This is art. A craftsman at the highest level. The talent, the training, the discipline & precision , the passion for excellence. To deliver day after day at this level is mind blowing. He’s functioning at his best level and teaching the next generation of artisans.
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!!!!
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 ❤
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
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
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
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!
Are you a Frenchman with an African face? Have you ever seen what the real French look like? The French are white , with white hair and blue eyes ! and with your face in the place of a rag, just wash the floors in the pigsty! Don't call yourself French!
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 !!!!
@@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!
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.
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.
@@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.
껍질과 무게가 가벼운 바게뜨 소리만들어도 이사람은 월드베스트 수준이라고 자신있게 말할수있습니다. 물처럼 흘러내리는 반죽을 양손으로 가스를 모으는과정에서 탄성이 나옵니다. 이런반죽은 단점이 성형과정에서 모양을 균일하게 잡기 어렵다는데에 있습니다. 손에 달라붙거나, 다시 되돌아가는 성질때문에 동그랗게 돌리는 과정중 좀처럼 말을듣지않습니다. 도마에 껌처럼 붙어버리기 때문이죠 하지만 이런특징을 가진반죽은 어떤 빵보다 담백하며 크러스트한 껍질과 큰 공기기포를 가져낼수있습니다 전세계 아티장의 영상을 수없이봤지만 가장 테크닉이 우수하고 빵의 이해도에 가장 깊이있는 존경스러운 베이커입니다. 여러분들이 진정 프로페셔널한 빵을 보고 이해하고 배우고싶다면 이영상을 참고하시면됩니다 좋은영상감사합니다 한국에 꼭 오픈해주세요 그가 기술과 정신을 이어나가주시길 바랍니다.
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!!!
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 👍🏻
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.
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!
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.
Hello, I really like your feature on Mr Enomoto and his bakery, Ive wathed this 5x now, and I cant get enough and I agree with his Philosophy, Quality over Quantity...........thanks a lot and More power on your future videos, I loveee it!!!
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. ❤
That was fantastic !!!! Wow can't believe I enjoyed that so much... Very therapeutic but you know there's a lot work involved!!!! I bet the bread is expensive but worth it...
I want to train and work under him -- salary not even an issue coz damn there's a lot to learn from him. The pate ferments and levains he's using are sooo new to me and unique. Amazing.
@@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.
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 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.
I guess Philippines should also focus in their bread and pastry making.... It's nice watching their technology and of course the ingredients I guess is high quality that's why the bread is well made too😍👍
Nice video. Interesting that Mr. Akira Enomoto takes wine for his bread dough instead of water. I smiled during the baguette because we were taught in my training as a baker. That a baguette can only be called baguette if you take the special French flour. If you take other flour, then it shouldn't be a baguette, but a French -wide range of French. This was also interesting (kneading from bread dough). greetings from Germany.
Que trabalho espetacular do proprietário, realmente são pães diferenciados que ainda não são fabricadas ou idealizados aqui no Brazil. Parabéns pelo vídeo, pela bela captação das imagens.
Damn true, we are in the same page with the idea of 'the better quality the less store opening'. For bakery and coffee, I prefer smaller shops with a recurring bartender/baker than famous brand-name shops.
Un sommet en terme de créativité, de dextérité d'ingéniosité et d'intégrité .Merveilleux ,pour les yeux ! dommage pour les narines . Félicitation aux Philosophes . Merci pour cette découverte.
You are way better than so many french not anymore capable to produce what you do like the vigneron bread. So delicious. You are basically producing what as a child I was eating 👍 BRAVO
Parabens pelo excelente video,show.Siu mestre em panificacao e confeitaria e gestao de mercado e conveniencias.E assim mesmo o trabalho diario de um profissional de panificacao.
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
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/
@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.
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!
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.
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.
I would love to be able to buy this man's bread, so many unique types it is amazing. That was the nicest correction for doing a poor job I have ever witnessed,
3:06 this is the response of A true artist, not merely going through rote motion of baking bread. His philosophy is to reach for perfection. Amazing. Thanks for including the name of his store and its location.
This is art. A craftsman at the highest level. The talent, the training, the discipline & precision , the passion for excellence. To deliver day after day at this level is mind blowing. He’s functioning at his best level and teaching the next generation of artisans.
Thanks. I also think he is perfect.
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
Yeah, its true! He want to keep quality of all bread as much as he can.
Totally the best way to keep it artisan..beautiful 💯
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!!!!
What you mention is the very essence of this craftsmanship. Thanks for taking the time to comment!
zgadzam się w 1000% niesamowita organizacja żadnych zbędnych ruchów, wszystko zaplanowane
Naprawdę też tak myślę. Takich ludzi trudno znaleźć.
