Both baguettes and croissants. Get close to Japanese bakery that never stops evolving!

I visited "Biblé Artisan Bread" in Matsuyama City, Ehime Prefecture, and spent two days in close contact with its manufacturing site.
Vivre is a very popular store that offers hard bread made with domestically produced wheat, trendy evolutionary croissants, and fresh donuts.
Mr. Norihiro Tokui, the owner and chef of the bakery with 30 years of experience as a baker, guided and explained the kitchen equipment (steam convection and milling machine), processing hot water gel, tapioca flour, and how to create recipes.
In an interview with Chef Tokui
"What you need to keep making profits in bakery management"
“Why I Switched to Domestic Wheat”
"What I keep in mind to absorb new bread making theory"
“The reason why you are raising young staff with a Buddha-like mindset even though you experienced a black training period”
And so on.
⁡#Bakery #croissant #hot water gel