【大阪】ひとりで営む女性パン職人の隠れ家ベーカリー。静かな厨房で生まれるセンス抜群のパンの数々🥖｜大阪市「Bondir c.ke」

【大阪】ひとりで営む女性パン職人の隠れ家ベーカリー。静かな厨房で生まれるセンス抜群のパンの数々🥖｜大阪市「Bondir c.ke」

A hidden bakery in Osaka City
“Bondir c.ke” The owner, a woman, runs everything by herself,
making bread with carefully selected ingredients. Chef Kishi: It’s a bread with two layers
— sweet potato and red bean paste. Breads with outstandingly well-crafted and creative flavor combinations. We followed a day in the life of a devoted female baker who pours her heart into bread making. 🥖 Higashi-tenma, Osaka Bondir c・ke. Chef Kishi basically handles all the prep work by himself. Danish toast Kombu Water yudane (Bread) I graduated from a junior college and went to a technical school (I've been an artisan for) about 20 years, I think. Chef Kishi:At first, I wanted to become a pastry chef,
so I went to a vocational school and then got a job. I gave up because it was too tough. My father said to me, ‘Why don’t you become a baker?’ So I became a baker. Cakes are more (work) detailed, aren't they? It seems that baking suited me better. Making quiche chouquette Croissant damande Fig Tart When your hands are free. Like, I'm going to line them up a little bit at a time. Brioche naturale Pain au lait Shiga sweet potato "Beniharuka". Danish toast Danish Toast Pain au Seigle
Seigle Fruit (Rye Bread with Dried Fruits) Cream bun The origin of the shop name ‘Keke’
comes from a confection called ‘cake de KEIKO.’ It was the first pound cake
I created using a recipe I developed myself. Because it means a lot to me,
I chose it as the name of the shop. My name is Keiko. It's short for that pound cake. Cake de Keiko, which became "Keke." Chouquettes Croissant Brioche
Soft White Bread Pain aux Raisins Almond Croissant Quiche with three kinds of mushrooms,
ricotta cheese and homemade bacon Quiche with Three Kinds of Mushrooms,
Ricotta Cheese, and Homemade Bacon Quiche with zucchini and ricotta cheese Zucchini and Ricotta Cheese Quiche Baguette Made with House-Milled Flour Homemade bacon Cream Bun Homemade fermented cream My Favorite Way to Eat Pork Stewed in White Wine Ricotta Cheese Croissant Salé The Honest Bad Girl Getting ready to open at 11:00 Barley Flakes and Quinoa béchamel sauce Homemade bacon Epi Tarte flambe The store's namesake "cake de KEIKO cake de KEIKO Opens at 11:00 a.m. With this (Pan O'Segur) With bucket Direct order format ordering method Fresh vegetables and fruits are
sourced from a local greengrocer. Two Duckwars and Half a loaf of raisin bread Dacquoise Customer）If it were a regular raisin bread Raisins can sometimes be a bit dry,
but here they’re always juicy. Two Duckwars. Customer: I absolutely love KEKE’s dacquoise. I was wondering if you opened it just for me! Originally, I was introduced by the cake shop
in my neighborhood. They told me that a serious,
authentic bakery was opening, so I started coming here. Today’s Focaccia Customer）This is about the third time
I've been to the store. The bread in a rectangular shape is so good, it's my favorite. I bought bread in a rectangular shape for the third time too Customer: I think I’ll go with this (the tarte flambée). A customer interested in the seasonal limited item. Chef Kishi: It’s a bread with two layers
— sweet potato and red bean paste. Customer: For this coming Sunday, half a portion of the quinoa bread
and two of the “Sweet Potato & Red Bean” ones, please. Chef Kishi: Two “Sweet Potato & Red Bean”
and half a quinoa bread. Customer: My house and office are both close by. Ever since this shop opened, I usually eat breakfast here,
and sometimes lunch as well. I bought some rye bread (segur) today For my health, I eat here because they have many rye,
whole-wheat, and other grain-based breads. Chef Kishi: (My recommendation is) the
“Sweet Potato & Red Bean.” Customer）I'll have two, please. Chef Kishi: Since they're always looking for something that suits them,
I hoped this one would fit their taste. Customer）One tarte flambée Homemade flour made from a mixture of several types of wheat Because it tastes good freshly pulled Because it's sweet, it's strong, it's fragrant, it's Delicious! Many customers come again today
for the breads made with carefully selected ingredients. Cream Bun Seasonal: Sweet Potato & Red Bean Bun Seigle Fruit (Rye Bread with Dried Fruits) Danish Toast Tarte Flambée We followed a day in the life of a devoted female baker who pours her heart into bread making. 🥖

【Bondir c.ke（ブンディール ケケ）】
大阪府大阪市『Bondir c.ke（ブンディール ケケ）』
今回は女性パン職人が営む本格派ベーカリーに密着しました！
女性ならではのアイディアが詰まった独創的なパンの数々が並ぶ店内
オープン直後から地元住民を夢中にし続けるパンの魅力に迫ります🥐

📮ご感想をお寄せいただけると嬉しいです
https://forms.gle/1AuDagF8XrrEDA9e9

詳細な情報は字幕機能をONにしてください。

〜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、
背景のものがたりを全世界へ届けるプロジェクト。
パンものがたりは世界をつなぐ。©パンものがたり https://www.youtube.com/channel/UCAVWa1Bbft6hGUrfKe9FENw

私たちが取材したお店が下記のURLから確認できます。
https://goo.gl/maps/D35kXS1RsHzvJihW6

【店舗情報】
店名　Bondir c.ke（ブンディール　ケケ）
住所　大阪府大阪市北区松ケ枝町８−３
地図　https://goo.gl/maps/8K1AhvPnGWKrdxPP6

【チャプター】
0:00 ダイジェスト
0:30 本編
1:28 生地作り
3:37 インタビュー：父のひと言で開けたパン作りの道
4:13 キッシュ作り
8:09 生地の成形・焼成
11:49 「さつま芋とつぶあん」の成形
14:40 クリームパンの成形
15:51 インタビュー：店名の由来
19:24 食パン焼き上がり
20:47 ハード系の焼成
23:28 「タルトフランベ」の焼成
27:33 お客様インタビュー①
28:56 お客様インタビュー②
29:37 お客様インタビュー③
30:24 製粉
31:14 実食

📩 撮影のお問い合わせ 地域に根ざしたお店の営みと、人々が紡ぐ“ものがたり”を、FOOD MEDIA JAPANが映像で発信しています。 映像でお店の魅力を伝え、新たな出会いや地域のつながりも広げていきます。 お仕事依頼は、HPお問い合わせ欄または各チャンネルのインスタDMからお気軽にご相談ください。 https://fmjapan.co.jp/

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