"Bread craftsmen" who show their skills in Kyoto

This time, we will introduce AKIRA TAKESHITA, an active stone oven bread researcher who is 98 years old.
There is "Cafe Millet" in Shizuhara-cho, Sakyo-ku, Kyoto.
This is a reservation-only cafe that mainly serves freshly harvested vegetables.
Another representative menu of this cafe is bread baked in a stone oven. TAKESHITA is the person who designed the stone kiln for this cafe and taught the shop how to bake bread.
he was born in australia.
After spending his childhood abroad, he returned to Japan.
In 1961, he was invited to "SHINSHINDO" in Kyoto.
Since then, he has been involved in the development and maintenance of commercial bread ovens in Japan during the period of high economic growth.
After that, in his 60s, he built a stone kiln "Rocinante" at his home.
He started his second life studying bread in a dedicated atelier.
Bread pursued by TAKESHITA.
It is the bread that he wants to eat himself, made with 100% whole wheat flour and has the original taste of rustic "wheat".
It all started with the freshly baked country bread that was served every morning for breakfast in my childhood.
"How to make wheat starch delicious."
As an engineer, he earned a reputation for his single-minded attitude towards bread, his way of life that continued research, and the delicious taste of his bread.
In his 70s, he was commissioned to design stone kilns.
We introduce an active stone kiln bread researcher who was guided by bread.
[INFOMATION]
AKIRA TAKESHITA and the Rocinante kiln
www.roshinante...
"Cafe Millet"
blog.cafemillet.jp
www.mbs.jp/kyo...
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#Kyoto #kyoto #Bread #Cafe #Stone kiln #Bread craftsman
We will introduce “Kyoto” through artists, craftsmen, traditional performing arts successors, chefs, etc. who are active in Kyoto.
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