdough", that I can achieve with wild yeast water, I am astonished that you can use them on a daily basis in a production bakery. I've have yet to achieve enough reliability in WYW that I can depend on the timing and outcome. Still a fun and tasty process. Thanks for the video. I've watched it 3 times already.

[@reiyawatanabe]

For historical reasons, many Japanese are not very fond of bread with sour taste. So, his way of bread making is adopted by many bakeries!

[@user-ll2pq6dr5p]

생산 속도가 엄청 빠르네~ 결과물도 좋아보여!! 이것이 일본의 장인정신인가!

[@reiyawatanabe]

빠르고, 아주 깨끗하죠? 신이 걸렸어요. 꼭 한번 놀러 오세요!

[@iacopogavarini3027]

Andrò in Giappone anche per questo per la dedizione che crea la bellezza.❤

[@reiyawatanabe]

La bellezza che nasce dalla dedizione contiene la verità. Grazie per i vostri commenti positivi.

[@mariab1429]

I wonder about the size of the bakery. They are doing a lot in what it looks to me like a very small space. Good job! 😄

[@jaksville]

incredible stuff just incredible inspiring in fact as a non professional baker ive never seen anything so unique in my whole life

[@reiyawatanabe]

Thanks!!

[@lucindairis8085]

So inspiring. ❤🌹

[@plainwhitekebaya]

So is there a movie about him yet? I sure hope so! He inspires me to keep baking!

[@w.s.m9474]

Awesome work, Reiya, you've got a new subscriber! Much ❤from New York!

[@reiyawatanabe]

Thanks!! I am really appreciate it. They are driving me to make new videos. They are my motivation

[@ydhb6169]

Thank you so much for this one. Your videos are so inspiring.. 👍👍

[@reiyawatanabe]

Thanks so much for watching them every time!

[@user-co7oy1uw2l]

the dough is alive amazing pastries

[@reiyawatanabe]

Absolutely!

[@RobAndrews18]

I like the idea of baking but I'm lazy to do it coz it's messy and takes a looong time. These videos satisfies my craving to bake haha ❤❤❤

[@reiyawatanabe]

It is not easy to do it by yourself. It's not like you have all the proper tools and equipment.

[@user-xb9yx2jm4i]

바게트 너무 맛있어보여요!! 와크작 와크작 세상 바삭할 듯요ㅎㅎ 한국에서도 먹을 수 있는 그날을 기다려봅니다!! 화이팅!!!!!!!!!!!!! 👊

[@reiyawatanabe]

이곳에서 일하는 직원들이 한국에 빵집을 오픈할 날을 손꼽아 기다린다!

[@pipehjk]

Cono Sur Chardonnay, Chile! 🤩🤩🤩 great video like always REIYA!

[@reiyawatanabe]

Thanks so much!!

[@ardydi966]

Je suis Français et admiratif du savoir faire des boulangers Japonais. Il faut bien avouer qu'en France les bons boulangers se font très rares. Heureusement le Japon apprécie et sauvegarde en quelque sorte la tradition du pain français ; un comble. Je remercie de tout cœur les artisans boulangers Japonais.😊

[@reiyawatanabe]

Merci de nous regarder depuis la France. Et merci de nous faire part de votre point de vue sur la situation actuelle en France et de vos réflexions sur le Japon ! Je pense que l'une des principales raisons pour lesquelles la boulangerie évolue au Japon est que le riz est l'aliment de base au Japon, et qu'il n'est donc pas nécessaire de le produire en masse. Il est plus facile pour les artisans de faire le pain qu'ils aiment, sans avoir recours à des machines

[@ariawan2331]

Dia sangat terampil dan berbakat. Suka sekali dengan apa yang dia kerjakan. ❤👍

[@reiyawatanabe]

Terima kasih atas komentar Anda.

[@irvinwilson3245]

Very reasonable prices as well. Did a little "google exchange rating" as the video went by. Was surprised how inexpensive these wonderful looking breads are.

