【大阪】パンオタク歴２０年。奥様も困らせるパン職人夫のこだわりが異常すぎた 第77話｜寝屋川市「ぱん屋 重石」

【大阪】パンオタク歴２０年。奥様も困らせるパン職人夫のこだわりが異常すぎた 第77話｜寝屋川市「ぱん屋 重石」

I just really love “yeast” itself. I made some when I was in high school, and I’ve been cultivating it for 20 years. Using that, I started this bakery. It’s like I put my life into bread— Or maybe it’s more like pouring my love into it. (My husband) has been all about bread since we met. (laughs) I’ve been eating bread for over 50 years, but his might be the best♪ Everything here is delicious. We’re going behind the scenes at Bakery Shigeishi,
famous for its natural yeast bread 🍞 1:00 AM.
The owner arrives at the bakery. Mr. Daisuke Shigeishi (38),
Owner of Bakery Shigeishi At Bakery Shigeishi, Chef Shigeishi bakes
over 70 types of bread by himself and all of them use natural yeast
that he cultivates himself. I originally went to an agricultural high school. There, I made my own yeast and learned how to bake bread. That’s basically how I started down this bread path. More than the baking part, I just love yeast itself. Actually, the one I made in high school— I’ve been cultivating it for 20 years. Using that, I started this bakery. At first, I used my home kitchen. I used to bake a lot of bread there, and that really became the foundation of everything. Making bread with natural yeast. This is a natural yeast in its 3rd day. Director）What’s it made from? Rice and koji, mostly. Director）What attracted you to natural yeast? It’s simple, really— it naturally rises on its own, and its aroma changes from day to day. It has a different “face” every day. It feels like raising my own child. He bake bread using natural yeast
that has been maintained for 20 years. Director）How many types of bread do you make? Around 70 types, I think. Director）How many of them use natural yeast? All of them. I use it in everything. Egg wash. Custard. This year’s blueberries are incredibly sweet. (Usually) it’s mostly around summer. but we started selling them early. They taste totally different from others— I can’t stop using them. We’ve had them on the menu
since opening. I’m pretty particular about the ingredients. I handle all the purchasing
myself. From all over
the country, I source delicious ingredients. Chocolate cream Based on couverture chocolate, with Belgian chocolate added in. It’s a popular item, so I’m selective about the ingredients. The chocolate cream is
handmade by Chef Shigeishi. Nishio Matcha Kugelhopf Serious Melon Bread Melon Bread with Premium Chocolate A variety of breads made with
natural yeast are baked. Homemade egg salad Soft white roll with soft-boiled egg Powdered sugar Finishing it off with a blowtorch Glossy syrup Icing Matcha cream Matcha Homemade chocolate cream You know,
this doesn’t come through on video, but once you smell this,
you’re hooked. Director）The aroma after baking
is completely different. The internal layers,
the smell— You simply can’t do this with dry yeast. After all When it goes well,
the aroma improves, too. The smell tells you,
“Yeah, this one turned out well.” You can judge by it. Today’s a perfect 100. This yeast is blended specifically
for fragrance. Because of that,
the fermentation is unstable. Unlike dry yeast, it’s really inconsistent. It doesn’t always do
what you want. I’ve failed
so many times because of that. But now, finally, I feel like I’ve reached the level
where I can run a shop. The loaf bread is baked and ready. Ultimate Aged Loaf Bread Chewy Brown Rice Loaf Bread (Loaf bread is) one standard type, plus brown rice and 17-grain versions. The multigrain version
uses whole wheat flour. It includes cooked grains like black rice, red rice,
brown rice, and millet, which are kneaded into the bread. With health in mind, this loaf is made for people who care about their bodies. We’re seriously focused on health. When you prioritize the customer, it’s not just about price— what’s inside matters too. I do what I can within my limits, but I try to be really selective about the ingredients. Next,
we’ll make our No.1 most popular item: cream bread. Homemade custard This is our most popular item. We probably sell about 60
on weekdays. On Saturdays, it’s so busy I can’t keep up. The dough made with natural yeast
is really soft, and the custard is super smooth
but also rich. I think it’s a product that really satisfies. Director）You make a lot by hand, don’t you? Yeah, most of it is handmade. I want to do things big companies can’t. If a large company tried this,
they’d probably go bankrupt. I’m doing it half as a hobby. Cream bread made with specialty eggs (The dough is so soft) it tears easily,
so better to pull it apart by hand. Director）Thank you very much. We gratefully received
Chef Shigeishi’s recommended cream bread! At 6 a.m., the wife arrives at work. She begins arranging the bread. Wife Shigeishi Mami (37) (My husband) has been all about bread since we met. (laughs) It’s like he puts his life into bread—
or pours his love into it. He really loves bread. He truly enjoys making it,
and I think that’s wonderful. He always wonders,
“Would customers be happy if I made this?” Without getting caught up in current trends, he makes what he wants to make— and also makes sure it’s something
customers will find delicious— I really think that’s wonderful. Inside the shop, the wife arranges
