So interesting he chose the bakery's name to be "allumé"... in French it altogether means "switched on, "lit up", "on fire", "turned on"... this man has reengineered a woodfire oven thousands of kilometers away from the model, transposed German and French rye sourdough techniques in a rice wine starter framework, and carries on the whole of production, sales and maintenance. Definitely an "allumé de la boulangerie" 🔥🔥🔥
Watching a Japanese guy shaping bread into heart shape in pure peace and silence is literally all I needed tonight to quiet my mind from anxiety and fall asleep, this channel is so calming, no extra talkies just admiring the mindfulness of someone's profession I love it
It remains extraordinary to see how diligent and dedicated Japanese craftspeople are. I had not heard of rice koji and so I looked it up. A '(fermented) ingredient that kickstarts the fermentation process', very interesting! Thank you as always.
Thanks so much for a comment. There are lots of fermented starters in Japan. That is main reason why I continue to film them, of course enjoying to capture their passion for making bread.
The way the Japanese people seek perfection in every little detail of their life has always struck me as amazing, Thought I was a perfectionist in my work but I'm a slob compared to this guy.
Fa il pane da quando frequentava la scuola secondaria. Sono pochissimi i giapponesi che lo fanno. Mi sento fortunato a poter fare un lavoro che mi appassiona così tanto.
Fare il pane è un lavoro duro che va rispettato, quando ero giovane lavoravo in panificio adesso lo faccio solo per me o per gli ospiti. I tuoi pani sono lievitati bene ed hanno un bel colore. Complimenti!!! Se qualche volta avanza il Pane ( spero di no ) potresti fare la torta di zucca e pane vecchio con l'uvetta secca , sono sicuro che con il tuo forno uscirà benissimo.Saluti dalla Baviera 🇮🇹🇩🇪
Grazie per averci seguito dal Bayern. È un lavoro speciale quello del panettiere. È un lavoro duro, ma il reddito è basso. Credo che molte persone trovino piacere in questo lavoro e continuino ad andare avanti.
Gracias por el reportaje y felicidades al muchacho por su emprendimiento y todo se veía rico lastima que no esta cerca la tienda solo al otro lado del mundo pura vida 💛 😊😊bendiciones 😊
O guenki desu ka Watanabe San, esperamos que estés bien pues nos enteramos que hubo un gran terremoto estos días pasados en Japón. Nuevamente vemos con mucho agrado cómo día a día has superado el nivel en la producción de tus vídeos pues este último tiene una calidad de imagen y realización realmente maravilloso .También decirte qué por lo que vemos en el minuto 21 cómo estos chicos jóvenes han emprendido maravillosamente este arte. Vemos con agrado que no somos los únicos que cuando no estamos trabajando igual seguimos viendo tus videos del pan😂. Muchas cosas por descubrir en este video también ver las variedades que manejan en su gran diversidad de productos que dan buenas ideas. Son una joven pareja qué muestra mucho profesionalismo a la hora de enfrentar esa empresa y sin temor a equivocarme anima a muchos de los que lo vemos a poder seguir adelante. No quiero olvidarme de mencionar lo hermoso del horno y de las instalaciones que tienen. Domo Arigató gozaimasu Watanabe San. Hasta tu próximo video. Cordiales saludos
Gracias por su cálido mensaje. Y gracias por su empático mensaje a los afectados por el terremoto. Para mí también es gratificante y significativo poder presentarles a jóvenes y entusiastas panaderos. Y gracias a personas como usted, que los ven y los disfrutan, puedo seguir haciéndolos. Se lo agradezco de veras. Algún día me gustaría salir de Japón y visitar panaderías de su país.
Super thanks!! Frankly speaking, the income from Google is not sufficient to continue this activity. Most of it disappears with travel expenses to far away places. So your warm support is really appreciated!
Panettieri Giapponesi li trovo Bravissimi prodotti di prima scelta e alta professionalita. Mi piacerebbe trovare un video di un panettiere Giapponese che fa prodotti come Focaccia Barese, Focaccia Genovese, pane siciliano, Biove, rosetta, Mantovane, ecc..... Fate tanto pane Francese ma non Italiano, peccato.
Tôi cảm thấy phấn khích khi xem video về các tiệm bánh. Tôi luôn cảm thấy như vậy ở nhà máy bánh mì. Tôi rất vui được chia sẻ cảm giác này với tất cả các bạn.