[@reiyawatanabe]

Now we have such a feature! It also means that the value of the yen is very low now. It is very difficult for us to go to Europe and America. But now it is easy to come to Japan, so please come!

[@manxology]

World class

[@danielowen5902]

Mind blown

[@anapauladovale9610]

God Bless You

[@moly4053]

하반기 도쿄 출장을 가면 꼭 들러봐야겠습니다 😊

[@reiyawatanabe]

꼭 들러서 장인들과 대화를 나눠보세요!

[@user-zl6vk4ok9w]

지금도 제과제빵 배우러 일본으로 많이가죠. 저도 조리과를 나와서 한때 일본 유학을 생각했었네요. 푸드스타일리스트, 제과제빵, 외식산업, 조리쪽은 일본이 지금도 TOP. 한국에서 유행했던 소금빵도 일본에서 개발한 빵이고 지금 한국에서 먹는빵들 대부분이 일본식 빵입니다. 코로나 이전에 일본 여행 많이 갈때 일본에서 먹은거 따라서 만들어서 팔던것도 많았죠. 대표적으로 칼로 가르면 부드럽게 퍼지는 오므라이스. 외식업은 솔직히 일본 따라가기 힘들다고 봅니다. 일본은 음식점들 맛이 균일하고 어딜가나 제대로 대접받는다는 느낌이 들어서 그런점은 상당히 부럽습니다. 한국은 길거리에 프랜차이즈만 많고 특색있는 가게나 오래된 맛집이 점점 사라지고 있네요.

[@reiyawatanabe]

현재 한국의 상황을 자세히 알려주셔서 감사합니다. 한국에 가기가 쉽지 않기 때문에 이런 정보는 매우 의미 있는 정보입니다. 일본의 외식산업이 우수하다는 것을 몰랐습니다. 오므라이스도요. 한국은 프랜차이즈 가게가 많아서 특색 있는 작고 재미있는 가게가 많이 사라지고 있군요. 그건 슬픈 일이에요. 일본도 물론 그런 면이 있지만, 빵집은 정말 다양성이 풍부하다고 생각합니다.

[@DaDooM88]

I find it interesting how the Japanese mentality seems to differ from the Chinese mentality so much. I feel that Japan is probably THE country where perfection is honored the most. Which means: understand and develop the process, and strive for craftsmenship mastery. On the other hand, the Chinese approach focuses more on getting things done, even if that means to copy another product without understanding why it works as is does, and probably extending it goal oriented. (I can only speak about my personal experience in the business world. I dont want to say that the one or the other is better or worse - its good that our world is diverse.

[@reiyawatanabe]

Thank you for your very interesting and thought provoking comments. Hearing your views has greatly expanded my insight. I respect your ability to analyze this video in such a way. The world is rich because of its diversity, isn't it?

[@natur844]

한국인 스태프 분은 나중에 한국 오셔서 꼭 빵집 차려주시면 좋겠어요. 오시면 과천에 빵집 내주세요~.

[@reiyawatanabe]

Yeah he is so serious about that. We Asian counties will enrich bread culture togather.

[@catalhuyuk7]

My daughter taught English in Paju for a year. She said she’d go back- she loved it. She was in Japan for a layover. Definitely wants to visit there. I’d go too. She said the people were friendly and lifestyle very satisfying. ♥️from Canada 🇨🇦

[@Lapidario_]

At one point in this video, i thought was watching at 1.5 speed.

[@reiyawatanabe]

Definitely

[@sakura8046]

Благодарю Вас! ❤Надеюсь эта мечта когда нибудь сбудется и мы встретимся.😊

[@reiyawatanabe]

Я тоже с нетерпением жду этого.

[@jyk2136]

집 근처에 저런 빵집이 있다는 건 행운이야..

[@reiyawatanabe]

틀림없다! 항상 나는 그것을 생각한다!