Chef Shigeishi’s breads. Colorful Vegetable Margherita – ¥240 Miso Meat with Fresh Ginger – ¥220 Tochiotome Strawberry Cream Bread – ¥200 Strawberry Daifuku Bread – ¥220
Sakura Mochi Bread – ¥220 Serious Melon Bread – ¥180
Premium Chocolate Melon Bread – ¥200 Mascarpone Cheese Tart – ¥260 Amandine – ¥240 Uji Matcha Crème Horn – ¥240 Cream Bread with Special Eggs – ¥200 Fresh Blueberry Danish
Tsugaru Apple Pastry – ¥260 each Director）Has your wife been working
with you since the opening? Yes, that’s right. I was helping with preparations. Everything was new to us, so I think there was a lot of trial and error. But he had a lot of experience
in baking bread, so I mostly just watched. Chef Shigeishi）She really supports me emotionally. She’s a big source of strength in my work. Wife）Without him,
even our home life wouldn’t be as joyful. Our kids watch how hard he works. They say, “Papa’s working so hard,” and that makes them want to do their best too. To us, Papa is number one. Director）Do your kids cheer you on too? Chef Shigeishi）They always support me. Whenever I release a new item,
they promote it. They stop by once a week or so, and when they do, they come to promote it. Wife）They’ll go tell their friends’ moms,
“This one’s super tasty!” Sometimes even their teachers. And those teachers actually come to the shop too. They come to buy Papa’s new items.
It means so much to us. Our kids and I both really love his bakery— It’s like a second home to us. It’s a place we just want to be. Wife）Right? 7:00 AM – Opening time Inside the shop, you’ll find a wide variety
of carefully made natural yeast breads. Despite the rain, the first customer
of the day has arrived. Thank you very much. I come once or twice a week. The bread here is really delicious. I come first thing every morning. Today I got the brown rice loaf bread, melon bread, and cream bread. I’ve been eating bread for over 50 years, and this might be the best. Wife）Thank you for coming in the rain. Director）Do you have a lot of regulars? Chef Shigeishi）Yes, quite a lot.
Wife）Yes, many regulars. Director）You remember your regulars, right? Wife）Yes, we recognize each other. If I see someone familiar,
I try to chat with them. If I haven’t seen them for a while,
I’ll ask, “How have you been?” Wife）We do talk with them.
Chef Shigeishi）Yeah. Now we’ll refresh the homemade yeast. This is the base starter. We make the yeast using this base starter. It’s mainly made from koji, fruit,
and rice. After letting it rest for two days,
we transfer it into the main mixing starter. Adding it in. Now we add flour and water. Mixing it with water. We use the mixture, after it’s been rested for a day,
in the dough. Starting from nothing
and cultivating it— it keeps growing and growing. You begin to feel like it has a life of its own. And when it becomes bread
and rises even more— that’s when I thought,
“This is fascinating.” And if you can make it delicious too,
that’s the best. That’s why I work hard as a baker now. Director）Do you do this every day? Yes, every day. When the yeast is healthy, it rises so much that it pops the lid off. That’s one sign I look for. If there aren’t many bubbles, it’s weak. When it’s weak,
I refresh it more frequently to help it recover its strength. You really just have to judge it by sight. This yeast is our lifeline. Let me open the fridge for you. Chef Shigeishi has been caring
for this ever-changing natural yeast for 20 years. Wife）Well, it’s raining, so I guess it’s expected. Chef Shigeishi）Even for rain,
this is pretty rough. Wife）It’s the lowest customer turnout
since we opened. Wife）Is your husband a rain man? Yes, he is. It always rains on important days. Director）It’s raining today too.
Wife）Yes, it is. Even in the rain, people still come—
and we’re so grateful for that. French bread Chocolate Crispy Cheese Bacon Épi Shiso Leaf and Bacon Ficelle Homemade Butter Cream Milky France Homemade Mentaiko Cream Hakata-style
Raw Mentaiko French Bread Adjusting the position of the baguettes
so they bake evenly. The baguettes are now baked. Ultimate Aged Baguette Director）How do you feel about
today’s bread overall? Hmm… maybe around 70 out of 100. The yeast wasn’t very lively. Director）Is it because of the yeast?
Chef Shigeishi）Yes, that’s right. Director）What kinds of things do you check? When putting them out for sale?
The browning. The oven isn’t that great,
so the color comes out uneven. That’s why I always have to check the browning. Otherwise, the results aren’t good. Like how it cracks open. I check the color on the sides and bottom carefully. It looks shiny and nice, but there are a few cracks here and there. It’s far from a perfect score of 100. Chef Shigeishi）Frustrating.
Wife）Yeah, it is. If it rises too much, that’s no good. If it’s too thin, that’s also no good. It’s really difficult. This one turned out really well. The shape and the way it cracked are great. Director）For you, Mr. Shigeishi,
what makes the best bread? Rather than me being satisfied and saying “this is it,” the best bread is the one
customers say is delicious. That’s something I’ll never compromise on. Back when I was training,
my boss told me something. “Don’t just look at the bread.” “Look at the customer,”
he said firmly. At the time, I didn’t understand it. But after opening my own shop, I finally understood it deeply. It’s not about the ego of the craftsman— it all starts with considering