How long does it take to make a rice wine leaven from scratch? Is it the same process as making a sourdough? I want to learn other natural fermentation methods other than sourdough.
who like me can't believe it closes at 11.30 a.m..... with a minimum of business sense, or with a typically occidental mentality, I would hire at least 2 people to produce at least twice as much as he currently produces. selling at least until 6 p.m. the oven must never be turned off until at least 4 p.m. if you go sold out at 11.30 a.m. there's a problem. but evidently that's enough for him and his family. he does it with passion and love.
Кому Вы чешите по ушам? Умиляясь миром розовых пони!🙂 Если в округе на 100 верст ни души, то хоть 150 видов хлеба выпекай, то кому ты дурень его продашь? 🙂
All the mystique aside, the general quality of bread across most of Japan - what's normally available - is very poor. Sugary, fluffy.. Most local bakeries aim for a taste many Europeans would, ironically, associate with mass production.
@@reiyawatanabe Lived there 8 years and do just think that, while there's a lot of good food around, the postitive stereotypes do run away with themselves sometimes. There's a lot of average food as well, while many people in Tokyo do a lot of their daily shopping at convenience stores.
So interesting he chose the bakery's name to be "allumé"... in French it altogether means "switched on, "lit up", "on fire", "turned on"... this man has reengineered a woodfire oven thousands of kilometers away from the model, transposed German and French rye sourdough techniques in a rice wine starter framework, and carries on the whole of production, sales and maintenance. Definitely an "allumé de la boulangerie" 🔥🔥🔥
Thanks so much for giving us your thoughtful insight!! He trained in France for 1 year. I think he got this idea based on that experience!
That was a remarkable display of being self sufficient and artistic,that was a very delicious performance!!!
I’m
Sure he knows this
@@ninaflo769yes, but the rest of us didnt
Watching a Japanese guy shaping bread into heart shape in pure peace and silence is literally all I needed tonight to quiet my mind from anxiety and fall asleep, this channel is so calming, no extra talkies just admiring the mindfulness of someone's profession I love it
Thanks for liking my video. I make different videos for different types of artisans. In the next video, the artisans talk a lot.
The low humming background noise.. the roaring fire.. the sharp snapping sound of fast movements 👍🏻 superb video
Thanks so much!!
I appreciate his hard work and love for quality food. Thank you. You made my day. Chicago.
Thanks!
It's so beautiful seeing the family together.
Yeah!
You can tell that baking is his passion. Not just his job.
Bread is special
@@reiyawatanabe bread is the foundation onto which civilisations grew and thrived.
Exactly!!
What this man produces is a quality product each & every day, the residents of his village are lucky people hence he is sold out quite soon.
I think so too
It remains extraordinary to see how diligent and dedicated Japanese craftspeople are.
I had not heard of rice koji and so I looked it up. A '(fermented) ingredient that kickstarts the fermentation process', very interesting!
Thank you as always.
Thanks so much for a comment. There are lots of fermented starters in Japan. That is main reason why I continue to film them, of course enjoying to capture their passion for making bread.
@@reiyawatanabeYes, I'm learning that through your videos, really interesting. 😊
And, the baby steals the whole show by being super adorable.
Takes a responsible, hard working man to raise a happy family like that. Mom and child must be fortunate to have him
I guess you could say that he is the bread winner in the family!
Such an amazing video and such a talented baker ! People in Shimane are lucky! This is a master at work
Thanks!
The way the Japanese people seek perfection in every little detail of their life has always struck me as amazing, Thought I was a perfectionist in my work but I'm a slob compared to this guy.
Thank you for sharing the truth within you.
As a Bavarian, I approve of those pretzels.
Also, the rest looks like really fine bread to me
I am glad that the Bavarians recognize me. I am sure they are better than Bavarian pretzels.
Um dos melhores vídeos que eu já vi! Que família maravilhosa, desejo muito sucesso e alegria ✨
Louvado seja e eu estou muito satisfeito.
I always appreciate artisan work, great work! All of them looks delicious.
Please come visit one day
He is not a pervert. He is a master!
Che manualità e la passione ha questo fornaio 👏👏👏 incredibile , sembra tutto delizioso
Fa il pane da quando frequentava la scuola secondaria. Sono pochissimi i giapponesi che lo fanno. Mi sento fortunato a poter fare un lavoro che mi appassiona così tanto.
Dude is jamming. Total professional. Wish I could taste the goods...
Please come visit one day!
The hard work there is amazing. Reminds me of our neighborhood bakers at work back in Manila in the 80s
Oh, There was a similar bakery in there at that time.