@@reiyawatanabe May I know the brand of the deck oven and the retarder-proofer please?
@@lth9732 I am sorry, but I do not know that.
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 ❤
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.
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
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
These solo bakers are hardworking souls. Very disciplined individuals
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
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!
Very nice compliment you’ve given this young ,an. Hope he reads it.
Are you a Frenchman with an African face? Have you ever seen what the real French look like? The French are white , with white hair and blue eyes ! and with your face in the place of a rag, just wash the floors in the pigsty! Don't call yourself French!
この人のパン食べたことあるけど…びっくりする味のパンを食える。本当にびっくりする。美味いとかでは表せないぐらい凄い
間違いないです。コメントありがとうございます。
そんなん言われたら気になってしゃーないでしょうがっ！
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 !!!!
@@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!
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.
Thanks for the great comments!
Is Japanese pasta and pizza better than Italian pasta and pizza?
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.
@@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.
What an artisan this man truly is.... passion and patience make perfection.
I'm sorry but this isn't just baking this is art of baking. magnificent!
Thanks so much, I think so too.
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。
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。
Japan is a wonderful country with amazing hardworking people
Absolutely!
bless this man, doing his work with so much passion
He is born into this role.. So skillful and fast.
I think so too
껍질과 무게가 가벼운 바게뜨 소리만들어도 이사람은 월드베스트 수준이라고 자신있게 말할수있습니다.
물처럼 흘러내리는 반죽을 양손으로 가스를 모으는과정에서 탄성이 나옵니다. 이런반죽은 단점이 성형과정에서 모양을 균일하게 잡기 어렵다는데에 있습니다.
손에 달라붙거나, 다시 되돌아가는 성질때문에 동그랗게 돌리는 과정중 좀처럼 말을듣지않습니다. 도마에 껌처럼 붙어버리기 때문이죠
하지만 이런특징을 가진반죽은 어떤 빵보다 담백하며 크러스트한 껍질과 큰 공기기포를 가져낼수있습니다
전세계 아티장의 영상을 수없이봤지만 가장 테크닉이 우수하고 빵의 이해도에 가장 깊이있는 존경스러운 베이커입니다.
여러분들이 진정 프로페셔널한 빵을 보고 이해하고 배우고싶다면 이영상을 참고하시면됩니다 좋은영상감사합니다
한국에 꼭 오픈해주세요 그가 기술과 정신을 이어나가주시길 바랍니다.
뜨거운 메시지를 보내주셔서 감사합니다. 당신은 제빵사입니까? 주목하는 부분이 멋지다고 생각합니다. 그는 기술적으로도 뛰어나지만, 인간적으로도 훌륭합니다. 만약 도쿄에 오실 일이 있으면 꼭 한번 방문하셔서 이야기를 나눠보세요.
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!!!
Thanks for sharing your experience! The croissants of Chez Sagara is famous in USA??
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 👍🏻
Thanks for watching and giving your feedback!
Yeah he is a truly master. Everything is speedy, clean and accurate.
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.
Thanks for sharing your precious experience. Japanese breads from bakers are so good!
こんなに忙しそうなのに、
明らかに筋トレしてる身体付き。
凄すぎる
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!
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.
Hello, I really like your feature on Mr Enomoto and his bakery, Ive wathed this 5x now, and I cant get enough and I agree with his Philosophy, Quality over Quantity...........thanks a lot and More power on your future videos, I loveee it!!!
Thanks!
not only is this guy an expert, but he's a dynamo as well - so fast and efficient!!
Thanks for sharing your feedback to us! The staffs will feel pleasure!
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.
Thanks. In addition, it take so much time to make those things.
This baker is like a machine...man is he good at what he does. Amazing 👏
Thanks for watching!
The deftness of his movements... you can see the mastery in action.
Absolutely!
Большое вам спасибо! Такие люди очень вдохновляют и мотивируют!
Действительно! Это вдохновляет меня быть таким же сосредоточенным, как он, в моей повседневной работе.
Çok usta gördüm ama bu usta bir başka, sanatçı adeta. Türkiye'den saygılarımı gönderiyorum.
Şüphesiz, o bir sanatçı.
@@reiyawatanabe Evet... Tanrım ona sağlık versin.
This is pretty amazing.
No movement is wasted.
I think so too
No wasted moves, what a pro.
Thanks!
Danke!
Thanks!!
Wow amazing! So satisfying watching people that are great at their craft!!
This is art! What an amazing one man , two man show!
Yeah, this is art!
I would just love to stand there and breathe in the heavenly scent. Ahhhhhhh.