how the customer feels. That’s how I approach baking now. There was this shop you were filming
about two years ago— Komugian, was it? I really liked that place. They genuinely think about their customers. They don’t think about their own profits at all. They truly put customers first. That kind of mindset really attracts me. There are places that say
they’re customer-first, but I think real ones
are places like that. I come here about twice a week. Everything here is delicious. Director）Everything is? Thank you very much. Despite the rain,
many customers come to get Shigeishi’s bread. The loaf bread is great, too. I’ve recommended it to many friends, and they all told me it was delicious. My top pick is the mentaiko French bread. My husband loves it too. I didn’t get the mentaiko French today though. I got the new items and steamed buns. And the strawberry (cream bread). Sometimes if I come before 4:00, it’s already closed. Because everything’s sold out. Thank you for providing such delicious bread. I hope you’ll continue
for a long time to come. We’re making Tochiotome cream bread
and strawberry daifuku bread. It’s called strawberry daifuku bread. We use organic smooth red bean paste and frozen diced Tochiotome strawberries. We also add shiratama rice balls. Director）It really has mochi in it.
Chef Shigeishi）Yes, exactly. It’s also one of our most popular items. We wrap the red bean paste. Then we pile in the strawberries. We wrap in one piece of mochi. I really care about seasonality. When I think of spring, I thought maybe I could make something
using strawberries or cherry blossoms. And then there’s the appearance. I wanted to make something women would enjoy. I thought about making the shape cute, and this is what I came up with. This is colored with natural cherry coloring. By using natural ingredients
instead of additives, you get a beautiful color like this. This is “Tochiotome Cream.” We use large strawberry chunks. This one is also very popular. Tochiotome Cream Bread Strawberry Daifuku Bread Customer）Everything looked so good,
and there were so many kinds. I had a hard time choosing—
really hard. Tochiotome Cream Bread Strawberry Daifuku Bread When something is labeled “New,”
I want all of it. I feel like,
“If I don’t buy it now, I’ll miss out.” Especially with strawberries—
you can only get them now. Next time, I’ll come for the things
I didn’t buy today. They release new items regularly. I come specifically to try the new ones. They’re all really tasty. And the new items are quite elaborate too. That’s what I look forward to. This is a new item too. This new bread with new potatoes and mentaiko
is also a new item. I’m going to savor each bite. Now we’ll prepare the homemade chocolate cream.
“Milk” Egg yolks Add vanilla beans and sugar,
then mix. Cocoa powder Cornstarch It’s only mildly sweet. The sweetness comes afterward,
like a delayed finish. You can also really taste
the richness of the cacao. Add warmed milk
and mix it further. Chocolate Combine the chocolate
with the mixture we made earlier. Heat while stirring
with a spatula. Director）By feel?
Chef Shigeishi）Yes, by feel. I judge the finish
by how it feels in my hands. You can really feel subtle changes
with a spatula. Chocolate hardens when cooled, right? So I have to factor that in as I cook, or else the texture will change later. At this point, the texture
should feel noticeably different. Now I switch to a whisk
and continue cooking. And now it’s finished. The finished chocolate cream
is used in chocolate coronets and more. Shopping time Director）I’ll take these.
Wife）Certainly. Thank you very much. Wife）Thank you for waiting.
Director）Thanks. Tasting Rich chocolate coronet
filled with special chocolate cream Milky France Cream bread made with specialty eggs Healthy loaf bread made with 17 grains and whole wheat We wanted a name that felt friendly, so we brainstormed a lot at first. We considered names like “Pan House Shigeishi,” or “Pan-dokoro Shigeishi.” We wanted something people would feel close to, so that’s how we ended up with this name. That’s why the lettering
has a cute feel to it. My wife came up with it. Since our last name is rare, we hoped it might be a way to spark conversation with customers. This is my husband’s very first bakery, so we really value the name
and want it to continue being a beloved bakery forever. It makes us happy if people remember us. Director）So your main job now is here? Yes, this is my main job.
I help my husband. Director）So you have another job too? Yes, there’s another workplace
I help out at from time to time. I occasionally go there as well. Director）So you’re juggling two jobs?
Wife）That’s right. I’m really grateful to her every day. Having her in the shop helps me tremendously. I’m really happy about it. But more than that,
I want her to pursue her own happiness. If she’s interested in something else, I want her to try that too
and do her best there. She’s already supporting me so much, I can’t ask for anything more. Director）Can you tell us
about your future plans? I just want to bring joy
to as many customers as possible. If we can delight lots of people, we’ll keep adding new items and expand into other areas as well. Director）Lastly, what does bread-making mean to you? Bread-making… let’s see. It might be fair to say—
it’s my life.