[@Kara_2505]

Another great one! Very interesting, would have loved to hear more of the technical details. For instance what is the difference between making a ‘levain’ bread and a ‘fermentee’ bread. Never heard of wine breads, now I really want to taste them! 😄 Thank you for creating and sharing the video. 🙏

[@reiyawatanabe]

Thanks! The flavor of the wine bread was insane.

[@reiyawatanabe]

And please see the outline of this video. I wrote technical explanation he talked

[@Kara_2505]

@@reiyawatanabeI can imagine! 😃

[@Kara_2505]

@@reiyawatanabeI have read it, great addition to the video.

[@reiyawatanabe]

Thanks ! I really appreciate the owner shared such great information.

[@user-lh1xo1yr2r]

Да. Согласна с вами. Лучше мало но качество. Я по рецепту японской кухни себе пеку хлеб. И я очень довольна результатом. Не покупаю в магазине

[@reiyawatanabe]

Вы печете хлеб по японскому рецепту? Какой хлеб?

[@jonesco2866]

wow!

[@golegseparation]

2시반에 일을 시작한다.. 물론 일찍 퇴근했지만.. 존경스럽다. 매장을 늘리지 않는 이유도 정말 존경스럽다.

[@reiyawatanabe]

맞다고 생각합니다. 모두가 그와 같은 생각을 가지고 살았으면 좋겠어요.

[@juanamareco9028]

O guenki des ka Watanabe San . Muy lindo como siempre la producción. Se nota un arduo trabajo te dió en captar tomas. Este señor es muy dinámico. 😅 Saludos Arigató gozaimasu

[@reiyawatanabe]

Arigatou gozaimasu! Itsumo mitekurete ureshiidesu

[@juanamareco9028]

@@reiyawatanabe Gracias Watanabe San! Casi siempre desayunamos mirando algunos de tus videos, y siempre descubrimos algo nuevo de que aprender. Seguiremos atentos a tus próximas producciones. Tenemos una diferencia horaria de 12horas, pero igual seguimos atentos a los estrenos. Domo arigato.

[@reiyawatanabe]

Es agradable desayunar mientras se ve un vídeo sobre el pan. Es un momento divertido. Volveré a trabajar duro en el próximo vídeo. Gracias por vuestro apoyo.

[@watchh6463]

손이 정말 빠르다 제빵을 만드는 사람중에서 이렇게 손이 빠른 사람은 처음 봅니다.

[@reiyawatanabe]

저 역시도 처음 해봤습니다. 이렇게 빨리 손을 움직여 영상을 편집해야겠다는 생각이 들었습니다.

[@user-jm5dl1dv4x]

맛있어 보이네요. 화면만 봐도 빵에서 어떤 향이 날까 궁금해 집니다.

[@reiyawatanabe]

영상으로 만드는 방법은 알 수 있지만, 맛과 풍미는 전달할 수 없다. 그게 또 재미있다고 생각해요. 꼭 한 번 방문해 주세요!

[@mtnimt4724]

I cant believe the low prices on this Artisan bread. Here in Canada that bread would be twice the price.

[@reiyawatanabe]

Really? I imagined the price of bread is cheaper in the US and Canada..

[@Seu-pl3ib]

Good

[@futurara5192]

If ill be in Tokyo some day, ill go to this bakery to by this delicious bread for breakfast.🫶🤤

[@reiyawatanabe]

Please come visit and eat all kind of them!

[@julien.2573]

Awesome as always! Now, I want to watch an episode of a Korean bakery 😄

[@reiyawatanabe]

Yeah me too!

[@Jelk243i]

일본 제빵 제과는 한국에서 유명합니다! 꼭 방문하고 싶어요

[@reiyawatanabe]

빵뿐만 아니라 구운 과자도 유명한가요? 어떤 구운 과자가 있나요?