We just watched a master at his best. Much respect. 👍
Thanks
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. ❤
I totally agree with your opinion!! This is the video which people want to watch several times..
That was fantastic !!!! Wow can't believe I enjoyed that so much... Very therapeutic but you know there's a lot work involved!!!! I bet the bread is expensive but worth it...
Thanks!
What a machine, no wasted movements. Always on the go!
Thanks!
手ぎわ良すぎ！見とれてしまいましたーー
ですよね！
コメントありがとうございます。
오잉? 어쩌다 알고리즘에 떠서 보는데 한국인직원이라니!! 결님이 언젠간 운영하게될 한국빵집에 꼭 가고싶네요!! 타지에서 힘드실텐데 응원합니다!!!
댓글 감사합니다. 알고리즘에 감사드립니다.
그는 정말 좋은 장인입니다. 저도 언젠가 그가 한국에 오픈하는 빵집을 취재하고 싶습니다. 한국에서 응원해주셔서 감사합니다.
😢보고있기만해도 힘들다...제빵사분들 대단함...다들 어쩜 저렇게 부지런하고 ..성실...
정말 그렇죠, 다들 정말 부지런하고 노력하는 사람들이에요.
I want to train and work under him -- salary not even an issue coz damn there's a lot to learn from him. The pate ferments and levains he's using are sooo new to me and unique. Amazing.
Please apply if you want !
@@reiyawatanabe i could if I would! 😭
I've been to this bakery - everything is excellent. highly recommended if you're in Tokyo...
Thanks for your recommendation!
You are lucky because you are living nearby this bakery.
@@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.
Thats nice! There are lots of good bakeries in Tokyo. People must confuse.
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。
撮影していても楽しかったです
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!
Please come! if you come late, breads must be sold out..
Восхищаюсь! Одному очень сложно, столько всего надо одновременно держать в голове, чтобы печь хлеб!
Спасибо за внимание. Много ли таких пекарен в России?
@@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.
Пеку бездрожевой хлеб... любой.... любые торты и всё что душе угодно 😁
He has skills!!!! Impressive.
Wow the fact of how they barely talking to each other is really fascinating
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…
ぜひ訪れて、全部食べて見てください！
I guess Philippines should also focus in their bread and pastry making.... It's nice watching their technology and of course the ingredients I guess is high quality that's why the bread is well made too😍👍
"Amazing I will add this spot to my bucket list."
Nice video.
Interesting that Mr. Akira Enomoto takes wine for his bread dough instead of water.
I smiled during the baguette because we were taught in my training as a baker. That a baguette can only be called baguette if you take the special French flour. If you take other flour, then it shouldn't be a baguette, but a French -wide range of French.
This was also interesting (kneading from bread dough).
greetings from Germany.
You were told only baguette should be called baguette as long as the flour is from France?
@@reiyawatanabe,
That's right, that's what I was told in 1982. That was when I was learning the profession of baker.
Really? thanks for sharing your precious experience. I hope such situation has improved...
the man is a true Artisan!! so skillful and true to his art
Thanks!
Excellent work! I hope your neighborhood knows what an asset they have. Great!
definitely
Que trabalho espetacular do proprietário, realmente são pães diferenciados que ainda não são fabricadas ou idealizados aqui no Brazil. Parabéns pelo vídeo, pela bela captação das imagens.
Obrigado por estarem a assistir do Brasil. Ouvi dizer que o sourdough está a começar a aparecer no Brasil. Gostaria muito de visitar o Brasil um dia.
Damn true, we are in the same page with the idea of 'the better quality the less store opening'. For bakery and coffee, I prefer smaller shops with a recurring bartender/baker than famous brand-name shops.
That's one element of truth.
I want to try all of his bread 😍😍😍
I never knew they branched out from music after the 90s. Very cool
Wonderful baking!! John from Scotland 🏴
Crazy stretch and fold. Good ideas for the taste. Overnight fermentation very important!
Thanks
Un sommet en terme de créativité, de dextérité d'ingéniosité et d'intégrité .Merveilleux ,pour les yeux ! dommage pour les narines . Félicitation aux Philosophes . Merci pour cette découverte.
Merci pour votre commentaire poignant !
You are way better than so many french not anymore capable to produce what you do like the vigneron bread. So delicious.
You are basically producing what as a child I was eating 👍
BRAVO
Thanks for your comment. Is the bread he is making the same kind of bread you used to eat as a child? I would like to know what it is like.
Parabens pelo excelente video,show.Siu mestre em panificacao e confeitaria e gestao de mercado e conveniencias.E assim mesmo o trabalho diario de um profissional de panificacao.