【ぱん屋 重石】
今回は、大阪府寝屋川市にある大人気ベーカリー「ぱん屋 重石」さんに密着です🎥
店主が高校１年生の頃から２０年間大切に継ぎ足してきた自家製の天然酵母がこだわりで
店内に並ぶすべてのパンが、この天然酵母１００％で丁寧に焼き上げられています🍞💭
夫婦で力を合わせて営む、小さなパン屋さんのあたたかい物語が始まります📖✨

📮ご感想をお寄せいただけると嬉しいです
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〜パンものがたり Bread Story 〜
すべてのパンにはものがたりがある。
パンに携わる人々の裏側に密着し、パンに対する想いや歴史、
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私たちが取材したお店が下記のURLから確認できます。
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【店舗情報】
店名　　ぱん屋 重石
住所　　大阪府寝屋川市本町1-2
地図　　https://maps.app.goo.gl/RKV9yyoWVwX6eLuA9
Instagram　　https://www.instagram.com/panya_shigeishi?igsh=MXF6bGMwdWEwbTR0YQ==

【チャプター】
0:00　ダイジェスト
0:27　本編
1:05 　天然酵母を使ったパン作り
5:17　香りに特化した天然酵母
6:09　健康を意識した食パン作り
7:05　人気No.１クリームパン作り
8:38　奥様出勤
11:28　「ぱん屋 重石」オープン
13:15　自家製酵母の継ぎ足し
15:48　こだわりのバゲット作り
17:14　重石シェフの信条
18:07　お客様の反応
19:18　季節限定パン作り
22:07　特製チョコレートクリーム作り
24:03 　お買い物タイム
24:43　実食
26:13 　店主インタビュー

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【大阪】家族３人で営む小さなベーカリー、夢を叶えたパン職人の１日に密着。 第74話｜枚方市「イロハベーカリー」

【著作】
株式会社FOOD MEDIA JAPAN
パンもの撮影：松田紗和乃、澤田侑祐
パンもの編集：榮阪初音、西遥香

#大阪パン #パン屋 #ものがたりドキュメンタリー #baking #breadrecipe #breadfactory #asmr