[@Noraphat1]

Thankyou

[@reiyawatanabe]

You are welcome

[@crustyoaf]

did someone just drop my new favourite video👀

[@reiyawatanabe]

Yeah, it's me!

[@crustyoaf]

@@reiyawatanabe always reminding me how peaceful working in a bakery really can be when done right

[@chul2chul2]

여기 정말 맛있었어요

[@reiyawatanabe]

고마워요

[@wa24me]

ここのパンは食べたい！と思いました

[@reiyawatanabe]

ぜひきてみてください！

[@lqfr8813]

bigger store chain usually involved more ppl in management, and they mostly want more profits by cutting corners in many places like reducing the most expensive ingredients, purchasing cheaper lower quality ingredients because some managements in food industry often doesnt have the same tastebud with the cook/chef to care about the food quality

[@reiyawatanabe]

What you mentioned is absolutely true. That is why he does not care about the cost of every ingredients. He is trying to pursue to maximize the quality and flavor of every bread.

[@liuyi-mingtianjian]

是的这是日本的面包仙人

[@reiyawatanabe]

这是毫无疑问的。

[@raisinbutter7976]

テキパキ仕事しわざ凄いですね、 腕が上手い職人は何か言い方も似ているような気がします。

[@reiyawatanabe]

そうなんですね！興味深いですね、それは。

[@mariakawasaki301]

Does Mr. Enamoto teach bread making using natural starters? I'm interested to learn.

[@reiyawatanabe]

He will publish his baking method book soon. I am not sure when the English version will come

[@TheAstarsheran]

vino chileno el mejor

[@christine.m.b.2026]

😋🤤

[@JYCA089]

One question, if you just make big batch and freeze it. Later on you pull it out and bake it, Would quality go down?

[@reiyawatanabe]

Thank you for your comment. I don't think he froze the dough.

[@jacobhill3302]

Pain au Chocolat should be illegal. I can hear myself getting fatter haha

[@cocinaconlucho3600]

Where is the bread school they mention in the video? I am so inspired!

[@reiyawatanabe]

Here is their school in Japan. www.tokyoseika.ac.jp/messages/2018/12/pain-des-philosophes.html

[@cocinaconlucho3600]

@@reiyawatanabe Thank you so much for the reply. Your videos are wonderful!

[@reiyawatanabe]

Thanks !!!!!

[@KhashayarTaheriz]

Is anyone have a guideline for making yeast water with raisin ?

[@reiyawatanabe]

Thanks for watching. I wrote the guideline of that in this video’s outline. Raisin sourdough starter (mysterious movements) kzbin.info/www/bejne/oWmbdZxsaNybhqs

[@KhashayarTaheriz]

@@reiyawatanabe thanks, I appreciate it

[@user-hc5wp6cm8i]

❤❤👏👏

[@NEMO-NEMO]

More Euro pastry items!!!! Where are the Japanese pastry items?

[@reiyawatanabe]

Thanks for watching it. I think the kinds of Japanese pastry he makes is a few.

[@sabrinayuan9637]

🎉🎉🎉

[@df_5565]

😋

[@yousifyoukhana2418]

❤️❤️❤️🇯🇵❤️❤️❤️

[@reiyawatanabe]

Thanks for watching it!

[@EmileZoloft]

16:43 Such a cocky baker 😂

[@TPK846]

i want to be a student.

[@user-np8uo5di8b]

🥰🥰🥰🥰

[@Emma-my5hc]

❤️❤️❤️🙏❤️🇺🇦🇯🇵

[@alessio496]

What’s the name of the shop??

[@reiyawatanabe]

Bakery`s name: Pain des Philosophes Location: 1-8 Higashigokencho Shinjuku ward, Tokyo maps.app.goo.gl/3B7XxCFf2WxyG2Pw5 Instagram： instagram.com/pain_des_philosophes/

[@marxximus1951]

Is there any apprenticeship program under him though? If there is, sign me up

[@reiyawatanabe]

Please ask them directly!!