好喜欢你做的面包，独特有自己的风格，与众不同，相信会很好吃。做事勤快，同时又保持清洁和整齐，超棒啊！🎉
您可以在製作的同時進行清潔。 廚房總是令人難以置信的乾淨整潔。
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
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/
@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.
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!
He is definitely top 1% of baker.
Much love from Nagaland ❤ simple love what you create magic out of flour ❤
Thanks for sharing your thoughts!
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.
Thank you for your comments, I appreciate it. I myself would like to see his work again and again.
Absolutely stunning.
古いイーストが9gあって初めてベーグル作ったら膨らんで無いのに美味しい美味しい言われた❤滅多に褒めない家族に。初めて捏ねたけど気持ち良すぎてやめれなかった❤この動画でしきりに「気に入っている」と聞こえてきた。
Que maravilla 🤗😍. Gracias ☺️❤️
I love bread!😊
感動して泣きたくなるぐらい素晴らしい仕事、分野は違えど同業者として心から尊敬します
ご視聴、そしてコメントをくださりありがとうございます。
생산 속도가 엄청 빠르네~
결과물도 좋아보여!! 이것이 일본의 장인정신인가!
빠르고, 아주 깨끗하죠? 신이 걸렸어요. 꼭 한번 놀러 오세요!
Flott profesjonell jobb.🥰🥰🥰🥰
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.
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!
半端ない仕事量ですね。
本当ですね。
incredible stuff just incredible inspiring in fact as a non professional baker ive never seen anything so unique in my whole life
Thanks!!
Watching this made me hungry
Dia sangat terampil dan berbakat. Suka sekali dengan apa yang dia kerjakan. ❤👍
Terima kasih atas komentar Anda.
Awesome work, Reiya, you've got a new subscriber! Much ❤from New York!
Thanks!!
I am really appreciate it. They are driving me to make new videos. They are my motivation
Большой мастер ,приклоняюсь перед его мастерством
Да, на съемочной площадке было ощущение напряжения. Но он действительно хороший человек.
Beautiful people full of passion : )
So inspiring. ❤🌹
Andrò in Giappone anche per questo per la dedizione che crea la bellezza.❤
La bellezza che nasce dalla dedizione contiene la verità. Grazie per i vostri commenti positivi.
UA-camでパン作り動画を沢山見ていますがこちらは今日が初めてでした。
使っている酵母の種類が多いですね。趣味でパンを週一くらいで焼いている自分ですが、使う酵母はドライイーストとサワー種だけです。
販売されている全てのパンを味わってみたいです。早起きして近々買い求めたいと思っています。
ぜひ訪ねてみてください！
Amazing!❤
바게트 너무 맛있어보여요!! 와크작 와크작 세상 바삭할 듯요ㅎㅎ 한국에서도 먹을 수 있는 그날을 기다려봅니다!! 화이팅!!!!!!!!!!!!! 👊
이곳에서 일하는 직원들이 한국에 빵집을 오픈할 날을 손꼽아 기다린다!
I would love to work there just because of how delicious the breads look❤❤
Thanks!
오븐은 다 비슷 할 거라 생각 했는데 저런 장치가 있는 오븐은 또 처음 보네요.
그렇군요. 제 영상이 도움이 되셨다니 다행입니다.
I would love to be able to buy this man's bread, so many unique types it is amazing. That was the nicest correction for doing a poor job I have ever witnessed,
He's a very sweet guy.
Это что-то нереальное.😮
Всё на высшем уровне.
Я думаю, что это совершенно верно.
カッコよすぎるだろだろ。😎👍
同感です！
I’m watching this made me hungry
just to see how he does the croisant whao.... well done. ! and i m from france
yeah. taste is also great.
3:06 this is the response of A true artist, not merely going through rote motion of baking bread. His philosophy is to reach for perfection. Amazing. Thanks for including the name of his store and its location.
I said it before..Japanese bakers are world class the best
Thanks!
끝내주는 실력과 너무 먹음직스러운 빵,,❤
맞습니다!
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
感じてくださりありがとうございます。笑
요즘 제빵에 관심이 생겨서 우연히 보게 됐는데 꼭 한 번 방문하고 싶어요!! 이름처럼 에노모토씨의 철학이 담긴 빵집같아요. 그리고 백결님 화이팅입니다!! 💪🏻💪🏻 얼른 한국에서 베이커리 차려주세요~!!
시청해주셔서 감사합니다. 일본에는 맛있는 빵집이 많으니 꼭 한번 놀러 오세요.
Thank you so much for this one. Your videos are so inspiring.. 👍👍
Thanks so much for watching them every time!
the dough is alive amazing pastries
Absolutely!