Excelente video, admirable la disciplina, un gran saludo desde Argentina
ありがとう！
Fare il pane è un lavoro duro che va rispettato, quando ero giovane lavoravo in panificio adesso lo faccio solo per me o per gli ospiti. I tuoi pani sono lievitati bene ed hanno un bel colore. Complimenti!!! Se qualche volta avanza il Pane ( spero di no ) potresti fare la torta di zucca e pane vecchio con l'uvetta secca , sono sicuro che con il tuo forno uscirà benissimo.Saluti dalla Baviera 🇮🇹🇩🇪
Grazie per averci seguito dal Bayern. È un lavoro speciale quello del panettiere. È un lavoro duro, ma il reddito è basso. Credo che molte persone trovino piacere in questo lavoro e continuino ad andare avanti.
Well done great to see your kitchen and how you work the dough. Wishing you all the best
Oh Hello Reiya this video so calming and refreshing❤
Thanks so much for watching my videos every time!
This guy works like a well oiled machine wow !
Good expression!!
He is doing great work
And this was an excellent video
Thank you
Thanks!!!
I'm memorized by his agility and grace. The breads are beautiful. Rice Wine Levain cool!
I'm mesmerized as well
Thanks!!
Impressive, what a work horse.
Mesmerising…. I could almost taste that bread…. Great video 26:53
Gracias por el reportaje y felicidades al muchacho por su emprendimiento y todo se veía rico lastima que no esta cerca la tienda solo al otro lado del mundo pura vida 💛 😊😊bendiciones 😊
Gracias por sus amables comentarios. Espero cubrir la panadería del otro lado algún día.
@@reiyawatanabe bendiciones
O guenki desu ka Watanabe San, esperamos que estés bien pues nos enteramos que hubo un gran terremoto estos días pasados en Japón. Nuevamente vemos con mucho agrado cómo día a día has superado el nivel en la producción de tus vídeos pues este último tiene una calidad de imagen y realización realmente maravilloso .También decirte qué por lo que vemos en el minuto 21 cómo estos chicos jóvenes han emprendido maravillosamente este arte. Vemos con agrado que no somos los únicos que cuando no estamos trabajando igual seguimos viendo tus videos del pan😂. Muchas cosas por descubrir en este video también ver las variedades que manejan en su gran diversidad de productos que dan buenas ideas. Son una joven pareja qué muestra mucho profesionalismo a la hora de enfrentar esa empresa y sin temor a equivocarme anima a muchos de los que lo vemos a poder seguir adelante. No quiero olvidarme de mencionar lo hermoso del horno y de las instalaciones que tienen. Domo Arigató gozaimasu Watanabe San. Hasta tu próximo video. Cordiales saludos
Gracias por su cálido mensaje. Y gracias por su empático mensaje a los afectados por el terremoto.
Para mí también es gratificante y significativo poder presentarles a jóvenes y entusiastas panaderos. Y gracias a personas como usted, que los ven y los disfrutan, puedo seguir haciéndolos. Se lo agradezco de veras. Algún día me gustaría salir de Japón y visitar panaderías de su país.
It's chill. My bakery sounds like a machine shop.
Oh.. No..
Beautiful
Unser deutscher Bretzel beliebt in vielen Ländern!🇩🇪🥨👍🏻
Köstlich. Danke für die Herstellung!
Hola..saludos desde Paraguay...me gusta mucho el modelo de tu horno a leña..me gustaría hacer uno igual.
Desde Paragrai, gracias por vernos.
Su horno de leña es genial. Me parece genial que lo haya hecho él mismo.
Bread is life ❤
Yeah!!
I so much look forward to your videos
Please wait!
Удовольствие наблюдать за человеком-мастером своего дела.Удачи ему и процветания В России-хлеб всему голова❤🇷🇺❤
You always get then best product from a fellow nerd! I long for that bread now haha :)
Thanks!
Super thanks!! Frankly speaking, the income from Google is not sufficient to continue this activity. Most of it disappears with travel expenses to far away places. So your warm support is really appreciated!
@@reiyawatanabereally love what you are doing and so happy to support your art…❤❤❤ so much respect
your channel is stunningly beautiful, thank you.
Thanks!!
很棒的麵包 不知是否有授課教學
Panettieri Giapponesi li trovo Bravissimi prodotti di prima scelta e alta professionalita.
Mi piacerebbe trovare un video di un panettiere Giapponese che fa prodotti come
Focaccia Barese, Focaccia Genovese, pane siciliano, Biove, rosetta, Mantovane, ecc.....
Fate tanto pane Francese ma non Italiano, peccato.
In effetti, molte panetterie in Giappone si concentrano sul pane francese. Solo focaccia e pizza. Sarà interessante scoprire il perché!
美味しそうだな
美味しかったです
Chào bạn. Sẽ có video dài hơn về tiệm bánh này chứ. Biết ơn những video về tiệm bánh của bạn. Mọi thứ thật tuyệ❤❤❤❤❤❤
Cảm ơn bạn đã theo dõi từ Việt Nam. Bánh mì Việt Nam rất ngon. Nếu có cơ hội mình xin ra mắt một video dài về tiệm bánh này.
@@reiyawatanabecảm ơn bạn. Tôi rất mong chờ các video của bạn về các tiệm bánh. Nó thật tuyêt❤❤
Tôi cảm thấy phấn khích khi xem video về các tiệm bánh. Tôi luôn cảm thấy như vậy ở nhà máy bánh mì. Tôi rất vui được chia sẻ cảm giác này với tất cả các bạn.
Dunkin Doughnuts has 2 mile line for frozen garbage dounut and #4 coffee.
How long does it take to make a rice wine leaven from scratch? Is it the same process as making a sourdough? I want to learn other natural fermentation methods other than sourdough.
This video may help you!
ua-cam.com/video/xNMecBbEkLI/v-deo.html
Coming to Brazil!!!
I heard Brazil is flooded are u guys okay over there??
@@EddieSakava-ub9bh Yes, I am, not all regions flooded, but we are recovering
He should cook Pa de Pagès. Best bread in the world! Its one of most traditional Qualification of Origin Bread in Europe!
I didn't know there was such a thing as bread.
@reiyawatanabe it's not the only one. You can find more info in google and see the beauty of breads
Mon dieu qui on l'air bon ses pains !
Tus productos son excelentes
Gracias, señor.
🙏
I will take of everything
화덕이 너무 근사해요.
I wish I had "Smello Vistion"
lol
who like me can't believe it closes at 11.30 a.m..... with a minimum of business sense, or with a typically occidental mentality, I would hire at least 2 people to produce at least twice as much as he currently produces. selling at least until 6 p.m. the oven must never be turned off until at least 4 p.m. if you go sold out at 11.30 a.m. there's a problem. but evidently that's enough for him and his family. he does it with passion and love.
It's a problem for those who prioritize consumerism over quality control.
It’s nonsensical to try to be overproductive and have a life one the side. It only brings diminishing returns.
Tabo lae. Smngt
What type of baking mats are being used under the breads? They seem reusable and not parchment. Silicone?
If possible, please send message to them directly through instagram.
certains boulangers français feraient bien de prendre des notes car c'est un artistes ce gars.
Merci pour vos commentaires intéressants. Mais ma chaîne n'est pas regardée par beaucoup de Français. Malheureusement.
一年後廃業率を考えれば、俺は絶対にやらない。
🤗🤗💖💖
Pareto’s law: 80% of the work is done by 20% of workers…not in this case!!!
Po co aż 20 rodzajów??zrób połowę mniej i tyle samo w sztukach.Rozpuściłes ludzi 😂😂😂
To niesamowite. Dzień wcześniej spędza cały dzień na przygotowaniach, więc w efekcie spędza dwa dni na pieczeniu chleba
Кому Вы чешите по ушам? Умиляясь миром розовых пони!🙂
Если в округе на 100 верст ни души, то хоть 150 видов хлеба выпекай, то кому ты дурень его продашь? 🙂
🤡
All the mystique aside, the general quality of bread across most of Japan - what's normally available - is very poor. Sugary, fluffy.. Most local bakeries aim for a taste many Europeans would, ironically, associate with mass production.
Thank you for your comment.
Have you ever been to Japan? What kind of bakery did you visit then?
@@reiyawatanabe Lived there 8 years and do just think that, while there's a lot of good food around, the postitive stereotypes do run away with themselves sometimes. There's a lot of average food as well, while many people in Tokyo do a lot of their daily shopping at convenience stores.
Why would you touch those beautiful sourdough rye loaves with those disgustingly filthy oven gloves?!!😢😮 that’s simply not safe food handling
Stop being a princess
There is a typo in the subtitles, it is "Far Breton" not "Far Breon" fr.wikipedia.org/wiki/Far_breton
Thanks for pointing out!! I corrected it.